2023-10-23 14:37:56
The Minister for SMEs and Trade Olivia Grégoire announced Sunday October 22 in La Tribune Sunday that she wanted to change the functioning of the label ” home made “. Established in 2014, this non-binding designation, present on the menus of 175,000 restaurants in France, could evolve by 2025.
► What is the “homemade” label?
Since July 2014, the mention ” home made “ allows you to identify dishes prepared on site using raw products. It concerns all commercial, traditional, chain and fast food establishments and was extended to voluntary collective restaurants in 2018.
The establishment of this label, accompanied by a logo consisting of a saucepan on which a house roof is placed, had been the subject of long debates within the profession. Registration of the label is in fact only subject to the condition of cooking from “raw products” or crus, a name whose exact definition has not been established. Frozen products were finally included in this mention, with the exception of frozen fries.
► What could it become?
The proposal from the Minister for SMEs would be to reverse the use of the “homemade” label, by instead specifying on restaurant menus dishes that have not been cooked on site.
“It is impossible in the land of gastronomy not to clearly inform the consumer”according to Olivia Grégoire, who wishes to bring “more transparency, for everyday customers and tourists alike”. “It is also good for the morale of restaurateurs who go to great lengths to offer home-cooked meals to their customers, while the rise in food prices and energy costs has not spared them”she continues.
According to La Tribune Sunday, “a few weeks of consultation are still planned before the opening of a parliamentary debate” and new consultations with organizations representing the sector are planned to define the terms of the future label.
Of the “ control mechanisms » are under study according to Guillaume Kasbarian, Renaissance MP and member of the Economic Affairs Committee, responsible for SMEs-VSEs. “But we must first be aligned on the desired goal, because there will inevitably be dissatisfied people,” he told the newspaper.
► How was the proposal received by the profession?
Several chefs have welcomed the proposal, like Alain Fontaine, president of the French association of master restaurateurs (AFMR), who believes Franceinfo that the measure could “reassure customers”. For his part, Stéphane Manigold, president of the Eclore group, assured La Tribune Sunday to wait for “this moment for a long time”. Michelin-starred chef Philippe Etchebest also welcomed the initiative with enthusiasm.
For his part, the president of the Union of Industry and Hospitality Trades (Umih), Thierry Marx, welcomed in Telematin a measure which “will allow those who do well to be rewarded against those who cheat”.
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