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Britt Café Bakery refresca su menú con la nueva tendencia gastronómica de ingredientes limpios nacion.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from nacion.com Daily Mail and Mail on Sunday newspapers.
Where Nutri-Score calculates the nutritional value of a product, a new front-of-pack label in France is measuring the environmental impact of food.
Consumers are increasingly aware that what we eat has an impact on both human and planetary health.
Food production is responsible for a quarter of all greenhouse gas (GHG) emissions. But there is hope: research from WWF and environmental consultancy ECO2 Initiative suggests our individual GHG contribution can be halved by changing our diets.
In France, it appears consumers are not only interested in where their food comes from, but at what time of year it ends up on their plate. A total of 38% say they consider a food’s provenance and whether it is currently in season when making purchase decisions.
We want to supply French garlic all year round
According to Lionel Foubert, of Les Aulx du Sud-Ouest, the French garlic market is promising. There is a growing demand for products of French origin. Also, garlic consumption remains stable, since it is considered a healthy product, and that is a good quality to have in the current context marked by Covid-19. For Les Aulx du Sud-Ouest, the closure of the restaurant sector has resulted in a transfer of activity to the retail and large distribution.
Les Aulx du Sud-Ouest is part of a group of three companies specialized in garlic. They are based on the same site in Cadours, in Haute-Garonne. Together they handle the production, the marketing and transformation. Our strategy is focused on French garlic; our objective is to be able to supply it all year round, says Lionel.