In Paris, La Table de Colette champions a vision of gastronomy in which culinary excellence can go hand in hand with an ambitious environmental approach.

Led by Chef Josselin Marie, the restaurant is implementing various strategies to reduce the environmental impact of its operations: a strong focus on plant-based ingredients, seasonal produce, responsible sourcing, reducing food waste, and managing organic waste.

This approach, therefore, extends beyond what ends up on the plate.

What happens to vegetable peels, food scraps, coffee grounds, and eggshells once service is over?

At La Table de Colette, this food waste is sorted, collected, and recycled through a partnership with Moulinot, a specialist in food waste collection and recycling in the Île-de-France region.

The goal is simple: to no longer view food waste as the end of a cycle, but as a resource that can be returned to agriculture or used to generate energy.

Moulinot: Turning Food Waste into Resources

Founded in 2013 by Stephan Martinez, who comes from the restaurant industry himself, Moulinot helps professionals with the collection, sorting, and recycling of food waste.

Its model is based on the principles of the circular economy: recovering organic materials—particularly from the food service industry—to transform them into new resources.

Depending on their nature and the available processing channels, food waste can be directed toward:

• composting, to produce organic matter that can be used in agriculture;
• anaerobic digestion, to produce biogas;
• processing pathways tailored to the different types of collected food waste.

Moulinot also positions itself as a company committed to workforce integration and the social and solidarity economy.

Learn more about Moulinot’s approach and its solutions for bio-waste recovery.

Biowaste in the restaurant industry: how does the partnership between La Table de Colette and Moulinot work?

The partnership is based on three main steps: sorting at the source, collection, and recovery.

1. Sorting food waste directly in the kitchen

At La Table de Colette, sorting food waste is part of the kitchen’s daily routine.

Dedicated bins are used to separate food waste from the rest of the waste produced by the restaurant.

These include, in particular:

• vegetable peels;
• leafy greens;
• food scraps;
• coffee grounds;
• eggshells;
• other organic materials compatible with the recycling process.

This system prevents biowaste from being mixed with household trash.

Training Teams in Sorting

The success of source separation depends above all on the staff.

Raising awareness helps minimize sorting errors and gradually integrate the practice into daily work routines.

For a restaurant, the challenge is to have a simple, clearly labeled system that is adapted to the pace of a professional kitchen.

2. Food Waste Collection

Once sorted, food waste is collected by Moulinot.

This step is essential to the operation of a food waste management program in the restaurant industry: food waste must be removed regularly to maintain hygiene in the premises and prevent nuisances.

The collection frequency can be tailored to the establishment’s needs, particularly its volume of food waste and the layout of its kitchen.

For La Table de Colette, this allows the teams to focus on their work while ensuring specialized food waste management.

3. From the Kitchen to Compost or Biogas

Once collected, food waste can be directed to various recovery pathways.

Composting: transforming food waste into organic matter

A portion of the food waste can be directed toward composting.

The organic matter is transformed into compost, which can then be used to improve soil quality and support agricultural production.

This is where the principle of the circular economy really comes into play:

restaurant → food waste → compost → agriculture → food production

Waste generated by a kitchen can thus indirectly contribute to the production of new agricultural resources.

Learn more about the compost produced by Moulinot.

Anaerobic digestion: turning food waste into energy

Certain types of food waste can also be recycled through anaerobic digestion.

This process involves breaking down organic matter in the absence of oxygen. It produces biogas, which can then be used as an energy source after treatment.

Here again, the principle is circular:

food waste → anaerobic digestion → biogas → energy

Anaerobic digestion thus gives a second life to organic matter that is not intended for composting.

Why is sorting food waste important for a restaurant?

Sorting food waste offers several benefits for restaurant operators.

Reducing the amount of household trash

By separating food waste, the restaurant reduces the volume of waste mixed in with household trash.

Facilitating recycling

Properly sorted food waste can be sent to a composting or anaerobic digestion facility.

