Until now, vending machines have been reserved for high-calorie snacks and sodas. The start-up Sanck and Co takes the opposite approach and offers complete meals, composed of balanced hot and cold dishes, available 24/7 in vending machines. The idea was born in the mind of Alain Bertrand in 2011. He first marketed machines capable of reheating dishes inside a vending machine, then launched his vending concept in 2013, with the help of three partners. Today, nearly 600 references, regularly renewed according to the season, are available. These new types of vending machines are particularly well suited to companies, universities and public establishments such as hospitals and clinics.