At the heart of Écotable is the observation that consumers lack transparency regarding restaurant practices, particularly concerning the sourcing of products or the availability of vegetarian options, for instance. However, initial assessments also reveal a need among restaurateurs, who often feel ill-equipped to tackle the challenges of ecological transition. "They lacked knowledge and time to educate themselves on this topic,” explains Eva Rumeau. Therefore, Écotable now offers a directory of over 500 committed suppliers, training sessions, and support specifically for purchasing decisions.
The stakes are significant, as 80% of a restaurant's carbon impact typically comes from its food purchases. The Écotable label, which is divided into three levels, encourages the evolution of sourcing practices. Organic products or those from sustainable supply chains must account for at least 15% of purchases for the first level, 30% for the second, and 50% for the third. Seasonal fruits and vegetables, vegetarian options, animal welfare, and waste management are among the criteria verified annually, particularly through invoice analysis. Écotable also works directly with establishments to measure food waste and identify its sources.
Additionally, Écotable organizes its sustainable restaurant awards, which each year brings together 600 restaurants, half of which are already certified. This event provides an opportunity for professionals moving in the same direction to connect. As Eva Rumeau emphasizes, "it's not always easy to maintain commitments when the economic context is challenging.” Écotable aims to foster a collective movement among restaurateurs who, despite constraints, continue to believe that another way of cooking and feeding is possible.
