Our White Book
How to become an actor in the ecological transition as a collective catering professional?
In collective catering, an average of 120 grams of food is thrown away per guest per meal, which represents 8% of food waste in France.
We all have the power to reduce this waste. Committing to a process of reducing food waste as a collective catering professional means becoming an actor in the ecological transition, and an ambassador for sustainable food.
Need to know more about food waste ?
Discover our simplified versions, chapter by chapter, and choose the theme that interests you!
WHITE BOOK
The 5 reasons to commit to an anti-food waste approach in collective catering.
WHITE BOOK
How to set up the diagnosis of food waste in a
collective restaurant?
WHITE BOOK
How can we act to combat food waste in collective catering?
Our awareness materials
Need to raise awareness among your guests about the impact of food waste? Download our awareness materials to display in restaurants.
150
meals saved
520
Co2 less
You want to take action against food waste
A question ? An observation ? Or just more information? We will be happy to discuss this in more detail with you!