The company’s restaurants are not wasted


If garbage bins accumulate in Paris, garbage control is organized in the main business district on its outskirts. Since 2018, a group of about twenty companies from La Défense (Hauts-de-Seine) has decided to tackle the problem of waste generated by the company’s restaurants. “At the neighborhood level, food waste that is still edible has been estimated at six to nine tons per day.”explains Martin Baruch, President of La Défense des Aliments Association and Director of Corporate Social Responsibility at Allianz France, one of the companies behind the project.

To increase employee awareness, “bread mixers” It has been installed in many participating companies such as Suez. “We put all the uneaten bread in a jar and display it at the self-service entrance”Martin Baruch explains. With some success, as the volume of bread wasted decreased year after year, Suez found.

108 grams per day per person

On average, the International Food Waste Alliance estimates is 108 grams per day, per guest food waste in catering companies in 2022. The numbers that “It decreases somewhat, due to changes in consumer habits and the Covid crisis, which has simplified supply.”explains Thomas Kandel, project manager within the association.

Read also: The material is reserved for our subscribers Communicated fridge, self service, top of the line brasserie… corporate catering service reinventing itself

To prevent abandoned salads or gratins from going in the trash, the Agriculture and Food Act (Igulim) for 2018 to add two years to it. Operators must now implement mandatory diagnostics to estimate amounts and cost of food waste; Plus, those who prepare more than three thousand meals a day should put it to good use Partnerships with associations To get rid of their unsold products that are still consumable.

In large beds for communal dining, caterers reduce the size of the boxes. Compass Group France sells still-consumable food baskets at discounted prices on the app Too good to go. The company also donates surplus food to charities, which redistribute it to people in difficulty.

For the rest of the food waste, the service provider uses specialized companies that use the rest of the dishes to make compost. On the plastic side, water fountains in restaurants are meant to replace water bottles.

reservation systems

You have 42.76% of this article left to read. The following is for subscribers only.


Source link

Leave a Reply

Your email address will not be published. Required fields are marked *