{"id":3801,"date":"2022-09-26T14:57:41","date_gmt":"2022-09-26T13:57:41","guid":{"rendered":"https:\/\/mapalstg.wpengine.com\/fr\/?post_type=resource&#038;p=3801"},"modified":"2026-09-09T09:09:37","modified_gmt":"2026-09-09T08:09:37","slug":"gaspillage-alimentaire-5-mesures-anti-gaspillage-pour-reduire-ses-dechets-en-restauration-collective-et-commerciale","status":"publish","type":"resource","link":"https:\/\/mapal-os.com\/fr\/ressources\/articles\/gaspillage-alimentaire-5-mesures-anti-gaspillage-pour-reduire-ses-dechets-en-restauration-collective-et-commerciale\/","title":{"rendered":"Comment r\u00e9duire le gaspillage alimentaire en restauration collective"},"content":{"rendered":"\n<section class=\"wp-block-mapal-vertical-section alignfull vertical-section is-layout-flow wp-block-mapal-vertical-section-is-layout-flow\">\n\t\n\t<div class=\"wp-block-cover alignfull is-light vertical-section__container\">\n\t\t<span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-background-color has-background-dim-100 has-background-dim\"><\/span>\n\t\t<div class=\"wp-block-cover__inner-container is-layout-constrained wp-block-cover-is-layout-constrained\">\n\t\t\t\n\t\t\t<div class=\"wp-block-group vertical-section__row is-layout-grid wp-container-core-group-is-layout-79dc550c wp-block-group-is-layout-grid\">\n\t\t\t\t\n\t\t\t\t<div class=\"wp-block-group vertical-section__content is-layout-constrained wp-block-group-is-layout-constrained\">\n\t\t\t\t\t\n\t\t\t\t\t<div class=\"wp-block-mapal-content-section content-section wp-block-group mapal-pattern-resource-starter-content\">\n\t\t\t\t\t\n\t\t\t\t\t<div class=\"wp-block-columns content-section__columns is-layout-flex wp-container-core-columns-is-layout-c7ebd8d6 wp-block-columns-is-layout-flex\">\n\t\t\t\t\t<div class=\"wp-block-column wp-block-column--left is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"765\" src=\"https:\/\/mapal-os.com\/wp-content\/uploads\/sites\/10\/2026\/08\/Reducing_food_waste_in_hosptiality_overlay.png\" alt=\"\" class=\"wp-image-3800\" srcset=\"https:\/\/mapal-os.com\/fr\/wp-content\/uploads\/sites\/10\/2026\/08\/Reducing_food_waste_in_hosptiality_overlay.png 1080w, https:\/\/mapal-os.com\/fr\/wp-content\/uploads\/sites\/10\/2026\/08\/Reducing_food_waste_in_hosptiality_overlay-300x213.png 300w, https:\/\/mapal-os.com\/fr\/wp-content\/uploads\/sites\/10\/2026\/08\/Reducing_food_waste_in_hosptiality_overlay-1024x725.png 1024w, https:\/\/mapal-os.com\/fr\/wp-content\/uploads\/sites\/10\/2026\/08\/Reducing_food_waste_in_hosptiality_overlay-768x544.png 768w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"La lutte contre le gaspillage alimentaire en h\u00f4tellerie-restauration\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Y1NclGOe3QE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Lutte antigaspi : moteur d&amp;apos;innovation chez les acteurs de la restauration\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/DKXKT6qA538?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<p class=\"wp-block-paragraph\">R\u00e9duire le gaspillage alimentaire est devenu un <a href=\"https:\/\/mapal-os.com\/fr\/restauration-collective\">enjeu majeur pour la restauration collective<\/a>. Au-del\u00e0 des obligations r\u00e9glementaires, cette d\u00e9marche permet de ma\u00eetriser les co\u00fbts, d&#8217;optimiser les ressources et de limiter l&#8217;impact environnemental des \u00e9tablissements. Voici les \u00e9tapes et les bonnes pratiques pour agir efficacement.<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\"><span>Pourquoi r\u00e9duire le gaspillage alimentaire ?<\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Le gaspillage alimentaire repr\u00e9sente un co\u00fbt important pour les \u00e9tablissements de restauration collective. En r\u00e9duisant les pertes, il est possible de diminuer les co\u00fbts alimentaires, d&#8217;optimiser la production et de r\u00e9pondre aux exigences environnementales et r\u00e9glementaires.