“Rien ne se perd, tout se fermente” (“Nothing is lost, everything ferments”.) is the name of Big Ferment's project, which helped them win the ‘Cultiver l'équité’ call for innovative projects.

“Big Ferment's aim is to promote an ancestral preservation method such as fermentation by integrating a fair trade dimension.

Organized by Génération équitable, this call for projects honors student projects committed to a sustainable and equitable food transition. This year's event celebrated the creativity and energy of project leaders who put Fair Trade at the heart of their approach.

Fermentation is a process as old as time itself. Used as an effective means of preserving food, this method has many ecological advantages:

• Low energy consumption: no need for a refrigerator or freezer.
• Reduced food waste: by using ingredients with a short use-by-date and preserving them over a longer period.
• Human health benefits: fermented foods improve immune defenses by adding good bacteria to our microbiota. These foods are also easier for our bodies to assimilate, thanks to the work of the microbiota created in the jar.