CSR
Sustainable gastronomy: dialogue between chefs and producers for a responsible future
Published on 9 December 2024
CSR
How important is the environment in the hospitality and food service sectors?
Published on 29 March 2023
CSR
FROM THE LAND TO THE PLATE: A STROLL THROUGH THE NEW PEDAGOGICAL GREENHOUSES AT INSTITUT PAUL BOCUSE
Published on 29 September 2022
CSR
Institut Paul Bocuse adopts AI in the kitchen to train new generation of climate conscious chefs
Published on 20 October 2021