Carrefour’s update on food wastage

Boulogne-Billancourt, FRANCE, 2016-Jun-02 — /EPR Retail News/ — The fight against food wastage is a challenge we all face as a community and a priority in Carrefour’s social responsibility approach. A global plan has been in place since 2013 in all countries in which the group operates, with the objective of:

> 100% recycling our in-store waste
> 50% reduction in our food waste* by 2025 compared with 2016

Find out about some of the specific solutions that Carrefour and its partners have put in place to combat food wastage and also offer solutions for our customers.

Getting longer!
In the case of use-by dates and minimum durability dates, Carrefour is the only retailer to have taken the initiative and lengthen these dates.  Accordingly, Carrefour has extended the use-by and minimum durability dates of 400 Carrefour brand references.

Developing food donations
By forming partnerships with local food aid organizations – with Banques Alimentaires, Secours Populaire Français, Restos du Coeur and cooperative grocery stores, etc. – Carrefour warehouse and store teams coordinate the donation of products on a daily basis that have been withdrawn from shelves but are still edible. In 2015, 100.5 million meal equivalents were donated by Carrefour to food aid associations.

> Learn more about commitment to tackling food wastage in France

Waste full of energy
What can be done with products that have become unfit for consumption that cannot be sold, transformed or gifted? Carrefour implements a range of biowaste solutions. In France, wilted flowers, unsold fish parts, badly damaged fruit or vegetables and kitchen waste are collected and transformed into biogas and then into biomethane. This is used to fuel the lorries that supply Carrefour stores and has a neutral environmental impact. In Poland, this same waste is composted, providing fertile organic matter. Insert biomethane computer graphic

> Learn more about lorries running on biomethane



Carrefour's update on food wastage

Carrefour’s update on food wastage