Published: 25 Mar 2015 http://www.thelocal.fr/20150325/french-restaurants-hounded-into-using-doggy-bags

doggy bag 

Is there a place for doggy bags in French dining culture? Photo: Ipwrangler/Roland/Flickr

 

Long snubbed as the risible trademark of boorish Anglo-Saxon diners, the doggy bag is set to make its appearance in France, a top restaurant body said on Wednesday.

The idea of taking uneaten portions of meals home has been frowned upon for decades in France, but the Union of Hotel Professions (UHP) said doggy bags had become necessary to combat the problem of food waste.

The European Union says restaurant left-overs represent 14 percent of the growing squander.

In a sign that even tradition-bound dogs can learn new tricks, a recent poll in the south-eastern Rhone-Alpes region found that 95 percent of the 2,700 people questioned were prepared to use doggy bags after dining out.

The UHP said it has signed an agreement with the aptly-named TakeAway company to supply restaurants with microwave-friendly boxes and sacks as it seeks to "generalize the use of doggy bags".

SEE ALSO: Why the French don't do restaurant 'doggy bags'

TakeAway is even offering specialized bags in which diners can carry unfinished bottles of wine -- something even shamelessly doggy-bagging American tourists would hesitate to ask for.

A 2012 law sought to increase recycling of waste, forcing restaurants to sort and reduce what they threw away, with wider use of doggy bags being one way of scaling back food waste.

But with France still being France, someone must now come up with an appropriately French rendering of what remains the very Ango-Saxon term "doggy bag".

Speaking to The Local previously, Laurent Calvayrac the founder of a French green packaging company, and a doggy bag proponent, said his countrymen are taught from an early age to eat everything on their plate.

“Like many French people I was raised with the instruction ‘You will finish what I put on your plate’. So even now when I go out to eat, no matter the size of the portion, I finish everything even if I’m full,’ Emballage Vert founder Calvayrac told The Local. “So doggy bags are simply not part of the French way of doing things.”

Don't miss stories about France, join us on Facebook and Twitter

The Local (news.france@thelocal.com)

 

Add comment


Security code
Refresh

Food & Wine Talk Radio

 GELATO WORLD TOUR, RIMINI 2014, ITALY
 
Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
 
 
__________________
  twitter facebook
 

 

The House of Mandela Wines from South Africa

 
 

Chef Scott Conant: Scarpetta

 
 

Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor

 
 

Elizabeth Minchilli, author of  Eating Rome: Living the Good Life in the Eternal City.  

 
 

James Beard Award-winning wine journalist Lyn Farmer on: Garnacha from Carinena; the next great wine

 
 

Cindy Hutson,chef/owner, Ortanique and Zest, author of From the Tip of My Tongue

 
 

Lidia Batianich, celebrity chef, TV host, author and restaurateur 

 

 

Advertisement

 

 


 
Deering.Moon
 
 food-tours
 
 
ad michelle.jpeg
 
Miami's Community Newspapers
 
 

 

 
  


   

 
Home   Advertise   Subscribe   Privacy Policy   About Us   Contact Us   Copyrights

©The South Florida Gourmet
5410 Alhambra Circle, Coral Gables, FL 33146
Tel: 305-975-1425 

Web Site By: ExitosEmpresariales.com

 

RocketTheme Joomla Templates