June 18th 2024
Launch of the Positive Mayo platform

This is a symbolic date: for French people, it immediately calls to mind the resistance movement launched by General de Gaulle from London; for everyone else, it is also World Sustainable Gastronomy Day. In both cases, the goal is to look to the future with hope, appealing to people to get involved and come together in a spirit of goodwill, with the goal of improving the world.

Positive Mayo, committed chefs for a better world, spotlights the commitments made by chefs across the world in every area (sustainable agriculture, social integration, health, food distribution, native communities, etc.). The goal is not to promote the chefs themselves, but rather the organisations that they support: non-profits, foundations, NGOs, etc.

To date, around fifty cases are presented on the site, but the aim is to whip up an emulsion so that the community grows, and the mayonnaise takes. The site features a few “stars” from the culinary world along with some lesser-known individuals who are just as valuable in our eyes.

Key words as a manifesto:

Action: act a little or a lot… but act!

Tolerance: regardless of the personal motives that lead to action, religious or political conviction, personal need to take action…, none of that really matters. We reject any dogmatism, our sole aim being to highlight initiatives to inspire others.

All subjects: all areas are important, environmental or social topics, food-related questions, social integration issues, etc. All sectors have equal importance.

Indulgence: no one is perfect, and only those who take action run the risk of making a mistake. Let’s always look at the positive first.

Positive: we believe that a constructive attitude wins support more easily… Joining a project is a way of contributing to the great emulsion, the Positive Mayo!

Project founder: Catherine Guérin. After many years of experience as a public relations consultant in the international gastronomy world, she was looking for a way to give more meaning to her work and help all those who are taking action.

She is partnering on this project with Laetitia Gouttenoire, a consultant who assists socially-committed organisations, helping them to optimise their social impact: defining their purpose and structure, managing their sponsorship policy, creating foundations, endowment funds…  

The goal of this partnership is to encourage chefs, companies and other structures to commit on their own scale.