What do we know about our environmental impact when we go to restaurants? It is this question and lack of transparency that motivated the creation of the Ecotable project, launched in January 2019 by a trio committed to ecology. A key player in the ecological transition of restaurants and a label for sustainable catering, the company has a dual ambition. It seeks both to enable French people to choose restaurants on the basis of environmental and health criteria, and also to help restaurant owners to adopt eco-responsible practices. To achieve this, Écotable has put in place several tools to help them manage their environmental impact: a detailed audit of restaurant practices, but also by networking in a responsible ecosystem, from fork to fork. To date, around a hundred restaurants throughout France have joined the approach. The most ecologically virtuous restaurants can be identified on the ecotable.fr website. The project is now beginning a fundraising campaign to deploy its tools on a large scale to offer them to the entire out-of-home catering sector. In particular, it will finance the recruitment of a team (tech, sales and support) that will support the development of a platform within which all the company's solutions will coexist. The platform will enable each restaurant owner to measure the degree of eco-responsibility of his or her establishment independently.
Take part in the ecological food transition, at the out-of-home restaurant level, by investing now in Écotable!
4 partners including 2 managers in the founding team
The founding team wishes to combine restoration and sustainability through a rational analysis prism. Fanny Giansetto is a Doctor of Law, and was spokesperson for the association Notre Affaire à tous, which works for climate justice. She co-directs Écotable and brings her expertise in climate change, as well as an entire institutional network created by Women4Climate and others. Camille Delamar is an engineer graduated from Mines Paris Tech, she developed her expertise in data science as a consultant at Ekimetrics for 8 years. She co-directs Écotable and brings a pragmatic vision and an analytical approach to address different issues. Rodney Paul is a graduate of Strate School of Design. He is the artistic director of Écotable and brings his experience developed at Airbnb, Soleil Noir and All of Us. He has created a strong visual identity for the Ecotable brand to be recognized by restaurateurs and the general public. Marion Favre has a degree in communication, she then developed within the Lab PSL Pépite her entrepreneurial project of "Dîners Nomades". In charge of communication at Écotable, she brings her network of specialized journalists and her expertise in the restaurant sector.
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à 1 an après la levée de fonds
à 1 an après la levée de fonds
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