Nos Conseils aux restaurateurs - 6 conseils pour lutter contre le gaspillage alimentaire dans son restaurant - Les Grappes

6 tips to fight against food waste in your restaurant

In France, in collective and commercial catering, food waste represents 1.4 million tons of waste each year, so it is 14% of food waste comes from food professionals. However, there is a law since February 2016, called Garot law, which forces restaurants to distribute their unsold food, under penalty of a fine that can rise to 0.1% of the turnover of the last year closed. However, it is very difficult for restaurants to forecast customer orders, and therefore difficult to forecast stocks.

But solutions are possible to mitigate this waste, we propose to present you 6 of them more particularly:

1) Distribute its food losses

This is the solution that is mandatory from the point of view of the law, but also extremely easy to achieve. Indeed, facing this problem of food waste, entrepreneurs have launched several initiatives with success and have thus developed a new market for everything that concerns the management of unsold foodstuffs. Numerous applications have been created such as Fresh Me Up, which offers professional customers the opportunity to buy their overstock from wholesalers, local merchants or directly from local producers during private sales at attractive prices. Too Good To Go and Phenix offer through their application to sell the unsold food of the day (bakery, fast food, supermarket or others) at reduced prices.

2) Combine a reduced menu with limited cutlery

The problem of food waste usually comes from a bad management of stocks and a bad apprehension of the number of dishes to prepare during the day. Thus, to do the most accurate and limit the losses, one of the solutions would be to limit the number of dishes proposed on the menu (for example two starters, two main courses and two desserts). The second solution would be to limit the number of places on the menu and to set up an online reservation system to know how many people at the most can come to your establishment.

3) Favour short circuits

This consists in selling and buying the product directly from its place of production. The number of possible intermediaries is thus limited to one. This will reduce waste because, as the transport is much less, nothing is lost if for example the cold chain is interrupted. And moreover, this has a more than positive impact in terms of ecological footprint and allows to value the small producers.

4) Create a home farm or a compost

What could be better than throwing away your waste than using it? But how to use them? If you are in the country, your chickens, your pigs or your neighbors' pigs will be happy to eat the leftovers or the vegetable peels for example, otherwise a simple compost at the bottom of the garden will do. Again, if you live in the city or don't have a garden, there are associations that have created collective composting bins to collect biodegradable waste.

5) Transform your products

When preparing your menus, you can try to combine recipes. Indeed, when peeling potatoes for example, part of the potato itself is removed (because it remains attached to the peels). Transforming them, using them to make other dishes can be a very good option. Be inventive!!!

6) Offer doggy bags to your customers

In the Anglo-Saxon and Japanese culture, it has become common to ask for a bag to take away what you left on your plate. The French, on the other hand, are not yet used to the idea of leaving with the end of their plate. So it's all a question of culture and mentality. As a restaurant owner, if you notice that many plates come back to the kitchen with leftovers, don't hesitate to brief your waiters so that they highlight this practice and offer a doggy bag to your customers at the end of the meal. As of July 1, 2021, as restaurant owners, you are required to provide reusable or recyclable containers to any customer requesting to take the rest of their meal home.

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