Disneyland Paris Cuts Restaurant Food Waste by 17%

Some Disneyland Paris buffets now serve certain dishes on request or use smaller containers near closing. Those changes are part of a food waste effort that has cut waste by 17% over three years across quick-service, buffet and table-service restaurants.

Environmental Project Manager Morgane Pelletier shared the result in a September 29, 2026, interview. The longer-term target is a 50% reduction in food waste across the entire Disneyland Paris site by 2030, measured against 2022. That target covers more than the restaurant formats in the reported three-year result.

How do Disneyland Paris restaurants measure food waste?

A company weighs waste at selected restaurants for around one week each month. Pelletier and her colleagues then meet with restaurant teams to review the figures and photographs taken during the weighing.

The conversations help teams identify where a change could work. They also give staff a chance to share solutions with other parts of the business. Some Disneyland Paris all-you-can-eat buffets serve certain items on request. Smaller containers toward the end of service are another option.

Pelletier said the meetings also recognize teams that are close to, or have reached, their targets. She credits the restaurant teams for much of the progress: “It is largely thanks to them that we were able to reduce food waste by 17%.”

Who leads the food waste work at Disneyland Paris?

Pelletier has worked at Disneyland Paris since 2019. She began in Food & Beverage Research & Development during a two-year work-study program for a Master’s degree in International Management. Her work included coordinating restaurant menu development, from chef testing sessions through the rollout of signage.

After her work-study program and a one-year fixed-term contract, she moved into environmental work related to Food & Beverage. She first contributed to the rollout of reusable tableware under France’s Anti-Waste and Circular Economy Act. That initiative launched in February 2023. She later took responsibility for the food waste reduction strategy under the same law.

Her role reaches beyond restaurants. Pelletier said new regulations have brought her into closer contact with Merchandise teams, too. She particularly values working with the operational staff who put changes into practice.

In 2025, Pelletier and the Research & Development Executive Chefs received Disneyland Paris’s internal Environmental Champion of the Year recognition for their food waste work. She said several restaurants already have encouraging initial results as the teams look toward 2027.

Source: Disneyland Paris News