Having been in trouble for years, the American manufacturer of the famous Tupperware plastic food containers announced on Wednesday, September 18, that it had initiated bankruptcy proceedings. “For several years, the company’s financial situation has been seriously affected by a difficult macroeconomic environment”said Laurie Ann Goldman, chief executive officer of the company, which filed for Chapter 11 bankruptcy protection.
“We explored several strategic options and estimated” that filing for bankruptcy protection was “the best way out”because she should “Give us essential flexibility” The company is committed to the digital and technological transformation of our society, explains the CEO in the bankruptcy documents. The Orlando, Florida-based group wants to continue working during the proceedings and wants to continue paying its employees and suppliers, specifies Mme Goldman.
In documents filed in Delaware bankruptcy court, Tupperware estimates its assets at between $500 million and $1 billion, and its liabilities at between $1 billion and $10 billion. It also lists between 50,000 and 100,000 creditors. Trading in Tupperware stock on the New York Stock Exchange was suspended on Tuesday.
The temptation of Tupperware
First, the crisis forced employees to return to the canteen. Steak and chips in the bistro have become a luxury. Then the canteen itself experienced a crisis. However, the company subsidizes half of the ticket. The cost of the employee remains at an average of between 3.80 and 4.20 euros (according to the National Union of Collective Concessioned Catering). But why spend this few euros when there is still spaghetti left from the day before? “15% to 20% of employees bring their lunchsays Brigitte Troël, from Geco Food Service, which brings together the out-of-home catering sector. Attendance at soup kitchens has been declining since 2008. This is both an economic and social trend. »
“The tray at 3 euros or 4 euros, day after day, that is a budgetexplains Stéphanie Hervieux, assistant at a multinational. And when you take the cheapest dishes from the canteen, frankly, it is better to bring the leftovers from dinner… Besides, it is a shame to throw them away! » Less waste, ingredients whose origin is known: do it yourself Bobo joins the working-class tradition of the bowl. We take out our Tupperware or, more chic, our bento box, in the equipped kitchen area that small businesses happily install: sometimes it saves them the cost of a canteen.
Cooking with colleagues
Some have even taken the next step: cooking with colleagues. In the Grasse region (Alpes-Maritimes), a hundred companies have created a network, Entremiam, which encourages employees in the same sector of activity to cook together once a week, in a dedicated room or on board a truck..
At the Parisian headquarters of La Ruche qui dit oui, a network of communities buying from local producers, the midday meal around the large monastery table is a collective ritual. Twice a week, two volunteers from among the 50 employees do the shopping for the company. Every lunchtime, those who wish can take over the kitchen. It costs 2 euros for a full organic meal. In December 2015, La Ruche launched a culinary challenge on social media to other companies, “Tous à pan au Bureau”. Hundreds followed suit, including the French headquarters of Google. Or the sweets manufacturer Michel and Augustin, which now plans to treat itself to this moment of joy once a month. “Coexistence and rest from the frenetic pace.”
Seniors in the kitchen
Another home-made offer, this time with a vintage trend, allows you to vary the usual deliveries from Foodora, Deliveroo and other Take Eat Easy from the local restaurant. Because grandma also enjoys it. This new company from Toulouse The company employs around thirty pensioners aged between 61 and 90 (and a grandfather), who cook small local dishes twice a week for eight people. Culinary talent has been checked, recipes have been established and ingredients (seasonal and local) have been provided. A delivery man then delivers the basket to the employees who have placed the order (at 12 euros). For the Mamie Regale cooks, the additional income amounts to 260 euros a month. Meetings are regularly organised between experts and nostalgic fans of beef bourguignon or flan. Even grandmothers are invited to cook with the employees. By the end of 2016, the start-up that is growing like a good soufflé will be launched in five other cities, including Paris.
“Tupperware meetings”
In mid-August, the group explained that they were still “facing significant liquidity problems” and have “doubts about their ability to continue their activity”Tupperware has been burdened by several hundred million dollars of debt for several years and had already had to restructure its financial commitments for the first time in 2020. The group has not published its accounts since 2022, when its turnover had fallen to $1.3 billion, 42% less than five years earlier.
Launched in 1946, Tupperware had become a social phenomenon, reaching millions of American households and beyond thanks to the efficiency of its network of representatives. Initially launched in stores, its plastic containers with airtight lids to preserve food for longer did not sell well.
The company then imagined the beginning of “Tupperware meetings”Demonstrations held at the home of a representative for a group of potential buyers. In 2017, the company founded by American inventor Earl Tupper still had more than three million of these ambassadors around the world. Tupperware has been weakened by the rise of online commerce, home delivery of meals and single-use plastic, which have challenged its model. The company tried to adapt by expanding its sales on the Internet and signing distribution agreements with chain stores, but it was unable to stop its decline.
