{"id":1131,"date":"2021-08-20T23:05:28","date_gmt":"2021-08-20T23:05:28","guid":{"rendered":"https:\/\/www.africa-press.net\/sao-tome-e-principe\/?p=1131"},"modified":"2021-08-20T23:02:41","modified_gmt":"2021-08-20T23:02:41","slug":"too-good-to-go-label-green-food-le-gaspillage-alimentaire-cest-fini","status":"publish","type":"post","link":"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/too-good-to-go-label-green-food-le-gaspillage-alimentaire-cest-fini","title":{"rendered":"Too Good To Go, label \u00ab\u00a0Green Food\u00a0\u00bb&#8230; Le gaspillage alimentaire, c\u2019est fini\u00a0!"},"content":{"rendered":"<p><span style=\"color: #ff6600\"><strong><a href=\"https:\/\/www.africa-press.net\/\">Africa-Press<\/a> &#8211; <a href=\"https:\/\/www.africa-press.net\/sao-tome-e-principe\">S\u00e3o Tom\u00e9 e Pr\u00edncipe<\/a>. <\/strong><\/span><b>C\u2019est devenu une mauvaise habitude : acheter plus que nos besoins au supermarch\u00e9, laisser les fruits et l\u00e9gumes pourrir dans le r\u00e9frig\u00e9rateur ou avoir les yeux plus gros que le ventre au restaurant. Tout cela finit \u00e0 la poubelle. Le gaspillage alimentaire est une calamit\u00e9 \u00e9cologique.<\/b><\/p>\n<p>S\u2019il \u00e9tait un pays, le gaspillage alimentaire serait en \u00e9quivalent CO2 le troisi\u00e8me \u00e9metteur apr\u00e8s la Chine et les \u00c9tats-Unis. Collectivement, on connait le probl\u00e8me. Mais individuellement, on ne se sent tr\u00e8s peu coupable.<\/p>\n<p>En r\u00e9alit\u00e9, chaque Am\u00e9ricain jette 100 kg par an. En France, c\u2019est 3 fois moins (29 kg), mais c\u2019est tout de m\u00eame en poids l\u2019\u00e9quivalent de 190 Titanic de nourriture chaque ann\u00e9e. La preuve qu\u2019il y a encore du beaucoup de travail \u00e0 faire, \u00e0 tous les niveaux. Alors comment faire marche arri\u00e8re et repenser les d\u00e9chets de nos assiettes ?<\/p>\n<p><b>Trop beau pour \u00eatre jet\u00e9<\/b><\/p>\n<p>Too Good To Go est une application smartphone \u00e0 succ\u00e8s. Elle met en relation des commer\u00e7ants, les bras charg\u00e9s d\u2019invendus, avec des utilisateurs, clients pour ces produits \u00e0 petit prix. Pr\u00e9sente aujourd\u2019hui dans 14 pays en Europe, elle a permis, selon Sarah Chouraqui, sa directrice g\u00e9n\u00e9rale, de sauver plus de 45 millions de paniers.<\/p>\n<p>\u00ab\u00a0Historiquement, explique-t-elle, on a beaucoup travaill\u00e9 avec les boulangers parce que \u00e7a a \u00e9t\u00e9 un des premiers constats : de voir que le soir, les boulangers devaient jeter beaucoup parce qu\u2019ils vendent des produits qui se consomment au jour le jour. Il y a aussi beaucoup de fruits et l\u00e9gumes et donc beaucoup de primeurs sur l\u2019application\u00a0\u00bb.<\/p>\n<p>Le consommateur vient chercher un papier surprise, qu\u2019il paie 3,99 euros au lieu de 12 euros, soit environ un tiers du prix. Le revers de la m\u00e9daille ? le consommateur ne choisit pas son contenu, m\u00eame si aujourd\u2019hui l\u2019application a une option v\u00e9g\u00e9tarienne et vegan. Too Good To Go prend 1 euro de commission sur chaque panier.<\/p>\n<p>\u00ab\u00a0Le gaspillage alimentaire c\u2019est une aberration\u00a0\u00bb, pour Sarah Chouraqui, qui va, elle aussi chercher ses paniers surprise le soir en rentrant du travail. \u00ab\u00a0Il y a un tiers aujourd\u2019hui de la nourriture produite dans le monde qui est jet\u00e9e. On pense vraiment que les gens veulent faire quelque chose mais parfois se sentent impuissants. Ils ne savent pas exactement quoi faire, donc nous on voulait vraiment les aider pour agir\u00a0\u00bb.