The CEFoodCycle Networking Event, held on September 22, 2025, from 4:00 p.m. to 7:00 p.m. at the Hotel Le Negresco in Nice, brought together just over 70 participants from the restaurant, hotel, institutional, and local production sectors. This afternoon of discussions, focused on the fight against food waste and the recovery of bio-waste, brought together professionals from the hotel and restaurant industry (around 37), SMEs (around 15), local producers (around 10), and institutional players (around 10) to discuss concrete solutions for more sustainable short supply chains.
The program combined inspiration and experience sharing: a show cooking workshop led by Virginie Basselot, executive chef at the Negresco, a round table dedicated to local initiatives tested as part of the CEFoodCycle project, and a market for producers and solution providers to encourage local synergies. The event concluded with a convivial cocktail reception, reinforcing exchanges and prospects for collaboration.
Co-financed by the European Union as part of the Interreg Alpine Space programme, this event illustrated the region’s collective commitment to more sustainable and circular management of bio-waste.