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OUR PHILOSOPHY

We are attentive to the societal, economic, and environmental concerns of our clients and partners. We are committed to adhering to our responsible management policy, which has been revised as part of our continuous improvement efforts. We are also capable of meeting the legal and regulatory requirements applicable to our industry in order to best meet the expectations of our clients.

What is our mission?

For several years, Marie Julien Cuisine has been an independent event catering company offering its clients unique gastronomic experiences. We combine our expertise and creativity to deliver unforgettable events, while adhering to the core principles of sustainable development.

 

We are firmly committed to social and environmental responsibility, which is why we have implemented a concrete and personalized action plan to meet the needs of our business. We regularly adjust this plan to ensure that we meet the expectations of all stakeholders involved in our projects.

 

At Marie Julien Cuisine, we are aware of the impact of our activities on the environment and are committed to minimizing it by working with local suppliers, reducing our waste, and optimizing energy usage.

 

We are proud of our responsible commitment and are confident that our sustainable approach will allow us to continue offering unique gastronomic experiences for many years to come.

What are our principles and values?

We incorporate in our expertise consistency, rigor, generosity, and friendliness, which are inherent to our profession. Furthermore, we are committed to integrating several cross-cutting duties:

• The duty of inclusion by considering the priority expectations of our stakeholders in the issues of Corporate Social Responsibility (CSR).

• The duty of vigilance by preventing and managing potential risks through the implementation of operational procedures.

• The duty of integrity by applying the new CSR standards specific to our sector.

• The duty of transparency by providing objective and accessible information on the progress of our approach.

1

Response to the Health Crisis and Fight Against Waste:

  • Ensuring the Longevity of the Company;

  • Optimizing Waste Management

  • Encouraging the Distribution of Unconsumed Products

2

Making Our Menu More Environmentally Consistent:

  • Defining Sustainability Markers for Our Menu and Suppliers;

  • Guiding Our Clients Towards Seasonal Products

3

Developing Team Cohesion and Employability of Our Employees:

  • Knowledge Transfer;

  • Integration and Safety of Our Employees.

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