Our job is to support restaurant owners in their ecologic approach.
We have created an impact measurement platform, a directory of committed suppliers and educational resources to help foodservice professionals reduce their carbon footprint.
We produce a detailed analysis of restaurant practices through our environmental audit based on eight axes:
On our sustainable catering platform Impact by Écotable, we offer a set of tools to identify committed suppliers and implement eco-actions within a restaurant's teams. The recommendations delivered by our team allow you to keep a roadmap and implement actions in order to move towards eco-responsible practices.
Find out about Impact by Écotable
The Écotable label and its specifications
One sticker award
Transition underway
Two sticker awards
Advanced approach
Three sticker awards
An example to all
*the criteria are cumulative from level 1 to level 3 of the label
Bonus criteria
Find committed providers
To make it easier for restaurant owners, we have created a network of committed suppliers. From farmers to biowaste recovery companies to associations that recover unsold food, we share our network of nearly 350 companies in a directory that can be accessed by subscribing to our platform "Impact by Écotable".
Communicate on your restaurant's ecological approach
We provide communication kits, in order to share and promote the ecological approach of a restaurant to its customers and teams. Establishments with the Écotable label are highlighted on our website, receive a sign to display on site and are awarded badges in line with their priority commitments.
Find out about Impact by Écotable
Highlight your commitments: the 9 badges of the label
100% Veggie
Restaurant that excludes the consumption of animal flesh
Vegan
Restaurant that excludes products from animals and their exploitation
Sustainable meat
Restaurant that sources meat from extensive and French breeding
Organic
Restaurant serving more than 50% organically grown ingredients
Locavore
Restaurant sourcing more than 50% of its products locally < 250 km
Zéro-waste
Restaurant limiting packaging and fighting against waste
Container accepted
Restaurant where you can bring your own container for take-out
Sustainable fishing
Restaurant that excludes products from overfishing and reduced impact on marine life
Short Circuit
More than 50% of the restaurant's supplies come directly from producers
Take advantage of our CSR training in the restaurant industry
We guide and train restaurant professionals, from freelancers to CSR managers to the restaurant teams themselves, regardless of their level of knowledge.
We created our own MOOC "eco-responsible catering" in partnership with
Discover our MOOC
Listen to our podcast: Sur le Grill d'Écotable
One of our missions is to make as many people as possible aware of the impact of our food.
For nearly three years, the podcast "Sur le Grill d'Écotable", hosted by Fanny Giansetto (co-founder of Écotable), has been deciphering the environmental, sanitary and social issues of our food.
In each episode, an expert answers her questions or testifies about their ecological commitment.
Listen to Sur le Grill d’Écotable