Margot has a diploma in Communication Strategies and Marjorie was a PhD student in Sustainable Development until they both realised that their studies were leading them into fields they didn’t enjoy. This was mainly because they would have to follow a patterns they did not particularly relish. They did however share a strong common love for cooking and sharing with people.
Their major concerns focused on ecological issues that the planet is facing. Mixed with concerned about animal cruelty and being tired of industrial food that do not promote local farmers and that damage our health. They came up with the idea of organising events where Veganism, zero waste and local partnerships would be the three pillars of their food offers.
This is how Sweet Greens was born. After one year of designing their own recipes, finding local partners and finding ways to produce as little waste as possible, Sweet Greens is now firmly implemented in Bordeaux.
The company has three main offers:
Find them here: