Eco-friendly caterers

Food is an obvious field of action for health and the environment. Parisian caterers have eco-friendly offerings adapted to all types of events.

Simple guidelines to follow

Many initiatives are taken by caterers. Before any event, do not hesitate to contact them about the following points:

  • Origin of products: local agricultural products, regional products, fresh seasonal fruit and vegetables, short supply chains, knowledge of producers, etc.
  • Agricultural production: organic or sustainable agriculture, animal welfare, sustainable fishing, fair trade, etc.
  • Sustainable transformation: high-performance buildings, energy-efficient equipment, adoption of eco-friendly practices, reduction in the onerous nature of work, gender equality for women and men, fight against discrimination, employment of apprentices, diversity and disability considerations, etc.
  • Social and professional integration: employment and training of marginalized people, integration through activity, partnerships with EA/ESAT, employment of disabled workers, etc.
  • Clear and precise communication: origin of products, presence of allergens, nutritional value, eco-friendly commitments, promotion of organic / fair trade / local / seasonal products, etc.
  • Fight against waste: adjustment of quantities (food and crockery) according to needs, optimal use of by-products (juices, broths, soups, sauces ...), provision of doggy-bags, selective sorting of leftovers, management of unsold items, donations to local partners, etc.
  • Waste reduction and recovery: reusable or recyclable tableware, glasses and containers, implementation of a sorting system, information for collaborators, verification and monitoring of quantities, waste recycling chains, etc.
  • Transport optimization: organization of short supply chains, improvement in loading vehicles, ecological means of transport, drivers adopting eco-driving practices, etc.
  • Food hygiene and safety: compliance with regulatory requirements, HACCP procedure, product traceability, maintenance of impeccable cleanliness, team training, regular checks, inspections (dishes and kitchens), etc.

In addition, some caterers undertake to obtain labels or certifications:

Example of charters, standards, labels Definition Subject Evaluation
ISO 20121 International standard for event management. It requires the putting in place of an event sustainability management system in the company. Environment,Social,Economic In-depth audit
Green Globe International certification. The structure must fulfil more than 50% of the 385 concrete and sector-specific criteria. Environment,Social,Economic In-depth audit
Clef Verte / Green Key Private label offering a reference system of about one hundred criteria. Present in 65 countries. Environment Dossier studied by a judging panel
Biorismo Private label. The only measure 100% dedicated to biodiversity in the tourism and leisure sector. Biodiversity Dossier and online audit
Other measures Not specific to the events sector, so applicable to all: ISO 14001 (environment), ISO 9001 (quality), ISO 45001 (health and security at work), Diversity Label (non-discrimination), Global Compact (Social and Market), Label LUCIE (RSE (Corporate social responsibility) initiative), Tourisme & Handicap (accessibility of buildings, sites and facilities), Label Accessibilité (accessibility of buildings), Imprim’vert (printers), HQE / LEED / BREEAM (efficient buildings)… * *

Some guidelines for quality food

Responsible purchasing is a clear sign of the caterers' long-term commitment to sustainability. Here are some reminders on the relevant labels and certifications in an eco-friendly catering offer:

AB France / Europefeuille (EU organic label) Official organic farming label, guaranteed by independent bodies, concerning environmentally friendly agricultural production methods (without chemicals, synthetic products or GMOs, etc.).
Nature et Progrès / Demeter Private brands of organic and biodynamic agriculture.
Biodyvin Label for wine made from grapes from organic and biodynamic farming.
Label rouge / Bleu blanc cœur Official label and private brand promoting high quality food products.
AOP / AOC ‘Appellation d’Origine Protégée / Contrôlée’. Official labels guaranteeing the geographical origin of the product and know-how.
MSC / ASC Marine / Aquaculture Stewardship Council. Sustainable fishing and aquaculture, avoiding overfishing and destructive techniques.
Fairtrade Max Havelaar / Bio Équitable in France Fair trade products, guaranteeing the producer a fair remuneration.

Find other eco-friendly suppliers in Paris:

Eco-friendly PCOs and DMCs
Eco-friendly event venues
Eco-friendly accommodation
Eco-friendly transport
Eco-friendly activities and entertainment

Eco-friendly caterers :