Less waste, more flavor! With the brand new national anti-food waste label, your future favorite spots can be spotted at a glance — and your plate benefits in both freshness and awareness.
Less waste, more flavor! With the brand new national anti-food waste label, your future favorite spots can be spotted at a glance — and your plate benefits in both freshness and awareness.
Every year, 9 million tons of food go up in smoke in France, which is about 129 kg per person. That's enormous (as much as the weight of an upright piano). The restaurant sector alone accounts for 17% of this waste, according to the latest figures from the Ministry of Ecological Transition. In other words, every quick lunch or dinner with friends generates its (large) share of leftovers. In a context where food inflation is already nibbling away at our purchasing power, throwing food away becomes intolerable, and not just for the planet: our wallets are suffering too.
Forget for a moment the Michelin stars. Here comes the anti-waste star. Three levels, 1, 2, or 3 stars, are awarded to establishments that limit waste: fewer grams thrown away per cover, better portion management, seasonal purchases, etc.
A clear signage ("state label" required) will be displayed at the entrance of restaurants, tea rooms, school cafeterias, and even caterers.
Convenient for quickly choosing a green table without having to scrutinize the menu or ask the server about the establishment's sustainable policy.
The small green macaron is not a marketing gimmick. The teams at AFNOR Normalisation have been working since 2023 on a standard as sharp as a chef's knife:
Precise measurement of waste (in grams per cover).
Action plan (doggy bag, short menu, donations to associations).
Responsible purchasing policy (local products, various sizings).
Annual follow-up by an independent certifying body.
Result: a label valid for three years, with a surprise check each year. This avoids "greenwashing" and ensures continuous improvement.
The great strength of the system is its openness. Institutional catering (schools, hospitals, businesses), commercial catering (bistros, brasseries, gourmet restaurants) and event catering (caterers, central kitchens): everyone can obtain their pass. The first applications have been open since the end of October 2025. A tangible advantage for communities that already have to comply with the AGEC law, but also for young independent chefs who want to stand out in a highly competitive market.
Reducing losses is not just an eco-friendly action: it's also between 2% and 5% of margin recovered, according to ADEME. By optimizing portions and valorizing unsold items (daily specials, anti-waste partnerships), a restaurant with 80 seats can save several thousand euros per year. The result: a shorter but higher quality menu, and a storytelling that resonates well with customers, who are increasingly aware of "culinary good conscience."
Express reminder: The Anti-Waste Law for a Circular Economy (AGEC) mandates a 50% reduction in waste by 2025 in collective catering and by 2030 in commercial catering. The new label is not just a bonus, but a real lever to meet legal obligations without waiting for enforcement. By choosing a labeled establishment, consumers also become actors in achieving the 50% target.
Assessments are entrusted to certifying bodies accredited by the state. No cronyism: an auditor comes to inspect the trash, scrutinize the invoices, and question the teams. If the indicators worsen, stars can be lost... like a failed soufflé. This rigor reassures customers and gives value to restaurateurs who make real efforts (and not just Instagram posts with micro-filtered water carafes).
The "large retail" sector, launched in 2023, already counts 147 labeled brands. As a result, some have reduced their waste by 30% in less than two years. Food retailers, bakers, and cheese shops are following suit. Thus, the restaurant industry is entering an already well-established ecosystem, which gives hope for a rapid scale-up: the ministry is aiming for several hundred starred establishments by the end of 2026.
Choosing a zero-waste restaurant often means enjoying market-fresh cuisine, well-adjusted portions, and service that readily offers a doggy bag. There, one can discover "ugly but tasty" products, creative recipes using peels or stale bread turned into homemade breadcrumbs. In short, it's a genuine culinary experience far removed from ostentatious waste.
Level 1 Star: The establishment has embarked on a structured approach, with quantifiable objectives to support it.
Level 2 Stars: Waste is under control, with precise indicators proving this on a daily basis.
Level 3 Stars: Absolute benchmark; the establishment serves as a model and shares its best practices.
Do not be surprised: a small neighborhood café can earn three stars if its waste management is exemplary, while a grand palace may only be content with one. The label judges the facts, not the status.
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