Doggy bag in restaurants: legal obligation, rules and practical solutions
Every year in France, the foodservice industry generates approximately 900,000 tonnes of food waste, nearly 10% of the country's total food waste. Faced with this alarming figure, legislators have required restaurant owners to offer a doggy bag to customers who wish to take home the leftovers from their meal. Since 1 July 2021, this measure has been a legal obligation rather than a mere recommendation.
In a nutshell:
- Doggy bags have been mandatory in all restaurants and drinking establishments serving food for on-premises consumption since July 2021.
- The restaurant owner must provide a reusable or recyclable container.
- It can be charged for under certain conditions, but the owner may legitimately refuse to package certain dishes that pose a food safety risk.
This article guides you step by step through the legal framework, exceptions, choosing the right food container, organising the service and promoting your anti-waste approach to your customers.
The legal obligation for doggy bags since July 2021
The law that makes doggy bags mandatory
It was Law No. 2018-938 of 30 October 2018, known as the EGAlim law, that introduced this obligation in Article 62. This provision was codified under Article L.541-15-7 of the French Environmental Code. In force since 1 July 2021, it requires every commercial catering establishment to make a reusable or recyclable container available to customers so they can take away food or drinks not consumed on the premises.
The text is part of the broader law on combating waste and promoting the circular economy (AGEC law of 2020), which strengthened existing provisions. The goal is clear: reduce the food thrown away at the end of service by making both the restaurant owner and the consumer accountable.
Which establishments are affected and the exceptions
The obligation applies to:
- Traditional restaurants, bistros and brasseries
- Drinking establishments serving food for on-premises consumption
- Commercial catering establishments in general (creperies, pizzerias, fine dining restaurants, etc.)
A few exceptions exist, however:
- All-you-can-eat buffets: the customer already has the option of serving themselves freely, which changes the logic of the provision.
- Deposit-return containers: when a deposit system is already in place, the obligation is considered fulfilled.
- Institutional catering (company canteens, school cafeterias) is not directly covered by the same provisions, although specific anti-food waste measures apply there as well.
Include the container free of charge or charge for it
The restaurant owner may choose to offer the container free of charge or to charge for it. However, charging is only permitted if the information is communicated beforehand and clearly, for example on the menu, the bill of fare or a visible notice in the dining area.
In practice, the vast majority of restaurant owners in France choose to offer the container free of charge. The unit cost of a recyclable tray is often less than €0.30, which is negligible compared to the value of the food that would otherwise be thrown away and the brand image benefit it provides.
When you can refuse a doggy bag
Foods posing a health risk
The obligation to provide a doggy bag does not take precedence over food safety. Certain dishes pose too high a health risk to be taken away without strict adherence to the cold chain:
- Meat or fish tartares and carpaccios
- Sushi and sashimi
- Dishes containing raw eggs (chocolate mousse, homemade tiramisu, artisanal mayonnaise)
- Any dish for which the storage temperature cannot be guaranteed.
Refusal is legitimate and must be explained to the guest in a transparent manner. Make it clear that the decision is intended to protect their health. Most customers fully understand this precaution when it is explained in a professional manner.
Accepting a container brought by the customer
A customer may arrive with their own container (airtight box, glass jar). The restaurant owner is under no obligation to accept this container. It can be refused on hygiene grounds, particularly if the cleanliness of the receptacle cannot be verified. If you choose to accept it, specify that responsibility for storage then lies with the customer.
Who is liable once the customer has left
This is a crucial point: once the customer leaves the establishment with their doggy bag, liability for the storage of the food falls entirely on them. The restaurant owner is no longer held responsible for any health issue arising from poor storage after the container has been handed over. It is nevertheless recommended to inform the customer about proper storage practices
Choosing between reusable and recyclable containers
Estimating the number of requests in your establishment
Before investing, start by assessing actual demand. In France, studies show that around 20 to 30% of customers request a doggy bag when it is offered visibly. This rate varies significantly depending on the type of cuisine, portion size and customer profile.
Keep a tally for one month to get a reliable baseline. A restaurant serving 80 covers per day can expect 15–25 requests daily. These figures will help you size your container stock accordingly.
Comparing the cost of both options over one year
The choice between reusable containers and recyclable containers depends on several factors:
- Recyclable container: low unit cost (€0.15 to €0.50), no returns to manage, variable ecological footprint depending on the material.
- Reusable container: higher initial investment (€1 to €5 per unit), but can be amortised over dozens of uses. Requires a return system and washing that complies with hygiene standards.
handling 500 requests per month, the annual cost of recyclable containers ranges from €900 to €3,000. A reusable deposit system can work out cheaper over two years, provided the return rate exceeds 80%. For a deeper comparison, see our full analysis: reusable or recyclable which should you choose?
Getting reusable containers back
If you opt for reusable containers, set up a simple return circuit:
- Deposit included in the bill (€1 to €3), refunded when the container is returned
- Clearly visible collection bin at the restaurant entrance
- Partnership with a washing service provider if you lack in-house capacity
Discover our range of returnable containers designed for the foodservice industry and built for intensive washing.
Matching the container to the type of dish
Not all containers are suitable for every dish. Choosing the wrong one can lead to leaks, a poor presentation and a disappointing experience for the diner.
Dishes with sauce and hot preparations
Saucy dishes require a perfectly leak-proof container with an airtight lid. Food trays with clip-on or heat-sealed lids are ideal. Choose heat-resistant materials if the dish is still hot when packed. Containers made from sugarcane bagasse or laminated kraft board offer a good balance between leak-proofing and eco-friendliness.
