The 3-star chef of the Oustau de Baumanière in Les Baux-de-Provence Glenn Viel, a leading light in French gastronomy has launched and sponsors the “Pump up the Numbers” (Faites grimper l’addition) operation, an eco-responsible challenge organised by Provence Tourisme and the Bouches-du-Rhône Department to get the department ranked as a zero waste destination. Already strongly committed to a sustainable approach at the Baumanière estate, Glenn Viel has been running two kitchen gardens and an orchard for a number of years.
Twice per year he brings his team together to clean the estate. The aim of the “Pump up the Numbers” operation is to mobilise as many people as possible and collect waste that can then be recycled for re-use and also raise awareness concerning the protection of natural wildlife. The latest operation took place last October and more than 150 volunteers accepted to participate at Pichauris in Allauch where they collected 440 kilos of litter.
Following a picnic, they could then take part in workshops around sorting and recycling and also walks accompanied by an ecoguide to discover the history and treasures of the region.
Counting on greater awareness and even more people, Glenn Viel called upon fellow chefs to take up the challenge and share their “collections” on the social media to “Pump up the Numbers” of waste collected. For an exceptional culinary experience, the Oustau de Baumanière, at the foot of a rocky outcrop in Les Bauxde-Provence, one of France’s most beautiful villages, Glenn Viel’s restaurant has become a must-eat address. Ideally located in spectacular natural surroundings, with the mineral wonders of the Alpilles, vineyards, scrubland and olive groves. The 20 hectare estate is a true haven of peace.
