{"id":86300,"date":"2024-11-13T14:07:19","date_gmt":"2024-11-13T13:07:19","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=86300"},"modified":"2024-11-13T14:35:16","modified_gmt":"2024-11-13T13:35:16","slug":"durabilite-pas-a-pas","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/durabilite-pas-a-pas\/","title":{"rendered":"Durabilit\u00e9 pas \u00e0 pas"},"content":{"rendered":"\n

Comment une confiserie peut-elle devenir plus durable\u2009? En passant en revue les processus commerciaux, de l\u2019achat des mati\u00e8res premi\u00e8res comme le chocolat de couverture \u00e0 l\u2019efficacit\u00e9 \u00e9nerg\u00e9tique en passant par le food save management, et en mettant en \u0153uvre des am\u00e9liorations. Visite \u00e0 K\u00fcsnacht de l\u2019entreprise familiale Honold, qui l\u2019a fait.<\/strong><\/p>\n\n\n\n

\u00ab\u2009Pour moi, la durabilit\u00e9 signifie le respect des droits de l\u2019homme\u2009\u00bb, explique Cristina de Perregaux, propri\u00e9taire de la Confiserie Honold, fond\u00e9e par son arri\u00e8re-grand-p\u00e8re \u00e0 Zurich. Elle attache une grande importance au fait que le cacao de sa couverture soit cultiv\u00e9 dans le respect des droits de l\u2019homme, et produit selon un mode de culture durable. <\/p>\n\n\n\n

<\/div>\n\n\n\n
\n

\u00ab\u2009Pour moi, la durabilit\u00e9 signifie le respect des droits de l\u2019homme\u2009\u00bb<\/p>\n\n\n\n

Cristina de Perregaux<\/p>\n<\/blockquote>\n\n\n\n

<\/div>\n\n\n\n

Elle a r\u00e9alis\u00e9 son r\u00eave pendant la pand\u00e9mie de coronavirus\u2009: trouver une couverture sans travail des enfants, sans travail forc\u00e9 et sans d\u00e9forestation. Elle a entrepris avec l\u2019acheteur de son fabricant de couverture un \u00ab\u2009voyage virtuel\u2009\u00bb au cours duquel elle a d\u00e9couvert les modes de culture de coop\u00e9ratives agricoles en Indon\u00e9sie, \u00e0 Madagascar et au Ghana, avant de trouver son bonheur en \u00c9quateur.<\/p>\n\n\n\n

\"\"
Pour Cristina de Perregaux, la durabilit\u00e9 est un processus d\u2019am\u00e9lioration continue.<\/em><\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Processus commerciaux optimis\u00e9s<\/h2>\n\n\n\n

Dans la for\u00eat amazonienne de l\u2019\u00c9quateur, les familles indig\u00e8nes kichwas cultivent le cacao dans des \u00ab\u2009chakras\u2009\u00bb, un mode de culture traditionnel. Les cacaoyers poussent avec plus de 100 autres esp\u00e8ces v\u00e9g\u00e9tales dans les jardins forestiers. La culture du cacao offre un revenu compl\u00e9mentaire important aux familles kichwas depuis des si\u00e8cles. Pour l\u2019exploiter de mani\u00e8re durable, ces derni\u00e8res se sont regroup\u00e9es au sein de la coop\u00e9rative Kallari. La valeur ajout\u00e9e reste ainsi dans la communaut\u00e9, ce qui permet \u00e0 celle-ci d\u2019investir dans l\u2019\u00e9ducation et dans sa propre production de chocolat. Et gr\u00e2ce \u00e0 la cr\u00e9ation de possibilit\u00e9s de travail en dehors de la culture du cacao, les jeunes restent au pays.<\/p>\n\n\n\n

Outre la couverture, la confiserie Honold ach\u00e8te \u00e9galement de la farine, des produits laitiers, des \u0153ufs, de la viande, des l\u00e9gumes et de l\u2019eau min\u00e9rale. Dans la mesure du possible, ces mati\u00e8res premi\u00e8res proviennent de la r\u00e9gion ou du pays. Mais l\u2019origine des mati\u00e8res premi\u00e8res n\u2019est pas le seul \u00e9l\u00e9ment important en mati\u00e8re de durabilit\u00e9. L\u2019emballage et la consommation d\u2019\u00e9nergie lors de la production et du transport jouent \u00e9galement un r\u00f4le essentiel. Cristina de Perregaux a pass\u00e9 en revue ses processus commerciaux et proc\u00e9d\u00e9 \u00e0 des adaptations l\u00e0 o\u00f9 elle voyait un potentiel. Pour ses tablettes de chocolat, l\u2019entreprise familiale utilise ainsi notamment un carton sp\u00e9cial dont l\u2019int\u00e9rieur est recouvert d\u2019une fine couche. Cela lui permet de se passer compl\u00e8tement de papier aluminium, de film plastique ou d\u2019emballages suppl\u00e9mentaires.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Focus sur l\u2019\u00e9nergie<\/h2>\n\n\n\n

