Levers and Possible Innovations to Reduce Food Waste and Losses in Collective Catering

This study evaluates action levers and potential innovations to reduce food waste and losses in France’s collective catering sector, which provides 8 million meals per day under a social mandate. It quantifies bio-waste generation at 35 g per meal based on a 2011 survey, and outlines the sector’s governance split (60 % direct public management, 40 % delegated to catering companies). The paper discusses conflicts between customer expectations and GEM-RCN nutritional guidelines, and presents strategies including optimized organization and production, improved meal quality, portion volume adjustments to consumer profiles, regulatory amendments for control plates, and technical and legal considerations for expanding food donation partnerships.