<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\"><span>Quelles sont les obligations r\u00e9glementaires ?<\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Les lois EGAlim et AGEC encouragent les \u00e9tablissements \u00e0 r\u00e9duire le gaspillage alimentaire, notamment gr\u00e2ce au suivi des d\u00e9chets, \u00e0 une meilleure gestion des denr\u00e9es et au d\u00e9veloppement des dons alimentaires lorsque cela est possible.<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\"><span>Comment r\u00e9aliser un diagnostic efficace ?<\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Avant de mettre en place des actions, il est essentiel d&#8217;identifier les principales sources de gaspillage. Pour cela :<\/p>\n\n<ul class=\"wp-block-list is-style-list-dark\">\n<li><a href=\"https:\/\/mapal-os.com\/fr\/solutions\/easilys-fb\/gestion-gaspillage-alimentaire\"><span>mesurez les d\u00e9chets alimentaires<\/span><\/a><span> ;<\/span><\/li>\n\n<li><span>identifiez les \u00e9tapes o\u00f9 les pertes sont les plus importantes ;<\/span><\/li>\n\n<li><span>d\u00e9finissez quelques indicateurs de suivi pour \u00e9valuer les progr\u00e8s r\u00e9alis\u00e9s.<\/span><\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Une fois ce diagnostic effectu\u00e9, vous pourrez mettre en \u0153uvre des actions cibl\u00e9es pour r\u00e9duire durablement le gaspillage alimentaire.<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\">Les chiffres du gaspillage alimentaire\u202fdans l\u2019h\u00f4tellerie-restauration<\/h2>\n\n<p class=\"wp-block-paragraph\">En France, on estime que <a href=\"https:\/\/www.ecologie.gouv.fr\/gaspillage-alimentaire-0\" target=\"_blank\" rel=\"follow\">le gaspillage alimentaire repr\u00e9sente 10 millions de tonnes de produits par an<\/a>\u2026 ce qui \u00e9quivaut \u00e0 une valeur commerciale estim\u00e9e \u00e0 16 milliards d\u2019euros. Dans la restauration collective, 120 grammes de nourriture sont jet\u00e9s en moyenne par convive et par repas selon l\u2019ADEME, soit 8% du gaspillage alimentaire total en France.\u00a0<\/p>\n\n<p class=\"wp-block-paragraph\">Etant donn\u00e9 l\u2019importance du g\u00e2chis alimentaire et la n\u00e9cessit\u00e9 de r\u00e9duire ses d\u00e9chets, plusieurs r\u00e9glementations ont \u00e9t\u00e9 mises en place. La <a href=\"https:\/\/www.ecologie.gouv.fr\/loi-anti-gaspillage-economie-circulaire\" target=\"_blank\" rel=\"follow\">loi anti-gaspillage pour une \u00e9conomie circulaire<\/a> a pour objectif de r\u00e9duire le gaspillage alimentaire de 50 % par rapport \u00e0 2015 dans la restauration collective d\u2019ici 2025, puis de 50 % dans la restauration commerciale d\u2019ici 2030. La Loi Egalim, lanc\u00e9e en 2018, pr\u00e9voit quant \u00e0 elle un ensemble de mesures visant \u00e0 responsabiliser les acteurs du secteur de la restauration collective.<\/p>\n\n<p class=\"wp-block-paragraph\">Envie d&#8217;en savoir plus ? N&#8217;h\u00e9sitez pas \u00e0 consulter notre <strong>replay sur la lutte contre le gaspillage alimentaire<\/strong>, ci-dessous :<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\">Les solutions pour r\u00e9duire ses d\u00e9chets en h\u00f4tellerie-restauration<\/h2>\n\n<p class=\"wp-block-paragraph\">Heureusement, ce constat n\u2019est pas une fatalit\u00e9. Il existe de nombreuses fa\u00e7ons de r\u00e9duire ses d\u00e9chets. Cette situation pourrait en r\u00e9alit\u00e9 impulser des am\u00e9liorations importantes, et devenir un levier de performance pour le secteur de l\u2019h\u00f4tellerie-restauration. Alors, quelles sont les solutions pour \u00e9viter le g\u00e2chis alimentaire ?<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\"><span>1. Former les \u00e9quipes aux bonnes pratiques<\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">La r\u00e9ussite d&#8217;une d\u00e9marche anti-gaspillage repose avant tout sur l&#8217;implication des \u00e9quipes. Sensibiliser les collaborateurs d\u00e8s leur onboarding et proposer des formations r\u00e9guli\u00e8res permet d&#8217;ancrer les bonnes pratiques dans le quotidien et de r\u00e9duire durablement les pertes.