Are you compliant with the EGalim Law for the products you serve?

What is the EGalim Law in summary? ⚖️
Have you heard about the EGalim Law? But you don’t know how to apply it in your restaurant?

Here is a summary of the EGalim Law: the EGalim law (General Assembly on Food) aims to:

• 🔄 Revive value creation and ensure its fair distribution
• 👩‍🌾 Enable farmers to live decently from their work through fair pricing
• 🌱 Support the transformation of production models to better meet consumer expectations and needs
• 🥗 Promote consumption choices that favor healthy, safe, and sustainable food.

Thus, catering stakeholders 👨‍🍳 are concerned with this last goal in favor of healthy food and respect for animal welfare.

How?
By organizing the transition towards higher quality sourcing.

Who is concerned?

For now, only public collective catering actors are concerned, but a report to be submitted in 2020 plans to study the possibility of extending this obligation to the entire private catering sector.

What does the law require?

The inclusion in the meals served of a minimum of:

• 50% of products with quality labels
• 20% of products from organic farming or in conversion

How Is the 50% and 20% Share Measured?

It is neither based on the number of servings served nor on the weight of the ingredients, but on the pre-tax purchase value 💶. Since the price of these products is generally higher than that of conventionally farmed products, their volume should therefore be lower.

Which labels are covered by the EGalim law?

The decree of April 23, 2019 lists the following products:

• Label Rouge,
• Protected Designation of Origin (PDO),
• Protected Geographical Indication (PGI),
• Traditional Specialty Guaranteed (TSG),
• The mention “from a farm with high environmental value” levels 2 and 3,
• The mention “farm-produced” / “farm product” / “product from the farm” for products with a regulatory definition of production conditions.

Would you like to learn more? Take 3 minutes to read the article by our regulatory expert, Carole Sadaka, on the impacts of the EGalim law in sustainable collective catering.

By what date do I need to implement this in my restaurant?

Since January 1, 2022!

And there you have it, you know (almost) everything about the products to add to your menu!
Are you ready?

To learn more, visit the Ministry of Agriculture’s website.