As part of our mission to visit plantations around the world to learn about regional crops, agricultural techniques, conditions, problems, we spent a week with a Masai family in northern Tanzania near the border of Kenya.
We support and assist the La Tablée des Chefs initiative aimed at reducing food waste, feeding people in need, developing culinary education for youth, and promoting social involvement in the culinary industry and among food enthusiasts.
Our interest in the growing bean-to-bar chocolate movement in France has led us to India and Tanzania, to further investigate its origins, plantation and production techniques, trade opportunities and commercialisation.
In the context of establishing and launching La Greco, we embarked on a three-year mission to understand the agricultural processes, manufacturing processes and key factors in sourcing sustainable food and drink products.
