{"id":25432,"date":"2021-09-17T10:09:13","date_gmt":"2021-09-17T14:09:13","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/the-dna-of-valorization\/"},"modified":"2025-07-01T10:47:41","modified_gmt":"2025-07-01T14:47:41","slug":"ladn-de-la-valorisation","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/the-dna-of-valorization\/","title":{"rendered":"L\u2019ADN de la valorisation"},"content":{"rendered":"

<\/h2>\n

Notre \u00e9quipe reprend la route vers la Rive-Sud de Montr\u00e9al, en zone mont\u00e9r\u00e9gienne. Reconnue pour \u00eatre le \u00ab\u00adgarde-manger du Qu\u00e9bec\u00bb, avec ses terres fertiles et plus de la moiti\u00e9 de son territoire consacr\u00e9 \u00e0 l\u2019agriculture, la Mont\u00e9r\u00e9gie d\u00e9borde de producteurs, de mara\u00eechers et d\u2019artisans qui, \u00e0 leur fa\u00e7on, d\u00e9finissent le portrait agroalimentaire du Qu\u00e9bec. Cette r\u00e9gion se d\u00e9marque \u00e0 la fois par ses champs de grandes cultures ainsi que ses productions mara\u00eech\u00e8res et animales, mais aussi par ses vergers, cidreries, vignobles et microbrasseries.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

C\u2019est pour cette raison que notre point de rassemblement f\u00fbt chez Le Picoleur, \u00e0 St-Hyacinthe. Nous avons pu y en apprendre davantage sur la conception de la bi\u00e8re des Brasseurs du Monde et de leur r\u00e9alit\u00e9 actuelle, vu la raret\u00e9 des mati\u00e8res premi\u00e8res, les d\u00e9fis de l\u2019industrie et les tendances de consommation qui se transforment ann\u00e9e apr\u00e8s ann\u00e9e. Leur adaptation dans cet environnement est tout \u00e0 fait remarquable! Nous n\u2019\u00e9tions donc pas surpris d\u2019apprendre qu\u2019ils ont gagn\u00e9 plusieurs prix dans diverses comp\u00e9titions internationales (88 m\u00e9dailles pour 34 bi\u00e8res, dont 4, championnes du monde). On peut dire que leur succ\u00e8s est \u00e9lectrisant (en l\u2019honneur de leur bi\u00e8re Concombre electrique, qui a gagn\u00e9 l\u2019Or, par pays, au World Beer Award de 2020 et 2021). <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Nous \u00e9tions bien heureux de voir notre Thon du Qu\u00e9bec sur le menu! Petit clin d'\u0153il \u00e0 notre p\u00e9riple en Gasp\u00e9sie!<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Une fois \u00e9duqu\u00e9s sur le fascinant monde de la bi\u00e8re, nous nous sommes dirig\u00e9s vers l\u2019un de nos partenaires d\u2019emballage, Talthi, sp\u00e9cialis\u00e9 dans la conception et la fabrication d\u2019emballages alimentaires. C\u2019est parti!<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

\u00c0 peine d\u00e9m\u00e9nag\u00e9e dans son usine de Saint-Hyacinthe (en mars dernier), l\u2019entreprise doit d\u00e9j\u00e0 composer avec un agrandissement, la gestion de nouveaux \u00e9quipements venus d\u2019Europe et la r\u00e9novation de ses bureaux. Telle est la nouvelle r\u00e9alit\u00e9 de Talthi, une entreprise sp\u00e9cialis\u00e9e dans la conception et la fabrication d\u2019emballages alimentaires.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Signe que la pand\u00e9mie a eu des retomb\u00e9es positives chez Talthi, le chiffre d\u2019affaires a bondi de 20 \u00e0 30 % depuis le d\u00e9but de la pand\u00e9mie. Pour Jason Thibeault, directeur des ventes et du d\u00e9veloppement des affaires, difficile de s\u2019en plaindre, m\u00eame si cela am\u00e8ne son lot de d\u00e9fis. Cette croissance s\u2019accompagne de l\u2019embauche et de la formation de nouveaux employ\u00e9s, qui viennent s\u2019ajouter \u00e0 la grande \u00e9quipe Talthi, maintenant form\u00e9e de 25 membres. <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

