We are the actors of a more responsible cuisine.
"The survival, health and well-being of humanity will depend on our ability to feed people, in close osmosis with the natural balances and dynamics intrinsic to the biosphere. Humanist gastronomy, as I see it, can lead the way in this battle."
Alain Ducasse "Eating is a civic act "
For Chef Alain Ducasse, "A cuisine that's good to think about is a cuisine that's good to eat.". Through his concept of Naturalité cuisine, he promotes a diet that is less meaty, healthier and better for the planet, one that takes care of the planet's scarce resources and the men and women who fish, cultivate and gather them. In other words, it's about being aware of what we eat, in a socially responsible and humanistic way.
1. École Ducasse is committed to training the chefs, leaders and citizens of tomorrow.
We don't just train chefs, we train tomorrow's managers, entrepreneurs and citizens who must take care of the planet and human health.
3000 students and professionals trained every year on our campuses.
85 nationalities present on our campuses, enabling exchanges and a real multicultural diversity between chefs and students.
30% of our academic courses are dedicated to sustainable development on our campuses.
CONCRETE ENGAGEMENT:
- 60 hours of management and entrepreneurship courses to develop the posture of a committed chef who respects others in our Bachelors programs at Paris Campus.
- At Paris Campus, a permaculture vegetable garden tended by the students, enabling them to put into practice the triptych: sustainable agriculture, seasonality and traceability.
- A wide range of courses focused on responsible and committed cooking in our Paris Studio school, dedicated to amateurs (anti-waste cooking, plant-based cooking, batch cooking).
- École Ducasse was recognized as the World's and Europe's Best Culinary Training Institution at the World Culinary Awards 2023, thanks in no small part to its unique teaching, driven by the responsible and visionary philosophy of Chef Alain Ducasse.
2. École Ducasse commits to the challenges of gastronomy and its ecosystem.
We help all talents to develop and make a positive impact on society, while preparing them for the many challenges of the gastronomy sector.
In partnership with the Île-de-France region, in May 2023 we introduced a new program targeted at people far from employment in the Ile-de-France region.
This intensive program, which includes 6 months' practical training and 3 months' internship in the Parisian restaurants of Chef Alain Ducasse, will allow these aspiring young chefs to blossom in a new career field.
In October 2023, we published a White Paper entitled "Gastronomy, the preferred territory for professional reconversions", to encourage vocations and give the keys to those who want to take the first step.
With 64.5% women among our retraining students, we are making a major contribution to accelerating the feminization of the profession.
Through our annual International Advisory Board, made up of renowned professionals such as MOFs, chefs, experts, entrepreneurs, journalists, teacher-researchers, producers and artisans, all of whom are committed (including Nadia Sammut, Romain Meder, Mathieu Chapel, Anne Garabédian, Benoit Castel, Christian Regouby, Claire Heitzler) we are positively influencing our business sector.
Our 2023 theme on Sustainable Food has enabled us to enrich all our training programs by adding modules dedicated, for example, to fermented food cooking, bromatology and nutri-ecology.
3. École Ducasse commits to preserving the planet.
Chef Alain Ducasse: " A food that's good to think about before it's good to eat".
24.5 tonnes of composted and anaerobic digestion waste per year.
5.46 tonnes of CO2 avoided since 2022 thanks to our partnership with Too Good To Go, over 2,500 meals saved in our École Ducasse Boutique.
200 pastries, cakes and entremets redistributed every week by the Ecole Nationale Supérieure de Pâtisserie to local schools in Yssingeaux and Monistrol.
OUR CONCRETE COMMITMENTS:
- The systematic application of a more reasoned approach to cooking and pastry-making, with a more reasonable use of fat, salt, sugar and animal proteins, in line with the concepts of Naturalité and Desseralité developed by Chef Alain Ducasse.
- Nearly 100 students took part in Moët Hennessy's Living Soils, Living Together program, raising awareness of the sustainable and eco-responsible dimension of the sommellerie sector.
- Our chefs and students took part in the Sustainable Gastronomy Summit in Monaco in September 2023, with a view to signing a charter of commitment to responsible eating.
- Development of a partnership with Hectar, a new agricultural campus focusing on sustainable food and soil regeneration.
- École Ducasse has been a signatory of the Quality Seasonality Commitment Charter of the Collège Culinaire de France since 2018. We work exclusively with producers who respect the land they cultivate and breeders who guarantee respectful rearing conditions. In 2022, École Ducasse was the first school to receive the Artisan Militant de la Qualité label from the Collège Culinaire de France.
- A 100% recycled roof at Paris Campus. Part of the roof terrace is composed of a substrate made from 100% recycled materials (mussel shells, oysters, crushed bricks, wood fibres, coffee grounds). This innovation, unique in France, is a fine example of the circular economy and industrial ecology.
