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World","\u002Fgrossiste\u002Fworld-flavor\u002F",[],[],{"id":484,"type":157,"label":485,"href":176,"icon":177,"iconRole":160,"description":178,"badge":21,"groupTitle":21,"groupKey":21,"style":21,"gridColumns":21,"cssClass":21,"psCategoryId":21,"psProductId":21,"showPsChildren":49,"position":225,"barVisible":16,"children":486,"psChildren":487},4423,{"fr":175},[],[],[],{"id":490,"type":157,"label":491,"href":493,"icon":21,"iconRole":160,"description":21,"badge":21,"groupTitle":21,"groupKey":21,"style":21,"gridColumns":21,"cssClass":21,"psCategoryId":21,"psProductId":21,"showPsChildren":49,"position":225,"barVisible":16,"children":494,"psChildren":495},4389,{"fr":492},"Blog","\u002Fblog\u002F",[],[],{"id":497,"type":157,"label":498,"href":31,"icon":21,"iconRole":160,"description":21,"badge":21,"groupTitle":21,"groupKey":21,"style":21,"gridColumns":21,"cssClass":499,"psCategoryId":21,"psProductId":21,"showPsChildren":49,"position":234,"barVisible":16,"children":500,"psChildren":501},4390,{"fr":100},"ml-auto",[],[],{"ok":16,"alternates":503},{"fr":504,"en":505,"de":506},"\u002Fblog\u002Fconseils-pro\u002Ftendances\u002Fseuils-approvisionnement-egalim","\u002Fen\u002Fblog\u002Fpro-tips\u002Ftrends\u002Fegalim-seuils-approvisionnement-collective","\u002Fde\u002Fblog\u002Fprofi-tipps\u002Fmarkttrends\u002Fegalim-seuils-approvisionnement-collective",{"tree_loaded":16,"found":16,"kind":78,"id":508,"path":509,"path_fr":510,"pilier_slug":511,"pilier_slug_fr":512,"slug":513,"name":514,"description":515,"meta_title":516,"meta_description":517,"breadcrumb":518,"children":522},19,"pro-tips\u002Ftrends","conseils-pro\u002Ftendances","pro-tips","conseils-pro","trends","Market trends","Food trends, seasons and holidays for professionals.","Pro food market trends | Palimex","Food trends, seasons, festivities: market intelligence for professionals.",[519,521],{"id":282,"slug":511,"path":511,"label":520},"Pro tips",{"id":508,"slug":513,"path":509,"label":514},[],{"academy":524,"blog":525,"expertise":526},[],[],[],{"id":528,"title":529,"h1":530,"category":511,"subcategory":513,"slug":531,"coverImage":532,"thumbnailImage":532,"content":533,"faq":534,"metaDescription":583,"active":16,"datePublished":79,"dateUpdated":79,"readingTime":251,"mentor":21,"alternates":584,"langsWithContent":585,"audioEnabled":49,"audioUrl":79,"author":586},301,"EGalim Collective Catering: Procurement Thresholds","EGalim en restauration collective : les seuils d'approvisionnement","trends--egalim-seuils-approvisionnement-collective","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F57ed54157c79.webp","\u003Cp>Collective catering — school canteens, healthcare facilities, and corporate restaurants — is subject to procurement obligations under the EGalim law. For a food wholesaler aiming to be listed by these institutions, understanding how these thresholds work is not optional: it is the prerequisite for preparing a coherent supplier dossier and for knowing, even before applying, which categories in their catalogue can be included in the public buyer’s calculation. This article clarifies what these thresholds cover, the documentation typically required, and what this means in practice for the supplier.\u003C\u002Fp>\n\n\u003Ch2>What the concept of procurement thresholds in collective catering entails\u003C\u002Fh2>\n\u003Cp>Obligations under the EGalim law set, for collective catering structures (public and, in some cases, part of the private sector), targets for the share of so-called “sustainable and quality” products in the total value of food purchases. The exact details of the rates, eligible categories, and their evolution over time are defined by current regulatory texts and may be amended by decree. We systematically recommend that our procurement contacts verify the threshold applicable to their situation directly with official sources, rather than relying on a figure provided by a supplier.\u003C\u002Fp>\n\u003Cp>Key points to remember before any listing process:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>Thresholds apply to the \u003Cstrong>total annual value of food purchases\u003C\u002Fstrong> of the institution, not to an individual product or order.