C\u2019est dans ce contexte bouillonnant que nous traversons les portes de l\u2019usine pour notre visite. Nous sommes alors accueillis par Steven et Jason Thibault, deux fr\u00e8res passionn\u00e9s par leur travail. Par la suite, nous constatons rapidement l\u2019esprit familial qui r\u00e8gne sur les lieux : la conjointe, la s\u0153ur, la fille, la belle-s\u0153ur, bref toute la famille y est, et chacun a son champ d\u2019expertise. L\u2019\u00e9quipe s\u2019est vite sentie comme dans une f\u00eate de famille o\u00f9 la passion du travail \u00e9tait le sujet d\u2019actualit\u00e9. De l\u2019emballage, les fr\u00e8res Thibault en mangent quasiment! Tr\u00e8s au fait des moindres d\u00e9tails des processus de conception, des normes et des sp\u00e9cifications associ\u00e9es \u00e0 la valorisation des d\u00e9chets de plastique, ainsi que des meilleures pratiques pour r\u00e9duire leur empreinte environnementale, ces deux fr\u00e8res sont de v\u00e9ritables encyclop\u00e9dies de l\u2019emballage. <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

D\u00e9j\u00e0, notre \u00e9quipe est \u00e9bahie par le caract\u00e8re technique des processus. De l\u2019id\u00e9e au dessin, en passant par de multiples prototypes et le choix du type de mati\u00e8re \u00e0 privil\u00e9gier, il est \u00e9vident que la cr\u00e9ation d\u2019un contenant d\u2019emballage est assez complexe\u2026 et demande plusieurs machines impressionnantes en termes de grosseur, de capacit\u00e9 et de pr\u00e9cision. <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Une chose est certaine, avec un nouveau concept d\u2019emballage lanc\u00e9 chaque mois, Talthi sait se d\u00e9marquer et \u00eatre un chef de file sur le march\u00e9. L\u2019\u00e9quipe de Talthi nous a d\u2019ailleurs aussi mentionn\u00e9 qu\u2019un projet 100 % local \u00e9tait en train de prendre vie! La fiert\u00e9 de cet accomplissement (local) se faisait sentir, autant pour eux que pour nous! Le d\u00e9fi de recycler la mati\u00e8re premi\u00e8re ici et de la r\u00e9utiliser \u00e0 99,9 % pour ainsi cr\u00e9er un contenant 100 % local par une entreprise d\u2019ici est tout \u00e0 fait remarquable. <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Leur souci de l\u2019environnement est aussi prodigieux. Soucieux de la durabilit\u00e9 de leurs produits, du processus de fabrication \u00e0 la consommation, pour finir par la r\u00e9utilisation, Talthi prend des mesures concr\u00e8tes pour r\u00e9duire le gaspillage en plus de minimiser son impact environnemental. <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Pour conclure la visite, l\u2019\u00e9quipe de Talthi a \u00e9t\u00e9 bien fi\u00e8re de nous mentionner qu\u2019elle s\u2019est associ\u00e9e \u00e0 la Fondation du cancer du sein du Qu\u00e9bec afin de soutenir cette cause qui lui tient \u00e0 c\u0153ur. Elle s\u2019engage \u00e0 remettre 1 \u00a2 pour chaque contenant rose de la collection Bistro vendu entre le 1er juillet 2021 et le 30 juin 2022! Le nom de leur campagne est d\u2019ailleurs tr\u00e8s accrocheur : Talthi s\u2019emballe en rose pour la cause. C\u2019est un mouvement que Service alimentaire Gordon soutiendra avec beaucoup d\u2019int\u00e9r\u00eat! <\/span><\/span><\/span><\/span><\/span><\/span>Talthi wraps in pink for the cause<\/span><\/span><\/span><\/span><\/span><\/span>. A movement Gordon Food Service will be supporting with great interest!<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>","protected":false},"excerpt":{"rendered":"

Our team is heading back to the South Shore of Montreal, in the Mont\u00e9r\u00e9gie area. Known as Quebec’s larder, with its fertile land and more than half of its territory devoted to agriculture, the Mont\u00e9r\u00e9gie is overflowing with producers, market gardeners, and artisans who, in their own way, define Quebec’s agri-food portrait. This region stands […]<\/p>\n","protected":false},"author":19,"featured_media":26716,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69,131],"tags":[],"class_list":["post-25432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-running-your-business","category-success-stories"],"acf":[],"yoast_head":"\nThe DNA of Valorization | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/ladn-de-la-valorisation\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The DNA of Valorization\" \/>\n<meta property=\"og:description\" content=\"Our team is heading back to the South Shore of Montreal, in the Mont\u00e9r\u00e9gie area. 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