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FOOD & DRINK

France reveals anti-binge drinking crackdown

UPDATED: France unveiled details of its plan to stamp out binge drinking and drunkenness among young people on Wednesday with a proposal to make inciting minors to booze excessively an offence punishable by up to a year in prison and a €15, 000 fine.

France reveals anti-binge drinking crackdown
France plans to make binge drinking illegal. Photo: I woke up Today/Flickr

France has long been concerned by the growth in binge drinking culture and its health minister responded on Wednesday with a draft bill aimed at helping to stamp out the phenomenon.

"We have to put a stop to drunkenness that does such damage to young people," said Marisol Touraine. 

"Directly provoking a minor to excessive consumption of alcohol will be punished by a year imprisonment and a fine of €15,000," the text of her law said.

The draft legislation aimed also to prevent "inciting people to drink on the Internet", in an apparent reference to the global craze "Neknomination", a game which left several people dead after accepting challenged to down drinks.

Anyone who incites someone else to "drink until drunk" will be liable to six months in prison and a fine of €7,500.

The parametres of the law were not specified nor was it immediately clear how it would be enforced. If approved by the cabinet, the bill would go to the
French parliament for debate and a vote.

Touraine also said she wanted to take aim at "games or objects that glorify the excessive consumption of alcohol", citing t-shirts or mobile phone covers with amusing scenes of drunkenness.

The proposed crackdown on excessive boozing is part of a sweeping health reform bill proposed by Touraine that also targets a major crackdown on smoking.

Though the French have long been known for their moderate – but steady – consumption of alcohol, the Anglo culture of binge drinking – where large amounts of alcohol are consumed in a short period of time – is now common among young people.

In the past French cities, including Lyon, which is known for its thriving student life – have introduced restrictions on the sale of alcohol after certain hours in a bid to curb binge drinking. Other cities, such as La Rochelle banned drinking in public areas. Recently in the Brittany town of Vannes, local authorities became so fed up with students getting drunk that they banned all alcohol in certain areas of the town.

The phenomenon has also been blamed for numerous deaths of young people. Last summer three people drowned in a Paris canal, reportedly as the result of getting drunk and falling in.  

France has of course banned "binge drinking" before, but only in the sense of the word. Last year The Local reported how the French language police at the ministry of culture officially introduced the term "beuverie-express" (fast-drinking) to replace the Anglo version.

Underage drinking in general has become a growing concern for French authorities. 

A recent report by the country's National Institute for Prevention and Education in Health warned that "the frequency of drunkenness among adolescents and young adults seems to be on the rise".

The 2013 report found that fully 59 percent of 11 to 12-year-olds in France have consumed alcohol.

Furthermore, one in six 11 to 14-year-olds had been drunk at least once, a figure that rises to 60 percent for 15 to 17-year-olds.

“Alcohol is the psychoactive substance that teens experiment with the earliest,” the study’s authors were quoted as saying by TF1 television.

There appears to be a particularly sharp rise in drinking between the ages of 13 and 16.

At the start of that period, 39 percent of pupils claim they consumed at least one unit of alcohol in the previous month. By age 16, it doubles to 79 percent.

The report was the latest in a string of recent scientific studies suggesting that France has a real and growing drinking problem among its young people.

In March 2013 The Local reported a staggering 80 percent rise in short-stay hospital visits in the last year, mainly for alcohol-related accidents and falls, and especially among young men and women.

“We’re seeing more and more young people in the emergency room, seriously drunk, who stay for a day or two to sober up,” said Dr. Damien Labarrière, a gastroenterologist in the city of Orléans, south of Paris.

Regarding the general population, a study just two weeks earlier made the worrying discovery that alcohol is responsible for around 49,000 deaths in France each year – or 134 each day.

Catherine Hill, one of the authors of the report by the European Journal of Public Health, summed up the findings simply by saying: "The French drink too much".

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FOOD & DRINK

Bio, artisan and red label: What do French food and drink labels really mean?

From home-made to made in France, organic to artisan, AOP to Red Label - French food and drink products have a bewildering array of different labels and quality marks - here's what they all mean.

