Our spring seminar took place at the MEL business hive in Armentières, hosted by the fantastic team at La Cuisine de Jeannette! The whole team co-constructed new processes to improve our methodology. The aim was to streamline the work of our consultants and the integration of new employees. Then a very convivial 100% vegetarian lunch, prepared by the Super Jeannettes team, allowed us to spend some time with our hosts. A moment of sharing during which we were able to discover the history of the project.
La Cuisine de Jeannette’s mission is to create sustainable employment for disabled people, raise awareness of disability through workshops and combat food waste. To achieve this, the team, made up of people with disabilities, recovers fruit and vegetables that have been downgraded because they are too big, too small or out of place, and transforms them into jams. Blind dinners are also organized. 
In the afternoon, the Optimal Ways team took part in a pickles workshop, guided by Ombeline Gille, founder of the La Cuisine de Jeannette project. The aim was also to give some time to this association. Thanks to a few hours of voluntary work, the team worked together on subjects that were far removed from the usual day-to-day routine: labelling jam jars, personalizing paper bags, various and sundry cleaning tasks… A good atmosphere and lots of laughs guaranteed!
At La Cuisine de Jeannette, we discovered a new way of looking at differences, a solidarity that enables people with disabilities to be reintegrated into society, anti-gaspi jams and a very big heart!
