On February 6, 2025, Still Good and AvecPlaisirs Chefs Traiteurs officially launched their circular gastronomy initiative in Québec—a groundbreaking approach aimed at reducing food waste and strengthening the province’s food sovereignty.

A Bold and Responsible Culinary Experience

This initiative transforms the principles of circular economy into a refined gastronomic experience, showcasing upcycled ingredients from Québec. It responds to a growing demand from businesses looking to adopt more sustainable practices for their corporate events.

A Shared Commitment to a More Sustainable Future

• Jonathan Rodrigue, Co-Founder & CEO of Still Good, emphasized that this initiative proves that culinary innovation, sustainability, and local sourcing can redefine the standards of event catering.
• David Carrier, Founder and President of AvecPlaisirs, highlighted that this project is part of a broader sustainable development strategy, helping reduce food waste while offering high-quality, delicious cuisine.

An Initiative Praised and Recognized

The circular gastronomy menu features savory and sweet waffles, mini endive salads, mini burgers, tiramisu, zucchini arancini, salmon blinis, and more—showcasing how great taste and environmental responsibility can go hand in hand.

Additionally, this initiative aligns with Still Good’s growing recognition in the industry, as the company won several awards in 2024, including the Federal Food Waste Reduction Challenge and the Mercuriades Awards.

Download the Press Release

For more details on this initiative and its impact, download our official press release here:

This initiative marks a significant step forward for sustainable event catering and paves the way for new responsible culinary practices in Québec.

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