Quelles sont les solutions quant à la valorisation des déchets alimentaires dans la restauration?

Abstract

Our research consists of seven interviews with restaurant owners or chefs selected among restaurants from the Michelin’s Guide in the province of Liege. The purposes of these interviews are to understand what cause the food waste, what are the main ingredients wasted and how the restaurants recycle them. Afterward, 76 restaurateurs from France and Belgium answered to an online questionnaire made of questions in order to broaden or not the findings of the interviews. The interviews and the questionnaire show that the main wastes are appearing in the kitchen due to preparations. The two studies also help to identify the most suitable waste valorization solutions based on various constraints and motivations. If the waste comes from the kitchen and is still edible, the best approach is to transform the food into other preparations for the customers. If it is not edible, composting allows for easy composting, if a garden is available. We identify a need for more follow-up on quantification, this would help the restaurants to realize the importance of preventing and recycling food waste. The clients have also to make aware of their role in the decrease of food waste in restaurants but also at home. Moreover, the State has a bias on this subject to make things change faster. Restaurants should also learn from each other on recycling methods by sharing ideas on social media or on their websites.