déchets – Gestion des biodéchets dans la restauration collective

This written question concerns the management of food waste generated by collective catering services, such as those in schools, hospitals, and workplaces. It aims to understand current practices and potential improvements in reducing and processing this waste. The question seeks information on how these catering services are addressing food waste, including prevention measures, collection systems, and recycling or composting initiatives. It highlights the environmental and economic importance of tackling food waste.