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In her report, published in Navdania International, Vendana Shiva sets the scene: we live on a planet whose resources are plundered by cartels that control seeds and whose policies encourage social and ecological vulnerabilities. The overall financialisation of the food economy favors short-term approaches and extractive production methods that deplete soils and impoverish the farmers.
Globally, 1.3 billion tonnes of perfectly edible foods are discarded each year. A quarter of this volume would be enough to feed the world's 870 million starving people. With the support of her husband Quentin, Hermance Carro-Joplet acts and commits to reduce the ecological impact on her cuisine. Almost all the products she uses will be fully valued.
The seasonality we attribute to fruits and vegetables also applies to other fields, and in particular that of fishery resources. The so-called desire of the customer to consume the same products throughout the year is often a received idea that can be combatted thanks to the informative and educational role that the restaurant owners must play.
«We are very proud when we see a youngster who has grown among us, has left to make their way to the other side of the world and who is coming back after 10 years. It's such a nice feeling.»
«Learning is what I love the most. I have too much respect for this job which must be supported.»
«When Arnaud Donckele's kitchen at La Pinede goes from 2 to 3 stars, the tables are turned: The restaurant was once used mainly to cater our hotel guests. Now, our restaurant is the reason why people want to book a room with us.»
Olivier Raveyre, Director of La Pinède