<\/p>\n<p><b>Transformer des peaux de poisson en cuir<\/b><\/p>\n<p>Chez Christian T\u00eatedoie, chef \u00e9toil\u00e9 du restaurant T\u00eatedoie \u00e0 Lyon, le gaspillage alimentaire n\u2019est pas au menu. Depuis 5 ans, aur\u00e9ol\u00e9 du label \u00ab\u00a0Green Food\u00a0\u00bb, il y travaille avec son \u00e9quipe \u00e0 tous les niveaux.<\/p>\n<p>\u00ab\u00a0Avant, on avait effectivement tendance \u00e0 gaspiller, puisqu\u2019on taillait de tr\u00e8s beaux morceaux et on utilisait assez peu le reste\u00a0\u00bb, nous explique humblement ce meilleur ouvrier de France. \u00ab\u00a0Aujourd\u2019hui, le fait qu\u2019on ait ici trois lieux (un restaurant gastronomique, un bistrot et un rooftop, NDLR), \u00e7a permet de mettre effectivement les plus beaux morceaux ici au restaurant gastronomique et de pouvoir utiliser les autres bas morceaux sur les deux diff\u00e9rents sites du restaurant.\u00a0\u00bb<\/p>\n<p>Le chef vient de nouer un partenariat pour les peaux de poisson, d\u00e9sormais r\u00e9cup\u00e9r\u00e9es par l\u2019entreprise Ictyos, qui les transforme en cuir. \u00ab\u00a0Tout le monde se demande si le cuir sent comme la peau\u00a0\u00bb, s\u2019amuse Benjamin Malatrait, le co-fondateur de la start-up lyonnaise, \u00ab\u00a0mais non, c\u2019est l\u00e0 qu\u2019on apporte tout notre travail. On a vraiment transform\u00e9 la peau pour qu\u2019elle ait une odeur qui lui est propre mais qui ne soit pas une odeur de poisson.\u00a0\u00bb<\/p>\n<p>Au toucher, la mati\u00e8re est douce, solide, difficile \u00e0 d\u00e9chirer. Selon Benjamin Malatrait, en France, 50 000 tonnes de peaux de poisson sont jet\u00e9es \u00e0 la poubelle chaque ann\u00e9e, et 500 000 tonnes en Europe. \u00ab\u00a0C\u2019est un r\u00e9el g\u00e2chis en sachant que cette ressource va avoir un impact en se d\u00e9gradant, en g\u00e9n\u00e9rant du CO2\u00a0\u00bb, explique-t-il. Pour lui, le cuir de poisson a une vraie place, entre le cuir de vache que l\u2019on conna\u00eet et les cuirs exotiques, auxquels les marques de luxe tournent aujourd\u2019hui le dos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Africa-Press &#8211; S\u00e3o Tom\u00e9 e Pr\u00edncipe. C\u2019est devenu une mauvaise habitude : acheter plus que nos besoins au supermarch\u00e9, laisser les fruits et l\u00e9gumes pourrir dans le r\u00e9frig\u00e9rateur ou avoir les yeux plus gros que le ventre au restaurant. Tout cela finit \u00e0 la poubelle. Le gaspillage alimentaire est une calamit\u00e9 \u00e9cologique. S\u2019il \u00e9tait un [&hellip;]<\/p>\n","protected":false},"author":82,"featured_media":1130,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,11,10],"tags":[36,55,121,120,105,148,147,112,149,56],"class_list":["post-1131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-communaute","category-homepage-french","category-toutes-les-actualites","tag-africa-press","tag-africa-press-sao-tome-e-principe","tag-alimentation","tag-developpement-durable","tag-ecologie","tag-gaspillage-alimentaire","tag-nourriture","tag-recyclage","tag-restauration","tag-sao-tome-e-principe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.1 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Too Good To Go, label &quot;Green Food&quot;... 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