A concept by Philippe Emanuelli They produce dry products, i.e. fresh products from which the water has been removed, improving both the prospects for conservation and the energy bill. With the same nutritional and taste values, or even higher, a food without the water that weakens it sees its weight decrease by 60 to 90%. This considerably reduces the ecological footprint linked to the transport of this food from the places where it is best produced to the places where it is best consumed. Editing is choosing. Taste, nutritional interest, the story they tell, their dynamics in their ecosystem, heritage value and sustainability are the criteria for selecting their products. They respond to the new issues that are driving our food in particular and the world in general. Today, perhaps more than ever, what is good to eat must also be good to think about.