\u003C\u002Fli>\n\u003Cli>They distinguish several categories of eligible products, which do not carry the same weight nor require the same documentation.\u003C\u002Fli>\n\u003Cli>The responsibility for calculation and reporting lies with the buyer (collective catering institution), but the supplier must provide the necessary evidence.\u003C\u002Fli>\n\u003Cli>Specific terms (rates, scope, penalties) evolve: a supplier dossier must be updated regularly, not set in stone.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>For any verification of the applicable framework, the reference remains the current text available on \u003Ca href=\"https:\u002F\u002Fwww.legifrance.gouv.fr\u002F\" target=\"_blank\" rel=\"noopener\">Légifrance\u003C\u002Fa>.\u003C\u002Fp>\n\n\u003Ch2>Product categories included in the threshold calculation\u003C\u002Fh2>\n\u003Cp>From a collective catering buyer’s perspective, not all products count equally toward meeting the targets. There are generally several broad families of eligible products, which the institution must be able to distinguish in its purchasing accounts:\u003C\u002Fp>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\u003Cth>Product category\u003C\u002Fth>\u003Cth>What it typically includes\u003C\u002Fth>\u003Cth>Supplier’s key consideration\u003C\u002Fth>\u003C\u002Ftr>\n\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\u003Ctd>Products under official quality signs\u003C\u002Ftd>\u003Ctd>Label Rouge, AOP\u002FAOC, IGP, STG, HVE according to recognised levels\u003C\u002Ftd>\u003Ctd>Requires a certificate or attestation from the certifying body, valid at the date of the order\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Organic products\u003C\u002Ftd>\u003Ctd>Products certified under current organic regulations\u003C\u002Ftd>\u003Ctd>Palimex does not list any organic-certified range to date; this category is not part of our offering\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>“Equivalent” or in-conversion products\u003C\u002Ftd>\u003Ctd>Recognised approaches not covered by a standard official label\u003C\u002Ftd>\u003Ctd>Documentation is often more complex to obtain and must be validated in advance with the buyer\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Products from short or local supply chains\u003C\u002Ftd>\u003Ctd>Geographical criteria and number of intermediaries\u003C\u002Ftd>\u003Ctd>Requires detailed traceability of origin and logistics\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Products not covered by an EGalim category\u003C\u002Ftd>\u003Ctd>Remaining catalogue, outside regulatory thresholds\u003C\u002Ftd>\u003Ctd>Main scope where a generalist wholesaler can position itself\u003C\u002Ftd>\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\u003Cp>This category-based approach is essential before applying for listing: it prevents promising a buyer a response to a threshold that the catalogue does not cover.\u003C\u002Fp>\n\n\u003Ch2>Documentation typically required from an approved supplier\u003C\u002Fh2>\n\u003Cp>Beyond the product category, the collective catering buyer must be able to justify their calculation to their hierarchy or during an audit. They therefore expect the supplier to provide precise documents consistent with their material accounting:\u003C\u002Fp>\n\u003Col>\n\u003Cli>\u003Cstrong>Invoices itemised by product line\u003C\u002Fstrong>, allowing the value of each SKU to be isolated in the total purchases.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Valid attestations or certificates\u003C\u002Fstrong> for any category claiming a quality sign — a document Palimex cannot provide for products that do not have one, and which should never be accepted from a supplier who cannot justify it.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Batch traceability\u003C\u002Fstrong>: batch number, packaging date, best-before date, linking a delivery to its origin and storage conditions.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Product technical sheets\u003C\u002Fstrong> specifying size, declared geographical origin, and storage conditions.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>HACCP documents\u003C\u002Fstrong> certifying compliance with hygiene best practices throughout the supply chain, from warehouse to pallet delivery.