Cristina de Perregaux voit un potentiel d\u2019am\u00e9lioration dans la livraison de ses produits, qui doivent \u00eatre r\u00e9frig\u00e9r\u00e9s pour conserver leur fra\u00eecheur et respecter la loi sur les denr\u00e9es alimentaires. Apr\u00e8s une longue r\u00e9flexion, les v\u00e9hicules \u00e9lectriques ont donc \u00e9t\u00e9 exclus. La r\u00e9duction de la consommation d\u2019\u00e9nergie lors de la production est \u00e9galement importante\u2009: \u00ab\u2009Dans notre secteur, nous avons besoin d\u2019\u00e9nergie tous les jours. Il convient de d\u00e9terminer pr\u00e9cis\u00e9ment ce qui est possible et d\u2019en tirer le meilleur parti.\u2009\u00bb Les exigences l\u00e9gales en mati\u00e8re de r\u00e9frig\u00e9ration des denr\u00e9es alimentaires limitent la marge de man\u0153uvre, mais l\u00e0 aussi, il existe des solutions telles que la r\u00e9cup\u00e9ration d\u2019\u00e9nergie, les machines \u00e0 faible consommation d\u2019\u00e9nergie et une bonne isolation thermique des locaux.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n

\u00ab\u2009Comment r\u00e9ussir \u00e0 devenir plus durable\u2009? En avan\u00e7ant pas \u00e0 pas, tout en sachant que nous n\u2019avons pas encore atteint notre objectif dans tous les domaines.\u2009\u00bb<\/p>\n\n\n\n

Cristina de Perregaux<\/strong><\/p>\n<\/blockquote>\n\n\n\n

<\/div>\n\n\n\n

Processus d\u2019am\u00e9lioration continue<\/h2>\n\n\n\n

Pour am\u00e9liorer la durabilit\u00e9 dans sa confiserie, il faut dans un premier temps analyser ses processus commerciaux, puis pr\u00e9voir des am\u00e9liorations et enfin les mettre en \u0153uvre. Du choix des mati\u00e8res premi\u00e8res \u00e0 l\u2019efficacit\u00e9 \u00e9nerg\u00e9tique en passant par le food save management pour \u00e9viter le gaspillage des denr\u00e9es alimentaires, de nombreuses possibilit\u00e9s existent. La confiserie Honold utilise, par exemple, les restes de biscuits des g\u00e2teaux For\u00eat-Noire et des \u00ab\u2009truffes cakes\u2009\u00bb pour le fond de ses mousses au chocolat et ses \u00ab\u2009jubil\u00e9es\u2009\u00bb\u2009; les Parisettes \u00e9tant pour leur part transform\u00e9es en mie de pain qu\u2019elle revend \u00e0 sa client\u00e8le. De plus, l\u2019entreprise familiale fait chaque soir don de denr\u00e9es alimentaires \u00e0 des organisations caritatives.<\/p>\n\n\n\n


Pour Cristina de Perregaux, la durabilit\u00e9 est un processus d\u2019am\u00e9lioration continue dans le cadre duquel la faisabilit\u00e9 et la rentabilit\u00e9 sont essentielles. \u00ab\u2009Comment r\u00e9ussir \u00e0 devenir plus durable\u2009? En avan\u00e7ant pas \u00e0 pas, tout en sachant que nous n\u2019avons pas encore atteint notre objectif dans tous les domaines.\u2009\u00bb<\/p>\n\n\n\n

Confiserie Honold<\/a><\/p>\n\n\n\n

Jo\u00ebl Frei, plate-forme suisse du cacao durable<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Comment une confiserie peut-elle devenir plus durable\u2009? En passant en revue les processus commerciaux, de l\u2019achat des mati\u00e8res premi\u00e8res comme le chocolat de couverture \u00e0 l\u2019efficacit\u00e9 \u00e9nerg\u00e9tique en passant par le food save management, et en mettant en \u0153uvre des am\u00e9liorations. Visite \u00e0 K\u00fcsnacht de l\u2019entreprise familiale Honold, qui l\u2019a fait.<\/p>\n","protected":false},"author":5,"featured_media":86283,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42,190],"tags":[687,686],"class_list":["post-86300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries","category-food-save-fr","tag-confiserie-durable","tag-confiserie-honold-2"],"acf":[],"yoast_head":"\nDurabilit\u00e9 pas \u00e0 pas | SBC<\/title>\n<meta name=\"description\" content=\"Comment une confiserie peut-elle devenir plus durable\u2009?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/durabilite-pas-a-pas\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" 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