THEY TALK ABOUT US
Television broadcast on 12/24/2020 on the morning of BFM TV.
The Gazette de Monaco talks about us in its October-November 2018 issue.
Paris Match talks about us in its November 15, 2018 issue!
Jesus Magazine talks about us in its November 2018 issue!
La Revue talks about our last event in Monaco in its November / December 2018 issue!
We were honored to be interviewed by Market magazine.
Read the article in the 145th edition, pages 46-48.
Point de Vue talks about our evening at the Hôtel des Trois Couronnes in Vevey, Switzerland!
Article published on January 09, 2019, page 8.
Less Saves The Planet is once again featured in Gilles Pudlowski’s blog on the occasion of the second evening organized in Vevey, Switzerland, on December 6.
The great culinary journalist Jean-Claude Ribaut talks about our second evening in Vevey in the magazine Le Monde, an article entitled “At the forefront of environmental conservation: Palaces”.
Article published on January 02, 2019
Le Bilan talks about our Monegasque evening and our next evening in Switzerland!
On Radio Ethic, find the meeting between Elodie Robert, environmental manager of the Hôtel Métropole Monte-Carlo, Georges Marsan, Mayor of Monaco and Flavio Bucciarelli, co-author of the book Less Saves The Planet, on the occasion of his exit.
Gilles Pudlowski, journalist, writer, literary critic and gastronomic columnist shares on his blog Les pieds dans le plat, the post from his correspondent from the Côte d’Azur who attended the great launch party of Less Saves The Planet at the Hotel Métropole Monaco.
Radio Monaco spoke about us during its program Le fil vert on 19/09/2019.
AlpReleaf: the visionary CBD start-up
The future looks promising for AlpReleaf! This innovative and inspiring company founded by Patrice Miserez has everything to please! Problems with your joints? Concentration problems? Or even sleep? CBD-based products from AlpReleaf can solve those problems that...
Renaissance Paris Arc de Triomphe Hotel: When luxury and ecology become one!
Located in the heart of Paris, just a stone's throw from the Champs Elysées, the Renaissance Paris Arc de Triomphe Hotel is a rare gem. Conscious of environmental issues, this establishment marvelously combines luxury and ecology. Indeed, with a breathtaking view of...
Discover 10 juices with benefits that can heal you
Juice therapy is gaining more and more followers who are convinced that drinking natural juices will help them stay healthy ! And it does! If you feel unwell, drinking vitamin-rich fruit and vegetables can be a boon to your body. What's more, juices and smoothies are...
Six Senses Svart: a futuristic and 100% eco-friendly hotel
With its revolutionary technology, Six Senses Svart will be the first positive energy hotel. Located in Norway at the edge of the Arctic Circle, the hotel is situated in an exceptional location. The northern lights dance a celestial ballet, the flora and fauna are...
Vegan Raspberry and Thyme Tart: Chef Stéphane Coco presents his delicious recipe
Ambassador of the Less Saves The Planet movement, Chef Stéphane Coco is back to treat us with a recipe for a vegan raspberry pie. This culinary recipe is ideal for your body and the environment. After a brilliant career, Chef Stéphane Coco is now in charge of three...
How to choose your plant milk?
Plant milk is currently very popular, and has even taken over our supermarkets ! In addition to its delicious taste, plant milk can be a boon for your body. The plant milk market is growing in France, according to the newspaper "Midilibre", today one French person in...
The Alain Ducasse cooking School : an educational and environmental cuisine !
The Ducasse cooking School: Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999. The Chef's philosophy is simple: to share a healthy cuisine open to the world. Through the Ecole Ducasse, the Chef's passion for a well thought-out...
The Chef’s touch: Pomegranate
This fruit whose shape hints at its name is known for its antioxidant virtues, hence its classification as a “superfruit”. Pomegranate is the focus of our Chef Eric Briffard in this article. The French consume an average of 10,000 tonnes of pomegranate per year. This...
“De la Ferme à la Table”: Enjeux et Perspectives pour une Alimentation plus Durable
Votre contenu va ici. Modifiez ou supprimez ce texte en ligne ou dans les paramètres de contenu du module. Vous pouvez également styliser chaque aspect de ce contenu dans les paramètres de conception du module et même appliquer un CSS personnalisé à ce texte dans les...
De la Ferme à la Table: Enjeux et Perspectives pour une Alimentation plus Durable”
En 2017, l'alimentation déséquilibrée a été un tueur silencieux en Europe, responsable de près de 950 000 décès et de la perte de 16 millions d'années de vie en bonne santé. Parallèlement à cela, l'agriculture, qui a généré 11,4 % des émissions de gaz à effet de serre...