<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\"><span>2. Optimiser les achats et les stocks<\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Une <a href=\"https:\/\/mapal-os.com\/fr\/solutions\/easilys-fb\">bonne gestion des achats et des stocks<\/a> permet de limiter les pertes avant m\u00eame la pr\u00e9paration des repas. S&#8217;appuyer sur les donn\u00e9es historiques, les pr\u00e9visions de production et les besoins r\u00e9els des convives aide \u00e0 ajuster les commandes et \u00e0 r\u00e9duire les surplus, notamment dans les cuisines centrales.<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\"><span>3. Adapter les portions aux besoins des convives<\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Proposer des portions adapt\u00e9es contribue \u00e0 limiter les retours d&#8217;assiette. En restauration scolaire comme en \u00e9tablissements m\u00e9dico-sociaux, ajuster les quantit\u00e9s selon le profil des convives permet de r\u00e9duire significativement le gaspillage sans nuire \u00e0 la satisfaction.<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\"><span>4. Mesurer et suivre les r\u00e9sultats<\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Peser r\u00e9guli\u00e8rement les d\u00e9chets et suivre quelques indicateurs cl\u00e9s permet d&#8217;\u00e9valuer l&#8217;efficacit\u00e9 des actions mises en place. Ce suivi facilite l&#8217;identification de nouveaux leviers d&#8217;am\u00e9lioration et favorise une d\u00e9marche d&#8217;am\u00e9lioration continue.<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\"><span>5. Impliquer les convives<\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Informer les convives sur les enjeux du gaspillage alimentaire et les encourager \u00e0 adapter leurs choix ou leurs portions contribue \u00e9galement \u00e0 r\u00e9duire les d\u00e9chets. Une communication simple et r\u00e9guli\u00e8re peut avoir un impact significatif sur les comportements.<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\">R\u00e9duire le gaspillage alimentaire en restauration collective scolaire<\/h2>\n\n<p class=\"wp-block-paragraph\">En restauration scolaire, la lutte contre le gaspillage alimentaire passe par une meilleure connaissance des habitudes de consommation des \u00e9l\u00e8ves. Adapter les menus, proposer des portions modulables et sensibiliser les convives sont des leviers efficaces pour limiter les retours d&#8217;assiette. L&#8217;analyse des donn\u00e9es de fr\u00e9quentation permet \u00e9galement d&#8217;ajuster la production au plus juste.<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\">Comment la technologie aide \u00e0 r\u00e9duire le gaspillage alimentaire ?<\/h2>\n\n<p class=\"wp-block-paragraph\">Les outils num\u00e9riques facilitent le <a href=\"https:\/\/mapal-os.com\/fr\/solutions\/easilys-fb\">pilotage des op\u00e9rations<\/a> en restauration collective. Gr\u00e2ce aux pr\u00e9visions de production, \u00e0 la gestion des stocks, au suivi des d\u00e9chets et au reporting, les \u00e9tablissements peuvent identifier rapidement les sources de gaspillage et prendre des d\u00e9cisions bas\u00e9es sur des donn\u00e9es fiables. Cette approche permet de r\u00e9duire les pertes tout en optimisant les co\u00fbts et l&#8217;organisation.<\/p>\n\n<p class=\"wp-block-paragraph\">R\u00e9duire le gaspillage alimentaire en restauration collective est une d\u00e9marche qui allie performance \u00e9conomique, conformit\u00e9 r\u00e9glementaire et engagement durable. En s&#8217;appuyant sur des actions concr\u00e8tes et des <a href=\"https:\/\/mapal-os.com\/fr\/solutions\/easilys-fb\"><strong>outils de gestion adapt\u00e9s<\/strong><\/a>, les \u00e9tablissements peuvent r\u00e9duire durablement leurs d\u00e9chets tout en optimisant leurs co\u00fbts.