Today we're going to explore a growing trend in the foodservice world: organic and local foods.
More and more people are looking for healthy, sustainable food, and this desire is shared by restaurant owners. And for good reason, organically grown foods and local produce are preferred for their freshness, flavor and health benefits.
Moreover, their production is more responsible and contributes to reduce the environmental impact. More and more consumers are asking for these products in collective restaurants (school canteens, hospitals, EHPAD...).
In this comprehensive guide, discover how this trend is influencing the world of foodservice!
EGalim law : BIO
In particular, the organic turnaround began in 2018, when the EGalim Law was put in place.
This law has five main objectives:
- pay the right price to producers, so that they can receive the resources they deserve,
- to reinforce the sanitary, environmental and nutritional quality of products,
- provide healthy, sustainable and safe food for everyone,
- improve animal welfare,
- reduce the use of plastic.
👉 To go further: discover the content of the EGalim Law in our guide.
Contents of Act 1: Decree of April 23, 2019
The decree of April 23, 2019 was adopted and it stipulates that public collective catering must offer from 2022, at least 50% of sustainable, quality products and under signs of origin. In addition, this obligation includes a minimum of 20% of organic products, including those in conversion.
Content of Bill 2
Article 24 of the EGalim Law also provides for the creation of a regional consultation body to facilitate the supply of public catering. This body's mission is to facilitate the emergence of sustainable and local supply chains to meet the obligations of the law.
It also facilitates the implementation of supply thresholds for organic and sustainable products, by supporting the various players in the catering industry in their responsible supply approach.
The objective is to encourage actors to engage in practices that respect the environment and health, while promoting the local economy and short circuits. This consultation body is therefore a real tool for the development and promotion of sustainable and responsible agriculture.
Content of Act 3
Finally, Article 45 of the law has set a threshold of 15% of agricultural land in organic farming to be reached by December 31, 2022.
The application in collective catering
But then, in concrete terms, how does the EGalim Law apply to collective catering?
As we discussed earlier, if you are a food service establishment, you must now offer at least 50% quality and sustainable products, with at least 20% organic products. Here's exactly how it works:
- The products considered as being of quality and sustainable are those that benefit from quality signs such as SIQO, as well as valorizing mentions such as "farm", "farm product", "HVE", "PGI", "AOC/AOP" and "Label Rouge".
- They must also bear the logo "Outermost Region" to ensure the traceability of products and promote short circuits.
- Fair trade and sustainable fishing products are also considered.
The case of school catering
Did you know that the EGalim Law has had a positive impact on the quality of meals served in school canteens and collective restaurants in France?
In 2019, the law introduced an important change in school cafeterias: it experimented with a weekly vegetarian meal for two years.
According to article L. 230-5-6 of the Rural and Maritime Fishing Code, "the managers of public or private school catering services were required to offer, at least once a week, a vegetarian menu for two years from the promulgation of the law. ". This menu can be composed of animal or vegetable proteins, which means that it can include foods such as eggs or milk.
Two years after the introduction of the experimentation of the EGalim law, the ANSES gave a positive opinion on this measure. In November 2021, the Agency published a nutritional table in which it indicated "that a weekly vegetarian menu in school catering can contribute to the coverage of all the nutritional needs of children, provided that it is balanced and that the vegetarian offer better takes into account the interest of the contributions of legumes and whole grains."
This shows that the introduction of the vegetarian option in school canteens is an important measure that can help ensure a balanced diet for students.
The case of hospital catering
The EGalim law has also had an impact on hospital catering by setting ambitious objectives to improve the nutritional quality of meals served.
- Healthcare facilities have until January 1, 2025 to meet the goal of 60% quality products in their food supply.
And in companies and administrations?
Here is what the EGalim Law is about, on the business and government side:
- Collective catering represents about 3.5 billion meals served each year in France, of which about one third are for companies and administrations.
- About 55% of companies in France offer group catering to their employees, according to a 2019 study.
- The share of organic products in corporate catering purchases increased by 20% in 2019, according to the Agence Bio.
- The share of local products in corporate catering purchases is also on the rise, with a 15% increase in 2019, according to the Agence Bio.
An EGalim 3 law: Under discussion
Since the adoption of the EGalim law in 2018, the question of producer remuneration has become a crucial issue for the agricultural sector in France.
A third version of this law is currently under discussion, with the aim of strengthening negotiations between suppliers, industrialists and large-scale distribution in order to guarantee a fair remuneration for farmers.
But this potential new law doesn't stop there. It could also address the issue of energy costs for farmers, which is a major challenge for many producers. The high production costs associated with fossil fuel use can weigh heavily on their profitability and ability to invest in more sustainable practices.
In summary, the EGalim 3 law is an opportunity for the French agricultural sector to reaffirm its commitment to a more sustainable and equitable agriculture, while ensuring a fair remuneration for producers.
We must therefore remain attentive to the progress of this law and its impact on the entire industry!
👉 Going further: 10 restaurant trends to know in 2023 .
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