Conversely, when mixed with other waste, its recycling becomes more complex.

Contributing to the circular economy

Sorting allows a material considered waste to be transformed into compost or energy.

Raising awareness among teams

Sorting also helps make environmental efforts a tangible part of daily life.

In a kitchen, every action counts: from purchasing ingredients to managing the waste generated during food preparation.

Food Waste and the Food Service Industry: What Do the Regulations Say for 2026?

Biowaste management has also become a major regulatory issue for restaurants.

As of January 1, 2024, source separation of food waste has been mandated for all relevant businesses, in accordance with regulations stemming primarily from the Anti-Waste Law for a Circular Economy (AGEC).

The principle is to allow food waste to be separated from other waste in order to promote its recovery.

To find out which requirements apply to your establishment, it’s best to refer to the official, up-to-date information provided by Service-Public.fr and the Ministry of Ecological Transition.

What This Means for Restaurants

In particular, a restaurant must implement a system that allows for:

• the sorting of food waste at the source;
• its storage under appropriate conditions;
• its collection or recycling;
• its routing to an appropriate disposal channel.

The practical details may vary depending on the region and the service provider chosen.

Biowaste management is therefore no longer just a voluntary initiative: it is now part of the environmental obligations that businesses must adhere to.

La Table de Colette: Going Beyond Simple Sorting

For La Table de Colette, the value of the partnership with Moulinot goes beyond simply meeting a regulatory requirement.

The goal is to consider the entire life cycle of the products used in the kitchen.

A vegetable purchased by the restaurant can thus go through several stages:

production → transportation → kitchen → plate → food waste → compost or energy

This approach allows waste management to be viewed within a broader context of the environmental impact of the restaurant industry.

A circular economy approach applied to gastronomy

The circular economy involves moving away from the traditional model:

produce → consume → discard

and instead prioritizing a system in which resources are used for longer and repurposed after their initial use.

In the case of the food service industry, food waste presents a particularly promising opportunity.

Organic materials can be:

• recycled into compost;
• converted into biogas;
• reintroduced into agricultural or energy cycles.

The partnership between La Table de Colette and Moulinot exemplifies this commitment to creating a closed-loop system linking gastronomy, agriculture, and energy.

From the Kitchen to Agriculture: A Virtuous Cycle

One of the most interesting aspects of this approach is the opportunity to reconnect the restaurant industry with agriculture.

Food waste generated during meal preparation can become a resource for the soil.

Compost produced from organic matter can contribute to the fertility of farmland, which in turn allows for the production of new fruits and vegetables.

The cycle can therefore be summarized as follows:

Farmers grow crops → the restaurant prepares meals → food waste is collected → organic matter is recycled → compost returns to the soil → new crops are grown.

This cycle is at the heart of the circular economy philosophy as applied to the restaurant industry.

Moulinot’s Role in the Ecological Transition of Restaurants

For a restaurant owner, implementing effective food waste management can seem complex.

You need to determine:

• which types of waste can be sorted;
• which containers to use;
• where to store it;
• how often to schedule collection;
• which recycling stream to choose;
• how to train staff.

Working with a specialist like Moulinot helps structure this process.

In particular, the service provider can offer solutions tailored to the restaurant’s layout and production volume.

Discover Moulinot’s collection and recycling solutions.

Food Waste: Benefits for a Restaurant

1. Reduce its environmental impact

Sorting prevents food waste from being systematically mixed with residual waste and paves the way for its recycling.

2. Meet regulatory requirements

A well-organized system enables the restaurant to comply with regulations regarding the sorting of food waste at the source.

3. Improving waste management

Better separation of waste streams provides a more accurate picture of the amount of food waste generated by the kitchen.

4. Raising staff awareness

Sorting becomes a daily habit that helps employees better understand the issues related to food waste and resource conservation.

5. Integrating the restaurant industry into a circular economy

Finally, food waste can be returned to the production cycle in the form of organic matter or energy.

