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.