In short

The challenge

In France, 4.8 million people receive food aid (DGCS, 2016). 12% of households report being food insecure and not being able to afford basic foodstuffs and to prepare balanced meals. The diversification of food aid is a key issue to address in order to encourage balanced diets.

Meanwhile, 10 million tonnes of perfectly edible food are wasted each year across the entire production chain, 14% of which in commercial and collective catering. Despite a favorable regulatory context (National Pact 2013, Loi Garot 2016), strong operational constraints impede the efforts towards reducing food waste.

What we offer

The project aims at offering food aid beneficiaries quality ready meals, by giving a second life to mass catering surpluses through the use of protective atmosphere packaging techniques and a self-sustaining business model.

The Action Tank’s partner Air Liquide has a solid know-how in controlled atmospheres for the food industry. The use of this technology in the fight against food waste could extend the life of unsold products while maintaining the nutritional qualities of food.

Expected impacts

  • Reducing waste in commercial and collective catering
  • Improving the nutritional quality of the beneficiaries’ meals
  • Allowing access to quality food for people who receive food aid

Our partner(s)

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The issue and the design of the project

In France, 4.8 million people receive food aid (DGCS, 2016). 12% of households report being food insecure and not being able to afford basic foodstuffs and to prepare balanced meals. The diversification of food aid is a key issue to address in order to encourage balanced diets.

Meanwhile, 10 millions tonnes of perfectly edible food are wasted each year across the entire production chain, despite a favourable regulatory context:

  • National Pact 2013 : goal of reducing food waste to 50% by 2025
  • Loi Garot 2016 : obligation of supermarkets over 400 m² to transform their unsold products or to sign donation agreements
  • Food draft bill 2018 : mandatory diagnosis and food donation extended to the collective catering and agri-food industry

Food waste is a strong concern for commercial and collective catering, which represent 14% of total food waste. Strong operational constraints impede the efforts towards reducing food waste.

How can we diversify food aid thanks to meal donations from commercial and collective catering ?

The project aims at offering food aid beneficiaries quality ready meals, by giving a second life to mass catering surpluses through the use of protective atmosphere packaging techniques and a self-sustaining business model.

The Action Tank’s partner Air Liquide has a solid know-how in controlled atmospheres for the food industry. The device Goustave, developped by Air Liquide, packs meals in individual portions under controlled atmosphere. The use of this technology in the fight against food waste could extend the life of unsold products while maintaining the nutritional qualities of food. Packing individual meals helps their distribution to specific populations (Hostels and emergency shelters, the elderly).

Expected impacts

  • Reducing waste in commercial and collective catering
  • Improving the nutritional quality of the beneficiaries’ meals

Allowing access to quality food for people who receive food aid.

Action Tank is looking for partners (food catering, food aid associations) to implement the project.