Louise LECART, fondatrice de “Wonder We”

En devenant maman, il y a quelques années, j’ai commencé à faire attention aux produits que j’allais utiliser sur ma peau et surtout celle de mon bébé. Je me suis alors rendu compte que tout un tas de cosmétiques que j’utilisais n’étaient pas sains parce que bourrés d’ingrédients chimiques. C’est ainsi que j’ai commencé à dénicher des articles sympas de petites marques, à faire plus attention à mes modes de consommation et, globalement, à ma façon de vivre, sans pour autant devenir radicale ou vouloir être absolument parfaite ! Je me suis simplement dit : « je veux conserver un quotidien agréable tout en faisant un peu attention ».
Moi qui suis diplômée d’école d’ingénieurs et ai tout un parcours professionnel dans le monde de la construction (en tant que conducteur de travaux, salariée dans un bureau d’études en calcul de structures béton armé, team leader smart buildings, responsable pédagogique de formation Bâtiment et Travaux Publics), j’ai décidé de faire un virage à 180 degrés… Depuis quelques années déjà, l’entreprenariat me trottait dans la tête. J’avais envie de m’impliquer pour l’environnement et la société, en suivant mes valeurs et mon envie de challenge. J’ai fini par lancer « Wonder We », un concept store en ligne avec des articles écoresponsables de petites marques qui méritent d’être plus connues. On y trouve des produits en grande partie Made in France, pour l’hygiène, la beauté, la maison, les enfants… Mon souhait est de participer à replacer le plaisir au cœur d’une consommation consciente et responsable.
Nous pouvons tous, chacun à notre niveau, agir pour l’environnement et la société, cela ne demande pas de compétences particulières mais simplement du bon sens !


Pour en savoir plus : www.wonderwe.fr
Hassan-Ali Chaudhary, CEO fondateur chez FULLSOON

J’ai développé un algorithme d’intelligence artificielle permettant de réaliser des prédictions pour les restaurants. Ces prédictions concernent :
1/ leur taux d’occupation
2/ les plats susceptibles d’être commandés
3/ les ingrédients dont les chefs auront besoin pour préparer les repas.
J’étais en charge des prédictions du taux d’occupation des hôtels au sein du groupe Accor lorsque je me suis aperçu du gaspillage alimentaire qui se faisait dans les buffets de leurs restaurants. Je l’ai raconté à mes deux sœurs et c’est ainsi qu’est né notre projet anti-gaspillage, Fullsoon. Nous l’avons d’abord testé chez une de nos amis qui possédait un fast food. Puis, nous avons répondu à un appel à projets et avons intégré l’incubateur du dirigeant de Publicis, Maurice Lévy. J’ai par la suite présenté Fullsoon à Damien Perrot, le responsable design et innovation d’Accor ; comme je le savais grand fan de viennoiseries, j’ai récupéré un donut qui allait être jeté dans l’un des restaurants du groupe, je lui ai donné et je lui ai dit : “ce que je te propose, c’est de sauver les donuts !”. C’est ainsi qu’il a décidé de nous suivre.
Le gaspillage alimentaire est une cause qui me touche beaucoup. Savoir qu’on ne travaille pas pour rien, que nous luttons au quotidien pour une cause est valorisant. Voilà plus de dix ans que je suis bénévole pour l’association “Au coeur de la précarité” où nous récupérons les invendus des grandes surfaces, des restaurants et de nombreux donateurs pour préparer des plats que nous distribuons ensuite dans tout Paris. Je suis tombé sur un chiffre qui m’a marqué : dix millions de tonnes… Il s’agit de la quantité de nourriture consommable qui est jetée chaque année en France. Avec ça nous pourrions nourrir matin midi et soir pendant un an la moitié de la France ! Avec mes sœurs nous ne pouvions pas rester les bras croisés sans rien faire, il fallait créer quelque chose pour lutter contre ces dix millions de tonnes perdues.
Pour moi, il y avait deux conditions sine qua non dans la création de ma société : qu’elle ait un impact positif et qu’elle me permette d’entreprendre en famille, car nous avons toujours été convaincus que nous pouvions soulever des montagnes ensemble.
Mon conseil pour ceux qui se lancent est de se rendre compte que nous avons tous un réseau. Je viens d’un milieu social qui n’est pas aisé, mon père était ouvrier en bâtiments, je n’avais pas de contacts particuliers dans le milieu de la restauration. Pourtant, de fil en aiguille nous avons réussi à nous construire un carnet d’adresses. Il ne faut pas avoir peur de commencer petit et surtout bien s’entourer. Pour en savoir plus : http://www.fullsoon.co
Mathilde Petit-Velasco, co-fondatrice de SoMalté, les bols à croquer

Pendant mes études de design, je suis partie en échange universitaire en Inde et j’y ai observé les conséquences de la crise économique. Se retrouver face à des montagnes de déchets est extrêmement choquant. J’ai réalisé qu’ils étaient en partie externalisés par les occidentaux, notre taux de recyclage n’étant pas énorme. À Bangalore par exemple, on voit des montagnes de trottinettes électriques ! C’est là-bas que j’ai compris qu’il fallait diminuer et même arrêter de produire des déchets…
Avec une amie, par plaisir, nous avons passé un concours à la sortie de notre école de design… et nous l’avons gagné. Il s’agissait de revaloriser la drêche, des céréales aux nombreuses propriétés nutritives issues du processus de brassage de la bière. Nous avions appris que certaines personnes réutilisaient ces résidus de malt pour fabriquer des crackers et nous avons imaginé leur donner différentes formes… De là est née l’idée des bols à croquer, destinés à faire office de contenant tout en remplaçant le pain des repas sans laisser aucun déchet : les gens mangent leur bol et on n’en parle plus ! Tout le monde étant emballé par notre idée, aussi nous nous sommes dit : “pourquoi ne pas la lancer?!”.
Au début nos bols n’étaient pas assez gourmands mais nous avons perfectionné notre recette au fur et à mesure en discutant avec des professionnels et en la testant encore et encore. Certains ont commencé leur start-up dans leur garage, nous ce fut dans la cuisine et sans aucune formation culinaire à la base !



Lorsqu’on veut agir chacun à son niveau pour la planète, je conseille d’y aller petit à petit, parce que si on se rend compte de l’ampleur du problème problème, ça peut paralyser. Il y a tellement de choses à faire, de nos produits de beauté à notre alimentation, aux produits ménagers en passant par le fait de choisir une banque verte ou un juste fournisseur d’énergie. Je pense qu’il faut y aller pas à pas; peut-être se dire : “toutes les semaines je change quelque chose : cette semaine je vais remplacer mes cotons par des cotons lavables ou je vais diminuer la part de viande dans mon alimentation, ou je vais remplacer mes produits ménagers mauvais pour la santé par du vinaigre blanc”…
Nous sommes dans un monde de “rustines”, chaque fois qu’il y a un problème, nous essayons de colmater alors qu’il faudrait en réalité réfléchir de A à Z notre façon de vivre et de consommer.
Pour en savoir plus : www.somalte.com
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