In Lyon, a solidarity cannery transforms unsold or non-standard items into small, appetizing jars using original recipes. The three cooks behind the stoves offer, in addition to lunches at moderate prices (from 3 to 15 euros), workshops to learn how to can surplus food and, above all, not waste anything.
Grandma's jams, homemade ketchup, fig chutney, onion confit, sweet and sour sauce... In the kitchen, there is no shortage of recipe ideas.