Bio, artisan and red label: What do French food and drink labels really mean?

In France, there are many different types of étiquette to be aware of when purchasing food, drink or other products. However, this étiquette does not have to do with behaviour – rather it is the French word for label or sticker that might designate certain properties about an item being purchased.

Here are some that you might run into while shopping in France:

Wines and other beverages

French wine often has several different designations and labels that you might come across. In France, wine is labelled based on region rather than grape.

Cru – the word “cru” – translated as ‘growth’ – on a wine label signifies that it was grown in high-quality vineyard or growing site, and provides further proof to where the wine was produced. 

Vin Bio – this designates a product, and in this case, wine as being organic. You will also find a bio (pronounced bee-yo) section of fruit and veg in most French supermarkets as well as plenty of other products with a bio label. Most towns and communes regularly host a marché bio –  a market where all the products on sale are organic.

Here is an example of what the label looks like:

Photo Credit: Economie.Gouv.Fr

To be certified as bio, producers must follow a set of EU specifications around how products are grown, which limit the use of chemicals such as fertilisers, pesticides and weedkillers. The bio brand is a protected mark.

Vin natural – While bio refers to how the grapes are grown, ‘natural wines’ refers to the process of turning the grapes into wine.  

This is more vague than organic as there isn’t an agreed set of standards for what constitutes a ‘natural wine’. Producers label their bottles vin méthode nature (natural wine method) but you’ll also frequently see and hear vin naturel or vin nature to describe these products. In general, it means a wine that has no additives used during the wine-making process and no or few added sulphites, which can mean that natural wines taste different.

Not all organic wines are natural and not all natural wines are made with organic grapes, although the two tend to go together.

Vin biodynamique – Growers who embrace the biodynamic method go a step further and as well as cutting out chemicals they also plant and harvest their crop according to the lunar calendar.

Biodynamic isn’t a protected mark and a biodynamic wine isn’t necessarily organic or natural, but vine growers who go to the trouble of following the lunar calendar are generally pretty committed to producing their product in a more natural way. 

Champagne (capital C) – The sparkling wine known as Champagne can only be produced in the French Champagne region, otherwise it’s just sparkling wine. In fact, the Champagne industry has a skilled team of lawyers tasked with insuring that the name “Champagne” is not being used inappropriately or incorrectly. Champagne is a famous example of the French AOC (more on this below).

READ MORE: ‘The price of glory’ – Meet the Champagne industry lawyers charged with protecting the brand name

Geographic designations and traditional techniques

In France, there are three different labels that determine where a product comes from and whether it was made according to certain traditional standards.

L’Appellation Contrôlée (AOC) – This designation can either indicate that a product comes from a specific geographical area or that it was produced following a certain traditional technique. Under French law, it is illegal to manufacture and sell a product under one of the AOC-controlled indications if it does not comply with the criteria of that AOC. In order to make them recognisable, all AOC products carry a seal, with a number as well as the name of the certifying body.

You can see an example of the label below:

Photo Credit: www.economie.gouv.fr

The colour of the seal indicates the product classification: green for field products and red for dairy products.

It is worth keeping in mind that simply being considered an AOC product does not necessarily mean that the quality will be better than a non-AOC product, as it is focused on either geographical location or technique used when cultivating the product. The AOC designation is typically applied to certain wines and cheeses, though it can be extended to other products too.

READ MORE: What does the AOP/AOC label on French food and wine mean – and are these products better?

AOP (Appellation d’Origine Protégée) – the European Union operates a similar geographical protection system that recognises products that are the “result of a unique combination of human and environmental factors that are characteristic of a given territory”.

The two labels are pretty much the same, but the AOC is French and older, while the AOP is recognised on a European level. 

In most cases, in order to apply for AOP designation, the product must already have an AOC recognition at the national level and then it is later registered with the European Commission. 

For France, the AOP concerns certain dairy products – specifically, 45 cheeses, 3 butters, and 2 creams – other foods like “Grenoble walnuts” are also listed as AOPs.

