The Label Debate: Fact Checking Fait Maison

While a growing number of restaurants are dedicated to sourcing fresh, local ingredients and preparing everything on site, in France there is a real threat of industrial, preserved foods taking over the daily menu at your neighborhood restaurant. Efforts to increase awareness of the poor quality of food in some dining establishments are helping to educate diners and apply pressure to restaurant owners. A fait maison (“homemade”) label attesting to the fact that food is prepared in-house was created and implemented by the French government in July 2014. The effectiveness and authenticity of this label, which allows for frozen foods to be considered as part of a homemade meal, is debatable, but some see it as a step in the right direction.