{"id":9585,"date":"2023-06-26T12:48:12","date_gmt":"2023-06-26T10:48:12","guid":{"rendered":"https:\/\/www.orderbird.com\/blog\/?p=9585"},"modified":"2025-01-09T14:44:37","modified_gmt":"2025-01-09T13:44:37","slug":"dechets-alimentaires-restauration","status":"publish","type":"post","link":"https:\/\/www.orderbird.fr\/blog\/dechets-alimentaires-restauration\/","title":{"rendered":"Gestion du gaspillage et des d\u00e9chets alimentaires dans la restauration"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p>Combattre le gaspillage alimentaire &#8211; La durabilit\u00e9 ne se limite pas \u00e0 une gestion sophistiqu\u00e9e des d\u00e9chets alimentaires dans la restauration, mais peut aller beaucoup plus loin.<\/p>\n<p><!--more--><\/p>\n<p><a href=\"https:\/\/agriculture.gouv.fr\/lutte-contre-le-gaspillage-alimentaire-les-lois-francaises\" target=\"_blank\" rel=\"noopener\">Le pacte national de lutte contre le gaspillage alimentaire<\/a> a \u00e9t\u00e9 sign\u00e9 en 2013. Depuis 10 ans, l&#8217;\u00e9tat s&#8217;engage donc activement pour que la gestion des d\u00e9chets alimentaires, notamment dans le secteur de la restauration, soit plus efficace. Vous d\u00e9couvrirez ici ce que vous pouvez faire en tant que restaurateur pour que votre \u00e9tablissement soit \u00e0 la pointe de la gestion des d\u00e9chets et du gaspillage dans la restauration.<\/p>\n<h2>Table des mati\u00e8res<\/h2>\n<p><a href=\"#sommaire1\">La durabilit\u00e9 dans la restauration : les lois fran\u00e7aises<\/a><br \/>\n<a href=\"#sommaire2\">Utilisation optimale des ressources = circuit alimentaire ferm\u00e9<\/a><br \/>\n<a href=\"#sommaire3\">Durabilit\u00e9 et \u00e9conomies sont-elles li\u00e9es ?<\/a><br \/>\n<a href=\"#sommaire4\">Un changement de mentalit\u00e9 en cours<\/a><br \/>\n<a href=\"#sommaire5\">Loi anti-gaspi et caisse enregistreuse de restauration ?<\/a><\/p>\n<h2 id=\"sommaire1\">La durabilit\u00e9 dans la restauration : les lois fran\u00e7aises<\/h2>\n<p>Dans les secteurs de la restauration et de l&#8217;h\u00f4tellerie, des tonnes de restes alimentaires non avari\u00e9s \u00e9taient jet\u00e9es chaque ann\u00e9e. Ceux-ci auraient pu \u00eatre valoris\u00e9s ou transform\u00e9s, ce qui auraient cout\u00e9 moins cher aux restaurateurs, et auraient \u00e9t\u00e9 meilleur pour la plan\u00e8te. Mais cela, c&#8217;\u00e9tait avant ! Depuis que le plan de lutte national contre le gaspillage alimentaire a \u00e9t\u00e9 mis en place, de nombreuses lois sont venues renforcer celui-ci.<\/p>\n<p>Voici un r\u00e9sum\u00e9 des principales \u00e9volutions r\u00e9glementaires de ce plan de lutte :<\/p>\n<ul>\n<li><strong>Ao\u00fbt 2015<\/strong> : obligation, pour la restauration collective publique, d\u2019avoir une d\u00e9marche de lutte contre le gaspillage alimentaire.<\/li>\n<li><strong>F\u00e9vrier 2016<\/strong> : la destruction d\u2019aliments encore consommables devient interdites.<\/li>\n<li><strong>Avril 2019<\/strong> : les distributeurs ont l&#8217;obligation de mettre en place un plan de gestion de la qualit\u00e9 du don.<\/li>\n<li><strong>Octobre 2019<\/strong> : \u00a0Interdiction de rendre impropre \u00e0 la consommation des denr\u00e9es encore consommables.<\/li>\n<li><strong>Ao\u00fbt 2021<\/strong> : Exp\u00e9rimentation de solution de r\u00e9servation de repas en restauration collective pendant 3 ans.<\/li>\n<\/ul>\n<div id=\"attachment_5942\" class=\"wp-caption aligncenter\">\n<div id=\"attachment_5942\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><a class=\"cb-lightbox\" href=\"https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/05\/Nachhaltige-Gastronomie-Abfall-orderbird.jpg\" data-ol-has-click-handler=\"\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5942\" class=\"wp-image-5942 size-full\" style=\"box-sizing: border-box; font-family: neue-haas-grotesk-text, Arial, sans-serif; border: 0px; vertical-align: middle; height: auto; max-width: 