Organizing a corporate seminar is no longer just about finding an inspiring setting or putting together a well-planned program. Today, responsible events are becoming the new standard, where every choice counts. Catering plays a key role in this approach. Much more than just a break, meals have become a real opportunity for sharing and a powerful symbol of the values upheld by the company. Choosing responsible catering means transforming the collective experience into a concrete, visible, and unifying commitment.
Why catering is essential
for a successful seminar
A moment of conviviality at the heart of the experience
Beyond the content of the working sessions, meals are often the most memorable moments of a seminar. They allow employees to chat freely, forge bonds, and share emotions.
This break becomes a collective breath of fresh air, conducive to relaxation and inspiration. A carefully crafted menu, a welcoming atmosphere, and delicious, balanced cuisine are all elements that contribute to the overall success of the event. Every meal at the Les Fontaines campus Les Fontaines an invitation to savor fine dining while respecting the environment.
A major factor in the event's ecological footprint
Food accounts for an average of 20 to 30% of an event's carbon footprint. Meat, transport, packaging, and waste are all factors that need to be controlled in order to reduce this impact. Choosing a caterer or catering service committed to a responsible approach not only limits this footprint, but also sends a strong message: that of a company that is conscious of its impact. At Les Fontaines, sustainable catering is not just a logistical detail, it is a key pillar of the CSR strategy for your events, combining culinary pleasure with respect for the environment.
A sustainable and committed offer
Prioritize short supply chains and local products
The first step toward responsible dining is reducing the distance between the producer and the plate.
By working with regional suppliers, establishments minimize transportation, guarantee product freshness, and support the local economy.
At our restaurant, the menus showcase producers from the Oise region and artisans from neighboring areas. This approach anchors the experience in its territory, while raising guests' awareness of the wealth of local resources.
Reducing food waste and limiting packaging
Every year, several tons of food are wasted at professional events.
At Campus Les Fontaines, combating this phenomenon is a moral and ecological imperative.
Food surpluses from each meal are collected thanks to committed partners and redistributed to people in precarious situations. At the same time, quantities are precisely adjusted, packaging is limited thanks to bulk purchases or reusable containers, and waste is composted whenever possible.
The catering service combines premium cuisine with responsible resource management, offering a delicious experience at every event while providing sustainable support to the community and the planet.
Best practices for responsible catering
Low-carbon menus and vegetarian alternatives
The composition of menus directly influences the carbon footprint of the seminar.
Favorizing plant-based proteins, fish from sustainable fisheries, or local seasonal meats can halve the environmental impact of a meal.
Vegetarian alternatives, when they are delicious and balanced, are very popular with participants.
Les Fontaines of this movement, offering cuisine that combines taste, health, and responsibility, suitable for all diets.
Seasonality and adaptation to nutritional needs
Respecting the rhythm of the seasons means rediscovering the authentic taste of produce while reducing the use of greenhouse crops and long-distance transport.
This approach is accompanied by nutritional considerations: dishes that are rich in fiber, low in sugar, and balanced in energy content to support participants' concentration.
Responsible catering is also caring catering: it takes care of employees while respecting the planet.
How to incorporate responsible catering into the organization of a seminar
Working with committed service providers
The choice of service providers is crucial to the success of a responsible seminar. Working with certified caterers or restaurants (EcoCert, Green Key, ISO 20121, etc.) guarantees compliance with specific sustainability standards.
Before booking a venue, it is essential to check its commitments: product origin, waste management, energy consumption, water supply.
The campus integrates these criteria at every stage of the organization: catering, accommodation, and logistics.
Promote sustainability among your participants
Integrating sustainability into catering also means knowing how to promote it. Informing participants about the origin of products, suppliers' commitments, or anti-waste initiatives creates collective buy-in.
A clear display, a note on the menu, or a presentation by the chef can be enough to raise awareness.
These gestures reinforce the coherence of the seminar and give meaning to the experience. By explaining its choices, the company transforms a simple meal into a shared act of responsibility and inspiration.
To organize a seminar that is both responsible and inspiring, the Les Fontaines campus, just 35 minutes from Paris, is the place to be. Three chefs create tailor-made, sustainable, and delicious menus using local, seasonal products and low-carbon recipes. Each event becomes a unique experience, combining responsible gastronomy, natural surroundings, and a commitment to sustainability—the ideal place to embody the responsible values of your corporate event.
