{"id":30001,"date":"2026-02-19T10:00:27","date_gmt":"2026-02-19T10:00:27","guid":{"rendered":"https:\/\/www.electroluxprofessional.com\/fr\/?p=30001"},"modified":"2026-02-18T10:41:38","modified_gmt":"2026-02-18T10:41:38","slug":"gaspillage-alimentaire-restaurant","status":"publish","type":"post","link":"https:\/\/www.electroluxprofessional.com\/fr\/gaspillage-alimentaire-restaurant\/","title":{"rendered":"R\u00e9duire le gaspillage alimentaire en restauration"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Le <strong>gaspillage alimentaire dans la restauration<\/strong> est un enjeu environnemental, \u00e9thique et \u00e9conomique majeur. En France, il repr\u00e9sentait <strong>8,7 millions de tonnes en 2020<\/strong>. Dans la <strong>restauration collective<\/strong>, il peut atteindre jusqu\u2019\u00e0 <a href=\"#_ftn1\"><strong>30<\/strong><strong>\u202f% des repas pr<\/strong><strong>\u00e9par<\/strong><strong>\u00e9s<\/strong><\/a>.<\/p>\n<p>Depuis la <strong>loi \u00c9galim (2018)<\/strong>, les \u00e9tablissements servant plus de <strong>3 000 repas par jour<\/strong> sont tenus de <strong>donner leurs exc\u00e9dents \u00e0 des associations d\u2019aide alimentaire<\/strong>. Une obligation qui s\u2019inscrit dans une d\u00e9marche globale de r\u00e9duction des pertes alimentaires.<\/p>\n<p>R\u00e9duire ces d\u00e9chets am\u00e9liore la <strong>rentabilit\u00e9<\/strong>, <strong>l\u2019image aupr\u00e8s des clients<\/strong> et l\u2019impact environnemental de votre \u00e9tablissement. Gr\u00e2ce \u00e0 des <strong>gestes simples, un suivi rigoureux et des \u00e9quipements adapt\u00e9s<\/strong>, il est possible de limiter fortement les pertes tout en pr\u00e9servant l\u2019excellence du service.<\/p>\n<h2>O\u00f9 se produit le gaspillage alimentaire ?<\/h2>\n<p>Le gaspillage alimentaire en restaurant intervient \u00e0 diff\u00e9rents niveaux.<\/p>\n<ul>\n<li>Lors de l\u2019<strong>achat et du stockage<\/strong> : produits p\u00e9rim\u00e9s, mal conserv\u00e9s ou non utilis\u00e9s \u00e0 temps.<\/li>\n<li>En <strong>production<\/strong> : pr\u00e9paration excessive, denr\u00e9es jet\u00e9es inutilement, surcuissons.<\/li>\n<li>En <strong>mise en place<\/strong> : quantit\u00e9s mal \u00e9valu\u00e9es, restes en fin de service.<\/li>\n<li>En salle : <strong>portions trop g\u00e9n\u00e9reuses<\/strong>, retour d\u2019assiettes non consomm\u00e9es.<\/li>\n<li>En fin de cycle : <strong>invendus non valoris\u00e9s<\/strong> ni redistribu\u00e9s.<\/li>\n<\/ul>\n<p>Identifier ces points critiques est la premi\u00e8re \u00e9tape <strong>pour r\u00e9duire le gaspillage alimentaire<\/strong>.<\/p>\n<h2>Achats, portionnage et carte<\/h2>\n<p>R\u00e9duire les pertes commence avant m\u00eame l\u2019entr\u00e9e des aliments en cuisine\u00a0:<\/p>\n<ul>\n<li><strong>\u00c9viter les achats en exc\u00e8s<\/strong> et privil\u00e9giez des commandes plus fr\u00e9quentes, bas\u00e9es sur les donn\u00e9es de consommation r\u00e9elles<\/li>\n<li><strong>Adapter la carte<\/strong> aux ventes effectives, en limitant les plats \u00e0 faible rotation<\/li>\n<li>Standardiser le <strong>portionnage<\/strong> avec des outils adapt\u00e9s : balances, cuill\u00e8res doseuses, gabarits<\/li>\n<\/ul>\n<h2>Stockage, DLC\/DLUO et \u00e9tiquetage<\/h2>\n<p>Une <strong>mauvaise gestion des stocks<\/strong> est une source majeure de gaspillage. Les bonnes pratiques \u00e0 adopter :<\/p>\n<ul>\n<li>appliquer la m\u00e9thode <strong>FIFO<\/strong> (First In, First Out) syst\u00e9matiquement<\/li>\n<li>respecter <strong>la cha\u00eene du froid<\/strong> et les temp\u00e9ratures de conservation<\/li>\n<li>utiliser un <strong>\u00e9tiquetage clair<\/strong> (date, lot, quantit\u00e9) sur chaque bac ou contenant<\/li>\n<li>distinguer <strong>DLC (date limite de consommation)<\/strong> et <strong>DLUO (date limite d\u2019utilisation optimale)<\/strong> pour \u00e9viter les rejets pr\u00e9matur\u00e9s<\/li>\n<\/ul>\n<p>Des \u00e9quipements de stockage performants (<a href=\"https:\/\/www.electroluxprofessional.com\/fr\/equipement-cuisine\/armoires-refrigerees-et-congelation-ecostore\/\">armoires positives\/n\u00e9gatives<\/a>, cellules de refroidissement) permettent de <strong>prolonger la dur\u00e9e de vie des produits<\/strong> tout en garantissant la s\u00e9curit\u00e9 sanitaire.<\/p>\n<h2>Production, mise en place et restes<\/h2>\n<p>La <strong>production journali\u00e8re<\/strong> doit \u00eatre adapt\u00e9e \u00e0 la demande r\u00e9elle.<\/p>\n<ul>\n<li><strong>Mesurez vos besoins <\/strong>selon les r\u00e9servations, l\u2019historique des ventes, la m\u00e9t\u00e9o<\/li>\n<\/ul>\n<ul>\n<li>Valorisez les <strong>produits secondaires<\/strong> : \u00e9pluchures, carcasses, pain rassis, fanes, etc.<\/li>\n<li>R\u00e9utilisez les surplus selon des recettes anti-gaspi int\u00e9gr\u00e9es \u00e0 vos process<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text]La <a href=\"https:\/\/www.electroluxprofessional.com\/fr\/equipement-cuisine\/fours\/fours-mixtes-skyline\/\">gamme de fours professionnels <strong>SkyLine<\/strong><\/a> propose des programmes de cuisson adapt\u00e9s \u00e0 la r\u00e9g\u00e9n\u00e9ration et \u00e0 la revalorisation des restes (soupes, gratins, snacks), tout en assurant <strong>qualit\u00e9 constante et z\u00e9ro perte<\/strong>.<\/p>\n<p>Chaque ingr\u00e9dient peut \u00eatre transform\u00e9, et non jet\u00e9 : encore faut-il anticiper ces usages d\u00e8s la planification.[\/vc_column_text][vc_empty_space][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;30005&#8243; img_size=&#8221;medium&#8221;][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n<h2>Suivi des pertes et indicateurs<\/h2>\n<p>Sans <strong>mesure concr\u00e8te<\/strong>, impossible de progresser. Mettez en place des indicateurs simples :<\/p>\n<ul>\n<li>poids des pertes par poste ou par jour<\/li>\n<li>pourcentage de retours d\u2019assiette<\/li>\n<li>valeur des invendus non \u00e9coul\u00e9s<\/li>\n<li>typologie des d\u00e9chets\u00a0: organique, emballages, non utilis\u00e9s.<\/li>\n<\/ul>\n<p>Un <strong>audit hebdomadaire des d\u00e9chets<\/strong> (visuel ou pes\u00e9) aide \u00e0 objectiver les r\u00e9sultats, sensibiliser l\u2019\u00e9quipe et piloter les am\u00e9liorations.<\/p>\n<p>Les indicateurs permettent aussi de <strong>valoriser les efforts anti-gaspi<\/strong> dans la communication de l\u2019\u00e9tablissement.<\/p>\n<h2>Formation d\u2019\u00e9quipe et routines<\/h2>\n<p>Le <strong>facteur humain<\/strong> est d\u00e9terminant dans la lutte contre le gaspillage alimentaire en restauration. Tous les collaborateurs doivent \u00eatre form\u00e9s \u00e0 :<\/p>\n<ul>\n<li>identifier les zones de pertes<\/li>\n<li>appliquer les bonnes pratiques de stockage, portionnage et pr\u00e9paration<\/li>\n<li>r\u00e9agir rapidement face aux produits proches de la DLC<\/li>\n<\/ul>\n<p>Cr\u00e9ez des <strong>routines efficaces<\/strong> : v\u00e9rification des stocks, retour de service, tri des d\u00e9chets, retour d\u2019exp\u00e9rience en fin de poste.