We are going through difficult times, the current situation is complex and delicate. But we also believe this is a wonderful opportunity to start again with good sustainable practices and healthy cooking. We need to start living and acting both individually and collectively differently.
That is why we present you the EcoCook video where we project our mission. We hope you like it and that you join the sustainable restaurant movement now that we need it more than ever.
Chef Pascal Beaud’huin, from the TOM Café restaurant at the Olympic Museum in Lausanne, is an excellent example of a restaurateur committed to sustainability
“ The EcoCook label seemed to be a good way to make progress in this area, and to have a recognition of existing best practices. (…) Most of the customers are sensitive to this initiative. The acquisition of the EcoCook Sustainable Restaurant Certification is therefore very positive because we can show that we, too, are sensitive to these ecological values.”