La Borne Convive
- Equipment and services for mass catering
Contexte
Food waste: a major environmental, economic, and societal issue!
Environmental: food waste generates nearly 10% of greenhouse gas emissions.
Economic: substantial financial losses for the restaurant industry, estimated at €132 billion per year.
Societal: European citizens throw away an average of 132 kg of food per year.
The Garot (2016), EGalim (2018), and Climate & Resilience (2021) laws set ambitious targets of a 50% reduction by 2025 (for institutional catering) and 2030 for all restaurants.
Acteurs
The key players in the food waste reduction ecosystem include:
Nona, a management solution helping collective catering services better plan and manage menus.
Kikleo, a data-driven solution to analyze and reduce food waste.
Les Alchimistes, collection and composting service for food waste.
Owldigester, connected biodigesters that transform organic waste into valuable resources.
Phenix and Too Good To Go, platforms that help repurpose unsold food and prevent it from going to waste.
