Ever wondered who helps Disneyland Paris tackle big challenges like food waste? Meet Morgane Pelletier, the amazing Environment Project Manager! We caught up with her to dive into her journey, the impactful work she does on the ground, and the fantastic collective results that help make our favorite resort more sustainable. It’s a real behind-the-scenes look at making magic greener.
Tell us about yourself and your journey at Disneyland Paris!
Morgane joined Disneyland Paris in 2019. She started with a two-year internship during her international management master’s degree. Working in a team, she held a Research and Development position for Disneyland Paris’s Food & Beverage division. Her role included coordinating menu design for restaurants, from chef tastings to signage deployment.
Environmental issues always captured her interest. After her internship and a year on a fixed-term contract, she began a role focused on this topic, specifically within catering.
She first helped implement reusable tableware as part of France’s AGEC law (Anti-Waste for a Circular Economy), a system launched in February 2023. Later, she took charge of the food waste reduction strategy, also under the AGEC law. However, food waste is just one of many topics she tackles.
Regulations require a 50% reduction in food waste across Disneyland Paris by 2030, compared to 2022 levels. How do you work towards this goal every day?
Every day, we partner with a company that weighs waste in the restaurants. Their teams visit targeted establishments for about one week each month, collecting all the data.
Afterward, we hold meetings with the restaurant teams. We show them the results, figures, and photos from the weigh-ins. These discussions help encourage them, especially when they’re close to or have already met their goals. It also highlights areas for improvement.
Teams can share their best practices and solutions they’ve found for various challenges. These conversations really help spread successful initiatives across all areas of the resort.
For instance, some all-you-can-eat buffets have implemented solutions like on-demand service or using smaller containers towards the end of service. Smart!
In just three years, we’ve already cut food waste by 17% in our quick-service, buffet, and table-service restaurants. That’s a fantastic start!
What do you love most about your job?
What I love most is the collaborative aspect of working with the operational teams. I enjoy being on the ground and staying connected to what’s happening in the parks.
Food waste impacts so many different people and roles. It’s incredibly rewarding to see a topic once viewed as a burden now approached with such a positive attitude.
Beyond waste reduction, I work with many different teams, which lets me discover a wide variety of activities. For example, new regulations mean I get to collaborate more with the Merchandise teams, helping me understand their operations better. This diversity makes my job incredibly enriching.
Do you have a memorable anecdote from your career at Disneyland Paris?
Last year, the Executive Research and Development Chefs and I received an internal recognition award at Disneyland Paris for our work on food waste. That recognition truly meant a lot to me.
It was crucial for me to emphasize that this award honored the hard work of all the teams involved. It’s thanks to them, more than anyone, that we managed to reduce food waste by 17%!
We hope to achieve even better results by 2027. We’re already seeing encouraging initial figures in several restaurants. The future looks bright and green!
