We ask ourselves this question regularly.
It seems obvious that we, at Benoo, should work towards certifications such as BCorp for example. We have had some discussions with the BCorp and we would be a good candidate: we claim strong values such as transparency, sustainability and development of the local economy; a certification would provide additional confidence to our customers.
Yes but… it’s expensive! For small businesses, startups like Benoo or farmers, the cost of a certification is high and often passed on to the end consumer. Yvonne, a Benoo follower, told us about the day when her farmer had received an organic certification: the price of his eggs went up 20%! No need to say that the certified eggs were no different from the week before!
At Benoo, we choose to invest money into our products and services rather than in certifications.
Is it a good idea? We think it is better not to increase our prices but to continue to communicate on our values. We believe that our mindset is stronger than any pricey certification.
This week, when The DO accelerator awarded us with a certificate from their organisation to certify the good follow-up of their values and ambitions for the future food system program, we were delighted. Over the past few months, we worked with other fellows from Africa, Asia, UK and Europe, on the impact of our global food system, and how we could make a difference at our local level. We see The DO certification as a toolkit to help us continue our journey to improve food quality for health reasons while reducing the impact on the environment.
We are very proud to have this first quality certification. Thanks to them!
Please take a look at this week’s new recipe:
Mediterranean plate with local produce: Zucchini fritters, tzatsiki, millet tabouléChef PatiIngredientsMillet taboulé Millet ½ Cucumber (or a mini cucumber) Little tomatoes Parsley Zucchini fritters Zucchini Carrot Oat flakes Tzatsiki Quark ½ Cucumber (or a mini...
Daily at Benoo, we encourage urban communities to cook with local and seasonal ingredients. Why? Simply to lower the impact of our food system. By using regional fresh ingredients, we shorten transportation, avoid the use of plastic and reduce food waste. We have calculated that a meal cooked with local ingredients can be up to 2/3 less impactful than a normal meal cooked with ingredients from a supermarket.
Why don’t you try to make it a weekly habit?
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