Matt Orlando, an American based in Denmark, works towards sustainability 24/7. Between 90% and 100% of his produce comes from organic, local and ethical producers and farmers. His dishes include a candied pumpkin emulsion with crab, salted pumpkin seeds, spicy pork fat and fennel seeds, or a grilled duck with quince, marinated wild rose and walnut milk. Every single part of every ingredients is used. Anything that can’t be cooked is composted. And anything that can’t be composted is turned into biodiesel or biogas. Recycling, saving water, and reducing its carbon footprint are all part of the restaurant's daily routine.

Nadia Sammut, a coeliac cook who is unable to eat many foods, talks about her Lourmarin auberge as a place where "life tastes better". The chef and entrepreneur is overflowing with ideas for her restaurant, the village, and the whole region in terms of building a sustainable ecosystem. Her healthy, gluten- and lactose-free cooking is available in the high-end restaurant and also in the bistro, grocery store and through her Kom & Sal food brand, which she created during the first lockdown. La Fenière is more than a restaurant, it’s a social and community space which embodies free-from cooking.