Finding sustainable solutions to food waste is the mission of the CEFoodCycle project team, working alongside the Côte d’Azur’s cafés, hotels and restaurants!
As part of the Interreg Alpine Space CEFoodCycle project, the Nice Côte d’Azur CCI organized two major events in March 2025 to raise awareness of the circular economy among the region’s cafés, hotels and restaurants, and to help them manage their bio-waste. Here’s a look back at these initiatives, which invite an entire ecosystem to get involved in driving change.
A playful Fresco to understand the circular economy
On March 20, professionals from the CHR (Cafés, Hôtels, Restaurants) sector took part in a Circular Economy Fresco specially adapted to their needs. This interactive workshop enabled them to visualize in concrete terms how to transform their bio-waste into real resources. “What I really appreciated was the fun aspect. There was a lot of discussion, lots of explanations and a lot of new things I didn’t know,” says Sandra Molineri, manager of Maison Durante. The educational approach was particularly effective in raising participants’ awareness of the potential value of the food waste they produce on a daily basis.
Establishments already committed to the approach
Some prestigious establishments have already put in place exemplary practices, as Mathieu Merlet, Quality and Purchasing Manager at Le Negresco, explains: “Today, our bio-waste is recycled through composting, but to avoid sending as much as possible for recycling, our teams are working on designing recipes to limit waste. With each recipe, all waste is recycled in juices, soups and sauces. We even have zero waste dishes on the menu, and we’re working on portion sizes to avoid food waste.” He also points out that “we are working hard with our suppliers to limit the impact of deliveries”, notably by reducing over-packaging and replacing polystyrene with reusable containers.
Practical training for action
On March 31, an anti-food waste training session rounded off the program. Combining theory and practice, this day enabled participants to identify concrete levers for action and gain a better understanding of biowaste regulations. Some professionals face constraints, such as Arpan Shah from Restaurant le Rossetti, who mentioned the lack of “space to store bio-waste in old Nice” and the “cost”. Nevertheless, he took part in the sorting and collection by cargo bike experiment organized by the CCI Nice Côte d’Azur, and raised awareness among his teams. Marc Salichon from Le Méridien Nice suggests an immediate solution: “The easiest thing to do, and above all the quickest, is to appoint a reference person in the kitchen and dining room, so that they can energize the teams to raise awareness and monitor the situation on a daily basis.”
A collective momentum
These two events have created a real momentum among professionals in the sector. Several participants have already expressed their willingness to implement concrete actions within their establishments. The CCI Nice Côte d’Azur continues its commitment to supporting cafés, hotels and restaurants in the Alpes-Maritimes in their transition to a more circular and sustainable economy.
