Regulatory obligations 2024: The Anti-Waste law for a Circular Economy (AGEC law)
All producers of bio-waste (including bread) are, or soon will be, required to reduce it and sort the waste at its source to promote waste recovery.
- Since 2016, for the largest producers of bio-waste, > 10 metric tonnes are recylced annually.
- In 2023, for intermediate producers of biowaste, between 5 and 10 metric tonnes are recylced annually.
- In 2024, all biowaste producers must recycle.
1/3 of food produced around the world is thrown away without being consumed
Food waste has consequences :
- Ecological : impact on water, CO2, deforestation…
- Economical : it costs around €150 per year per person.
- Social : it makes no sense to throw away food when people, in France or around the world, do not have enough to eat.
Some dizzying FIGURES
- 10 million tonnes of food products are wasted annually in France.
- Cost : €16 Billion per year.
Food waste in bakery and pastry shops
Around 1.3 million tonnes of bread are thrown away each year, the equivalent of 5.2 million baguettes are wasted.
On average bread waste represents :
- Around 3 tonnes per year are wasted in each traditional bakery.
- Around 10 tonnes per year are wasted in each supermarket
- Around 9 kg (19.8 lbs) per year are wasted by each household
Production of a single baguette :
- Emission of 140 grams of CO 2 into the atmosphere.
- Emission of 140 grams of CO 2 into the atmosphere.
Throwing away a baguette uses the equivalent energy of filling your bathtub with hot water, leaving a lamp on for 24-hours.
Destination of rejected and downgraded products –bread from artisan bakery.
Destination of rejected and downgraded products – bread from supermarkets
Destination of rejected and downgraded products –bread from an industrial bakery
Source: ADEME – State of the art of food waste and its management at different stages of the food chain