Inspired by her great-grandmother "Jeannette", Ombeline created "La Cuisine de JeannetteAn inclusive and responsible cannery from field to plate. The aim is to show that vulnerability, and more particularly people with disabilities, have a role to play in the ecological transition. Jeannette,

• It recovers decommissioned fruit and vegetables to transform them into long-life products (pesto, jams, fruit purees, coulis, etc.)
• It designs, produces and sells these products with the help of people with disabilities.
• She runs workshops to raise awareness of disability and to create links.

Date-based products

• Fruit puree (apples, cinnamon apples, pear apples, etc.) and jams
• Disability awareness workshop for companies and organisations in partnership with Les Paniers de Léa
• …

In the long term, the ambition is to create places, events and workshops to encourage encounters, to create links in order to contribute to a joyful ecological transition.

As Jeannette says so well, the road is long but nobody changes the world in 24 hours...step by step and it is by accepting weakness that we allow ourselves to be vulnerable, tolerant and thus adopt a gentler, more respectful relationship with Nature and Man.

Find Jeannette on Instagram, Facebook & LinkedIn.