Reading suggestion: social responsibility by Chef (in French)

French newspaper "l’Humanité" published an interview by Nadège Dubessay in April that aligns well with the spirit of what we have striven to develop in P2H project.

The famous and high-profile Michelin-starred chef Thierry Marx advocates for responsible cuisine, which combines social and environmental concerns. As proof: he innovates with his FoodLab, provides free training with his Cuisine mode d'emploi(s) program, and teaches in prison.

Here's one extract of the interview:

You welcome us to your one-star Parisian restaurant, Onor. A place that openly seeks to connect the environment and society. What is the concept?

I come from a very modest family. My lifeline has always been to want to escape my social background. I saw no other path than career and business. Over the years, I crossed paths with wonderful people like Julien Lauprêtre, from “the Secours populaire français”, and Véronique Colucci, from “the Restos du cœur”. The idea was born: a company must be able to measure its growth, including its social and environmental impact, which becomes conscious growth. Until the end of my life, my commitments will be based on this. A restaurant like Onor, of quality, awarded a Michelin star, represents a national and global benchmark. Why shouldn't these economic models become economic models of conscious growth?

Read further here (in French)>