OUR white paper
How can a professional in the institutional catering sector become an actor in the ecological transition?
In institutional catering, on average 120 grams of food are thrown away per diner per meal, representing 8% of food waste in France.
We all have the power to reduce this waste. Committing to a food waste reduction approach as a catering professional means becoming an actor in the ecological transition and an ambassador for sustainable food.
Need to know more about the Food waste?
Discover our simplified versions, chapter by chapter, and choose the topic that interests you!
WHITE PAPER
The 5 reasons to commit to an anti-food waste approach in institutional catering.
WHITE PAPER
How to implement food waste diagnosis in a
catering establishment?
WHITE PAPER
How can we take action to combat food waste in institutional catering?
Our awareness materials
Need to raise awareness among your guests about the impact of food waste? Download our awareness materials to display in your restaurant.
150
meals saved
520
less CO2
Do you want to take action against food waste?
A question? A comment? Or simply more information? We would be happy to discuss it with you in more detail!