LE FIGARO. - How does your label stand out from those that already exist?
Aurélie GORDON. -
The process is extremely demanding.
When they contact us, chefs have to answer two hundred questions about supply, waste management, personnel, communication.
Then they provide us with a month's worth of invoices, both from producers and from household products and electricity contracts.
We examine the invoices by weight and not by reference to obtain a precise percentage of local, organic, frozen or meat products.
Then comes the time for support, to help chefs go further in their ecological transition based on our observations.
For small establishments, it is an opportunity to get out of anonymity, to enter a community and to learn to communicate.
After the Meurice, will other hotels have to get up to speed?
Certainly, but it will take a little time in the economic context…
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