At the restaurant

At the restaurant

The out-of-home food consumption sector is now confronted with sustainable development issues, with a pressing need for innovative solutions integrating environmental and social factors within the prioritary criteria for "good service".

Through GreenCook current food professionals and future cooks and chefs willbe sensitised to food saving issues and will work on how to optimise their daily practice. Food wastage avoidance will be thought in vocational schools. Practical handbooks presenting best practices will be published for a professional audience. Prestigious trophies will reward aware cooks and chefs.




© Greencook 2011 ## concept & hosting Pragmacom Main&Design