Marie-Hélène Gaildraud works tirelessly on raising awareness about the extent of food waste. Through the association Treize événements she organizes events to educate the public about how food remains can be use instead of being thrown away. The aim of the association is that people become aware of this global problem and to teach them how to start the change in their own home.
She organizes workshops and lectures for adults and children on how to stop food waste, and tastings of dishes made from surplus food.
She collaborates with famous French chefs, members of the association Gourméditerranée who joined her initiative and participate in events by preparing delicious meals from leftovers to show that top quality dishes can be prepared from so-called “plain” food.