Author: Marie-Pier Ethier
Objective: Zero waste
If you work in the food sector, whether in a retail outlet or in the hotel, restaurant or institutional sector (or ‘HRI’ for those in the know), you deal with food waste on a daily …
“Giving Tuesday”: a spotlight on generosity
Les comportements généreux et les actes altruistes augmenteraient notre indice de bonheur. Generous behaviour and altruistic acts are thought to increase our happiness index. And yes! Helping others is good for your morale and your …
The snowball effect of volunteering!
At La Transformerie, especially about our Rescapés project, we see it day after day: volunteering is a key ingredient, and even seems to be at the heart of our recipe. But not the marmalade or …
Combine awareness and kindness to stop waste
Let’s start with a small test. Think again when you wake up. The body still heavy, you calmly recover your spirits, and the plans of the day are drawn in your head. Your first thought emerges: what …
Food systems, or behind the scenes of our pantries
*****This text is intended to be a starting point for a collective reflection on the fundamental fight against food waste and is not intended as a criticism. It is not intended to be a one-size-fits-all …
The waste that is not: ending food waste
“The best waste is that which is not produced!” This is the mantra of the Association québécoise zéro déchet (AQZD) to introduce the zero waste movement. Specifically, we are asked to cut off the source. Or …
Operation: rescue!
day, we’re taking you behind the scenes of the Survivors project! Every Sunday, a tour is made at our partner grocery stores to collect the unsold items of the week. Each time, an average of 700 …
Between tradition and consumption, my heart is beating!
When I was young, cherry pie was a must-have treat for the holidays. As amazing as it might be, she HAD to find herself on the dessert table, among the essential bûche, the decadent cream …