• What is sustainable foodservice?

  • How to become a sustainable restaurant?

  • Are YOU a sustainable restaurant?

  • How do you position yourself in relation to the EcoCook standard? Good? Average?

Answer all these questions with our training offers in partnership with Eureka*formation, Ritzy*formation and GastroFribourg.

The concept of “sustainability” was born in the 1990s. It aims to reconcile economic, social and environmental needs without compromising the ability of future generations to meet their needs.

L’alimentation est le secteur ayant le plus grand impact sur notre environnement : 28% face à la mobilité et le bâtiment. D’autre part, notre société doit faire face à de nombreux enjeux de santé qui sont eux associés à une mauvaise alimentation, des conditions de travail difficiles, une mauvaise hygiène de vie et sédentarité avec 40% de la population en surpoids et plus 20% souffrant de stress.

Food is the sector with the greatest impact on our environment: 28% compared to mobility and construction. On the other hand, our society has to deal with many health issues associated with poor nutrition, poor working conditions, unhealthy and sedentary lifestyle, with 40% of the population overweight and more than 20% suffering from stress.

The good news is that foodservice industry is in a key position to positively influence these environmental and social issues.

In this context, Olivia Grebler, an expert in sustainable certification and passionate about restaurants, noticed that there was no specific sustainable certification support and consultancy office for the foodservice industry and founded Biolia Sàrl in 2013. Biolia accompanies restaurant owners throughout their eco-labelling process through its EcoCook Sustainable Restaurant certification program. In 2015 La Pinte Vaudoise of GastroVaud obtained the first EcoCook Sustainable Restaurant certificate.

Through the EcoCook® certification program, restaurateurs, as well as the organizations that host them, enhance their commitments, improve their practices, reduce their costs as well as the environmental and social impacts of their restaurant and meet current consumer expectations.

It is a tailor-made approach, available online or on site, allowing any restaurateur, wherever they are, to have a personalized improvement and certification follow-up adapted to their resources and needs.

The EcoCook certification has 7 levels, depending on the sustainability level of the restaurateur. Sustainability training is one of the certification criteria.

Nowadays, more than 50 organizations have joined the EcoCook Sustainable Restaurant Program in Switzerland and Europe.

The EcoCook certification is recognized by the Swiss Romande Conference for Public Tenders and is part of the sustainability strategy of Switzerland Tourism.

The training courses

In this context, Eureka*formation, Ritzy*formation continue and the GastroFribourg association are collaborating with Olivia Grebler to offer you a sustainability course designed exclusively for the restoration sector.

If sustainability is an area of interest to you, please feel free to take part in the next training offered by each of these organizations.

Eureka*formation

Sustainable and cost-effective water, energy and waste management

The objective of this course is to provide the tools to become sustainable and profitable in terms of water, energy and waste management. To do so, it is necessary to become familiar with the concept of sustainability and understand its application in the catering sector, as well as to define environmental and social performance indicators and establish a monitoring and improvement procedure regarding water and energy resources and waste reduction.

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Sustainable and cost-effective kitchen

The objective of this course is to provide the tools to become sustainable and profitable in food purchasing / cooking / communication. To do so, it is necessary to become familiar with the concept of sustainability and understand its application in the catering sector, as well as to define environmental and social performance indicators and establish a monitoring and improvement procedure for food purchasing, cooking methods and communication.

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Becoming a sustainable and profitable restaurant: Workshop initial EcoCook audit

The objective of this course is to assess the level of sustainability of your restaurant and increase your visibility. To this end, the course will guide you in :

  • Identify good practices and potential improvements
  • Learn how to reduce your environmental and social impacts, while reducing your operating costs
  • Implement a sustainability management system
  • Get a personalised web page in TripEcoCook with the “Initial Audit” certification level
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Ritzy*formation

Sustainability in the food service industry

During this training you will assess the sustainability level of your restaurant and learn how to reduce your environmental impacts and operating costs. This seminar will teach you how to make responsible purchases, how to establish sustainable menus and transparent communication with the customer, and how to consume in an optimised way.

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GastroFribourg

Implementation of the sustainability management system

In this course you will learn about the concept of sustainability and how it applies to the restaurant industry. You will also learn about the tools that exist to assess and improve your level of sustainability and to implement a sustainability management system to reduce costs and minimise environmental impacts. In addition, this training allows you to access the Ecocook Level 1 Sustainable Restaurant certification!

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About EcoCook:

The mission of EcoCook:

EcoCook’s mission is to reduce the environmental and social impacts of restaurants by offering tailor-made consulting and training services.

  • Recognize sustainable restaurants through EcoCook certification.

  • Raise consumer awareness and motivate consumers to favour sustainable restaurants through digital and on-site communication.

Olivia Grebler

  • Chemist and environmental engineer.

  • Of Swiss origin, born in Barcelona, with an international background.

  • Olivia is a member of the “Lausanne Montreux Congress Sustainability Taskforce”, “sustainable construction” working groups for the “Feeding Yourself” theme promoted by the Department of Finance and Foreign Affairs.

  • At the international level, Olivia took part in the revision of the Global Destination Sustainability Index, and works with all types of food service providers to improve their level of sustainability, from small restaurants to global leaders in the food service industry.