Salon du Chocolat et de la Pâtisserie: a committed and more responsible event

Promoting Committed Expertise

• Launch of the Commitment and Ethics Award as part of the Les Éclats du Chocolat Competition, in partnership with Galeries Lafayette Le Gourmet. This competition rewards, among other things, initiatives committed to the sector (cocoa labels, responsible sourcing and production…).
• Organization of conferences on the transmission of know-how and sustainable cocoa supply chains, raising awareness about more responsible production.
• Partnership with Ferrandi School and other institutions: involving students alongside chefs to encourage skills transfer and hands-on experience.
• Creation of a dedicated “Bean to Bar” pathway. This label refers to chocolate crafted from bean to bar with proper mastery and traceability of the production chain.

Encouraging a Solidarity-Based and Inclusive Fair

• Promoting female entrepreneurship through the “Elles” space, highlighting committed initiatives led by women.
• Organization of conferences on the role of women in pastry.
• Organization of a solidarity-focused opening evening for the benefit of the Mécénat Chirurgie Cardiaque association, which will also be present throughout the event to raise public awareness of its mission. Part of the ticket sales proceeds will be donated to the association.
• An accessible site: wheelchairs available, priority access for people with reduced mobility, assistance dogs allowed, and reserved parking.
  
  

Reducing Our Impact and Encouraging Reuse

The Salon du Chocolat et de la Pâtisserie implements a series of concrete actions to reduce its environmental impact, following the principles of the 5Rs (Reduce, Reuse, Repair, Recycle, Rethink), incorporating reuse, energy sobriety, and responsible waste management.

Reducing Waste and Rethinking Uses

• Elimination of single-use plastic giveaways. Items designed in France or Europe from recycled or reused materials will be offered in a temporary Salon du Chocolat shop.
• Reuse of existing badge holders and use of new kraft models. Printing visitor passes remains optional to limit waste.
• Printing visitor guides on recycled paper and partially non-dated signage designed to be reused in future editions.
• Self-service water fountains in the common areas of the fair.
• A new dining area, the food court, in partnership with Horeto, a company integrating CSR practices (donation of unsold food, recycling of food waste…).
• Choice of a "Green Key" certified venue for the Chefs' evening and partnership with Cafés Joyeux in the fair's food court area.

Pooling Resources and Optimizing Layouts

• 65% of the stands are made of melamine, reused from one edition to another and at other group events, except for the carpet.
• Carpet installed on only three aisles and use of eco-designed carpets certified Cradle to Cradle.
• Rented furniture, shared logistics with local providers (less than 30 km), and provision of storage areas to limit unnecessary transport.
  
  

Controlling Energy Consumption

• Use of 100% renewable electricity throughout the site.
• Management of technical installations (lighting, ventilation) to limit consumption and automatic shutdown outside opening hours.
  
  

Mobilizing All Stakeholders for Sustainable Events

The Salon promotes best practices to its participants to encourage responsible behavior.

• Dissemination of eco-friendly tips to visitors and exhibitors before and during the event (soft mobility, waste reduction, sorting, etc.).
• Frequent production of educational content on key issues in the cocoa sector: traceability, deforestation prevention, sustainable innovations, and the benefits of cocoa.