Better managing resources means preserving our ecosystem for future generations. The majority of our packaging manufactured at the Condé-sur-Vire dairy is already recyclable, and Elle & Vire Professionnel® is making every effort to achieve 100% recyclable packaging by 2025 (for all packaging used at our Condé-sur-Vire site).
Water is also at the heart of the Elle & Vire Professionnel® brand, as the Condé-Sur-Vire dairy is located at the crossroads of two Normandy rivers: the Elle and the Vire. It plays an important role in ensuring the high level of hygiene and safety of our products. Elle & Vire Professionnel® implements responsible practices to limit its consumption, with a 15% reduction from 2015 to 2021 and a target of -25% by 2025 (in m3 per tonne of products manufactured at the Condé-Sur-Vire dairy).
After participating in the French cooking show Masterchef and undergoing a career change, he was awarded as one of Gault&Millau’s Young Talents. In 2022, he became Chef at the restaurant Cambrousse in Saint-Cyr-en-Arthies. Now working as an in-home Chef, he promotes responsible eating and an “anti-waste” approach to food.
Céline Doublet is a CSR coordinator. Her role is to create and manage Elle & Vire Professionnel®’s corporate social responsibility policy.
Chefs Christophe Hay, Bastien de Changy, Yann Brys and Ophélie Barès all take a stand alongside our collaborators and uphold their commitments with recipes that are as flavourful as they are responsible.