<\/p>\n<p>Une \u00e9quipe impliqu\u00e9e est la meilleure garantie d\u2019une politique anti-gaspi durable et efficace.<\/p>\n<h2>Outils, partenaires et dons<\/h2>\n<p>Au-del\u00e0 des gestes du quotidien, plusieurs <strong>leviers ext\u00e9rieurs<\/strong> permettent de renforcer votre strat\u00e9gie anti-gaspi\u00a0:<\/p>\n<ul>\n<li><strong>Revalorisation<\/strong> des invendus (Too Good To Go, Fresh Me Up)<\/li>\n<li>Partenariats avec des <strong>associations locales<\/strong> pour les dons alimentaires<\/li>\n<li>Mise \u00e0 disposition de <strong>doggy bags<\/strong> ou lunch boxes r\u00e9utilisables<\/li>\n<li>Composteurs ou collecte de biod\u00e9chets en partenariat avec les collectivit\u00e9s<\/li>\n<\/ul>\n<p>Certains outils de gestion de production ou de planification permettent \u00e9galement de mieux <strong>pr\u00e9dire les flux<\/strong> et donc d\u2019adapter la production.<\/p>\n<h2>Checklist : actions prioritaires<\/h2>\n<p>Voici une <strong>liste d\u2019actions cl\u00e9s<\/strong> \u00e0 int\u00e9grer d\u00e8s aujourd\u2019hui.<\/p>\n<ul>\n<li>R\u00e9aliser un <strong>\u00e9tat des lieux des pertes<\/strong> sur 1 semaine<\/li>\n<li><strong>Ajuster la carte<\/strong> selon les ventes r\u00e9elles<\/li>\n<li><strong>Standardiser<\/strong> le portionnage et la mise en place<\/li>\n<li><strong>\u00c9tiqueter tous les produits<\/strong> stock\u00e9s avec date claire<\/li>\n<li>Mettre en place une <strong>routine<\/strong> de suivi des pertes<\/li>\n<li><strong>Former les \u00e9quipes<\/strong> \u00e0 la valorisation des restes<\/li>\n<li>Installer ou utiliser des <strong>\u00e9quipements adapt\u00e9s<\/strong> (comme les fours professionnels SkyLine)<\/li>\n<li>Cr\u00e9er un <strong>partenariat local<\/strong> pour les dons alimentaires<\/li>\n<\/ul>\n<p>R\u00e9duire le gaspillage, c\u2019est aussi am\u00e9liorer votre <strong>co\u00fbt mati\u00e8re<\/strong>, votre <strong>impact environnemental<\/strong> et votre <strong>relation client<\/strong>.<\/p>\n<p><a href=\"#_ftnref1\" name=\"_ftn1\">[1]<\/a> Source: <a href=\"https:\/\/draaf.nouvelle-aquitaine.agriculture.gouv.fr\/restauration-collective-quelles-solutions-contre-le-gaspillage-alimentaire-a3355.html\">https:\/\/draaf.nouvelle-aquitaine.agriculture.gouv.fr\/restauration-collective-quelles-solutions-contre-le-gaspillage-alimentaire-a3355.html<\/a>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Le gaspillage alimentaire dans la restauration est un enjeu environnemental, \u00e9thique et \u00e9conomique majeur. En France, il repr\u00e9sentait 8,7 millions de tonnes en 2020. Dans la restauration collective, il peut atteindre jusqu\u2019\u00e0 30\u202f% des repas pr\u00e9par\u00e9s. Depuis la loi \u00c9galim (2018), les \u00e9tablissements servant plus de 3 000 repas par jour sont tenus de donner [&hellip;]<\/p>\n","protected":false},"author":651,"featured_media":30004,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[303,268],"tags":[],"class_list":["post-30001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-professionnelle","category-developpement-durable"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gaspillage alimentaire en restaurant : bonnes pratiques | Electrolux Professional<\/title>\n<meta name=\"description\" content=\"R\u00e9duisez le gaspillage en restauration : achats, portions, stockage, \u00e9tiquetage et suivi des pertes pour am\u00e9liorer qualit\u00e9, co\u00fbt mati\u00e8re et impact.\" \/>\n<meta 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