How to develop responsible purchasing in catering?
What is a responsible purchase?
THE According to AFNOR, responsible purchasing “This refers to the purchase of goods or services from a supplier or provider selected to minimize environmental and societal impacts, and to promote good practices in terms of ethics and human rights.”. We are therefore talking about products from short supply chains, eco-designed and with a lower carbon footprint.
Environmental protection is a crucial issue in our society today, and everyone has a responsibility to act at their own level. Consumers are increasingly aware of environmental problems and are adapting their consumption habits accordingly. Currently, 77% of French people would like to see organic and locally sourced products in restaurants, while only 37% consistently offer them on their menus.
It is therefore time for players in the food and catering industry to commit to a responsible purchasing approach, and to become agents of change.
How to increase responsible purchasing in your restaurant?
Favor short supply chains
A short supply chain is a method of marketing agricultural products that limits as much as possible the number of intermediaries between the producer and the consumer, either through direct sales or via a single intermediary.
In addition to supporting the local economy, product traceability is optimal; you know exactly what you are consuming and/or cooking. Complete transparency is a real advantage for consumers who are increasingly concerned about their food.
Furthermore, buying locally sourced food reduces the distance products travel, and therefore lowers transport-related pollution. This also lowers the overall carbon footprint of your meals!
Cooking with seasonal produce
Of better quality and more environmentally friendly, seasonal fruits and vegetables should be at the heart of your kitchens.
It is best to be patient when preparing your favorite products, as foods grown out of season are more likely to have traveled hundreds of kilometers to reach your home.
Furthermore, they are generally treated and grown with chemical fertilizers and treatments, which leads to the destruction of soils and biodiversity, in addition to being dangerous to your health.
Buying seasonal produce is also an opportunity to introduce your customers to recipes that showcase sometimes forgotten products such as heritage vegetables.
For you, it's also an opportunity to create recipes as unique as the products in your basket.
Meat and seafood can also be ethically sourced
Meat is often at the center of our plates. Yet, animal farming is an extremely polluting and resource-intensive industry: did you know that it takes 15,000 liters of water for 1 kilo of beef, the production of which represents 27 kilos of greenhouse gases (in CO2 equivalent)?
Of all the world's agricultural land, 70% is dedicated to producing animal feed. Other issues, such as deforestation and poor animal welfare and farming practices, are also linked to this industry and encourage us to rethink our consumption. Offering more vegetarian and vegan options on menus helps reduce our carbon footprint. However, it's primarily about sourcing from more responsible producers with more ethical practices. It's also a good way to support the local economy and improve the traceability of your meat, going beyond simply "originating in France." This reflection on the ethics and environmental impact of meat also applies to seafood. While sourcing locally can be more challenging (not all restaurants in France are located on the coast), it's important to follow certain best practices to be responsible in your purchasing decisions. It is essential to rely on sustainable fishing labels, such as the one created by the Ministry of Agriculture and Food, “Sustainable Fishing,” which guarantees respect for biodiversity, as well as working conditions for fishermen and the freshness of the products. For farmed seafood, which represents 50% of seafood consumed today, the ASC label is the one to look for. It guarantees that the farming process does not have a negative impact on the environment, such as the release of chemicals or contact between farmed fish and wild species. It's important to remember that fish also have seasons; avoid consuming species during their breeding season, and obviously, eliminate endangered species from your diet. The European program Mr. Goodfish raises awareness on these issues and supports restaurant owners towards a sustainable supply of seafood products.
To take part in an anti-food waste initiative
It's a fact: one-third of the food produced and intended for consumption is thrown away each year. Responsible purchasing also involves assessing your needs to buy only what's necessary and reducing food waste. Furthermore, limiting waste helps save arable land. In fact, 28% of the world's agricultural land is used to produce food that is never consumed. As a reminder, ADEME estimates the carbon footprint of food waste at 15.5 million tons per year. For more details on the importance and process of implementing an anti-waste approach in the restaurant industry, see this article.
Buy organic products
To be certain of the quality of your products and the production conditions, the best option is still to buy organic. Organic farming, without GMOs and with as few chemical inputs as possible, helps protect the soil, biodiversity, groundwater, and also the health of consumers. These products also have a more traceable origin with greater transparency regarding their composition and production process.
Who can be trusted?
Bio Coherence : inspired by the AB and Euroleaf labels, this label offers more agronomic, social and ethical criteria.
- Ban on pesticides, synthetic fertilizers, hormones and animal meal.
- The farm must be 100% organic.
- A minimum of 80% of the feed for herbivores must be produced on the farm (compared to 60% for the European Euroleaf Label).
- Composting is mandatory.
- Transport of live animals limited to a maximum of 8 hours.
Demeter : an international certification mark based on the principles of biodynamic agriculture, respect for natural cycles, respect for living things and natural fertilization.
As is often the case, a well-established process must be followed, so as not to forget any steps!
“Fair trade organic in France” label : label meeting consumer expectations very well, it adds social and commercial criteria to the specifications of organic labels.
- Ban on pesticides, synthetic fertilizers, GMOs, antibiotics, hormones and animal meal.
- Principle of biodynamic agriculture (agriculture respecting the natural cycle of the soil and based on the lunar phases).
- The farm must be 100% biodynamic.
- A minimum of 80% of the feed for herbivores must be produced on the farm.
- Transport of live animals limited to a maximum of 6 hours.
Fair trade : certification based on criteria related to the social and economic aspects of trade (few environmental and agronomic criteria).
- Compliance with international and national labor standards.
- Minimum purchase price.
- GMOs are banned.
- Collective approaches with agricultural cooperatives.
- Promoting organic peasant agriculture as an active participant in the ecological transition.
How to get your eco-responsible approach recognized?
For example, there is the EcoCook , a program for the restaurant industry to improve the overall performance of restaurants and establish sustainable practices at all levels of the company.
Écotable label is for consumers and restaurateurs committed to eco-responsible dining. Professionals receive support in their ecological transition and are assessed based on environmental criteria. As an added bonus, it offers a directory of committed suppliers and educational resources to reduce restaurants' carbon footprint through the " Impact by Écotable " platform.
Another trusted label is the Green Food . Its evaluation criteria are based on purchasing practices, such as the use of organic products, but also on waste sorting and recycling, and much more. Obtaining the label requires meeting 6 of the 10 criteria in their charter. The only requirement is to use organic and/or local products in cooking.
Responsible purchasing is part of a company's overall eco-responsibility approach. It goes beyond simply seeking out organic products; it involves reflecting on the ethics of your restaurant and its social values. It's important to recognize that even before you start cooking, your business impacts an entire ecosystem of producers, artisans, and local communities.
Sources: lelabo-ess; ecogreenvalorisation; bioconsomacteurs; horeca; Afnor; Ademe
FOR A BETTER FUTURE
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