Valeurs, pratiques et transmission: les recettes d’un foodpreneur responsable

Nathalie Sarrouy-Watkins and Nadia Gahlam

Entreprendre & innover, 2020, vol. n° 45, issue 2, 42-46

Abstract: This interview with Alain Fontaine, founder of the restaurant Le Mesturet, focuses on the essential aspects that must be integrated into sustainable entrepreneurship education. He reveals that the three types of capabilities put forward by Sarasvathy (2008)[1] and Obrecht (2016)[2] must be developed to promote the ability of foodpreneurs to act sustainably. First, there are values, the foundation of sustainable activities, whose emergence is to be encouraged, both among employees and customers. Then there is knowledge specific to the restaurant sector, in terms of business model, procurement, and production processes (revaluation and recycling of waste), the teaching of which could be generalized from the analysis of best practices. Finally, there is the importance of creating internal (employees) and external (customers and partners) communities.

Date: 2020
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