- Food waste in Brittany -
A project to reduce food waste in restaurants
19/11/2021
After focusing on food waste in France, we tried to find some information about the situation in Brittany. In this region, food waste amounts to about 150,000 tons per year. The data is not easy to find, but we did find some data on food waste in restaurants.
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Indeed, since 2014, Brittany has been an experimental region to reduce waste in restaurants. The project, "Less waste in restaurants" would then be extended to the whole of France. According to a report by ADEME, we waste 4 times more in collective and commercial catering than at home, reducing waste in restaurants therefore appears to be a necessary effort.
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The main objective of this approach is to provide restaurant owners with a pragmatic method to reduce the food waste generated in their establishments. The approach is based on personalised support for each establishment and the implementation of a digital tool to quantify and monitor this waste. Thus, 20 restaurant owners have been personally monitored in the reduction of their food waste.
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The first stage of this experiment was to evaluate the cost of food waste and to qualify and quantify the bio-waste produced thanks to interviews and questionnaires given to restaurant owners and consumers. Here is a summary of the results in a few figures:
Concerning the origin of bio-waste :
Thanks to these results, it will be possible to support restaurant owners in reducing food waste. Activities and training for staff and restaurant owners will give them the keys to reduce waste as much as possible in their establishment.
Ultimately, the project would enable the creation of a professional tool for raising awareness of food waste, making it possible to measure the quantities of food waste generated and to establish an action plan adapted to each restaurant. But also to create a tool to make customers aware of food waste so that they can identify restaurants committed to a plan to reduce food waste. Finally, to connect restaurant owners so that they can share their experiences and think together about concrete solutions, but also to reconnect the actors in the area (farmers, producers, craftsmen, restaurant owners, local authorities, waste treatment syndicates, etc.).
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If you want to act against food waste and to know places that focues on responsible consumption, you can click
Resources:
[1] INCOME Consulting - AK2C - 2016 - Pertes et gaspillages alimentaires : l’état des lieux et leur gestion par étapes de la chaîne alimentaire – Synthèse - 16p.
[2]https://bretagne.ademe.fr/retours-dexperience/dechets-et-economie-circulaire/gaspillage-alimentaire