Dry portions, desserts and pastries
For dry dishes (quiches, tarts, grilled cuts of meat) or desserts (cake slices, individual pastries), rigid boxes and containers with internal cushioning help preserve the product's integrity. An oversized container causes shifting that damages the presentation; choose formats that match the portion size.
The carrier bag
The container alone is not enough. A sturdy, well-suited carrier bag makes carrying easier and reduces the risk of spillage. Kraft paper bags with reinforced bottoms are a practical, affordable and recyclable solution.
Dish Type | Suitable Container | Key Consideration |
Saucy dishes (curries, blanquettes, risottos) | Leak-proof container with a snap-on lid | Check that the container is leak-proof before handing it to the customer. |
Grilled meats, quiches, dry portions | Rigid container with internal support | Choose a container size that matches the actual portion. |
Desserts and pastries | Pastry box or compartmentalized container | Prevent crushing during transport. |
Pizzas, savory galettes, crêpes | Flat pizza box or food-grade wrapping paper | Ensure adequate ventilation to prevent condensation. |
Unfinished beverages (opened wine) | Airtight stopper or takeaway carafe | Comply with regulations governing takeaway alcohol sales. |
Organising the doggy bag handover at the end of service
Storing containers within easy reach of the dining area
A doggy bag requested at the end of a meal should not extend the customer's wait. Store your containers in a quickly accessible location, ideally between the dining room and the kitchen: a service unit, a sideboard or a dedicated drawer. Keep several sizes on hand to cover the most common scenarios.
Deciding who packs front of house or kitchen
Two approaches are possible:
Kitchen packing: the server takes the plate back to the kitchen where a member of the brigade transfers the leftovers into the container. Advantage: better control of presentation and hygiene. Disadvantage: uses up kitchen time during the rush
Front-of-house packing: the server packs directly in front of the customer. Advantage: speed, transparency. Disadvantage: requires training front-of-house staff and having containers close at hand.
In practice, most traditional-service restaurants opt for kitchen packing, while more casual establishments prefer front-of-house. Test both methods and keep the one that least disrupts your service flow.
Inform the customer about storage
The restaurant owner’s responsibility ends when the takeaway is handed over, but good advice builds consumer confidence. Always state:
- Refrigerate within two hours of collection
- Consume within 24 hours
- Reheat thoroughly (to at least 63 °C) before eating
Some establishments print these instructions directly onto the box or slip a small card inside the bag. It’s a simple method that gives your service a professional touch and protects your reputation.
Promote your carry-on solution to your customers
Indicate on your menu that you offer takeaway
Don’t rely solely on customers asking of their own accord. Mention the option to take leftovers away directly on your menu, with a short phrase such as: ‘Your leftovers deserve a second life: ask your waiter for a takeaway box.’
According to a study by ADEME published in 2023, restaurants that clearly advertise the option to take leftovers home see a 40 per cent increase in requests compared to those that wait for customers to ask. It’s an effective way to tackle food waste that costs nothing.
Customise the packaging that is sent back to the customer
The doggy bag is a communication tool that leaves your restaurant and enters the customer's home. Make the most of it! A container branded with your logo, contact details or a QR code linking to your menu strengthens brand recall.
Customisation is accessible even in small quantities. Discover our customisation options to match your packaging to your establishment's visual identity.
The doggy bag is no longer an American novelty: it is a legal obligation in France that forms part of a broader strategy to combat food waste. For restaurant owners, it is also an opportunity to strengthen their responsible image, build customer loyalty and control food costs. By choosing the right containers, organising the handover efficiently and communicating proactively, you can turn this regulatory requirement into a genuine competitive advantage.
Take the time to assess your needs, trial different formats and explore our range of returnable containers to find the solution best suited to your establishment.
FAQ
Are doggy bags really mandatory in all restaurants in France?
Yes. Since 1 July 2021, all commercial catering establishments and drinking establishments serving food for on-premises consumption must offer a reusable or recyclable container at the customer's request. All-you-can-eat buffets and deposit-return systems are among the few exceptions. This obligation is set out in Article L.541-15-7 of the French Environmental Code.
Can a restaurant owner refuse to provide a doggy bag for certain dishes?
Yes, refusal is legitimate for dishes posing a high food safety risk: tartares, carpaccios, sushi, preparations containing raw eggs. The restaurant owner must clearly explain the reason to the customer. Food safety takes precedence over the obligation to provide a container.
Should you choose reusable or recyclable containers for doggy bags?
Both options are permitted by law. Recyclable containers are cheaper to purchase and require no return logistics. Reusable containers cost more per unit but pay for themselves over the long term if the return rate exceeds 80%. The choice depends on request volume, your budget and your environmental commitments. See our comparison: reusable or recyclable — which should you choose?
Who is liable if a customer falls ill after eating from a doggy bag?
The restaurant owner's liability ceases the moment the doggy bag is handed to the customer. From that point on, the customer is responsible for maintaining the cold chain and properly storing the food. It is nonetheless advisable to inform the consumer of storage guidelines (refrigerate within 2 hours, consume within 24 hours).
How can you encourage customers to use the doggy bag at your restaurant?
Clearly display the takeaway option on your menu or bill of fare. Train your staff to offer the doggy bag naturally at the end of the meal. Brand your containers with your restaurant logo to turn them into a marketing tool. Restaurants that take this proactive approach see up to 40% more requests.
