– Use of quality products – organic, natural, local and seasonal – and materials that defy programmed obsolescence (manual materials).

– Minimal impact on the environment through the choice of material. Good practices and good management will minimise the consumption of water, electricity and gas and treat all recyclable and compostable waste. All this can be done with a charter and regular controls.

– Work to promote the values of Slow Food (member of the alliance of slow food cooks)… Processing and promotion of good food, clean environmentally and with social justice