How to develop responsible purchasing in catering?

Meat and seafood can also be ethically responsible Meat is often at the center of our plates. However, animal breeding 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 equivalent CO2)?

Of the world's total agricultural land, 70% is dedicated to the production of fodder for animal farming. Other issues such as deforestation, or breeding conditions and animal welfare are also linked to this industry and push us to think about our consumption. Offering more vegetarian and vegan alternatives on the menu helps reduce your carbon footprint. However, it is above all a question of supplying you with more responsible producers, with more ethical practices. It is also a good way to participate in the local economy, and to improve the traceability of your meat to go beyond the simple “French origin”. Reflection on the ethics and environmental impact of meat also applies to seafood. Although it can be more complicated to source locally (not all restaurants in France are on the coast), It is important to follow certain good practices to be responsible in your purchases. It is necessary to rely on sustainable fishing labels, such as that created by the Ministry of Agriculture and Food “Sustainable Fishing” which guarantees respect for biodiversity, but also for the working conditions of fishermen and the freshness of products. For products from aquaculture, which represent 50% of seafood consumed today, it is the ASC label that you should look for. It ensures that livestock farming does not have any negative effects on the environment such as the release of chemicals or contact of livestock with wildlife. You should know that fish also have seasons, you must avoid consuming species during the reproduction period, and obviously remove from your menu those in danger of extinction. The European program   Mr GoodFish raises awareness on these themes and supports restaurateurs towards a sustainable supply of seafood. Take part in an anti-food waste initiative  It's a fact: a third of the food produced and intended for consumption is thrown away each year. Responsible purchasing also involves studying your needs to only buy what you need and reduce your food waste. In addition, limiting waste helps save arable land. In fact, 28% of the world's agricultural land is used to produce uneaten food. As a reminder, ADEME estimates the carbon footprint of food waste at 15.5 million tonnes per year. For more details on the importance and process of an anti-waste approach in catering see this  article. Buy products from organic farming To be certain of the quality of your products and the production conditions, it is best to buy organic. Organic farming, without GMOs and with as few chemical inputs as possible, helps protect soils, biodiversity, groundwater, but also the health of consumers. These are also products whose origin is more traceable with better transparency on the composition and the production process.