100%;\" src=\"https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/05\/Nachhaltige-Gastronomie-Abfall-orderbird.jpg\" sizes=\"(max-width: 945px) 100vw, 945px\" srcset=\"https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/05\/Nachhaltige-Gastronomie-Abfall-orderbird.jpg 945w, https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/05\/Nachhaltige-Gastronomie-Abfall-orderbird-300x200.jpg 300w, https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/05\/Nachhaltige-Gastronomie-Abfall-orderbird-768x512.jpg 768w, https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/05\/Nachhaltige-Gastronomie-Abfall-orderbird-360x240.jpg 360w\" alt=\"Keine Nachhaltigkeit in der Gastronomie: Lebensmittelreste werden entsorgt\" width=\"945\" height=\"630\" aria-describedby=\"caption-attachment-5942\" data-attachment-id=\"5942\" data-permalink=\"https:\/\/www.orderbird.com\/blog\/kassennachschau-city-pizza-berlin\/nachhaltige-gastronomie-abfall-orderbird\/\" data-orig-file=\"https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/05\/Nachhaltige-Gastronomie-Abfall-orderbird.jpg\" data-orig-size=\"945,630\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;This content is subject to copyright.&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Nachhaltigkeit-Gastronomie-Abfall-orderbird\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Lebensmittelreste k\u00f6nnen gespendet werden&lt;\/p&gt; \" data-medium-file=\"https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/05\/Nachhaltige-Gastronomie-Abfall-orderbird-300x200.jpg\" data-large-file=\"https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/05\/Nachhaltige-Gastronomie-Abfall-orderbird.jpg\" \/><\/a><p id=\"caption-attachment-5942\" class=\"wp-caption-text\">Donner ou r\u00e9utiliser plut\u00f4t que jeter<\/p><\/div>\n<\/div>\n<h2 id=\"sommaire2\">Utilisation optimale des ressources = circuit alimentaire ferm\u00e9<\/h2>\n<p>Pour aller vraiment au fond des choses, il faudra examiner votre carte de menu en d\u00e9tail. Voici quelques points sur lesquels travailler pour g\u00e9n\u00e9rer moins de gaspillage :<\/p>\n<ol>\n<li><strong>Les marchandises command\u00e9es.<\/strong> Qu&#8217;est-ce qui g\u00e9n\u00e8re le plus de d\u00e9chets ? Pourquoi ? Existe-t-il des produits de m\u00eame qualit\u00e9, mais emball\u00e9s de mani\u00e8re plus efficace ? Des commer\u00e7ants r\u00e9gionaux ? Des produits issus du commerce \u00e9quitable ?<\/li>\n<li><strong>Les restes produits lors de la pr\u00e9paration des plats<\/strong>. Quel plat g\u00e9n\u00e8re le plus de d\u00e9chets ? Pourquoi ? Est-il possible de valoriser ces restes (par exemple en les utilisant dans des bouillons ou d&#8217;autres plats) ?<\/li>\n<li><strong>Les plats saisonniers et r\u00e9gionaux<\/strong>. V\u00e9rifiez les sources d&#8217;approvisionnement dans votre r\u00e9gion et voyez ce que vos fournisseurs peuvent proposer comme produits tout au long de l&#8217;ann\u00e9e. Bien s\u00fbr, cela doit respecter <a href=\"https:\/\/www.orderbird.fr\/blog\/concept-de-restaurant\/\" target=\"_blank\" rel=\"noopener\">le concept de votre restaurant<\/a>.<\/li>\n<\/ol>\n<p>Si \u00e0 la fin de la journ\u00e9e, vous produisez quand m\u00eame beaucoup de restes alimentaires, il existe une solution alternative : revendre vos invendus sur des app type <a href=\"https:\/\/www.toogoodtogo.com\/fr\/business\" target=\"_blank\" rel=\"noopener\">Too Good to Go<\/a>. Vos clients viennent chercher des plats \u00e0 un prix mini et vous \u00e9vitez que ces m\u00eames plats finissent \u00e0 la poubelle.<\/p>\n<p>Et m\u00eame si l&#8217;id\u00e9e est encore consid\u00e9r\u00e9 comme tabou, proposez \u00e0 vos clients mangeant sur place d&#8217;emmener leurs restes \u00e0 la maison. Le &#8220;Doggy Bag&#8221; ne devrait pas \u00eatre consid\u00e9r\u00e9 comme honteux, surtout avec la crise \u00e9conomique actuelle.<\/p>\n<h2 id=\"sommaire3\">Durabilit\u00e9 et \u00e9conomies sont-elles li\u00e9es ?