Boulogne-Billancourt, FRANCE, 2016-Nov-21 — /EPR Retail News/ — A week to go until the “Major Climate Challenge for Suppliers”: Tackling food wastage is on the programme of the second international edition
On 24 and 25 November 2016, Carrefour will host an event for the winning projects of its “Major Supplier Challenge for tackling food waste” from the Group’s integrated countries.
This international competition is an opportunity for all of the Group’s suppliers and partners to get involved in a collective initiative to tackle food waste.
The winners have been selected in their respective countries by panels made up of experts, journalists and representatives of NGOs. No fewer than 3300 companies have been approached. The most innovative anti-wastage solutions have been taken into account – some are surprising, and all are impressive:
Over the next few days, we’re going to take you on a journey through all the countries in which Carrefour operates as we take a look at each of our 2016 winners
Maybe you’ve heard of camemberts which are ugly but taste good – produced close to where we are in Normandy by the Fromagerie Gillot and sold under the Tous AntiGaspi brand – a tremendous commercial success, with more than 100,000 units sold in the first 12 months after their launch. But what you might not know is that with Carrefour and its suppliers:
The University of Bologna is breaking new ground with broken Italian mushrooms, turning orange peel into essential oils in Brazil transforming avocado and mango stones in Spain into compost, converting rice grains into aperitif biscuits in Argentina, etc.
For the first edition held in 2015, the “Major supplier challenge for tackling climate change” rewarded the projects which made the greatest contribution to tackling climate change. The companies that have developed concrete initiatives designed to tackle climate change, such as reducing greenhouse gas emissions, protecting the planet’s biodiversity and developing eco-responsible products were all showcased.
Our commitment: reduce our food waste by 50% between now and 2025 compared with 2016.
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Source: Carrefour Group