Du Figaro: Le «repas gastronomique des Français», avec ses rituels et sa présentation, a été inscrit mardi au patrimoine immatériel de l'humanité. C'est une première. Dans un des attendus de sa décision, le comité note que la gastronomie française relève d'une «pratique sociale coutumière destinée à célébrer les moments les plus importants de la vie des individus et des groupes». L' Ecole Supérieure Robert de Sorbon, qui a un département des Arts Culinaires se félicite de cette distinction suprême qui reconnaît l'exceptionalité de la gastronomie française.

Principle 1

Purpose: We will develop the capabilities of students to be future generators of sustainable value for business and society at large and to work for an inclusive and sustainable global economy.

Principle 2

Values: We will incorporate into our academic activities and curricula the values of global social responsibility as portrayed in international initiatives such as the United Nations Global Compact.

Principle 3

Method: We will create educational frameworks, materials, processes and environments that enable effective learning experiences for responsible leadership.

Principle 4

Research: We will engage in conceptual and empirical research that advances our understanding about the role, dynamics, and impact of corporations in the creation of sustainable social, environmental and economic value.

Principle 5

Partnership: We will interact with managers of business corporations to extend our knowledge of their challenges in meeting social and environmental responsibilities and to explore jointly effective approaches to meeting these challenges.

(this does not imply any formal recognition, accreditation of our programs by the United Nations)

Principle 6

Dialogue: We will facilitate and support dialog and debate among educators, business, government, consumers, media, civil society organizations and other interested groups and stakeholders on critical issues related to global social responsibility and sustainability.