In 2023, France's average food waste per person reached 142 kilograms annually, surpassing the European average of 130 kilograms. This means that the country generated nearly 9.7 million tonnes of food waste in total, with more than half—5.9 million tonnes—being non-edible parts like peels and bones. Since 2020, France has had the AGEC law, which aimed to cut food waste by 50% in the retail and catering sectors between 2015 and 2025. However, this goal was not met. Now, the European Union has set a new target: reducing food waste by 30% by 2030. Another key law, the Garot law, introduced in 2016, banned supermarkets from throwing away still-edible food and required them to donate such items to charities. Despite this, progress has been slow. According to the 2025 Anti-Waste Barometer, many retailers are still not complying. Nearly a third of large and medium-sized retailers admit to throwing away edible food several times a week, with 4% doing it daily. Moreover, 69% of large retailers still discard food that is still in good condition, and a third of specialized stores do not even consider the value of unsold non-food items. The challenges in reducing food waste are not due to a lack of willingness but to practical and legal obstacles. Organizing donations or discounted sales of surplus food is logistically complex, and some retailers are unaware of their legal responsibilities. Additionally, some businesses remain hesitant to invest in anti-waste initiatives, despite the environmental benefits, due to concerns about profitability. The failure to meet the 2025 food waste reduction target has sparked questions about France’s collective priorities and eating habits. A recent example highlights this contradiction: around 16 million euros were spent through the Pass Culture program to fund escape games that were not eligible, while food banks are asking for the same amount to address food insecurity. The European Union has now taken action with a new directive, aiming to reduce food waste by 30% in shops, restaurants, and households by 2030, with specific goals of 10% for food processing and 30% for consumption. Whether this new goal will be more successful than the previous one remains uncertain, as France may struggle to break free from established habits, despite good intentions.