<\/h2>\n<p>Exister \u00e0 long terme en tant que restaurateur est d\u00e9j\u00e0 un d\u00e9fi en soi. Et combiner la durabilit\u00e9 et la rentabilit\u00e9 de votre restaurant en est un autre encore plus grand ! Pourtant, il existe des concepts qui vont non seulement enthousiasmer l&#8217;environnement et vos clients, mais qui vont aussi r\u00e9duire vos co\u00fbts gr\u00e2ce \u00e0 l&#8217;\u00e9conomie de ressources. Pour agir de mani\u00e8re plus durable en tant que restaurateur, commencez par bien choisir les ampoules pour votre \u00e9clairage et des appareils de cuisine \u00e0 faible consommation d&#8217;\u00e9nergie. \u00c9conomiser de l&#8217;\u00e9nergie n&#8217;est pas seulement bon pour l&#8217;environnement, mais cela permet aussi de r\u00e9duire vos d\u00e9penses \u00e0 long terme. Il en va de m\u00eame pour \u00e9conomiser de l&#8217;eau, par exemple avec un lave-vaisselle A+++.<\/p>\n<p>Veillez aussi \u00e0 choisir des produits durables lors de ton choix de mobilier. Cela va du commerce \u00e9quitable \u00e0 l&#8217;utilisation de mati\u00e8res premi\u00e8res renouvelables. Dans ce cas, les mat\u00e9riaux ont souvent une dur\u00e9e de vie plus longue, ce qui signifie au final moins de frais pour vous.<\/p>\n<div id=\"attachment_5948\" class=\"wp-caption aligncenter\">\n<div id=\"attachment_5948\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><a class=\"cb-lightbox\" href=\"https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/09\/Nachaltige-Gastronomie-Muelltonnen-orderbird.jpg\" data-ol-has-click-handler=\"\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5948\" class=\"wp-image-5948 size-full\" style=\"box-sizing: border-box; font-family: neue-haas-grotesk-text, Arial, sans-serif; border: 0px; vertical-align: middle; height: auto; max-width: 100%;\" src=\"https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/09\/Nachaltige-Gastronomie-Muelltonnen-orderbird.jpg\" sizes=\"(max-width: 945px) 100vw, 945px\" srcset=\"https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/09\/Nachaltige-Gastronomie-Muelltonnen-orderbird.jpg 945w, https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/09\/Nachaltige-Gastronomie-Muelltonnen-orderbird-300x200.jpg 300w, https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/09\/Nachaltige-Gastronomie-Muelltonnen-orderbird-768x512.jpg 768w, https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/09\/Nachaltige-Gastronomie-Muelltonnen-orderbird-360x240.jpg 360w\" alt=\"Volle M\u00fclltonne vor einer Gastronomie\" width=\"945\" height=\"630\" aria-describedby=\"caption-attachment-5948\" data-attachment-id=\"5948\" data-permalink=\"https:\/\/www.orderbird.com\/blog\/nachhaltigkeit-gastronomie\/nachaltige-gastronomie-muelltonnen-orderbird\/\" data-orig-file=\"https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/09\/Nachaltige-Gastronomie-Muelltonnen-orderbird.jpg\" data-orig-size=\"945,630\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;vichie81&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Nachaltigkeit-Gastronomie-Muelltonnen-orderbird\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Volle Tonnen sind kein gutes Zeichen f\u00fcr Nachhaltigkeit&lt;\/p&gt; \" data-medium-file=\"https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/09\/Nachaltige-Gastronomie-Muelltonnen-orderbird-300x200.jpg\" data-large-file=\"https:\/\/www.orderbird.com\/blog\/wp-content\/uploads\/2018\/09\/Nachaltige-Gastronomie-Muelltonnen-orderbird.jpg\" \/><\/a><p id=\"caption-attachment-5948\" class=\"wp-caption-text\">Ceci ne repr\u00e9sente pas une bonne gestion des d\u00e9chets<\/p><\/div>\n<\/div>\n<h2 id=\"sommaire4\"><b>Un changement de mentalit\u00e9 pour la gestion des d\u00e9chets dans la restauration<\/b><\/h2>\n<p>Avec plus de 7 milliards de repas en France chaque ann\u00e9e, le secteur de la restauration produit une quantit\u00e9 incommensurable de d\u00e9chets alimentaires. Ce sont plus de 900 000 tonnes de restes de repas qui sont produits chaque jour ! Le pacte de lutte nationale contre le gaspillage alimentaire a donc sa raison