\u003C\u002Fli>\n\u003C\u002Fol>\n\u003Cp>These elements do not replace a label, but they form the minimum documentary basis on which a buyer can build a robust reporting file, including for the part of the catalogue that does not fall under regulatory thresholds.\u003C\u002Fp>\n\n\u003Ch2>Reporting frequency and implications for the supplier relationship\u003C\u002Fh2>\n\u003Cp>Reporting on purchases in relation to EGalim obligations is generally organised on an annual basis, with the institution consolidating all its food purchases for the past financial year. This frequency has direct consequences for the relationship with approved suppliers:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>Supporting documents must be archived and available for the entire buyer’s financial year, not just at the time of delivery.\u003C\u002Fli>\n\u003Cli>A change in range, size, or packaging during the year must be reported, as it may alter the classification of a product in the buyer’s calculation.\u003C\u002Fli>\n\u003Cli>Stock rotation and batch management must allow the exact delivery history to be reconstructed retrospectively for the reporting period.\u003C\u002Fli>\n\u003Cli>A supplier unable to produce these elements quickly puts the buyer in difficulty at the time of their annual review.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>For a wholesaler organised around warehouses and pallet flows, as is the case for any sourcing activity in dried fruits, spices, or olives for professionals, this documentary rigour aligns with practices already familiar in HACCP traceability and batch management.\u003C\u002Fp>\n\n\u003Ch2>What listing in collective catering truly means for a wholesaler\u003C\u002Fh2>\n\u003Cp>Seeking to be listed by a collective catering institution requires starting from a simple principle: the goal is to meet precisely what the buyer must demonstrate, not to overstate the offer. A wholesaler specialising in dry goods and groceries must clarify, before any negotiation, which part of their catalogue can actually count toward the buyer’s regulatory thresholds, and which part falls under the rest of the purchases — equally necessary for the operation of a collective kitchen but outside the scope of specific obligations.\u003C\u002Fp>\n\n\u003Cblockquote>\nAt Palimex, we regularly receive listing requests from collective catering institutions primarily seeking reliable volumes, controlled pallet logistics, and flawless batch traceability for dried fruits, dehydrated fruits, spices, and olives. Our position is clear: we do not offer any organic-certified range or products under an official quality sign, and we never imply otherwise in a supplier dossier. Our added value lies elsewhere — in sourcing rigour, consistent sizing, bulk packaging availability, and the ability to document every batch delivered. It is on this basis that we respond to listing requests, clearly indicating what our catalogue can and cannot cover.\n\u003C\u002Fblockquote>\n\n\u003Ch2>Preparing a listing dossier aligned with buyer expectations\u003C\u002Fh2>\n\u003Cp>Before responding to a tender or listing request in collective catering, a supplier should structure their dossier around key considerations:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>List precisely, by product reference, the regulatory category in which it can or cannot be classified by the buyer.\u003C\u002Fli>\n\u003Cli>Never indicate a quality sign, label, or origin that is not explicitly stated on the product sheet.\u003C\u002Fli>\n\u003Cli>Prepare a standardised technical sheet template, including size, packaging, best-before date, and storage conditions.\u003C\u002Fli>\n\u003Cli>Verify the capability of the stock management system to isolate batch history over a twelve-month period.\u003C\u002Fli>\n\u003Cli>Anticipate minimum order quantities and pallet\u002Ffree delivery conditions, often critical for central kitchens.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>This documentary preparation aligns with broader issues of bulk ordering and professional packaging, as well as best practices in stock rotation already necessary for any fine grocery or HoReCa business operating in bulk.