This training highlights the group’s deep effort to integrate CSR into our kitchens.

Here are the objectives of this training which is targeted towards our chefs:

> Familiarization with the stakes of a sustainable way of eating with an eye towards a global and coherent integration among the teams.

> Sharing of best operational kitchen practices in regards to food waste

> Creating cuisine with low environmental impact

Show the value of these practices with clients and the teams (transparency)

This custom training was tailor-made for Louvre Hotels Group in partnership with La Source, a member of the Rungis Academy.

At the same time we have educated our employees at Headquarters through two “Open Ur Ears” conferences focused on the theme of “What’s on your plate which reflects the ecological crisis?”