When we talk about food waste, composting often comes to mind first.
And composting is a great habit — an essential one.

But in a truly circular economy, there is an even more powerful step before treating food waste: preventing it in the first place.

Reducing food waste means acting at the source. It’s good for the planet, good for the climate — and good for our wallets. Most importantly, it’s something we can all do, without radically changing how we live.

Food waste in France: the reality

Food waste remains a major issue in France.

According to the ADEME (the French Agency for Ecological Transition), around 10 million tonnes of food are wasted every year in France.
That’s about 150 kg per person, including nearly 30 kg of food that is still perfectly edible.

And while supermarkets and restaurants often get the blame, households are far from innocent. Around one third of food waste in France comes from households themselves.

Which means our everyday choices really do matter.

Why reducing food waste is so important for the planet

Throwing food away doesn’t just mean wasting a finished product.
It also means wasting all the resources used to produce it:

• water for irrigation
• energy for processing and transport
• agricultural land
• human labour

Globally, food waste is responsible for around 8–10% of greenhouse gas emissions, according to the FAO.

In other words: if food waste were a country, it would be one of the world’s biggest CO₂ emitters.

Even when food waste is composted, most of its environmental impact has already happened.
That’s why prevention is always the most effective solution.

Reducing food waste also saves money

Cutting food waste isn’t about deprivation.
It’s about making better use of what we already buy.

Again according to the ADEME, food waste costs between €100 and €160 per person per year in France.

In everyday life, wasting less food means:

• buying less but buying smarter
• avoiding forgotten items at the back of cupboards
• cooking with what you already have

The result? Less stress, fewer unnecessary expenses, and often more creativity in the kitchen.

Simple, practical ways to reduce food waste at home

The good news is that perfection isn’t required.
Every small step makes a difference.

1. Plan — but stay flexible

A simple shopping list helps prevent impulse buying.
You don’t need a rigid meal plan — just a rough idea of the week ahead.

2. Understand food dates

• Best before dates (DDM – Date de Durabilité Minimale in French): relates to food quality, food is often still safe to eat after this date
  Use by dates (DLC – Date Limite de Consommation in French): these are about food safety but many experts advise you can still use common sense to look at it and smell it before deciding.

A lot of food is thrown away simply because dates are misunderstood.

3. Make friends with leftovers

Leftovers aren’t a failure — they’re a resource:

• tired vegetables → soup or curry
• stale bread → breadcrumbs or French toast
• rice or pasta → next-day stir-fry

4. Adjust portion sizes

We often cook “just in case”.
Serving slightly smaller portions and going back for seconds if needed naturally reduces waste.

5. Organise your fridge

Keep food that needs to be eaten soon at eye level so it doesn’t get forgotten.

Reduce first, compost second: a coherent approach

Composting is essential for unavoidable food scraps.
But in a truly circular system, reduction always comes first.

Less food waste means:

• less pressure on natural resources
• less waste to manage
• a more meaningful relationship with food

And above all, it’s a positive, progressive and collective transition.

Every effort counts — perfection is not the goal

Reducing food waste isn’t about going zero-waste overnight.
It’s about moving forward step by step, with kindness towards ourselves.

And once we’ve reduced food waste as much as possible… composting truly makes sense.

Food Waste Reduction Checklist

Small habits, big impact

Use this checklist as a guide — not a rulebook.
You don’t need to do everything at once. Every tick counts.

🛒 Before shopping

☐ Check the fridge, freezer and cupboards
☐ Make a simple shopping list
☐ Plan meals loosely (leave room for flexibility)
☐ Avoid shopping when hungry
☐ Choose loose produce when possible (buy only what you need)

🧊 At home: storing food better

☐ Keep “eat first” foods at eye level in the fridge
☐ Label leftovers with the date
☐ Freeze surplus food before it goes off
☐ Store fruit and vegetables correctly
☐ Keep the fridge at the right temperature (around 4°C)

📅 Understanding food dates

☐ Check if the date is best before or use by
☐ Use your senses: look, smell, taste
☐ Remember: many foods are still fine after the best-before date
☐ Trust yourself — not just the label

🍽 Cooking & eating

☐ Serve smaller portions (you can always go back for seconds)
☐ Cook the right amount when possible
☐ Use leftovers for lunch or another meal
☐ Turn “sad” vegetables into soup, sauce or curry
☐ Transform stale bread into toast, crumbs or French toast

❄ Freezer habits

☐ Freeze leftovers you won’t eat within 2 days
☐ Freeze bread, herbs, cooked meals and ripe fruit
☐ Label frozen food with the date
☐ Do a freezer check once a month

♻ Last step: compost what can’t be avoided

☐ Compost unavoidable food scraps
☐ Keep composting simple and accessible
☐ Remember: composting is great — but reducing comes first