Chef Simon

“I transmit responsible values, limiting the energy waste of each food portion and I promote the economy of food”


Bertrand Simon is a chef, blogger, author and teacher in his native France. Chef Simon has gained popularity online for uploading free recipes that emphasize the use of fresh, locally-sourced ingredients, simple and healthy food combinations, and menus which feature items that people tend to throw in the trash.

Simon also has published several books, most recently, Manifesto for responsible cooking (Editions du Chêne, 2018).

“If everyone realized the role and influence of their food choices, it would positively impact other citizens of the world,” Simon says.

Every year, 1.3 billion tons of food are lost or wasted, or one-third of all food produced for human consumption. Simon’s anti-gaspi,or anti-food-waste, recipes include soup made with radish greens, which many people cut away from the vegetable and throw out, and stew made with old mustard sauce and meat scraps.

The chef also writes about the benefits of low-water, urban gardening and eliminating foods which he says are costly in environmental terms. But he says that individual action is not enough to achieve a Zero Hunger world.

“It cannot be right or wise to believe that the choice is up to the consumer alone. To think that our small actions will be enough to improve the lot of our fellow humans is to maintain an illusion of control that we have regarding our lives and environment. We consume what the industry puts on the market with the consent of all the public authorities and decision-makers.”

Simon says that guidelines and regulations can only go so far without the will to transform food systems.

“The solutions needed are not popular because they call into question our global way of life, but we cannot sit idly by. It’s interesting to read on some labels that products have been manufactured and produced in an ethical and environmentally friendly way. This suggests that the majority of food offerings are not, which is unacceptable.” 

Back to stories page