Imagine walking into a restaurant and seeing a label on the menu that says “Not Homemade”. Sounds a bit off-putting, right? This was the reality that French restaurateurs faced with the introduction of a new law in October 2023.
A Fight for Transparency?
The French government, led by Minister Olivia Grégoire, aimed to increase transparency in the food industry by mandating all restaurants to explicitly declare when a dish was not homemade. This move was met with both enthusiasm and criticism.
Supporters, like renowned chef Philippe Etchebest, saw it as a way to protect consumers and preserve the national culinary heritage of France. They argued that the label would promote honesty and reward restaurants that truly embraced the art of homemade cooking.
However, critics were concerned about the potential for stigmatization and the added burden it would place on restaurants. Some argued that the phrase “non fait maison” was negative and discouraging.
A Law’s Demise
Despite the initial support from both consumers and some restaurateurs, the law was ultimately withdrawn in March 2024. The restaurant industry, represented by unions like UMIH and CGAD, argued that the negative connotation of the “non fait maison” label could harm their reputation and financially cripple already struggling businesses.
Instead of forcing restaurants to use a negative label, they proposed a system of clear and consistent labeling that would allow consumers to easily distinguish between homemade and non-homemade dishes.
The Power of Homemade Food
The debate surrounding the French “homemade” law highlights the growing awareness of the importance of a healthy and sustainable diet.
Eating processed foods can have serious consequences for our health. They’re often loaded with unhealthy fats, sugars, and salt, which can contribute to obesity, heart disease, cancer, and even mental health issues. Studies have shown that a significant portion of the salt we consume comes from processed foods, underscoring the need to reduce our intake.
The environmental impact of processed foods is equally concerning. Their production relies on intensive farming practices that consume massive amounts of water and energy, utilize harmful pesticides, and contribute to increased carbon emissions and food waste.
Choosing homemade meals, prepared with fresh, local, and seasonal ingredients, offers a healthier and more sustainable alternative. It allows us to control the quality of our food and minimize our environmental footprint.
Embracing Homemade Cooking
By embracing homemade cooking, we not only improve our health and support a more sustainable food system, but we also revive traditional culinary skills and values. It’s a chance to reconnect with the source of our food and appreciate the true meaning of nourishment.
Écotable, a platform dedicated to promoting sustainable restaurant practices, offers resources and support for restaurants looking to embrace more responsible cooking methods.
The future of food is undoubtedly shifting towards a healthier and more sustainable model. By choosing homemade meals and supporting restaurants committed to ethical practices, we can play a vital role in shaping a brighter future for ourselves and our planet.
