In France, what is on the plate weighs almost as much as the car or the heater. Food represents 22% of the household carbon footprint, just behind transport (30%) and housing (23%), while nearly seven billion meals are eaten in restaurants each year. In this landscape where less than 2% of establishments are considered truly eco-responsible according to Ademe, catering becomes a decisive lever for the climate. A small label is just starting to catch the eye in the windows.
Created in 2019, the Écotable label, a Social and Solidarity Economy company, wants to structure this transition towards eco-responsible cuisine. In five years, more than 600 audits have been carried out throughout France, from neighborhood bistros to canteen groups. The principle is simple in appearance: award one to three macaroons to the most committed restaurants. But behind this macaron, the entire organization of the kitchen is scrutinized.
Ecotable Label: a concrete framework for restaurants
The labeling begins with a diagnosis of around 200 questions, the analysis of a month of invoices then an on-site audit. Each restaurant receives a Resto-Score, an environmental rating that reflects its overall impact, from the purchase of raw materials to waste management. Depending on their level, they obtain one, two or three macaroons, with progressive objectives of organic and sustainable products, greening of the offer and reduction of waste.
For the first badge, the charter already imposes very concrete commitments:
- at least 15% products from organic farming or sustainable sectors;
- strict respect of the seasons for fruits and vegetables cultivable in France;
- ban on eggs from caged hens (codes 2 and 3);
- systematic selective sorting;
- at least one vegetarian dish on the menu;
- dishes cooked on site from raw products;
- reusable tableware on site;
- doggy bag offered to customers.
How Écotable reduces the carbon impact of kitchens
Food systems represent more than a third of global greenhouse gas emissions, and Ecotable precisely targets the highest emitting levers. By increasing the share of organic and local products (30%, then 50% of supplies for higher levels), by limiting imports from outside Europe or even by requiring that more than half of purchases be of plant origin, the label is directing the menus towards less carbon-intensive dishes. A restaurant that applies all of the recommendations can reduce its cooking-related greenhouse gas emissions by approximately 50%.
To monitor these developments, the structure has developed a dedicated tool. “We created the Impact platform for this purpose,” explains Camille Delamar to France 3. “Thanks to different indicators, we analyze the type of purchases made, the volume of waste, natural resources, which makes it possible to present the strong points of establishments and support them in their progress,” adds the co-founder. When meat remains on the menu, she often suggests reducing the portion and using it as a simple gourmet touch: “It’s very trendy.”
Case, Arkose Canteens… what Ecotable changes in cooking
In Tours, the Case restaurant illustrates an advanced approach. All the ingredients are seasonal, from short circuits in Touraine, with work on zero waste and ecological hygiene products. The label also looks at the social aspect: “The label asks us to communicate on the schedule of our employees to check if there is any abuse”, indicates Rodolphe Boidron to France 3. “In our restaurant, the servers and the kitchen staff benefit from three consecutive days of rest in low season and two and a half days in high season”, continues the chef, whose establishment has won three macarons in one year.
The Cantines Arkose group, which has 25 restaurants, was also supported by Écotable. In Tours, chef Valentin Robert has, for example, imagined a low-carbon burger with pork from Touraine rather than beef: “Beef requires a lot of water and cereals unlike pork. Another advantage, the Roi Rose brand that we use is meat from Touraine which has very good traceability”, explains Valentin Robert to France 3. “Our customers come to us on purpose, they are sensitive to our approach.” “To the newbies, we take the time to explain. It is generally well received,” says the chef. Working differently is not a constraint for him: “It allows me to explore other avenues, to offer something else, it’s my core business,” the young chef confides to us.
What is the Ecotable label for a restaurant?
Écotable is a French sustainable catering label which assesses the environmental impact of restaurants and awards them one to three macaroons according to their ecological and social commitments.
How does a restaurant obtain the Ecotable label?
The restaurant completes a detailed diagnosis, sends a month of invoices, receives an environmental audit then a Resto-Score. Depending on his results, one to three macaroons are awarded to him.
How does Ecotable help reduce the carbon impact of an establishment?
The label acts on the main sources of emissions: more plants, seasonal and local products, less high-emitting meat, fight against waste, sorting and recovery of waste.
Sources
- Marmiton
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