Rethinking ingredients for tomorrow’s hospitality

 

From sourcing ingredients to designing packaging, every decision made in the kitchen and beyond has an impact on the planet. At Les vergers Boiron, sustainability is central to the business. They are committed to supporting chefs and hospitality professionals with fruit solutions that are not only high-quality and creative, but also environmentally and socially responsible. Through innovation, collaboration, and a deep respect for nature, they are helping shape a more sustainable future.

As we are proud to work with them on the Young National Chef of the Year competition, we spoke to the team to learn more about their work on sustainability.

How does your brand support sustainable practices within the hospitality industry?

At Les vergers Boiron, sustainability is at the core of our mission as a “Société à Mission.” We support sustainable practices throughout the entire value chain, from fruit sourcing to manufacturing and packaging, in close collaboration with chefs and professionals in the hospitality industry.

1. Responsible Fruit Sourcing: We work with 50 different fruits sourced in 30 countries, but prioritize local sourcing whenever possible. In 2023, 10% of our volume came from French producers, with a target of 15% by 2030. We develop long-term, respectful partnerships with growers—80% of whom have worked with us for over 10 years—and support sustainable agriculture through multi-year contracts and agroecological transition projects in France, Serbia, and India.

2. Sustainable Manufacturing: Our production site in Valence (France) uses 100% renewable electricity, and we’ve reduced gas and water consumption by 22% and 27% respectively since 2021. 90% of our industrial waste is now recycled or recovered, and we aim for 100% by 2030. We’ve also implemented energy-saving technologies like heat pumps and solar lighting, while optimizing water use during cleaning and production.

3. Eco-designed Packaging: We are transitioning toward bio-based and recyclable materials. From 2025, 100% of our trays, lids and tubs will be made from ISCC+ certified bio-based plastics. Our goal is to reduce plastic by 80% per kg sold by 2030, without compromising food safety or usability for chefs.

4. Supporting Sustainable Gastronomy: We help inspire fruit artisans by offering clean-label, high-quality fruit purees—with 100% of our range now free from added sugar and 36% of our flavours free from pesticide residue (targeting 80% by 2030). Through our Fruitology® program and our network of partner chefs, we promote a responsible, fruit-based gastronomy that combines creativity with environmental care.

Can you share an example of a partnership or initiative you’ve led that has made a measurable environmental impact in the culinary world?

One key example is our long-term partnership with French white peach growers, specifically the support we provide for the cultivation of the “Bellerime” white peach variety. Since 2014, Les vergers Boiron has financially and technically supported farmers by committing to purchase their crops over the entire lifespan of the orchard. This includes investment in sustainable practices such as anti-hail netting and efficient irrigation systems.

This partnership demonstrates a measurable impact in several ways:

  • Climate resilience: By planting orchards across different regions, we mitigate climate-related risks.
  • Carbon footprint reduction: Local sourcing significantly reduces upstream transport emissions.
  • Traceability & transparency: This short supply chain guarantees full traceability from orchard to purée.

This initiative not only contributes to the preservation and regeneration of regional agricultural ecosystems but also ensures a reliable supply of high-quality fruit for chefs—allowing them to create with sustainable ingredients while knowing the origin and environmental footprint of the product.

What role do you believe innovation plays in creating a more sustainable future for chefs and restaurants?

Innovation plays a pivotal role in enabling a more sustainable future for chefs and restaurants. At Les vergers Boiron, we believe that the products we offer – our fruit solutions -are not just ingredients, but tools for transformation.

By innovating with sustainability in mind, we help shape new, more responsible culinary practices. Our goal is to offer chefs premium ingredients that are natural, traceable, and aligned with environmental and social values, encouraging them to rethink their sourcing, reduce waste, and make more conscious choices.

Some key ways innovation drives change:

  • A more responsible offer: Nearly all our purées now contain no added sugar, and 36% of our range is pesticide-residue-free—with the goal of reaching 80% by 2030. These innovations help chefs meet growing consumer demand for transparency and health-conscious food.
  • Eco-designed packaging: From 2025, we’ll switch to bio-based, ISCC+ certified materials for our trays, lids, and tubs. This encourages chefs and restaurants to consider packaging impact in their purchasing decisions.
  • Relocation of supply chains: For example, relocating our dark red plum sourcing to France halved the carbon footprint for that product. These changes allow chefs to work with ingredients that are more local and climate-friendly.

Ultimately, we see innovation not just as product development, but as a lever to promote new sourcing habits, influence purchasing behaviours, and inspire a more sustainable gastronomy in collaboration with chefs around the world.

What advice would you give to emerging chefs or restaurateurs who want to build sustainability into their brand from the start?

Our advice would be: embrace sustainability as a creative force, not a constraint. Building a responsible brand today is not only a necessity, it’s a real opportunity to stand out and connect more deeply: with ingredients, with people, and with the planet.

At Les vergers Boiron, our purpose is to “strive for fruit and gastronomy that connect and care for the Living.” This mindset can guide chefs too: think beyond performance, and ask how your choices support life: biodiversity, people, future generations.

Here are a few key principles we would share:

  • Start with your sourcing. Know where your ingredients come from, how they’re grown, and who produces them. Traceability and long-term relationships with producers make your cuisine more meaningful and more resilient.
  • Choose suppliers that reflect your values. Work with brands that are transparent, committed, and aligned with your vision of responsible gastronomy. Their efforts (on packaging, carbon footprint, agriculture…) become part of your story.
  • Celebrate naturalness and simplicity. Sustainability often means going back to the essence of things. Choose high-quality, minimally processed ingredients. Let nature speak in your plates.
  • Make it visible and sharable. Tell your customers what you stand for and bring them along. Sustainability becomes a source of connection, not just between you and the planet, but also with your teams, your producers, and your guests.

Ultimately, sustainability is not just a checklist. It’s a culture of respect, of nature, people, and flavour. And when that becomes part of your identity from day one, it will shape your brand in the most powerful and authentic way.