<\/p>\n\n<h2 class=\"wp-block-heading is-style-heading-4\"><span>FAQ<\/span><\/h2>\n\n<h3 class=\"wp-block-heading is-style-heading-5\"><strong><span>Comment r\u00e9duire le gaspillage alimentaire en restauration collective ?<\/span><\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">La premi\u00e8re \u00e9tape consiste \u00e0 r\u00e9aliser un diagnostic pour identifier les principales sources de gaspillage. Il est ensuite possible de mettre en place des actions comme l&#8217;optimisation des achats, l&#8217;adaptation des portions, la formation des \u00e9quipes et le suivi des d\u00e9chets.<\/p>\n\n<h3 class=\"wp-block-heading is-style-heading-5\"><strong><span>Quelles sont les principales causes du gaspillage alimentaire en restauration collective ?<\/span><\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Les pertes peuvent \u00eatre li\u00e9es \u00e0 une mauvaise estimation des besoins, \u00e0 une gestion des stocks insuffisante, \u00e0 des portions inadapt\u00e9es ou encore aux retours d&#8217;assiette des convives.<\/p>\n\n<h3 class=\"wp-block-heading is-style-heading-5\"><strong><span>Quelles sont les obligations r\u00e9glementaires ?<\/span><\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Les lois EGAlim et AGEC encouragent les \u00e9tablissements \u00e0 limiter le gaspillage alimentaire gr\u00e2ce \u00e0 une meilleure gestion des denr\u00e9es, au suivi des d\u00e9chets et, lorsque cela est possible, au don alimentaire.<\/p>\n\n<h3 class=\"wp-block-heading is-style-heading-5\"><strong><span>Comment mesurer le gaspillage alimentaire ?<\/span><\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Il est recommand\u00e9 de peser les d\u00e9chets alimentaires, d&#8217;identifier leur origine et de suivre des indicateurs simples afin d&#8217;\u00e9valuer l&#8217;efficacit\u00e9 des actions mises en place.<\/p>\n\n<h3 class=\"wp-block-heading is-style-heading-5\"><strong><span>Comment les outils num\u00e9riques peuvent-ils aider ?<\/span><\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Les solutions digitales facilitent les pr\u00e9visions de production, la gestion des stocks, le suivi des d\u00e9chets et le pilotage des performances afin de r\u00e9duire durablement le gaspillage alimentaire.<\/p>\n<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t<\/div>\n\t\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>Comment r\u00e9duire le gaspillage alimentaire en restauration collective ? D\u00e9couvrez 5 actions concr\u00e8tes, les obligations r\u00e9glementaires et les bonnes pratiques pour ma\u00eetriser vos co\u00fbts et limiter les d\u00e9chets.<\/p>\n","protected":false},"author":45,"featured_media":3800,"template":"resources","meta":{"resource_author_photo":{"attachment_id":0,"blog_id":0},"resource_webinar_contributors":[],"resource_whitepaper_contributors":[],"case_study_logo":0,"case_study_client_summary":"","resource_is_gated":false,"event_date":"","event_time":"","event_location_place":"","event_location_street":"","event_status":"","hubspot_form_id":"","download_cta_label":"Download","video_embed_url":"","_mapal_resource_is_blueprint":false,"_mapal_resource_blueprint_key":"","editor_notices":[],"footnotes":"","_mapal_market_applicability":[],"_mapal_localisation_intent":"","_mapal_localisation_intent_reason":"","_mapal_content_proposal_desired_slug":""},"resource_type":[14],"resource_tag":[],"resource_topic":[],"resource_product":[49,48,46],"class_list":["post-3801","resource","type-resource","status-publish","has-post-thumbnail","hentry","resource_type-articles","resource_product-compliance","resource_product-easilys-fb","resource_product-flow-learning"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.1 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Comment r\u00e9duire le gaspillage alimentaire en restauration collective | Tendances de l\u2019h\u00f4tellerie-restauration| Mapal France<\/title>\n<meta name=\"description\" content=\"Comment r\u00e9duire le gaspillage alimentaire en restauration collective ? 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