The 3rd edition of the sustainable cooking contest highlights DIVINFOOD’s underutilized crop: the white lupin
The 3rd National Sustainable Cooking Contest took place on October 27, celebrating creativity and commitment to a more responsible gastronomy. Organized by the Foundation for Susta
Chef training workshops for collective catering in the Aude region (France)
As part of DIVINFOOD, Biocivam support managers and chefs in collective catering to promote the supply of organic and local products for meals served in school canteens, middle sch