Emma Azconegui, the founder, operates from her professional kitchen on boulevard Carl-Vogt, which opens onto a sales area for processing surplus vegetables, fruit, seeds and herbs.
No less than 80% of the food thrown away by Geneva households could be consumed if consumers’ attitudes were to change. And that’s the ambition of Le Cri de la carotte.
The entrepreneur has brought the craft of canning back up to date, and has also restored the prestige of methods such as sterilization, pasteurization, lacto-fermentation and smoking, thanks to the 120-year-old, listed smokehouse on the premises, in which she perfumes peppers with beechwood.
