The kitchen in Puidoux, Crissier, Leysin and the urban CROC restaurant
For more than 27 years, Concordance has specialized in the production and delivery of hot and cold meals for children, adults and seniors and also offers catering services.
Its customers are mainly schools, day-care centers, companies, EMS and social medical centers in charge of delivering meals at home.
Concordance offers healthy, varied and balanced meals, elaborated according to the “Fourchette Verte” criteria, taking into account the specific needs of its consumers.
Its 4 production kitchens are ISO22’000 certified, a guarantee of irreproachable food safety.
In order to diversify its activities, a restaurant was created in January 2016, the urban CROC. Located in the Verney industrial zone in Puidoux, the urban CROC has been specially designed to offer, during the lunch break, a healthy and varied catering in a fresh and relaxed atmosphere. The restaurant can accommodate about 50 people and offers an original menu that changes every week, and attractive menus at reasonable prices. A take-away service is also available with a 10% discount on orders. The restaurant also received the official “Fait Maison” label in November 2017.
The kitchen in Puidoux (producing approximately 2,500 meals per day) and the urban CROC joined the EcoCook® program in November 2017. One year later, the kitchen in Crissier (producing approximately 1,800 meals per day) was certified level 3.
At the re-certification on November 26, 2020, the kitchen in Puidoux and the urban CROC achieved the 4th level of EcoCook® certification, the highest distinction of our program in terms of sustainability. This ultimate level of certification recognises and guarantees good working practices and sustainability within the kitchens.
The company was not going to stop there and on November 24, 2020 their kitchen in Leysin was awarded EcoCook® certification, also with 4 sheets.
The Crissier kitchen renewed its EcoCook® certification on 26 October 2021 and was also awarded the 4th level.
The credit goes to the management, employees and chefs who work hard every day to prepare good meals, using primarily local, fresh and seasonal products in an environmentally friendly kitchen.