Although England has recently brought in more stringent laws for shops and businesses to sort and recycle food waste, these are nowhere near as stringent in France, where food waste is totally illegal.
There is enough food thrown out each year, to feed every hungry person on earth.
Food waste often slips into daily life without much thought. A salad bag wilts at the back of the fridge, a loaf goes stale before the weekend, leftovers never make it to lunch. Now picture those habits at supermarket scale. The volume becomes shocking, and the impact grows with it.
France decided to draw a clear line. Since 2016, it has been illegal for larger supermarkets to throw away edible food. The law pushes retailers to donate unsold items to charities rather than send them to the bin. It is practical, targeted, and sends a message that food has value far beyond its price tag.
Supermarkets in the UK have committed to a paltry ‘pledge to halve food waste by 2030’, despite throwing out around 100,000 tons of edible food each year.
What the French Food Waste Law Entails
France’s 2016 Garot Law applies to supermarkets with a floor space over 400 square metres. These stores must sign donation agreements with charities, and they cannot spoil food to stop others taking it. In practice, that means edible food close to its use-by or best-before date gets diverted to groups that can distribute it safely.
A typical week might look like this. A supermarket sets aside yoghurt nearing its date, bread from the bakery counter, or fruit with minor bruises. Staff scan items, box them up, and hand them to a charity partner at a set time. The charity checks quality, stores goods at the right temperature, and delivers them to local distribution points.
The law has grown since 2016. France’s Anti-waste for a Circular Economy law, often called AGEC, widened responsibility. Food service firms, manufacturers, and wholesalers now face stronger duties to prevent waste and to donate safe surplus. The country backs this with targets to halve food waste in key sectors, in line with the United Nations goal.
Penalties for Breaking the Rules
Non-compliance can lead to fines. Authorities can issue penalties of up to 3,750 euros for individuals and up to 75,000 euros for companies, depending on the offence and the case. While headline penalties exist, enforcement often begins with audits, warnings, and support to fix problems.
Publicised cases have been rare, partly because most large chains moved quickly. The combination of legal risk, reputational pressure, and ready-made charity networks helped to build a culture of compliance. The state’s approach blends checks with guidance, which pushes steady improvement rather than a wave of court cases.
How the Law Supports Food Donation
Donation works because France has strong partners. Food banks such as the Banque Alimentaire, along with Restos du Coeur and Secours Populaire, handle large volumes and strict safety rules. They provide refrigerated transport, cold storage, and trained staff. Supermarkets book collection slots, label goods, and sort items for quick turnaround.
This process cuts landfill use and feeds people who need support. It also cuts waste management costs for stores and local councils. Each year, French food aid networks redistribute hundreds of thousands of tonnes of food, much of it fresh and short-dated.
The Banque Alimentaire network alone has reported collections in the region of 100,000 tonnes per year in recent periods. That means millions of meals that might otherwise have gone to waste.
Reasons Behind France’s Stand Against Food Waste
France’s stance rests on three clear motives. The first is environmental. Rotting food in landfill releases methane, a potent greenhouse gas. Wasted food also carries a hidden footprint, from farm fuel to fertiliser, packaging, and transport.
The second is social. Food poverty persists even when shops and warehouses hold surplus stock. Donation bridges that gap. It gives families access to fresh fruit and vegetables, dairy, and bread, not just tins.
The third is economic. Throwing food away is expensive. Businesses pay for storage, staff time, bin collection, and lost margins. Cutting waste improves stock control and reduces costs. It also aligns with wider EU goals on sustainability and responsible production.
Environmental Gains from the Ban
Preventing food waste is climate action in plain sight. Less waste means less methane from disposal sites and fewer emissions from producing food that no one eats. It also saves water and land.
France has climate targets consistent with the Paris Agreement. Food waste measures help meet them by reducing emissions across the supply chain. A good rule of thumb helps here. If we stop food going to waste, we cut more than just bin lorry emissions.
Social and Community Benefits
Donation turns surplus into support. Households receive quality groceries, and charities can plan meals with more fresh produce. Volunteers report better variety in parcels and more choice for families. That improves nutrition and dignity.
The law also nudges a cultural shift. Retailers rethink orders and displays. Staff learn to rotate stock better and to spot items fit for donation. Shoppers see signs about surplus reduction and apps that offer discounts near closing time. Food becomes something to be used well, not written off.
Everyday Tips Inspired by French Practices
- Plan before you buy: Write short lists, shop with meals in mind, and stick to them.
- Know your dates: Use-by is about safety. Best-before is about quality. Trust your senses with best-before foods.
- First in, first out: Put new items at the back of the fridge and cupboard.
- Portion smart: Cook the amount you need, and freeze spare portions the same day.
- Store food well: Keep bread in a bread bin, not the fridge. Put herbs in a glass of water. Use airtight tubs for leftovers.
- Use surplus apps: Try Too Good To Go or Olio to rescue food near you.
- Share and swap: If you overbought, offer neighbours some before it spoils.
- Love leftovers: Turn roast veg into soup, stale bread into croutons, and soft fruit into compote.