\u003C\u002Fp>\n\n\u003Ch2>Where a wholesaler specialising in dried fruits and spices fits into this equation\u003C\u002Fh2>\n\u003Cp>A wholesaler like Palimex, active since 1984 in the Rungis and Bordeaux wholesale markets, naturally positions itself on the part of the collective catering catalogue that does not fall under specific regulatory thresholds: dried fruits, dehydrated fruits, candied fruits, spices, olives and spreads, oils, pulses, sweet groceries, snacks and appetizers, world flavours. These product families remain essential to the daily operation of a collective kitchen — pastry, garnishes, seasoning — and their bulk procurement, with a minimum 5 kg packaging and pallet delivery, meets rotation and cost constraints that institutions are well aware of.\u003C\u002Fp>\n\u003Cp>The table below summarises the distribution to keep in mind when responding to a listing request:\u003C\u002Fp>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\u003Cth>Type of institution purchase\u003C\u002Fth>\u003Cth>Possible inclusion in regulatory thresholds\u003C\u002Fth>\u003Cth>Positioning of a non-certified generalist wholesaler\u003C\u002Fth>\u003C\u002Ftr>\n\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\u003Ctd>Products under official label\u003C\u002Ftd>\u003Ctd>Yes, depending on the applicable rate\u003C\u002Ftd>\u003Ctd>Outside catalogue if no certification held\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Organic products\u003C\u002Ftd>\u003Ctd>Yes, depending on the applicable rate\u003C\u002Ftd>\u003Ctd>Outside Palimex’s catalogue\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Standard dried fruits, spices, olives\u003C\u002Ftd>\u003Ctd>Generally not counted in specific thresholds\u003C\u002Ftd>\u003Ctd>Core offering: sourcing, sizing, packaging, batch traceability\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Bulk products for on-site processing\u003C\u002Ftd>\u003Ctd>Depends on the underlying product category\u003C\u002Ftd>\u003Ctd>Adapted to bakery and artisanal bulk, HoReCa format\u003C\u002Ftd>\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\u003Cp>This clear approach avoids any misunderstanding at the time of contracting with the buyer and allows the commercial argument to focus on what bakery and artisanal bulk can truly bring to a collective kitchen, without overstepping unverifiable claims.\u003C\u002Fp>\n\n\u003Ch2>Key takeaways before any listing process\u003C\u002Fh2>\n\u003Cp>Procurement obligations in collective catering are based on thresholds whose exact details evolve and must be verified with official texts, not with a supplier. For a wholesaler seeking listing, the challenge is not to claim to meet all categories but to know precisely which ones their catalogue can cover, with what documentation — detailed invoices, batch traceability, best-before dates, HACCP documentation — and according to what reporting frequency. An honest dossier, which clearly distinguishes what falls under regulatory thresholds from what does not, remains the best foundation for building a lasting relationship with a collective catering buyer.\u003C\u002Fp>\u003Ch2>Further reading\u003C\u002Fh2>\u003Cul>\u003Cli>\u003Ca href=\"\u002Fen\u002Fwholesale\">Wholesale\u003C\u002Fa>\u003C\u002Fli>\u003Cli>\u003Ca href=\"\u002Fen\u002Fbrands\">Brands\u003C\u002Fa>\u003C\u002Fli>\u003Cli>\u003Ca href=\"\u002Fen\u002Fblog\u002Fgrocery\u002Folives\u002Fgrossiste-olives-vrac-seaux-saumure-calibres\">Bulk Olives Wholesaler: Buckets &amp; Brine for Foodservice\u003C\u002Fa>\u003C\u002Fli>\u003Cli>\u003Ca href=\"\u002Fen\u002Fbrands\u002Fmeyva\u002Fconfectionery\u002Fbaking-almond-walnut\u002Fmeyva-bucket-extra-chili-walnut-kernels-3kg-917\">MEYVA BUCKET - WALNUT KERNELS EXTRA CHILE 3KG\u003C\u002Fa>\u003C\u002Fli>\u003C\u002Ful>",[535,538,541,544,547,550,553,556,559,562,565,568,571,574,577,580],{"q":536,"a":537},"What is a procurement threshold in collective catering?","This refers to a target share of specific product categories in the total annual food procurement value of a collective catering establishment. The exact rates are set by current regulatory texts.",{"q":539,"a":540},"Which product categories are included in the threshold calculations?","Typically, products