Ethical Dessert Gastronomy- Lovelysheep , Morocco

Post Client - Day 2 - MEA.png
produits LS2.JPG

1. Could you please introduce yourself?

My name is Julia Marchetti, I am the creator of frozen delicacies: healthy and delicious creations! I have been living in Morocco since 2010, and I created Lovely Sheep 3 years ago. Before turning my passion into my job, I worked in a design office specializing in Environment. Having become a mother of two little girls, I told myself that I was going to make ice cream that I could give them with my eyes closed, and thus, Lovely Sheep was born! I am very ambitious, enthusiastic and passionate about ice cream and chocolate and I celebrate good and beautiful products, expertise, terroir and nature.

 

2. Could you tell us about your establishment?

Lovely Sheep is a melting pot of high quality, natural products, ice cream, passion and a certain level of skillful expertise. We are a small local business and our main customers are healthy restaurants, delicatessens and organic stores. We offer our creations to different establishments in Rabat, Casablanca, Marrakech, Essaouira and Taghazout. We also do home delivery, in 3 major cities of the Kingdom for the moment (Casablanca, Rabat and Marrakech)

 

3. Could you tell us a little more about your commitment / commitments?

We work with the best products. We know each of our suppliers personally and have forged a relationship of trust with each of them. We grow together. We favor local and organic products (when possible), and when it comes to chocolate, we only use Valrhona.

We try, as much as possible, to choose the least polluting packaging possible and are hunting down plastics in particular. We operate as much as possible in a short circuit: Producer - Lovely Sheep

 

4. Why did you turn to sugar-free / gluten-free / lactose-free products?

I turned to healthy purely out of personal conviction from the get-go. For me, there couldn't be any other way. We are a family of sportsmen and great gourmets ... It is in accordance with what we are, with our way of life, and I said to myself that there must be other people like us ... who are looking for good products, that are healthy and natural but also delicious.

I also did it for my daughters and for children in general. At home, we eat ice cream every day, so I keep my daughters from eating processed industrial desserts containing artificial colors and flavors as much as possible.

Finally, it is an undeniable trend in Morocco and in the world. I'm happy to see that more and more people are turning to healthy food, and worrying about what's on their plates. We are what we eat, I find that very true. In addition, eating is also an act of citizenship today. By choosing local products, small producers or products from companies whose values ​​we share, we are affirming real convictions, for our company and for the planet.

 

5. How does this translate in concrete terms in your establishment?

Our frozen treats are very low in sugar and very low in fat. We use carefully selected products, and we have developed a Plant-Based range with coconut milk and organic coconut sugar. Everything is natural at Lovely Sheep, and we make everything ourselves, in-house.

 

6. Since you started this process, are there any products that you no longer make or make less of?

This approach is at the very heart of the creation of Lovely Sheep. We place equal importance on ultra-gourmet products as well as healthier options. Whatever the range or the products, indulgence remains at the heart of our creations. In my opinion, there is no contradiction between Gourmand and Healthy, and it is very possible for both to be one in the same. Combining the two is our vision and our goal.

7. Do you have any advice for a colleague who would like to do the same?

I would advise them to use the best products and to never compromise on the quality of ingredients. We should never cut corners when investing in quality raw materials. This is also what I always answer when someone congratulates me on my creations: Good products = Good ice cream.

B The Change : Together, let’s move towards zero waste

Rethinking our delivery methods by using reusable packaging

If we want to make sure food professionals are no longer responsible for their partner-suppliers’ waste, we strongly believe that our economy needs to be circular!

This is why, here at Valrhona, we have launched an initiative which aims to distribute couverture chocolates in reusable, refundable containers, rather than our usual disposable packaging.

Valrhona.com-B The Change - Mars-ComeBac

We have been road-testing the concept with seven Lyon-based customers since December 2020.

 

Our ambition is to extend the experiment in 2021 to include 100 customers in the city, before moving on to a national rollout.

How to minimize food wastage, by Chef Reif Othman –

Dubai Rethinking our delivery methods by using reusable packaging

reif.jpeg

Could you please introduce yourself? 


My name is Reif Othman and I am a Dubai-based chef and restaurateur from Singapore, who is a little bit of a maverick. My cooking forte, I believe, is adding a playful and witty twist to Far-Eastern cuisine.

Could you tell us a little more about your commitment? 


We operate our restaurants with a sustainable ethos. For instance, the first bottle of tap-filtered still and sparkling water is complimentary – whilst all straws are made from reusable metal. Our staff uniforms use recycled material, and we have a state-of-the-art air filtering system that follows global Covid-19 recommendations.

Could you tell us what you are doing specifically on the theme of zero waste? And how does this translate in concrete terms in your establishment? 


To minimise food wastage, I believe in knowing your product and using it wisely. For instance, all parts of the animal and vegetables are used, such as the chicken, with the neck to the liver and bone all utilised. Any extra ingredients are also used to develop dishes for our specials board. This approach also helps manage our food costs. Specifically for Valrhona, we hardly have any wastage as we only use what is required for our recipes.

Do you have any advice to give to a colleague who would like to do the same? 


Be creative when developing new recipes and engineering your a la carte and specials menus, by using the whole produce.

Committed to local sourcing and supporting local communities

the example of Chef Matthijs Stinnissen, Head Chef, BOCA – UAE

Post client - Day 2 - Middle East-min.jp

Recognized for its efforts in sourcing locally and collaborating with local and regional fishermen and farmers in the UAE, Boca was one of the only five restaurants in the Arabian Gulf featured in the Truth, Love & Clean Cutlery guidebook (the world’s first guide to truly showcase exemplary, organic, sustainable, and ethical restaurants). 

Matthijs joined BOCA several years ago, he was recently awarded Caterer Awards 2020 head chef of the year for stand-alone restaurants. He forged his culinary experience at 1, 2 & 3 Michelin star and “S.Pellegrino’s The World’s 100 Best Restaurants” establishments in the Benelux region. 

By using techniques such as fermenting, curing, dehydrating, aging, pickling to create new dishes and new dining experiences, Stinnissen is able to use ingredients to their whole capacity and reduce waste significantly. He is committed to local sourcing and he is working together with farms and fishermen all in favor of sustainability and supporting local communities.