The United Nations has defined 17 objectives to transform the world and the EcoCook® Sustainable Restaurant certification program meets each of these objectives in the field of catering.
The objectives of sustainable development represent a call to action by all countries to promote prosperity while protecting the planet. The United Nations recognizes that ending poverty must go hand in hand with strategies that develop economic growth and address a range of social needs, including education, health, social protection and employment opportunities, while combating climate change and protecting the environment.
The EcoCook program certifies restaurants that do not use endangered species in the preparation of their dishes. In particular, with regard to fish, seafood and other marine animals.
EcoCook recommends the use of neglected fish species, which are not in the reproductive period, short-lived species and avoid large and fatty fish.
GMO mean the use of herbicides, but also a danger to health. In order to protect living species, EcoCook banishes foods based on or containing GMO (Genetically Modified Organisms).
EcoCook promotes healthy and sustainable cuisine, i.e., dishes prepared on site, nutritionally balanced, with fresh, unprocessed products, without synthetic preservatives, without synthetic additives, seasonal, local, and organic products. For imported products, fair trade products are required.
Emphasis is also placed on compliance with quality, cleanliness and microbiological control standards.
Control of concentrations of heavy metals, pesticides, fertilizers and antibiotics is also found in risk foods.
Communication and Social responsibility
EcoCook certified restaurants communicate their commitments and best sustainable practices. In this way, they can ensure traceability and transparency towards consumers and customers. This communication is achieved through websites, social networks, cards and menus, posters and flyers, but also through personal exchanges.
In terms of Social Responsibility, EcoCook restaurants respect equal working conditions and treatment regardless of gender or any other personal aspect not related to professional skills. EcoCook also promotes employee training and family-work balance.
As part of the implementation of the EcoCook program, restaurants can also develop an action plan to reduce their greenhouse gas emissions from transports.
Restaurants are also encouraged to promote physical activity to their employees and customers.
Resources, Products and materials
As part of the EcoCook program, restaurants are required to monitor their energy and water consumption and implement a plan to reduce their consumption. This is in order to reduce operating costs but also to reduce greenhouse gas emissions, preserve air quality and preserve natural resources, particularly water.
The use of renewable and ecological energies is also promoted by the EcoCook certification.
More and more restaurant owners are becoming aware of the harmful consequences on the environment of cleaning products based on biocides such as bleach. EcoCook encourages restaurants to promote biodegradable and ecological cleaning and maintenance products.
Restaurants equipped with sustainable furniture made from local and recycled products are also valued by the EcoCook program.
Waste, Compensation and donations
EcoCook certified restaurants are required to monitor their waste production and implement a plan to reduce and better reuse it.
Emphasis is also placed on sorting and food waste.
Waste reduction also involves reducing and even eliminating single-use packaging. In the EcoCook program, the restorer is led to reflect on this theme (need for packaging, reusable alternative, eco-responsible, etc.).
In the EcoCook program, participation in Compensation and Donations programs is encouraged, this is also a starting point for establishing partnerships between restaurants, associations, and institutions.
In order to achieve all these objectives, the EcoCook program team implements customized solutions that not only reduce the environmental and social impacts of restaurants but also have a POSITIVE IMPACT through their activities.