26 March 2019

The Maison du Chocolat is committed with the Too Good To Go app to fight against food waste.

Deployed in our 5 boutiques in Paris since the end of January 2019, the collaboration is a success. Just for éclairs alone, 1,000 baskets have already been saved in less than 8 weeks, allowing us to appeal to a new gourmet and eco-responsable clientele.

Guillaume Mazarguil, General Director of La Maison du Chocolat:

"When La Maison du Chocolat invites Too Good to Go in its boutiques, it engages the responsibilities of the brand. Because by fighting against food waste, we respect the daily work of our pastry chefs and affirm the extreme freshness of our pastries for our customers. Pastry is a supply market, the abundant showcases invite you to indulgee. Gone are the days when abundance rhymes with waste, the maisons in question now focus on other priorities."

Camille Colbus, Deputy Director of Too Good To Go:

"Many of our users are foodies, real gourmets, and thanks to La Maison du Chocolat, we can expand our range and offer them high-end baskets and resolutely delicious. With 1,000 baskets saved in X weeks, the success of this partnership is undeniable! More generally, we are delighted that more and more professionals, whatever their position, join us to fight against food waste on their own scale."

About Too Good To Go


The Too Good To Go app is a leader in the fight against food waste. Downloaded by more than 3 million French, Too Good To Go has saved 3.5 million meals since its launch, thanks to its network of 6000 retailers partners with varied profiles: local shops, chains (Thierry Marx, Exki) or supermarkets (Carrefour, Biocoop).


Based in Paris, Too Good To Go employs 45 passionate waste warriors and is committed to preventing food waste on all fronts. In February 2019, it published the first white paper on expiry dates to encourage public authorities and industrialists to rethink these mentions responsible for 20% of food waste.


Too Good To Go France was founded in June 2016 by Lucie Basch. She is a Centralian engineer and has always been sensitive to food waste, and her time in the food industry has convinced her that her place is elsewhere: with those who innovate to solve our great contemporary challenges.