FRANCE-EDUCATION-FOOD-GASTRONOMY-ENVIRONMENT

Students enjoy a meal they cooked at the La Source restaurant part of former railway station and now "environmentally responsible" third space La Cite Fertile in Pantin, outskirts of Paris, on January 17, 2025. At La Source, a 'sustainable' cookery school, the teachers have decided to do without lamb and veal, but the students learn to work with beef, also out of concern for the market. Laurent Perles, co-founder of La Source, explains that the aim is to 'produce the most plant-based cuisine possible', but also to be 'creative and affordable', drawing inspiration from world cuisine and street food. La Source welcomes around 240 students a year on three campuses (Pantin near Paris, Toulouse and Bordeaux), offering post-graduation training or on-the-job learning programs. (Photo by STEPHANE DE SAKUTIN / AFP) (Photo by STEPHANE DE SAKUTIN/AFP via Getty Images)