What is Ecotable?
The sustainable restaurant community everyone has been waiting for!
We have known for some years that organic labels are not adapted to the restaurant industry. Indeed, we certify a dish, which must be permanent and identical whatever the season (damn) and not a global approach integrating the purchases. The goal is therefore to participate and accompany the emergence of a sustainable catering.
This is the challenge taken up by Fanny Giansetto, Camille Delamar and Rodney Paul, and the Ecotableuses that are Chloe Charles and Emmanuelle Riboud.
A simple observation
In France, the restaurant industry represents 5.6 billion meals per year. Our food is responsible for public health problems, water and soil pollution, greenhouse gas emissions, etc. The food sector is and will be one of the sectors most affected by climate change. The French population is increasingly aware of the impact of its food on health and the environment. Few restaurant owners and retailers have the means to take into account these environmental and public health issues.
A desire to act
91% of French people would like to see more local, organic and home-made products. More than one in three French people would be willing to pay more for their restaurant to be sure they are served fresh produce. Consumers describe a significant lack of clarity about the products they eat and their impact on health and the environment. Consumers have difficulty identifying restaurants that are committed to sustainability.
A lack of human and financial resources
Restaurant owners and shopkeepers rarely have the time and financial means to approach quality local producers. The links between restaurant owners and producers are not facilitated: there is no network bringing together the actors of sustainable food.food actors. Restaurant owners who are committed to an eco-responsible approach do not have a platform for exchange and communication.
The Ecotable solutions are :
- A label attesting to the eco-responsible approach of restaurants and food shops
- A community of consumers, restaurateurs and service providers committed to sustainable food
- Tailor-made support for restaurants according to identified needs
The tables are therefore classified into three levels of eco-responsibility verified by an analysis of the invoices, in order to give information to the actors on their approach and to ensure transparency towards the consumers.
A network of committed service providers is therefore proposed to restaurant owners wishing to deepen their approach. L'Arbre à Café is a happy Ecotable provider!
We are not surprised that Ecotable is sponsored by talented men and women like François-régis Gaudry, Laurence Tubiana and Florence Agostini! We are even less surprised to find faithful followers of L'Arbre à Café such as Arkose and the multiple climbing rooms and tables involved.
L'Arbre à Café is doubly committed by promoting the values and the Ecotable label to its clients and partners, and by participating in the operation Restore the caregivers sustainably through coffee donations.