Greens G is born...
1. from a culinary experience between sisters: a waffle mainly made with veggies
2. from two simple observations:
• Today there are around 10millions of food waste each year in France and it is particularly fruits & vegetables.
• Demand on healthy AND delicious offers (veggie, lactose free, gluten free) is booming.

The concept is simple : Offer Greens G mainly made with bio veggies, which should have been wasted

Green G has a double objective:
1 – encourage healthier food habits (especially for on the go offers and at home among children)
2 – bring awareness around food waste

Green G are made with 80% of bio veggies.
Each Green G magnifies one vegetable, twisted with an herb or a spice :
Recipes of the summer: zucchini & mint, eggplant & thyme, red pepper & Espelette pimento
Recipes of the winter: carrot & coriander, butternut & cinnamon, parsnip & thyme

A topping (like fresh cheese) can be added to Green G.
In classical shapes or bites, Green G are delicious with salad, soup or a glass of wine and they can be easily reheated in the toaster.

Greens G are appreciated by consumers because:
– They offer a full experience: visual, olfactory and tasty (crispy of the waffle is linked with the fondant of the veggies)
– They answer to a real demand of healthy, quick & delicious products (100% bio, 80% of veggies, lactose-free, fat-free, preservative-free, some are gluten-free, low in calories)
– They offer a simple & delicious solution to waste food

I organize different workshops to promote GreenG & raise awareness around food waste.
It is always a convivial, educative & gastronomic moment.
My wish is to do workshops also at schools to make children more aware of food waste and encourage them to eat veggies on a simple & delicious way.

With a catering offer, I participate to different events to promote GreenG & raise awareness of food waste.
The second step will be to sell Green G in point of sales for on the go offers and at home consumption.

The Ginger Girl behind Green G: I'm Bénédicte, I'm 30 and I'm passionate by gastronomy and food trends. I love walking or biking in cities to discover new concepts & meet their founders. I'm also very interested to understand how alimentation governs our societies & communities. Sensitive to ecology, I find in this project against food waste, a simple way to better respect our planet.