A very interesting article on the blog to lir Restauration21
"If the cost of materials and personnel costs rise, savings must be achieved elsewhere, especially on fixed costs . Here energy savings and equipment maintenance can play a role. According to Marie-Paule Marshall the Genos firm specializing in sustainable performance, " substantial savings can be generated through materials whose performance has been measured and improved, but also through a global reflection on the use of materials. Manufacturers must therefore take the turn of eco-design. Thinking from the hardware design for its use - as long as possible - to ease its maintenance and end of life to reduce any impacts on the environment is beneficial.
(...) Cabrol Francis, President of CICF Hotel, Restaurant and leader of FCO Board in Toulouse, said: " the légumeries never really disappeared. They may be undersized, but the crude products were never totally removed supplies. It should now properly equip them with specific machines .(...)
Barjac Vauvert Salon de Provence, Lons le Saulnier, Millau Bègles, Gap, The Rouret, Paris etc. . are cited as examples for their policy of catering where not only organic, but also fresh, local, or from short circuits are the real stars of projects .(...)
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