In Archambault’s search for a solution to food waste in the hospitality industry, he spoke to the minister of agriculture, representatives from the Canadian Food Inspection Agency (CFIA), leaders in the hospitality industry and leaders of large corporations before taking action. “My dad helped to organize the legal structure of La Tablée des Chefs as a not-for-profit organization,” he says. “We’ve made it as simple as possible for restaurants to participate, so kitchen staff can keep their primary focus on their customers. Restaurants freeze the food and label it with the ingredients and allergen information. We provide containers and find a local community-based organization to distribute the recovered food to people who need it.”
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