Regioneo presented at the SAFE annual conference in Brussels
Regioneo was presented at the SAFE 2025 conference in Brussels, highlighting its e-commerce platform to help producers reduce food waste. The commercial launch is planned for the first half of 2026. Contact us to find out more.
Understand the three levels of the anti-food waste label.
Reducing food waste is a good thing. Being recognised for your efforts is even better. The national anti-waste label offers a three-stage certification process for sustainable practices.
What are the criteria for obtaining the anti-food waste label?
Every year, almost 9 million tonnes of food are wasted in France. Faced with this reality, the government has made the reduction of food waste a major focus of its policy. The aim is to reduce food waste by 50% by 2025, particularly in the retail sector. This ambitious challenge will require the creation of [...]
A practical guide to obtaining the anti-food waste label
Food waste is a challenge that concerns everyone, from local producers to supermarkets. Obtaining an anti-food waste label is not just official recognition, it is above all a visible commitment to promote your approach, reassure your customers and stand out in demanding markets. Short distribution channels, supported by platforms such as [...]
Anti-food waste label: definition and issues
At a time when every commodity counts and the pressure on resources is constantly increasing, the anti-food waste label is a real lever for action. More than just a «green» logo, it distinguishes those - farmers, producers, shopkeepers, craftspeople - who make a practical commitment to reducing waste throughout the [...]
Food waste: definitions, figures and issues
Every year in France, millions of tonnes of food are wasted, at a time when many households are living in precarious conditions and producers are struggling to make the most of their harvests. While food waste is a global concern, it takes on a particular significance for professionals involved in short distribution channels. Many are looking for [...]
Trends in the market for unripe fruit and vegetables
Pendant des décennies, les fruits et légumes ont été sélectionnés pour répondre à des critères stricts d’apparence : couleur uniforme, taille standardisée, forme parfaite. Pourtant, une partie importante des récoltes est écartée simplement parce qu’elle ne “plaît pas au regard”, malgré une qualité gustative et nutritionnelle irréprochable. Aujourd’hui, ces fruits et légumes moches gagnent en visibilité et […]
What if baguettes were to become smaller to combat waste?
Et si un symbole fort de la culture française, la baguette de pain, changeait de taille pour une cause essentielle : la lutte contre le gaspillage alimentaire ? Alors que des études récentes pointent du doigt la quantité importante de pain jeté chaque jour, une proposition émerge : réduire la taille des baguettes pour mieux adapter l’offre à […]
Airports: what happens to confiscated food?
Every day, many food products, cosmetics and objects of all kinds are confiscated at airport security checks. 20 Minutes recently published an article on the fate of confiscated items. At Nantes Atlantique, this represents between 150 and 300 kilos per week. Long thrown away, these items now have a [...]
Reducing food waste with the CTCPA: a practical guide for producers
Food waste is a major challenge for the agri-food sector. Every year, tonnes of food are lost throughout the production and distribution chain, resulting in major economic losses and a considerable environmental impact. To help producers and farmers better understand and reduce these losses, the CTCPA (Centre [...]
