“Anyone who thinks you can have infinite growth on a finite planet
is either a madman or an economist.”

- Kenneth Boulding

We all have our perceptions and visions about the fate of the natural world.

However, it goes without saying the constant deterioration
of all the processes that are essential to maintaining healthy life on Earth.

The condition of the world’s forests, freshwater and marine ecosystems puts humanity on a crisis of our own making.

If we don’t start to cooperate immediately to make a dent in this problem,
at one point the earth will lose it’s ability to regenerate.
And if we only realise then,
it will be irreversible and life as we know will be gone.

Thankfully, there’s a compelling number of people and movements aware of climate change,
which is ultimately the result of greenhouse gases emissions.

The earth is on constant fever.
But whenever we check the facts, it feels like nothing gets done.

Amongst the many human activities that affects the environment like transportation,
electricity, industry and agriculture, one is right under our nose and it’s arguably the most simple to recognise and change: food waste.

Food waste rotting in landfills produces methane,
a gas at least 28 times more potent than carbon dioxide (CO2).

The problem alone is responsible for 8% of the total greenhouse gases emissions on earth.

And according to the Food and Agriculture Organisation (FAO) of the United Nations,
misuses 24% of our freshwater resources.

From my experience as a Chef, I actively have been to almost every sort of kitchen there is – bakeries, all-day cafes, catering, casual, fine dining and yatchs –  and the amount of edible food I’ve seen going in the bin is shocking.

Even so, more than half of the waste the ends up rotting in the landfills come from household.
Hence the urge of changing our culture.

We need to act.

Action is the foundation of our philosophy as a company.

And action towards positive environment effects
is the reason we are in business.

We believe is our main responsibility for leaving this place in better condition than when we got here.

That is sustainability. And we are far away from achieving it.

Our mission statement reflects it clearly:

We use business to inspire and implement solutions to the environmental crisis.

That conveys to provide resources and influence people and other companies to do good.

We are the change we have been waiting for.

After all, we just need to act.





Murilo Fagundes – Chef & Chez Founder