Papillote et Compagnie, which cooks and distributes 12,000 meals daily to community organizations in the Angers region, has decided to make a major ecological shift. In collaboration with Matfer Bourgeat, it has embarked on an ambitious project: to completely eliminate single-use containers in its central kitchen, as required by the EGalim law by January 1, 2025.
INNOVATION SERVING SUSTAINABILITY
In its search for solutions and partners, Papillote et Compagnie naturally turned to Matfer Bourgeat, which proposed an innovative, patented solution made in France: stainless steel containers with a partial vacuum, called Sésame.
The project was carried out in collaboration between Papillote et Compagnie and the Matfer Bourgeat group, allowing the co-construction of a product that meets several essential criteria: food safety, ergonomics, traceability and durability, responsible purchasing (100% European stainless steel), and environmental protection.
SAFETY AND ERGONOMICS
The Sésame lid ensures a tight seal by partially vacuum-sealing the stainless steel container in just a few seconds (European patent PCT-EU). Sealing can be done manually or automatically. It is fully compatible with existing Bourgeat containers.
Thanks to the silicone valve, food safety is perfectly ensured at every stage of the process, regardless of its duration. When the valve is opened, the “pschitt” sound of air provides proof of the tamper-evident-containers.
Sized for easy transport, the Sésame containers are lightweight, ergonomic, and easily identifiable thanks to their colored valves and the ability to print regulatory information directly on the lid.
To facilitate the work of kitchen operators and effectively combat musculoskeletal disorders (MSDs), Matfer Bourgeat offers a range of ergonomic trolleys specifically adapted for the transport/storage of stainless steel containers or lids. With a container placement zone 600 mm above the ground, the trolleys allow for high-level loading, preventing operators from bending down and thus reducing the risk of MSDs.
CULINARY PERFORMANCE
TRACEABILITY AND ADVANCED TECHNOLOGY
A SUSTAINABLE SOLUTION
A POSITIVE OUTCOME AFTER TWO YEARS
After two years of use in the Angers kitchen, the results are very positive. The Sésame containers are in perfect condition, with no loss of containers nor valves. Operators are pleased to have succeeded in the challenge of a plastic-free central kitchen while improving the level of satisfaction and quality in meal preparation.
The Sésame project is an exemplary success, showing that it is possible to combine ecological transition, innovation, and ergonomics in collective catering. Papillotes et Compagnie, with the help of Matfer Bourgeat, proves that a transition to more sustainable practices is not only possible but beneficial for all involved parties, from the kitchen to the consumers.
