team building activity at Pomelo-Paradigm

Last week, our team had a unique experience taking part in a team-building event that was solidarity and eco-responsibility oriented. Under the guidance of the talented chefs Sacha and Jean-Luc, we learnt how to cook an entirely vegetarian and anti-waste menu. This event not only strengthened the bonds within the team, but also raised awareness among all of us of crucial causes: the fight against food waste and the discovery of a more sustainable food approach.

A common cause

Chefs Sacha and Jean-Luc began with an explaination about how the morning would unfold and thanking us for choosing to cook with healthy and sustainable products.

Did you know that every year in France, almost 10 million tonnes of food are thrown away? This represents a significant environmental and commercial cost, estimated at €16 billion. Inspired by these figures, we decided to prepare an entirely vegetarian meal, optimising the use of ingredients and reducing waste to a minimum. Each team got involved, preparing tasty and creative dishes.

Our creations included veggie spring rolls with a zero-waste carrot-vegetable sauce, fregola sarda risotto with spring vegetables, whose stock was made from vegetable peelings, and a carrot-vegetable pesto. For dessert, we concocted a chocolate moelleux accompanied by a coffee parfait, using stale bread for the homemade breadcrumbs and coffee grounds for the infusion. These dishes show that it’s possible to create good food and avoid waste in everyday life.

Solidarity at the heart of the project

After a few hours’ work in the kitchen, we had the pleasure to taste our creations. But our commitment didn’t stop there. Thanks to our collective efforts, we were also able to make 32 extra dishes, which were donated to the charity LA BALADE DES LUCIOLES for their marauding. This initiative enabled us to give a little support to those who need it most.

Raising awareness and sustainable commitment

This team building was much more than a simple group activity. It helped us understand the impact of our food choices and the importance of reducing waste, by adopting a more conscious and responsible approach to cooking.

To maximize the use of ingredients and minimize waste, here are a few tips we’ve learned:

  • Use peelings and tops: Vegetable peelings can be used for broths, and tops for tasty pestos.
  • Plan meals: Avoid waste by planning meals in advance and buying only what’s needed.
  • Store food properly: Store food properly to extend its shelf life.
  • Cooking leftovers: Use leftovers to prepare new dishes, thus reducing food waste.
  • Compost organic waste: Transform food waste into compost to enrich the soil.

To conclude

Our team-building experience was full of lessons and emotions. It strengthened our team spirit while raising our awareness of more environmentally-friendly practices. We are going home not only with fond memories, but also with the feeling that we’ve helped to make a difference.