Supermarket Food Waste Tax
Food waste tax is defined as “any food intended for human consumption that is at a stage of the food chain lost, discarded, or degraded” in the National Pact against Food Waste in France, adopted in June 2013. According to the UN Food and Agriculture Org., this definition also considers the organic waste generated during the various stages of the food chain, such as animal feeding and methanation. Additionally, it’s critical to distinguish between food waste that may be prevented and waste that cannot be helped, such as bones, peelings, and shells. Finally, the concept of food waste excludes beverage waste.
In France, 2.3 million tons of food are wasted annually in the retail industry (including hypermarkets, supermarkets, hard-discount stores, grocery stores, and convenience stores); 1.6 million tons are wasted in the catering industry (collective and commercial). Household consumption of 5.2 million tons (80 kg on average)
Thus, 15% of the 9 million tons of food that are wasted in France each year can be attributed to the country’s restaurants and cafes. This is why focusing this research on establishments that provide group catering is crucial.
Reducing Food Waste
Every year on October 16th, the Ministry of Agriculture and Food participates in the National Day Against Food Waste to demonstrate the growing awareness of this issue. Aiming to promote a 50% reduction in waste across the entire food chain by 2025, the National Pact to Fight Against Food Waste was signed on this day in 2013.
Additionally, Paris developed a plan in 2015 to combat food waste by increasing awareness among all social actors. Since then, specific actions have been taken in this regard.
Ile de France’s regional plan of action to reduce food waste (PREDIF) from 2011 to 2014 was approve in June 2011 by the area. Right now, the new PREDIF is being develop. This plan outlines many actions that are to take.
The first objective of the plan is to include the collective of Parisian restaurants in adopting “good practices” to combat food waste. For instance, by involving restaurant managers in a chart and tracking the annual progress of the activities taken to reduce food waste. The second goal is to create specialized training on food waste and sustainable eating for the kitchen crew employed by Parisian restaurants. Thirdly, by reducing losses and food waste tax associated with the duration of delivery and by better understanding the food needs of restaurants to prevent food waste, the plan aids food suppliers that deliver to restaurants. Finally, the program supports the restoration actors in food donation operations.
Before starting this new endeavor, it’s crucial to understand how much Food waste tax French cafes and restaurants already pay. The taxes on food in France in 2017 are listed below: Dishes serve in fast food restaurants make up 10% of the menu, 10% of the menu in cafés, bars, and cafeterias, and 10% of the menu in traditional.
Food Industry Sustainability
The food and beverage sector has improved its sustainability significantly in recent years. Still, the movement has been handling mainly by forward-thinking producers and ingredient suppliers who understand the long-term financial benefits of environmental and social responsibility. New business models and practices must be adopt generally by big and small businesses and throughout the food supply chain to encourage more radical, rapid action.
Even if the food business must play a significant part in enhancing its sustainability record, it cannot effectively handle the wide range of complicated concerns by acting alone. Working together can dramatically increase progress.
- Cross-sector relationships with governments, civil society, and academia force executives to go outside their comfort zones, expose them to fresh perspectives, and allow all interested parties to consider how they might contribute to sustainability efforts.
- Pre-competitive alliances, in which businesses pool their knowledge and resources, can help the sector as a whole advance more swiftly and effectively than when companies operate alone.
- The key to long-term business strategies and innovative, collaborative business models that can address power and value imbalances in the supply chain is collaboration between manufacturers, ingredients suppliers, farmers, and producers.
