
Ecological awareness in the developed countries has never been greater than today, even if we are a lacking a general consensus. To describe their sustainable transition, brands are using in their communication the word positive and qualify through it lifestyle impact, carbon emissions, climate preservation and even nature protection. However, is simply declaring to be and do positive the right approach to avoid greenwashing?




Alain Passard, Chef of the restaurant l'Arpège(*) in Paris, is cooking vegetables produced in his own gardens, located in France. The excess production can be ordered and delivered each week.