with official quality labels, organic products, certain equivalent schemes, and short supply chain products. Each category has its own accounting rules.",{"q":542,"a":543},"Does Palimex offer products with labels or organic certification?","No. The Palimex catalogue does not include any organic-certified ranges or products with official quality labels. Our offering focuses on bulk-packed dried fruits, spices, and olives, without such claims.",{"q":545,"a":546},"What documentation must a supplier provide to a collective catering establishment?","Generally, itemised invoices per product line, valid attestations or certificates for the relevant categories, batch traceability, technical data sheets, and HACCP documents.",{"q":548,"a":549},"How frequently is procurement reporting carried out?","Reporting is typically conducted on an annual basis, with the establishment consolidating all its food procurement for the past financial year.",{"q":551,"a":552},"Can a non-certified wholesaler be listed by a collective kitchen?","Yes, for the portion of the catalogue that does not fall under specific regulatory thresholds. A collective kitchen requires many products that are not subject to these obligations, such as standard dried fruits, spices, or olives.",{"q":554,"a":555},"Where can I find the exact thresholds applicable to my establishment?","We recommend consulting the current regulatory texts directly, for example via Légifrance, rather than relying on figures provided by a supplier.",{"q":557,"a":558},"What is batch traceability, and why is it required?","This involves linking each delivery to a batch number, packaging date, and best-before date (BBD), to reconstruct the procurement history for the buyer’s reporting period.",{"q":560,"a":561},"Is the 5 kg minimum packaging compatible with collective catering?","Yes, the volumes used in collective catering are generally compatible with bulk packaging from 5 kg and pallet or free delivery.",{"q":563,"a":564},"Which HACCP documents must a supplier be able to present?","Documents certifying compliance with good hygiene practices throughout the supply chain, from warehouse to delivery, including control and storage procedures.",{"q":566,"a":567},"What happens if a supplier cannot provide the requested documentation?","The buyer may not be able to include these products in their threshold calculations or annual reporting, which could jeopardise the supplier’s listing.",{"q":569,"a":570},"Do spices and olives fall under the EGalim thresholds?","This depends on their origin and any certification. Without an official quality label or organic certification, they are typically counted as part of the remaining procurement, outside specific thresholds.",{"q":572,"a":573},"How can an establishment verify a supplier’s reliability for its reporting file?","By requesting detailed invoices, complete batch traceability, precise technical data sheets, and ensuring the supplier does not claim any certification they cannot substantiate.",{"q":575,"a":576},"Can a supplier modify its range during the year without impact?","No, any change in range, size, or packaging must be reported, as it may alter the product’s classification in the buyer’s calculations.",{"q":578,"a":579},"Does Palimex deliver to collective catering establishments outside Rungis and Bordeaux?","Palimex organises pallet or free deliveries from its warehouses in Rungis and Bordeaux. For precise terms based on your area, please contact the sales team directly.",{"q":581,"a":582},"What is the difference between a product with a quality label and one with just a technical data sheet?","A product with a quality label has certification issued by a recognised body (Label Rouge, AOP, IGP, organic, etc.), whereas a technical data sheet only describes the product’s characteristics without certification value.","Understanding EGalim thresholds in collective catering: categories included, required documentation, and implications for an approved supplier.",{"fr":504,"en":505,"de":506},[60,64,68],{"id":270,"slug":587,"name":588,"firstname":589,"lastname":590,"title":591,"bio":592,"image":593,"linkedinUrl":594,"url":595},"aude-moyne","Aude Moyne","Aude","Moyne","Marketing & Communications Manager — Palimex \u002F Meyva","As Marketing & Communications Manager at Palimex \u002F Meyva, Aude Moyne leads the company's communications and digital marketing strategy: editorial content, email campaigns and the promotion of its product ranges.