B the Change - Together, let’s prioritize ethical sourcing
Given the increasing consumer demand for greater transparency and clearer information on origins and the conditions in which ingredients are produced, issues related to raw material sourcing are becoming a crucial focus point for companies. At Valrhona, it is not just a question of addressing these issues. We want to create a responsible and sustainable approach throughout our value chain, starting with our policy of partnering with cocoa producers.
After tackling food waste last month, in February we will discuss ethical sourcing with three inspiring examples.
Making the chocolate industry fair and sustainable: our Live Long Cacao Program's goal
As the first pillar of our CSR strategy, our Live Long Cacao Program aims to meet two major challenges: protecting the environment and improving the living conditions of cocoa producers.
Indeed, it would be impossible to imagine a sustainable cocoa sector without taking into account the people and nature that shape it. This is why Valrhona has incorporated these essential concerns into its main commitments:
• Guaranteeing our cocoa beans’ traceability:100% of our cocoas can be traced back to our 18,208 growers around the world. As a result, we know where our cocoa comes from, who harvested it and what their conditions were like. We can also improve growers’ living and working conditions and combat deforestation.
• Protecting Forests in All Their Biodiversity:We are committed to protecting forests in the 16 producer countries where we source our cocoa, and we work with them to promote responsible farming.
• Create long-term partnerships with our producers:
Our fair, sustainable cocoa supply chain is built on the special, beneficial relationships we forge with cocoa growers. We form long-term partnerships with them that ensure quality and traceability for an average term of 7 years.
Learn more about all our cocoa partners and actions at: https://partners.valrhona.com/en/
Committed to local sourcing and supporting local communities : the example of Chef Matthijs Stinnissen, Head Chef, BOCA – UEA
Recognized for its efforts in sourcing locally and collaborating with local and regional fishermen and farmers in the UAE, Boca was one of the only five restaurants in the Arabian Gulf featured in the Truth, Love & Clean Cutlery guidebook (the world’s first guide to truly showcase exemplary, organic, sustainable, and ethical restaurants).
Matthijs joined BOCA several years ago, he was recently awarded Caterer Awards 2020 head chef of the year for stand-alone restaurants. He forged his culinary experience at 1, 2 & 3 Michelin star and “S.Pellegrino’s The World’s 100 Best Restaurants” establishments in the Benelux region.
By using techniques such as fermenting, curing, dehydrating, aging, pickling to create new dishes and new dining experiences, Stinnissen is able to use ingredients to their whole capacity and reduce waste significantly. He is committed to local sourcing and he is working together with farms and fishermen all in favor of sustainability and supporting local communities.
Mes Producteurs, Mes Cuisiniers (Our Producers, Our Chefs), a platform for transparency and traceability
While the philosophy of “better produce for better food” is commendable, putting it into practice can be more complicated. Where should we start? How can we prove it's working? Who can we turn to?
You can find the answers to all these questions on the "Mes Producteurs, Mes Cuisiniers" (Our Producers, Our Chefs) website, which brings together consumers, professionals and local producers around a simple concept: mapping those who encourage healthy eating close to home.
For food professionals, this is an opportunity to connect with farmers in their region and shine a spotlight on local produce.
For consumers, it makes it possible to book a table or order food from chefs in their community who are passionate about what they do and work with locally-sourced homemade products.
For producers, it is a chance to promote their know-how and environmentally-friendly practices, build a network of food professionals and sell their quality produce to craftspeople and consumers alike.
The platform is currently only available in Auvergne-Rhône-Alpes but will be coming to other regions very soon.
Follow this link to check it out: www.mesproducteursmescuisiniers.com
We'll see you next month for a new topic with B the Change.
