
A special attention has been paid to the sourcing of the wood, recycled skateboard, bamboo, multiply or solid wood, sourced from managed and controlled forests.
By Isabelle Brigout on Monday 22 May 2023, 13:07 - Ethical shopping

A special attention has been paid to the sourcing of the wood, recycled skateboard, bamboo, multiply or solid wood, sourced from managed and controlled forests.
By Isabelle Brigout on Saturday 13 May 2023, 11:33 - Organic food

Vivant makes cognac, gin, rhum and whisky from products organically grown, and produces them without any additives nor inputs.(*)
By Isabelle Brigout on Wednesday 10 May 2023, 06:03 - Green hotels

Kisawa Sanctuary is a confidential sustainable luxury stopover off Mozambique in an archipelago, which is a National Park since 1971. The island hosts a marine station and ocean observatory, the Barazuto Center for Scientific Studies (BCSS).
By Isabelle Brigout on Sunday 7 May 2023, 13:24 - Around sustainable luxury

Founded by Yvan Bourgnon, The Sea Cleaners is a non-profit association(*) dedicated to ocean conservation: his catamaran will collect plastic solid waste, will compact them offshore to produce its own energy and will carry out scientific surveys.
By Isabelle Brigout on Wednesday 19 April 2023, 06:00 - Concierge

The emotional resolution, what is it? It is a natural function that we all possess but which is sometimes insufficient. It is necessary therefore to stimulate it, when it becomes difficult to overcome tensions.
By Isabelle Brigout on Saturday 15 April 2023, 12:40 - Organic food

A trappist bier has to be brewed by monks, must bear the name of the abbey, have to be marketed under their supervision to fulfill the needs of the community, the abbey and local charities.
By Isabelle Brigout on Sunday 12 March 2023, 15:11 - Organic food
Vincent Ballot is coffee roaster and has been awarded the Best Crafstman of France distinction in 2018. He travels the world in search of the best beans and creates blending as if it were a wine. After having worked with coffee roasters for twenty years, he formalized his knowledge at the Coffee Quality Institute, a sustainable expert curriculum of the coffee sector.