Both a pragmatist and an optimist, Stéphanie is convinced that another world is possible. Having completed her studies in agricultural engineering, she launched herself into the implementation of total quality in the food industry, spending 3 years working in the quality control department of Carrefour and a further 7 on their commitments to social and environmental responsibility.
Since 2007, Stéphanie co-manages 3 Parisian bistros. A position which gives her further opportunity to live her environmental and social convictions, albeit on a smaller scale.
Team and company management, knowledge of the supply chain, the social and environmental conditions of product manufacturing, the supply of palm oil, wood fibre, responsible seafood products, ISO26000, etc. are all subjects that she has explored closely and that she now hopes to put to good use in her work for Envol Vert!