Why an ecological transition?

Why an ecological transition?

The increase in meals eaten outside in recent decades, as well as the technical difficulties of the hot chain,have trainedthe centralization of the production from which are transported refrigerated meals and snacks packed to be warmed up locally. An economic model that shows its limits because the logistics is long and the rising costs (energy and transport) are at the expense of the raw materials from monocultures, intensive farming, quality, traceability, variety, exhaustion of the resources and the increase of waste and packaging. The apocalyptic character of confined animals farms is potentially a health risks without considering the philosophical aspect of the treatment of creatures.

Theyare numerous reasons
to consider an ecological transition towards more sobriety
and food sovereignty

How the Alungo's Thermal Equipment can reduce the environmental impact?

Efficient in technical and energetic means (multifunctionality), they facilitate the logistic of the meals in short circuits less-polluting. The organization reduce travel and released the staff handling to temperature maintenance and refill to be more available for a better quality of service. Smaller and more numerous the containers are filled in the kitchens according to the orders or individual needs to allow variety and to generate less thrown food. They avoid the thermal-energy-intensive treatments aggressive for the food in order to keep the taste, nutrients. Solve the constraints of the hot chain allows to elaborate meals in shorts circuits
less polluting with less energy

What socio-economic consquences?
The reduction of logistics impact, energy, transportation, and packaging costs, enables productivity gains that are assigned to local products and short circuits. In addition, the modular thermal equipments constitute concepts of balanced hot meals, simple and user-friendly accessible to the greatest number because they require no costly infrastructure for the implementation of the service (Day-care Centres, SMEs, Homecare, home health, ..)

To distribute the costs to what
is the added value of a meal