Meals served in communal catering must be served by 1er january 2022, count 50% sustainable food products of at least quality 20% organic products. Article 24 of the so-called EGalim law of 30 October 2018 provides for this. A decree published in the Official Journal of 24 April 2019 provides a number of clarifications on the categories of sustainable quality products.
The signs or indications taken into account concerning the quality of foodstuffs or the preservation of the environment are:
the red label;
the designation of origin;
geographical indication;
traditional specialty guaranteed;
the mention
from a holding of high environmental value
;
the mention
farmer
or
farm product
or
on-farm product
, for products for which there is a regulatory definition of the conditions of production.
Please note
In France, 3.7 billion meals are served each year.
FYI
The proportions of 50% sustainable food products of at least quality 20% of organic products served in meals by collective restaurants shall correspond to the value, before tax, of purchases of eligible products in relation to the total value, before tax, of purchases of products intended to be included in the composition of meals served for each collective restaurant.