As for non French products, Gorgonzola cheese is an example of an Italian AOP.

La Spécialité Traditionnelle Garantie (STG) – In English this would be referred to as the “Traditional Speciality Guarantee”. This is another European-wide label. It attests that a food product has been manufactured according to a recipe considered traditional.

The first French STG was “Bouchot mussels” which are collected using a traditional aquaculture technique. 

Quality labels

Label rouge – This French label allows you to identify superior quality products. It has been in existence for over 60 years – according to the French ministry of economy, Landes chicken was the first food product to be awarded the label. Label rouge can be applied to food products as well as non-food agricultural products, such as Christmas trees or flowers.

For example, a Christmas tree might qualify for the Label rouge if it is: from the Nordmann or Spruce species, free from parasites (fungi and insects); fitting the proper aesthetic criteria for shape, colour, symmetry and density; and fresh – meaning cut down after November 21st.

Nutri-score – this five letter label designates food products based on their nutritional value. This is regulated by public health authorities. The logo is on packaging and ranges from A (dark green, most nutritious) to E (dark orange, least nutritious).

Artisanale – this is a protected “appellation” (title) that was created in 1998, and it regulates ‘craft’ products according to French law – the most common usages are for bakeries and breweries but it’s used for a wide range of products. 

People running the business must be able to prove a certain relevant education and qualification level and register with the trade organisation or guild for their craft.

For example, bakery owners must register the boulangerie with the Chambre des Métiers et de l’Artisanat and take a preparatory course.

Typically, artisan producers promise to use non-processed materials and they must also follow certain quality rules. For example, bread sold in these artisan boulangeries cannot have been frozen.

French bread and pastry designations

When buying your baguette at the boulangerie, there are some differences to be aware of.

Baguette Tradition – As suggested by the name, this designation means that the baguette was made using the traditional ingredients – only flour, yeast, salt and water. These were decided upon as part of the French government’s ‘bread decree’ of 1993. It also indicates that the baguette is free of any additives or preservatives. 

Baguette – A regular baguette could contain extra ingredients like grains, cereals or nuts – or any chemical additives or preservatives.

Boulanger de France – This label is relatively new in France – it was launched in 2020 in order to help differentiate artisinal bakeries from industrial ones. In order to obtain the label, then the bakery must respect certain quality regulations (eg. salt dosage used in bread, and specific recipes and manufacturing methods). Also, boulangers who apply for this label also commit themselves to favouring seasonal products.

Other French labels you might come across

Fait maison – this means ‘home made’ in French, and the logo for this type of dish looks like a little house.

You might see this label when at a restaurant or when buying food. In essence, it means that the dish was cooked on the spot. It also means that the dish was made with unprocessed ingredients, and that the only processed ingredients are those listed HERE.

Made in France (or Fabriqué en France) – It may be a bit misleading, but the label “Made in France” does not mean that 100 percent of the manufacturing steps for the product were carried out in France, but it signifies that a significant part were indeed done in France. This label is applied primarily to “consumer and capital goods”, but it can also be attributed to certain agricultural, food and cosmetic products, according to the French ministry of economy.

In order to qualify for this label, a part of the French customs body (Direction générale de la concurrence, de la consommation et de la répression des fraudes or DGCCRF) must authorise the label. If a product simply contains colours associated with France or a French flag, that does not necessarily mean it was entirely produced in France.

The penalties for falsely using a “Made in France” label, which are laid out in the French consumer code (article L. 132-2) are up to two years imprisonment and a fine of up to €300,000, which may be increased, depending on whether there were benefits derived from the offence.

Origine France Garantie – This label is awarded by the “Pro France association” to both  food and non-food products that can prove to have had the majority of manufacturing operations (at least 50 percent of its per unit cost) carried out in France and that the parts of the product that constitute its ‘essential characteristics’ were manufactured and produced in France.

Terre textile – This label attests that at least 75 percent of the textile product’s manufacturing was carried out in the French geographical area that it references – for example the label would indicate a part of France, like Alsace, and then below it would say “Terre textile”. 

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