\n\nHer experience at Palimex, a specialist in dried fruit, nuts, olives and spices for professionals, has given her in-depth knowledge of the products, their origins and uses, and the expectations of food-industry professionals.\n\nThe blog articles are written or supervised by her, in collaboration with Palimex's sales and product teams whenever a topic calls for specific expertise.","\u002Fstatic\u002Fuploads\u002Fteam-photos\u002Faude-moyne.webp","https:\u002F\u002Fwww.linkedin.com\u002Fin\u002Faude-moyne-bengtsson-56abb013\u002F","\u002Fauteur\u002Faude-moyne",[597,608,618,630],{"id":598,"title":599,"category":511,"subcategory":513,"slug":600,"segment":601,"categoryPath":509,"path":602,"linkRewrite":603,"excerpt":604,"coverImage":605,"thumbnailImage":605,"nuxtUrl":606,"datePublished":79,"dateUpdated":79,"readingTime":276,"faqCount":607},326,"Safety Stock and Reorder Point in Foodservice Wholesale","tendances--stock-securite-point-commande-ne-plus-subir-rupture","stock-securite-point-commande-ne-plus-subir-rupture","pro-tips\u002Ftrends\u002Fstock-securite-point-commande-ne-plus-subir-rupture","conseils-pro--tendances--stock-securite-point-commande-ne-plus-subir-rupture","Safety stock and reorder point in foodservice wholesale: the formula, a step-by-step numerical example, and how packaging impacts the calculation.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F267af1fd44a0.webp","\u002Fblog\u002Fpro-tips\u002Ftrends\u002Fstock-securite-point-commande-ne-plus-subir-rupture",16,{"id":609,"title":610,"category":511,"subcategory":513,"slug":611,"segment":612,"categoryPath":509,"path":613,"linkRewrite":614,"excerpt":615,"coverImage":616,"thumbnailImage":616,"nuxtUrl":617,"datePublished":79,"dateUpdated":79,"readingTime":234,"faqCount":161},307,"Cycle Counting: Counting Without Halting B2B Operations","tendances--inventaire-tournant-methode","inventaire-tournant-methode","pro-tips\u002Ftrends\u002Finventaire-tournant-methode","conseils-pro--tendances--inventaire-tournant-methode","Cycle counting method for grocery and foodservice: segmentation by product family, frequency based on turnover, acceptable discrepancies, and handling recurring variances.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F024f02cb2cef.webp","\u002Fblog\u002Fpro-tips\u002Ftrends\u002Finventaire-tournant-methode",{"id":619,"title":620,"category":511,"subcategory":621,"slug":622,"segment":623,"categoryPath":624,"path":625,"linkRewrite":626,"excerpt":627,"coverImage":628,"thumbnailImage":628,"nuxtUrl":629,"datePublished":79,"dateUpdated":79,"readingTime":244,"faqCount":161},304,"Origin and Provenance: Mandatory B2B Disclosures","guides","guides--origine-provenance-affichage-obligatoire","origine-provenance-affichage-obligatoire","pro-tips\u002Fguides","pro-tips\u002Fguides\u002Forigine-provenance-affichage-obligatoire","conseils-pro--guides--origine-provenance-affichage-obligatoire","Origin, provenance, processed products: what a B2B buyer must verify on product datasheets and traceability documents before making any claims.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F257101dac733.webp","\u002Fblog\u002Fpro-tips\u002Fguides\u002Forigine-provenance-affichage-obligatoire",{"id":631,"title":632,"category":511,"subcategory":513,"slug":633,"segment":634,"categoryPath":509,"path":635,"linkRewrite":636,"excerpt":637,"coverImage":638,"thumbnailImage":638,"nuxtUrl":639,"datePublished":79,"dateUpdated":79,"readingTime":244,"faqCount":161},302,"Food Donations: What a Professional Can Donate and to Whom","tendances--dons-alimentaires-invendus-cadre","dons-alimentaires-invendus-cadre","pro-tips\u002Ftrends\u002Fdons-alimentaires-invendus-cadre","conseils-pro--tendances--dons-alimentaires-invendus-cadre","Food donation framework for professionals: authorised recipients, eligible products, prohibitions after best-before date, agreement and tax receipt. B2B guide.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F3dcdd34a0f19.webp","\u002Fblog\u002Fpro-tips\u002Ftrends\u002Fdons-alimentaires-invendus-cadre"]