Reducing food waste, supporting operational teams and helping practices evolve: these are just some of the responsibilities that shape Morgane Pelletier’s daily work as an Environmental Project Manager at Disneyland Paris. In this edition of Cast Behind the Magic, she looks back on her career path, the initiatives implemented in the field and the collective results achieved to address the destination’s environmental challenges.
Can you introduce yourself and tell us about your career at Disneyland Paris?
I have been working at Disneyland Paris since 2019. I started with a two-year work-study program as part of a Master’s degree in International Management. I worked alongside another team member in Research & Development for Disneyland Paris Food & Beverage. My role included coordinating menu development for the restaurants, from testing sessions with chefs through to the rollout of signage.
I have always had a strong interest in environmental issues. After completing my work-study program, followed by a one-year fixed-term contract, I moved into a role focused on environmental topics related to Food & Beverage.
I first contributed to the rollout of reusable tableware as part of the implementation of France’s AGEC law, the Anti-Waste and Circular Economy Act. This initiative was launched in February 2023.
I then took responsibility for the food waste reduction strategy, also as part of the AGEC law. Food waste, however, is just one of the many topics I work on.
Regulations require a 50% reduction in food waste across the entire Disneyland Paris site by 2030, compared with the 2022 baseline. What does your day-to-day work involve in order to reach that target?
On a daily basis, we work with a company that weighs food waste in our restaurants. Their teams spend around one week per month at the locations we have selected and then collect all the data.
We then organize meetings with the restaurant teams to present the results, figures and photographs taken during the weighing process. These discussions allow us to encourage teams to keep up their efforts when they are close to the target or have already reached it, or to identify areas for improvement.
Teams can share best practices and solutions they have found to address their challenges. These discussions help us roll out initiatives across different areas of the business.
For example, some all-you-can-eat buffets have introduced solutions such as serving certain items on request or using smaller containers toward the end of service.
Over the past three years, we have reduced food waste by 17% across quick-service restaurants, all-you-can-eat buffets and table-service restaurants.
What do you enjoy most about your job?
What I enjoy most is the collaborative aspect of working with operational teams. I like staying connected to what is happening in the field and keeping one foot in day-to-day operations. Food waste involves a wide range of people and job profiles. It is particularly rewarding to see that a topic that was once perceived as restrictive is now approached in a much more positive way.
Beyond food waste, I work with many different teams, which gives me the opportunity to discover a wide range of activities. For example, new regulations have led me to work more closely with the Merchandise teams and gain a better understanding of their work. It is this diversity that makes my role especially rewarding.
Is there a particular moment or story from your career at Disneyland Paris that has stayed with you?
Last year, the Research & Development Executive Chefs and I received the 2025 Environmental Champion of the Year, an internal Disneyland Paris recognition program, for our work on food waste. That recognition meant a great deal to me.
It was important for me to emphasize that the award recognized the work of all the teams involved. It is largely thanks to them that we were able to reduce food waste by 17%.
We hope to do even better in 2027. We are already seeing some encouraging initial results in several restaurants.