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France: Origin of the meats served in the restaurant/catering business

The French consumers demand to know the origin of the products they consume, which is a sign of the need for transparency and traceability.

Although the consumers have access to information regarding the origin of the meat in the supermarkets and butcheries, it is only compulsory for the restaurant/catering business in the case of beef. Faced with the strong demand by the French consumers to know the origin of the meat in the restaurant/catering business, it will also include pork, lamb and chicken.

Mr Didier Guillaume (Minister of Agriculture), and Ms Agnès Pannier-Runacher (Secretary of State for Economy and Finance), presented this last week the draft decree to consult the interested agricultural sectors, the restaurant/catering sector professionals and the consumers’ associations. This project will be notified to the European Commission and will be sent to the Council of State. This regulation, that is subject to the validation of its text by several organisations, could come into force as of April 1^st, 2020.