“Green Meals”, the gourmet mini-series for zero waste cooking

Veolia and Konbini propose “Green Meals”, a gourmet mini-series, and place gastronomy at the heart of the challenges of ecological transformation.

To promote gestures to adopt to take care of the environment in the kitchen, Veolia is launching a mini-series (in 3 episodes), festive, tasty and committed around gastronomy: “Green Meals”, with three of the greatest French chefs.

green meals kodd magazine culture

green meals kodd magazine culture

Nothing is thrown away, everything is cooked! Zero waste cooking is given pride of place and local and seasonal products, simple or original, are also promoted. Tap water, guaranteed zero packaging and zero transport, is at the heart of the recipes presented.

Too often ignored, it is time to reveal its importance in our everyday cooking and meals, with its nutritional benefits, its exceptional quality ensured by the respect of nearly 70 standards (making it the most controlled food product in France!) or its 400 varieties of tastes depending on the terroir it comes from.

Every year in France, an average of 514 kilos of household waste are produced per inhabitant (ADEME) and 9.1 billion litres of water are bottled and transported by truck to the consumer (OIEAU). This is also what this mini-series highlights: simple and accessible ways to reduce waste production in the kitchen and to maintain the bond of loyalty that the French have developed with tap water.

green meals kodd magazine culture

Three chefs are invited in front of the camera to share their ecological initiatives and the new consumption patterns they apply every day behind their stoves. With, of course, the details of their exclusive and tasty recipes, to be redone at home, with friends or family.

The first episode presents chef Vivien Durand in Bordeaux with his recipe “Kabu and chestnuts in broth” while the second episode, highlights chef Isma’il Guerre Genton in Lille, with his recipe “Raw celery, lichen and field snails”. The last episode, highlights the duo of chefs Tabata and Ludovic Mey in Lyon, with their recipe of scallops marinated in salt water with whey and physalis in rose water.

The episodes produced in partnership with Konbini are available on the Green Meals platform.

Version française