Food waste costs the EU over €130 billion each year | Restaurant Talk

Welcome to Restaurant Talk, the quick catch-up on what’s shaping the industry this month. Served in three bites, here’s what you need to know:

(Sauter aux histoires👇)

• European food waste cuts
• Turkey withdraw’s “national dish” rules
• Guests still cautious with spending

Europe targets food waste cuts by 2030

🗣️ Quel est l'objet de la discussion ?
The European Parliament has approved binding targets to cut food waste by 30% in restaurants, retail, and food service by 2030. With around 60 million tonnes of food wasted each year across the EU, the new directive encourages smarter purchasing, storage, and donation practices.

👂 Vous m'écoutez ?
For restaurants, this is not just policy; it is a chance to lead. Reducing waste can lower costs, boost sustainability credentials, and attract eco-minded guests who value responsible dining.

👓 Lire l'article complet : European Parliament

Turkey drops Its bid to regulate Europe’s doner kebab

🗣️ Quel est l'objet de la discussion ?
Turkey has officially withdrawn its attempt to enforce EU-wide rules on how doner kebabs are made. The proposal would have required strict guidelines on meat type, slicing thickness, and marinades, which could have reshaped Germany’s €2.4 billion kebab industry. After backlash from German officials and kebab producers, the bid was abandoned.

👂 Vous m'écoutez ?
The kebab conflict shows how food identity and innovation can collide. Restaurants thrive when they adapt classics to local tastes. Authenticity matters, but so does cultural evolution. Guests love a story behind what’s on their plate, so don’t be afraid to celebrate your own twist on tradition.

👓 Lire l'article complet BBC News

Consumers stay cautious but still spending

🗣️ Quel est l'objet de la discussion ?
McKinsey’s latest consumer sentiment update shows European spending intent is holding steady despite inflation pressures. Around 70% of consumers plan to spend the same or more than last year, but many continue to trade down, choosing better-value options or smaller indulgences.

👂 Vous m'écoutez ?
Value remains the keyword. Restaurants can win by offering flexible price points, from weekday deals to set menus, while keeping quality and experience high. Guests want to feel like they are treating themselves, even when being careful.

👓 Lire l'article complet : McKinsey & Company

C'est assez parlé pour aujourd'hui. Jetez un coup d'œil à la blog pour plus d'informations sur les restaurants, des guides, etc..