
Restaurants and catering services using local, seasonal, and unsold produce to minimize waste.
+160,000
Total organizations analyzedAnalysis by axis
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Methodology: Score calculated according to 6 CSR themes (Carbon, Biodiversity, Circular Economy, Sustainable Investments, Governance, Social Impact)
Sources: Public data, CSR reports, documented initiatives, official databases
Last update: March 2026
This analysis is not yet available in English. Please see the French version.
Leading organizations
Les Empotés
B
Catering services for events (cocktails, buffets, weddings, seminars) with a focus on eco-friendly, zero-waste, local and seasonal products.
Orizhon
A
Bistronomic restaurant offering homemade dishes made from fresh, local, and seasonal products. Focus on sustainable practices to reduce waste and food waste.
L'Asphodèle
B
Restaurant offering local and sustainable cuisine, supplied by an organic farm and regional producers.
Initiatives identified among leaders
Promotion de gestes zéro déchet en entreprise et utilisation de produits saisonniers.
“Les Empotés met en avant des pratiques zéro déchet...” - Les EmpotésRestaurant bistronomique avec produits locaux et réduction des déchets alimentaires
“Le restaurant ORIZHON propose une expérience culin...” - OrizhonRéhabilitation écologique d'une lande via agriculture biologique et restauration.
“Réhabilitation de l’écosystème naturel de la lande...” - L'Asphodèle88% of similar organizations communicate on CSR issues
+285 initiatives collected from 50 similar organizations
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