VIDEOS: CONVERSATIONS CROISÉES ALIMENTATION GÉNÉRALE X CUISIMANIAC
(dessin de Julie Gauthron, artiste et décoratrice) A l’occasion de l'édition 2018 du salon EquipHotel qui vient de fermer ses portes, Alimentation Générale, la plateforme des Cultures du goût et Cuisimaniac, l’agence de conseil en concepts culinaires innovants et durables ont organisé des conversations croisées autour des nouveaux enjeux alimentaires contemporains auxquels font face les professionnels de la restauration. Chaque vidéo est consultable en ligne en cliquant sur l
From no-waste cooking to cafeteria-style restos, dining trends from the mouths of Vancouver's fa
Whether it’s fine-casual dining, vegan burgers, or diners Instagramming everything, certain food and restaurant trends are here to stay. As we celebrate the Best of Vancouver, we asked a few of our favourite chefs and restaurateurs about what current crazes they think really deserve to last. No-waste cooking “I want to live by a waste-never philosophy when it comes to my food,” says Ned Bell, whose résumé just keeps getting longer; the Ocean Wise ambassador is the newly named
The serious business of #foodPorn
This story is from The Food Porn Business, an episode of Business Daily presented by Elizabeth Hotson for the BBC World Service. To listen to more episodes, please click here. (c) Photo: MONICA EISENMAN The red carpet is out and hundreds of smartphone camera bulbs go off. But the centre of this photographic melee isn’t a famous singer or reality TV personality. It’s a pizza. Pizza is the most tagged food on Instagram, with around 35 million hashtag mentions. That’s more than
Fast food versus slow food: A choice of ‘ethics and sustainability’
The choice between ‘fast food’ and ‘slow food’ is a question of “ethics and sustainability”, European Commissioner for Health and Food Safety Vytenis Andriukaitis suggests. Source: food navigator.com - Full article here #greenerworld #greenagriculture #sustainablefarming #cuisimaniac #sustainablefuture #developpementdurable
BIODEGRADABLE PLASTIC PACKAGING – IT’S TIME TO ALSO USE IT FOR FOOD!
Biodegradable plastics have been around for a long time, but have so far only been of limited use for food. Researchers at the Fraunhofer Institute for Silicate Research in Würzburg (Germany) want to change this with a new class of materials. Four questions to Sabine Amberg-Schwab, chemist and head of the Barrier and Multifunctional Coatings Department. What is missing from biodegradable plastics so far to be used for food packaging? Amberg-Schwab: Biopolymers do not provide
We Must Change Our Food Systems If We Want A Sustainable Future
In 2015, the United Nations came together to draft the 2030 Agenda for Sustainable Development, a collection of 17 global goals and 169 targets that address social, economic and environmental issues. That same year, then-UN Secretary General Ban Ki-moon convened an informal meeting of high-level experts and policymakers in Italy on World Food Day. Dubbed the “Milano Group”, the meeting concluded that in order to achieve both the UN’s sustainable goals and the goals set aside
Ces aliments qui nous empoisonnent
Trop de produits industriels contiennent des ingrédients nocifs. 60 Millions dénonce les dérives d’une alimentation ultratransformée à notre insu. iStock Malgré les jolis discours des grandes marques sur le « manger sain », nous n’en avons pas fini avec la malbouffe. Les aliments « ultratransformés » sont partout dans les rayons. Source: iStock Pauvres en matières premières brutes (légumes, fruits, lait, viande…) mais riches en additifs, ils regorgent d’ingrédients à bas coût
AgriLend @ Cuisimaniac
Depuis Novembre 2017, CUISIMANIAC imagine un parti-pris durable* pour les marques, les producteurs, les restaurateurs ou les hôteliers Nous avons le plaisir de vous annoncer l'arrivée de : AgriLend.fr 1ère plateforme de prêt participatif dédiée à l'agriculture positive Notre mission pour AgriLend : stratégie de marque, communication corporate, relations presse/publics et production événementielle www.agrilend.fr *nous aidons nos clients à révéler de nouveaux modèles économiqu