Last October 22nd , the restaurant’s composting station was inaugurated with the presence of Mr Bernard Angelras, vice president of Nîmes Métropole, and environmental delegate to waste, collection and treatment.
Michel Kayser has been a committed actor for more than 30 years with a priority : consume local, he’s now pushing this reflection to the point of recycling his kitchen’s vegetable waste and therefore limiting the food waste produced by the establishment. “Here, paradise is cultivated” as he likes to remind, it is with a natural fertilizer rich in enzymes and particularly nourishing natural hormones that the chef will feed his vegetable garden, his aromatic plants garden and the establishment’s park in the coming weeks.A great project that reduces the restaurant’s environmental impact and awares the staff consciences of food waste and waste treatment and of the quantities discarded.Today, the establishment of this new compost station is one more step towards an ecological and responsible approach. Photo caption :Left to right : Bernard Angelras (Vice president of Nîmes Métropole), Chef Michel Kayser , Tatiana Pounambalom (Nîmes Métropole collaborator) and Carlos Fernandes Fidalgo (gardener of Michel Kayser’s restaurant).
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