gaspillage alimentaire

Chef'eco, eco responsible for restaurant business

With over 25 years of experience in the catering industry, the company Chef'eco was created in 2010 with the aim of supporting restaurants and catering facilities in their waste management activities and the reduction of food waste.Today, in the restaurant business, the product is paid three times: when purchased from suppliers, when processed in the kitchen and, finally, when no less than 30 to 40% of products purchased and processed are thrown in the garbage.Our objective is to help you find solutions to optimize these costs in terms of organization, process, but also and especially equipment.We therefore offer a 100% customizable equipment which meets your requirements and has been pre-selected thanks to our expertise and own methodology. We can also assist you in implementing these changes internally with your teams, particularly through training, in order to create sustainable solutions for a better waste management within your company.

The connected table in 2 minutes

The Chef'eco Offer

table and movable sorting

Made in France, we offer tailor-made customization of our sorting table, in order to provide you with the best solution for your needs.

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Awareness and communication

In order to complete your equipment and sustain the management project put in place, we offer a wide range of complementary accessories around sorting.

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Customer Dashboard

Tracking and management tool : associated with the sorting table with connected weighing, access your dashboard and find your data every day.

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Nos mobiliers sur-mesure

Nos mobiliers sur-mesure

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% from production

cts per guest

g per guest

Lost meals


Calculate the cost of food waste in your establishment

The sorting table with weighing as well as the gachi'pain allowed to give a visual of the waste to the children but also to the adults! As a result, and even more so since our Chef'eco purchases, everyone feels involved and engaged in the fight against food waste.
Vaninna, Coordinator Projects Young | City of Bonifacio
Regulation of the flow, exchanges and accompaniment of the pupils made it possible to answer the interrogations of the guests ! 50% reduction in bread gachi, there is still room for improvement
Xavier, Head of the Catering Department | Lycée Toulouse
Since the implementation of the sorting table and Recup'pain, adults and students play the game, and the weighings show that we are very well positioned ... We post the results weekly and set goals even better to our students who respond very favorably to these challenges.
Hervé BENOIT, administrator | Lycée le Corbusier