FOOD WASTE: HOW CAN GROCERY STORES HELP REDUCE IT?

We have all faced the problem of food waste at least once in our lives. A product that we find expired or nearing its expiration date, a texture or taste we don’t like. And the product ends up in the trash. According to estimates by ADEME (Agency for Ecological Transition), each French person throws away at home the equivalent of one meal per week. This would represent an estimate of 30 kilograms per year per inhabitant, amounting to more than 100 euros worth of waste.

This is too much. However, it only represents 22% of the total food waste in France. ADEME estimates this total waste at 136 kg per year per inhabitant. This figure is still lower than the European average, which stands at 173 kg per inhabitant.

Where do the remaining 78% come from? They result from other activities, either in the industry, in catering, or in distribution. According to ADEME, nearly a third of the food is wasted at the production level; more than 20% is wasted during the processing process; more than 12% is wasted during distribution, and also in catering establishments.

What role can grocery stores then play in trying to reduce this waste? Above all, it would rather be an advisory activity towards their customers. Grocers can communicate by organizing a special “anti-waste” week or day and recommending what ADEME has published on its website to limit the impact of waste. And suggesting to favor locally produced foods. This means less transport, the guarantee of having a seasonal product, perfect vegetables or fruits for immediate consumption. This ultimately helps avoid throwing away foods deemed mediocre or already rotten, often due to generally less-than-ideal transport conditions.

The grocer can also insist on the benefits of buying seasonal products. Like the argument of tastier and more vitamin-rich fruits and vegetables. An argument that can also apply to cheeses!

Another educational role the grocer can have: explaining that “ugly” vegetables are just as tasty as calibrated and perfect vegetables. And if they remain unsold, they can then be discounted. Just like the sale of products with short consumption dates at reduced prices, or even slightly expired products when it comes to canned goods… It is also possible to organize a workshop that teaches how to use leftovers through exclusive recipes. A recipe booklet is available on ADEME’s website.

Finally, a recent trend is the creation of anti-waste grocery stores. Like La Fourche, an online grocery store that prioritizes the quality of the products sold over quantity. La Fourche’s approach is to favor local production, with the best nutritional qualities, non-GMO, and minimally processed.

Or the “Nous anti-gaspi” brand. This network, originally created in Brittany, has its own eponymous brand. By eliminating costs resulting from resource waste, these products are offered up to 30% cheaper compared to traditional products, but are just as good. They include dairy products, meat, fruits and vegetables, as well as salty and sweet groceries and beverages.

The network already includes 27 grocery stores throughout France, mainly located in Brittany, Île-de-France, particularly in Hauts-de-France, but also in Bordeaux. The company aims for fifty points of sale in 2024.

And contrary to urban legend, it is not just low-income people who frequent anti-waste grocery stores, whose counters have been multiplying for some time. They also attract urban populations, who have become attentive to what they eat, are fond of quality food, and are still looking for good deals. And what if fine grocery stores also became anti-waste? A real theme for a show like Gourmet Selection...