HORECA-FOODWASTE-RED - How to Reduce food waste and Catalyse actors in the hospitality and food services sector

Summary of the project

The project aims to target food waste reduction in the hospitality and food services sector. The project actions will focus on donation possibilities in the HORECA and event catering sub-sectors, as well as consumer food waste reduction in school canteen settings. The small amount of food surplus that is often generated in the sector is most of the time perfectly suitable for human consumption, but due to the lack of proper managerial and redistribution system, it often becomes waste. The valorisation of these food items requires a high level of attention and an advanced logistics system in order to comply with food safety requirements. The first pillar of the project aims the development of the organizational structure of a new donation model that corresponds to the characteristics of the sector. The objectives involve the enhancement of food donation by a community-based approach, and the development of the logistical system of a blast chiller equipment. Food consumption behaviour in the school canteens is influenced by a set of complex mechanisms, such as the consumer expectations, preferences, the available time, the temperature of the food, the amount of food, and social norms. The second pillar of the project will target food waste reduction in school canteens by conducting an initial food waste diagnosis, and testing awareness-raising intervention actions.

Keywords

hospitality and food services; food waste reduction; food redistribution; food waste measurement