How can a restaurant implement food waste sorting?

The process can be implemented gradually.

Step 1: Measure the volumes

Start by identifying the amount of food waste produced each day or each week.

Step 2: Organize sorting areas

Set up appropriate containers near preparation stations and areas where food waste is generated.

Step 3: Train staff

Clearly explain what should be placed in each bin and post instructions near the sorting stations.

Step 4: Choose a collection solution

Compare the solutions available locally based on the volume of waste produced, collection frequency, and recycling options.

Step 5: Measure Results

Tracking the volume of waste collected helps measure progress and identify sources of food waste.

Step 6: Reduce Before Recycling

Recycling food waste should not overshadow the first principle: the best waste is the waste that isn’t produced in the first place.

The fight against food waste must therefore remain a priority.

Josselin Marie: “Our waste becomes a resource”

For Josselin Marie, chef at La Table de Colette, the partnership with Moulinot goes beyond simply sorting waste.

“At La Table de Colette, we’ve chosen to take a radical ecological approach. Working with Moulinot means going beyond simple sorting: it means participating in a virtuous ecosystem where our waste becomes a resource for farmers—and then for ourselves.”

This approach reflects a core belief: responsible gastronomy isn’t just about what’s served to the customer, but also about what happens before and after the meal.

FAQ: Food Waste and Restaurants

What is food waste?

Organic waste is biodegradable waste resulting primarily from food preparation or consumption. In a restaurant, this can include peelings, food scraps, coffee grounds, or certain types of organic waste.

Is sorting food waste mandatory for restaurants?

Yes. As of January 1, 2024, source separation of food waste has been mandated for all applicable businesses. Collection and recycling procedures may vary by region.

What happens to the food waste collected by Moulinot?

Depending on its nature and the available processing options, food waste may be sent for composting or anaerobic digestion.

Can meat and fish scraps be put in the food waste bin?

That depends on the guidelines of the chosen collection and recycling system. It is therefore important to follow the instructions provided by the collection service provider.

How can a restaurant reduce food waste?

The first step is to measure the amount of waste produced. You can then make adjustments to purchasing, portion sizes, storage, and the use of certain food parts—provided that health regulations allow it.

How much does food waste collection cost?

The cost depends largely on the volume produced, the collection frequency, the restaurant’s location, and the chosen solution. It is therefore best to request a quote tailored to your establishment.

La Table de Colette and Moulinot: Turning Waste into Resources

The partnership between La Table de Colette and Moulinot demonstrates how a restaurant can integrate food waste management into a broader environmental strategy.

Sorting at the source allows for the separation of organic materials. Collection then ensures these materials are directed to appropriate processing channels. Finally, composting or anaerobic digestion transforms this food waste into new resources.

From the restaurant to agriculture, or from waste to energy, the approach embodies a true circular economy.

For La Table de Colette, this approach complements a broader vision of responsible gastronomy: choosing products more carefully, reducing waste, managing resources effectively, and giving a second life to what remains after service.

Are you a restaurant owner? Start sorting food waste

If you’d like to implement a similar initiative in your restaurant, start by asking yourself three simple questions:

How much food waste do we produce?

How is it currently managed?

What collection and recycling solutions are available in our area?

Moulinot helps businesses implement solutions for the collection and recycling of food waste.

Learn more about Moulinot

And to understand the regulatory requirements applicable to your business, consult the resources on Service-Public.fr and the Ministry of Ecological Transition.

Learn more

• Moulinot — Solutions for the collection and recycling of food waste.
• Moulinot Compost — Understanding biowaste recovery through composting.
• Service-Public.fr — Official information on obligations related to biowaste.
• Ministry of Ecological Transition — Information on the circular economy and waste management.
• ADEME — Resources on waste prevention, food waste, and the circular economy.
• La Table de Colette — Discover the restaurant and its approach to responsible gastronomy.

📝 Article written in collaboration with La Table de Colette and Moulinot – August 2026