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Commercial catering: The doggy bag to fight against food waste

January 27 2020
Restauration Commerciale : Le doggy bag pour lutter contre le gaspillage alimentaire

Food law: doggy bags mandatory from when?

As of July 1, 2021, Article 62 of the "Law for the balance of commercial relations in the agricultural and food sector and a healthy sustainable food accessible to all" provides that restaurants and on-premises drinking establishments must make available to their customers who request them reusable or recyclable containers that allow them to take away food or beverages that are not consumed on the premises. This new regulation will not apply:

  • to beverages whose container is subject to a deposit system
  • to establishments offering all-you-can-eat service

Doggy bags are widely used in Anglo-Saxon countries, particularly the United States. The practice is anchored in the local culture some restaurant owners even bring the bill to their customers accompanied by their doggy bag without asking them first.

Doggy bags: what impact on food waste?

In 2019 the restaurant sector accounted for 14 u food waste in France according to the European Commission. This data is explained by the lack of choice in the size of portions for customers to the anticipation of demand sometimes complicated and the very small proportion of customers who leave with the remains of his meal at home. Public authorities have therefore decided to tackle food waste in restaurants by generalizing and regulating the practice of doggy bags.

Did you know? French people leave out on average five times more food in restaurants than at home.

Doggy Bag: generalize the practice for French customers

In France asking the waiter to take away the leftovers of one's meal is often perceived as an inappropriate and sometimes embarrassing gesture. Indeed 65 he French have never asked the restaurant owner to take the remains of their meal home and 78% have never asked to take the end of their bottle of wine home. Yet the French seem open and willing to the approach. 84 'of them are now interested in implementing this practice in all table-service outlets and in using it. The main reasons why customers would be willing to ask for a doggy bag after their meal are:

  • decrease food waste (69%)
  • don't force themselves to finish their plate when they have no appetite (50%)
  • enjoy their dish on another meal to prolong the pleasure (46%)

Despite this strong craze for doggy bags some customers are more reserved when it comes to the practice:

  • 35% would feel embarrassed compared to others to leave with the remains of their dish
  • 35% would not dare ask the waiter

Restaurateurs therefore have their role to play in generalizing the practice of doggy bags by encouraging customers to bring back their uneaten food and drinks at the end of the meal. The Adoria Global Solution software suite offers commercial restaurant chains and groups centralized management of purchases and food offerings for each establishment. By allowing restaurant owners to buy as close as possible to production needs it helps to fight against food waste.

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