News and Events

CHEFS FOR CHANGE, Published on 8/24/21

B The Change : Together, let's encourage short supply chains

Doing the job well means respecting people and the environment, first and foremost. This new “B the Change” program promotes 3 short supply chain initiatives, for a more responsible, ethical and seasonal gastronomy.

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CHEFS FOR CHANGE, Published on 7/13/21

B The Change : Together, let’s reduce our environmental impact!

This new “B the Change” week is dedicated to our organizations’ environmental impact and the corporate actions taken to address the current climate emergency.

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COCOA, Published on 7/13/21

Our actions in Ivory Coast

Côte d'Ivoire, located in West Africa, is considered to be a leading cocoa-producing country. Since 2014, Valrhona has been working with ECOOKIM to improve communities’ living conditions, with a particular focus on access to education.

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CHEFS FOR CHANGE, Published on 6/11/21

B The Change : Together, let's work toward inclusive gastronomy

Baking is a great way to promote professional and social integration. Graînes de Pâtissier, Farinez-vous, Refugee Food Festival. This month, discover three solidarity initiatives taken to promote a more inclusive world of gastronomy.

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GASTRONOMY, Published on 5/18/21

Gastronomy of the Future research unit

What will the gastronomy of tomorrow look like ? Thierry Marx, multi-Michelin-starred chef, and Raphaël Haumont, a physicochemist, studied how the issue should unfold by 2050.

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CHEFS FOR CHANGE, Published on 5/14/21

B The Change : Together, let's build a more inclusive, equitable and regenerative economy

This month, read about some companies that, like Valrhona, have obtained B Corporation certification.
This demanding label rewards companies that combine making a profit with supporting the wider public good and that aim to make a positive contribution to society without wanting to be the best ...

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CHEFS FOR CHANGE, Published on 4/23/21

B The Change : Let's bring gastronomy and well-being together

This month, we have met three extraordinarily talented individuals who, in their own way, break the rules to redefine gastronomy in a healthy yet indulgent way.

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COCOA, Published on 3/18/21

The AMAZCACAO Project & the Quest for the Next Grand Cru

By studying cocoa’s genetics and biochemistry in depth, the AMAZCACAO project seeks to better understand how certain varieties resist disease and even climate change, as well as the secrets behind the varying aromatics produced by different cacao trees.

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CHEFS FOR CHANGE, Published on 3/3/21

B The Change : Together, let’s move towards zero waste

B the Change : Discover this month our initiatives, along with our customers' actions and other inspiring changes contributors to achieve the zero waste objective.

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CHEFS FOR CHANGE, Published on 2/12/21

B the Change - Together, let’s prioritize ethical sourcing

B the Change : after tackling food waste last month, in February we will discuss ethical sourcing with three inspiring examples.

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