2024-11-20 20:51:00
It’s not about preventing the 5.4 million employees who benefit from meal vouchers from using them at supermarket checkouts to pay for a packet of pasta or a knob of butter. In fact, the law provides that only ready-made products can be purchased in supermarkets using this means of payment, co-financed by employers and employees and benefiting from 1.5 billion euros in tax and contribution exemptions.
But, in a context of galloping inflation, Parliament voted in August 2022 for an exemption, extending the use of food stamps in mass distribution to almost all food products. This exemption expires on 31 December 2024, the deputies adopted, on Wednesday 20 November, a bill extending this exemption until 31 December 2026.
Although aware that this measure penalizes restaurateurs, elected officials from all sides supported the maintenance of this exemption in the name of defending purchasing power. The debate focused instead on the length of the postponement. Should the measure be perpetuated as the New Popular Front wanted? Or postpone the deadline by just one year, as recommended by Anne-Laure Blin (Maine-et-Loire, Les Républicains), rapporteur of the text?
The Assembly preferred to opt for a two-year postponement, waiting for the Senate to deal with the matter. Objective: to give time to realize a “Deep reform” meal vouchers, as committed by the Secretary of State responsible for consumption, Laurence Garnier. “Work will begin in January 2025”he promised, assuring that there would not be “no taboo topics”. And to evoke, en masse, “dematerialization”, “double ceiling”strengthening flows towards donation or creation platforms “baskets of suitable products”.
Share of restaurateurs decreasing
Since 2019, public authorities have promised to “modernization” of the social benefit preferred by the French. This system, created in 1967 to allow employees without a canteen to eat lunch in restaurants, initially clashed with the current trend of a return to home-cooked meals. Then there is the question of total dematerialisation, that is, the elimination of paper securities, which still represent 30% of payments.
This market, which amounts to 9 billion euros in turnover, arouses desire. In two years the supermarkets’ share has gone from 25% to 33%, much to the dismay of restaurateurs who at the same time see their share erode by up to 40%. They complain about having lost 550 million euros in turnover. Hence the request to be able to benefit from a daily spending limit on meal vouchers that is higher than that assigned to large-scale retail trade. The current cap is 25 euros, regardless of where you spend it. The high level of commissions received by the four main restaurant voucher issuers – Edenred, Pluxee, Natixis-Swile and Up, which together capture 99% of the market – is also in the sights of bistro owners and other bakers.
How will the upcoming reforms to the meal voucher system impact the restaurant industry?
Interview between Time.news Editor and Meal Voucher Expert
Time.news Editor: Welcome to our discussion today! We’re diving into the important topic of meal vouchers in France, particularly the recent decision to extend their use in supermarkets. Joining us is Dr. Claire Dubois, an expert in social policies and economic benefits. Claire, thank you for being here.
Dr. Claire Dubois: Thank you for having me! I’m excited to discuss this crucial issue.
Editor: To start off, can you explain the significance of the law that allows meal vouchers to be used for ready-made products in supermarkets? What impact has it had on employees?
Dr. Dubois: Absolutely. The law primarily aims to make meal vouchers more flexible and beneficial for employees, allowing 5.4 million workers to purchase ready-made meals using these vouchers. This flexibility is particularly important in the context of rising costs and inflation, enabling employees to ease their budgeting concerns when it comes to meals.
Editor: I see. And the recent extension until December 2026 was a hot topic in Parliament. Can you break down the motivations behind this decision?
Dr. Dubois: Certainly! The decision to extend the use of meal vouchers to almost all food products was made against the backdrop of galloping inflation, which has been a significant concern for the government. While this move jeopardizes restaurateurs, politicians felt it was imperative to support the purchasing power of citizens during these economically challenging times. The recognition of the cost-of-living crisis has shifted priorities, even if it means sacrificing some support for the restaurant industry.
Editor: That’s a delicate balance, isn’t it? So, the debate not only revolved around the extension of the exemption but also how long it should last. What were the differing perspectives in Parliament?
Dr. Dubois: Yes, it certainly is a balancing act! There were two main schools of thought: the New Popular Front wanted to make this exemption permanent, while others, like Anne-Laure Blin from the Republicans, suggested extending it only for a year. Ultimately, Parliament settled on a two-year extension, which they hope will provide time for a more comprehensive reform of the meal voucher system.
Editor: Speaking of reform, I understand there are plans for a deep overhaul of the meal voucher system in 2025. What sort of changes can we expect?
Dr. Dubois: The Secretary of State, Laurence Garnier, has hinted at some intriguing ideas, including “dematerialization” of meal vouchers and possibly implementing a “double ceiling” system. They are also exploring ways to strengthen flows towards donation platforms and create baskets of suitable products. This could make the system more modern and adaptable to today’s economic landscape.
Editor: It sounds like there are many exciting developments on the horizon. However, what concerns might restaurateurs have regarding these changes?
Dr. Dubois: Restaurateurs are understandably worried about a decrease in their market share. With employees now having the flexibility to use meal vouchers in supermarkets for a wider range of food products, this could lead to reduced patronage at restaurants. It’s a complex situation since these restaurateurs are also struggling with their own increasing costs. It’s crucial for policymakers to consider the ripple effects on all stakeholders in this ecosystem.
Editor: That’s a vital point. In light of all the changes and the challenges faced by both employees and restaurateurs, what message do you think is vital for both the government and the public to hear right now?
Dr. Dubois: The key message would be the importance of collaboration and open dialog among all stakeholders. It’s essential to create a system that meets the needs of employees while also supporting the restaurateurs who provide vital services to the community. Balancing these interests through thoughtful reform will be critical as we move forward.
Editor: Thank you, Claire, for your insights and for shedding light on such an important issue. We look forward to seeing how these changes unfold in the coming years.
Dr. Dubois: Thank you for having me. It’s been a pleasure!
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End of Interview