One more step towards sustainable food
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.
Measure your environmental impact
We produce a detailed analysis of restaurant practices through our environmental audit based on eight axes:
- Supply
- Menu
- Health
- Waste
- Resource
- Non-Food
- Ethical & Social
- Communication
On our sustainable catering platform Impact by Ecotable, 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 Ecotable
The Ecotable label and its specifications
The Ecotable label and its specifications
One Ecotable
Transition underway
- At least 15% of products are organically grown, or from sustainable channels.
- I strictly respect the seasons for fruits and vegetables grown in France.
- All my eggs and egg products are of organic origin or specified free-range (code 0 or 1).
- I offer at least one vegetarian dish.
- I systematically carry out selective sorting.
- A Doggy Bag type take-out solution is implemented for customers.
- [On site] I serve my customers in reusable dishes.
- [Takeaway] An alternative to disposable everything is proposed (deposit and/or possibility to come with your own container).
Two Ecotable
Advanced approach
- At least 30% of the products are organically grown or from sustainable sources.
- I limit the use of single-use plastic in my packaging (bottles, etc.).
- My citrus fruits are not treated.
- I communicate my approach to my customers and staff.
- I use zero waste recipes.
- My supply contains a maximum of 5% of products imported from outside Europe.
- At least 50% of my supply is of vegetable origin.
Three Ecotable
An example to all
- At least 50% of the products are organically grown or from sustainable sources.
- I sort and recycle my bio-waste.
- I do not have any endangered fish species on my menu.
- My meats are 100% French and from sustainable sources.
- I prefer meats with a low carbon impact (poultry, pork etc.).
- I do not use any ultra-processed food products.
*the criteria are cumulative from level 1 to level 3 of the label
Bonus criteria
- I do not use single-use plastic (take-out containers and vacuum cooking)
- I use eco-friendly cleaning products
- I subscribe to a renewable energy provider
- I develop the social aspect in my establishment
- I don't serve industrial drinks
- I have a zero waste policy
- I do not use gas in my establishment
Surround yourself and communicate
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 Ecotable".
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 Ecotable 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 Ecotable
Highlight your commitments: the 9 badges of the label
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
Learn about eco-responsibility
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'Ecotable
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'Ecotable", hosted by Fanny Giansetto (co-founder of Ecotable), 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’Ecotable
