Explore practical resources to better manage surplus, make the most of every ingredient, and adopt more sustainable food practices within your institution.
These resources were developed by Florence-Léa Siry, an expert in food waste reduction. They provide concrete and effective solutions to help improve food management.
Please note that some of these resources are exclusive to members of the Aliments du Québec au menu program. To obtain the password, we invite you to contact us.
Reducing Food Waste and Losses (March2024)
Conference (March 2023)
Zero-waste practical sheets (March 2023)
Zero-waste values charter (March 2023)
Developed for the J’aime les fruits et légumes movement, these booklets offer tips and recipes to help you make the most of Québec fruits and vegetables.