d&#8217;\u00eatre. Et m\u00eame si nous ne parlons dans cet article que des d\u00e9chets organiques, sachez que le gaspillage ne s&#8217;arr\u00eate pas l\u00e0. Les points suivants feront l&#8217;objet d&#8217;autres articles de blog plus d\u00e9taill\u00e9s :<\/p>\n<ul>\n<li>Les conditionnements et emballages (papier, carton, plastique, verre, m\u00e9tal, etc)<\/li>\n<li>Les r\u00e9sidus de bacs \u00e0 graisse<\/li>\n<li>Les huiles usag\u00e9es<\/li>\n<\/ul>\n<p>M\u00eame si les biod\u00e9chets peuvent \u00eatre valoris\u00e9s sur site (dans un composteur par exemple) ou collect\u00e9s par les municipalit\u00e9s, le meilleur d\u00e9chet est celui qui n&#8217;existe pas. Impliquez votre personnel de salle et de cuisine au tri des biod\u00e9chets et \u00e0 leur valorisation \u00e9ventuelle en cuisine. Chaque employ\u00e9 en restauration serait responsable de 34 kilos de d\u00e9chets alimentaires par an&#8230; Ceci laisse songeur sur le potentiel d&#8217;\u00e9conomies r\u00e9alisables.<\/p>\n<h2 id=\"sommaire5\">Loi anti-gaspi et caisse enregistreuse de restauration ?<\/h2>\n<p>Il y a en effet un lien entre votre caisse enregistreuse et la lutte contre le gaspillage. Le d\u00e9cret n\u00b02023-237 vise en effet \u00e0 lutter contre les 30 milliards de tickets de caisse et de facturettes, qui sont \u00e9dit\u00e9s chaque ann\u00e9e en France. Ceux-ci ne seront en effet plus \u00e9mis automatiquement par les surfaces de vente et les \u00e9tablissements recevant du public tels que les restaurants.<\/p>\n<p><a href=\"https:\/\/www.orderbird.fr\/blog\/la-fin-du-ticket-de-caisse-arrive-cet-ete\/\" target=\"_blank\" rel=\"noopener\">La fin du ticket de caisse dans la restauration<\/a> arrive dans les prochaines semaines et nous vous invitons \u00e0 vous renseigner \u00e0 ce sujet si cela n&#8217;est pas encore fait. Dans tous les cas, orderbird reste \u00e0 votre disposition <a href=\"https:\/\/www.orderbird.com\/fr\/contact?itm_source=blog_FR&amp;itm_medium=link_menu&amp;itm_campaign=menu&amp;itm_content=link_contact\" target=\"_blank\" rel=\"noopener\">pour toute question \u00e0 ce sujet<\/a>.<\/p>\n<div class=\"container-fluid cb-main lead-form\">\n    <div class=\"row bg-brand-primary\">\n        <div class=\"col-md-12 form-panel\">\n            <div class=\"row\">\n                <div class=\"col-md-12\">\n                    <h3 class=\"title\">Form Headline<\/h3>\n                <\/div>\n            <\/div>\n            <div class=\"row\">\n                <div class=\"col-md-12\">\n                    <p class=\"text-white\">Form Headline Intro<\/p>\n                <\/div>\n            <\/div>\n\n            <div class=\"row\">\n                <div class=\"col-md-12\">\n                    <form action=\"\/website\/customer\/update\"\n                          method=\"POST\"\n         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<\/div>\n<\/div><\/span>","protected":false},"excerpt":{"rendered":"<p>Combattre le gaspillage alimentaire &#8211; La durabilit\u00e9 ne se limite pas \u00e0 une gestion sophistiqu\u00e9e des d\u00e9chets alimentaires dans la restauration, mais peut aller beaucoup plus loin. Form Headline Form Headline Intro Form Input Company Form Input Zip Code Form Input City (Optional) Form Input Phone Form Input E-Mail Form Fine Print AGB Form Input [&hellip;]<\/p>\n","protected":false},"author":109,"featured_media":9714,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1326,1170],"tags":[],"class_list":{"0":"post-9585","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-actualites","8":"category-allgemein-fr"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gestion du gaspillage et des d\u00e9chets alimentaires dans la restauration<\/title>\n<meta name=\"description\" content=\"La durabilit\u00e9 ne se limite pas \u00e0 une gestion sophistiqu\u00e9e des d\u00e9chets alimentaires dans la restauration, mais peut aller beaucoup plus loin.\" 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