At La Transformerie, our approach is quite straightforward: we believe it is possible to eliminate food waste. 

Instead of feeling guilty about the situation, we choose to address this issue in a creative and positive way by recognizing that everyone has the capacity to act.

We call on all local merchants, organizations providing food assistance and citizens to get involved, because collectively we can significantly reduce the waste that weakens our food system.


At La Transformerie, we reduce food waste by implementing positive and efficient solutions that aim to resolve the problem of unsold food in grocery stores and green grocers. We also try to raise awareness of this important issue among the merchants and the general public.



The idea for our organization was sparked by a challenge given to Guillaume by Thibault in August 2016: to prepare a gourmet meal made entirely with food retrieved from the disposal bins of grocery stores. In Guillaume’s mind, then chef at the restaurant Les 400 coups, nothing “good” could possibly come out of this challenge. However, always game, he accepted Thibault’s proposition. Entering the dumpsters, both friends were totally astounded by what they found. They were shocked, not by the quantity of food they found, but by the unexpected quality of the products thrown out. This unusual experience led them to a profound reflection on our food system and led them to try to find a meaningful outcome to this experience. Not long after, Bobby and Marie, for whom the issue of food waste also raised fundamental questions, got on board to further provide food for thought on the subject. A year later, July 17 2017, the four of them officially founded the NPO.

Determined to put together a concrete project, Marie and Guillaume made the bold move of dedicating themselves full time to the setting up and development of the organization. The following two years they implemented their first concrete measure to counter food waste. Combining the principles of circular economy and social economy with Guillaume’s kitchen know-how, they launched Les Rescapés: a unique variety of fruit spreads, produced using traditional methods and made with fruits recovered from local partner grocery stores and greengrocers in the Rosemont-La Petite-Patrie neighbourhood.



Managing Director

Known to the general public for having won the first season of Les Chefs! airing on Radio-Canada, Guillaume knows how to meet challenges with vigour and determination in order to achieve the goals he sets for himself.


General Coordinator

During her childhood, Marie lived in different countries as her parents moved frequently because of their work. This rich life experience made it easy for her to adapt to a wide variety of situations.


The board of directors is the entity responsible for the organization.

Consisting of elected members, the board defines the mission, the vision and the organizational values of the organization as well as identifying the beneficiaries. It sets the working parameters guiding the activities of the executive and makes sure this framework is respected.

“With the help of the managing director, it defines the strategic planning and it ensures the long-term viability of the organization.” *

* This definition is taken from the book La Gouvernance et le Conseil d’administration by Roméo Malenfant.


Sophie Paradis (secretary)

Valérie Leblanc

Jonathan Jubinville (treasurer)

Catherine D’Amours-Archambault

Thibault Renouf

Jessica Dufresne (vice-president)

Bobby Grégoire

Julie Guicheteau (president)

Natasha Gupta (not on the picture)

The administrators serve solely in a personal capacity.