Customer testimonials

Anti-gaspi: fight against losses and waste thanks to preserves - The CTCPA accompanies the Conserverie de la Forêt

15

Mar

Anti-gaspi: fight against losses and waste thanks to preserves - The CTCPA accompanies the Conserverie de la Forêt

Published on : 15/03/2022

Anti-waste: the Conserverie de la Forêt fights against the problems of loss and waste through the production of canned food. The CTCPA accompanied the structure in the preservation of the organoleptic qualities of the products and their security. Amélie, marketing manager, comes back with us on this project.


How did the idea of creating anti-gaspi cans come about?


It is the result of many discussions with market gardeners! Faced with the importance of losses and waste of fruits and vegetables during periods of overproduction or simply when they are considered ugly, Camille, project leader and agricultural engineer had the idea of creating an anti-gaspi cannery.

She quickly joined forces with Guillaume, chef and production manager. "For my part, I also wanted to set up a canning factory, I joined Camille in the project later on," she explains.

Tell us more about the Conserverie de la Forêt?

We address ourselves to people who wish to consume more locally, to have a healthier food, and of season. Located in Samois-sur-Seine in the Seine-et-Marne region, we use the produce of local farmers to make delicious jars of soups, sauces, spreads, etc. All our products are made in our own workshop and cooked by our chef!

We offer:

  • anti-gaspi preserves made of fruits and vegetables with a unique taste. Our products are distributed in about fifteen points (grocery stores, organic bulk stores, mobile stores, farm stores...), also via the "Ruche qui dit Oui", local AMAP and our website!

  • contract work (preserves) for market gardeners. Today, we are partners of about fifteen market gardeners.


We started production in July 2021. Today we have about 40 recipes divided into 6 ranges: soups, sauces, spreads, pickles, ready meals and jams and compotes. Our best-sellers are: our apple butter, our watercress pesto and our carrot curry-coconut cream!

 

 

 

 

 

 

We have based the Conserverie de la Forêt on strong human and solidarity values. Not content with fighting against waste, we want to create real partnerships with those who work with us, producers, distributors, employees... We also won the "Responsible Company" trophy at the Créatrices d'Avenir competition organized by the Île-de-France region last December.

Why did you call on the CTCPA?

The CTCPA is the reference organization for canners. We needed to determine our sterilization standards while distinguishing ourselves by the taste of the product. We pay a particular attention to the organoleptic. The CTCPA has been able to help us to determine our sterilization standards while respecting and optimizing the taste.

Then, Xavier DEVIS, project manager at the CTCPA of Amiens intervened during two days on our site for a training in the use of our autoclave. We found this training perfect because we had the theoretical part and the practical part! It was essential to be able to apply all that we had learned and to gain confidence in the use of our autoclave.

At the CTCPA, we have at heart to accompany the young companies in the adoption of the good reflexes and gestures so that they can be quickly autonomous. Our teams are always available for more complex problems. Beyond the support service, we remain attentive to our customers throughout the year by answering their questions. The CTCPA becomes your partner.

What are the next steps for the Conserverie de la Forêt?

We want to become a professional integration company to offer access to employment and socio-professional support to people who are far from employment: long-term job seekers, recipients of minimum social benefits, young people without qualifications, etc. For this, we are supported by France Active.

__

The CTCPA accompanies you in the creation of your own cannery. Do not hesitate to contact us!

Contact CONSERVERIE DE LA FORET

Website : Home - Conserverie de la Forêt (conserveriedelaforet.com)
Facebook: Conserverie de la Forêt - Home (facebook.com)
Instagram: https://www.instagram.com/conserveriedelaforet/
Contact: contact@cdf77.com - + 33 7 81 28 08 83

Contact CTCPA
Xavier DEVIS - xdevis@ctcpa.org
CTCPA Amiens - amiens@ctcpa.org
Training - contact.formation@ctcpa.org
Spread the love

latest news

01

Oct

Publication of the legislative framework for water reuse in the agri-food industry

Water is an essential resource for our health, our ecosystems and our economy. It is crucial for many uses, such as drinking water consumption, agricultural and industrial activities, and energy production.

Read more

Water is an essential resource for our health, our ecosystems and our economy. It is crucial for many uses, such as drinking water consumption, agricultural and industrial activities, and energy production.

01

Oct

Hydrogen Peroxide Vapour decontamination of dry ingredients

Dry and dehydrated ingredients are widely used in the food industry. These internationally traded products are generally contaminated by a microbial flora consisting of pathogenic bacteria, spore-forming bacteria, yeasts, molds and toxins such as mycotoxins produced by certain molds during storage. Decontamination is therefore desirable; however, dry products are difficult to treat, being sensitive to humidity and high temperatures. The CTCPA has been working for several years in Collective Research (VAPDEC then OXYMORE projects - reports available on request) on an innovative chemical decontamination technology using Hydrogen Peroxide Vapor, in collaboration with our partner UniLaSalle in Beauvais.

Read more

Dry and dehydrated ingredients are widely used in the food industry. These internationally traded products are generally contaminated by a microbial flora consisting of pathogenic bacteria, spore-forming bacteria, yeasts, molds and toxins such as mycotoxins produced by certain molds during storage. Decontamination is therefore desirable; however, dry products are difficult to treat, being sensitive to humidity and high temperatures. The CTCPA has been working for several years in Collective Research (VAPDEC then OXYMORE projects - reports available on request) on an innovative chemical decontamination technology using Hydrogen Peroxide Vapor, in collaboration with our partner UniLaSalle in Beauvais.

01

Oct

Accelerated aging tests for MDD prediction

It's important to distinguish between two key concepts in assessing the sustainability of food products: the Best Before Date (BBD) and the Minimum Durability Date (MDD).

Read more

It's important to distinguish between two key concepts in assessing the sustainability of food products: the Best Before Date (BBD) and the Minimum Durability Date (MDD).

latest news

Industrial and environmental transition

01

Oct

Publication of the legislative framework for water reuse in the agri-food industry

Published at 07:59

Water is an essential resource for our health, our ecosystems and our economy. It is crucial for many uses, such as drinking water consumption, agricultural and industrial activities, and energy production.

Read more

Product & process innovation

01

Oct

Hydrogen Peroxide Vapour decontamination of dry ingredients

Published at 07:52

Dry and dehydrated ingredients are widely used in the food industry. These internationally traded products are generally contaminated by a microbial flora consisting of pathogenic bacteria, spore-forming bacteria, yeasts, molds and toxins such as mycotoxins produced by certain molds during storage. Decontamination is therefore desirable; however, dry products are difficult to treat, being sensitive to humidity and high temperatures. The CTCPA has been working for several years in Collective Research (VAPDEC then OXYMORE projects - reports available on request) on an innovative chemical decontamination technology using Hydrogen Peroxide Vapor, in collaboration with our partner UniLaSalle in Beauvais.

Read more

Packaging

01

Oct

Accelerated aging tests for MDD prediction

Published at 07:48

It's important to distinguish between two key concepts in assessing the sustainability of food products: the Best Before Date (BBD) and the Minimum Durability Date (MDD).

Read more

NEWSLETTER & TECHNICAL BULLETIN: SUBSCRIBE NOW!

Each month, you'll receive our latest news in your mailbox, and 4 times a year you'll receive our technical bulletins: articles written by our experts!


This will close in 400 seconds