Food waste in hospitality sector
A report on prevention of food waste in restaurants, hotels, canteens and catering, was prepared for the Nordic Council of Ministers. The aim of this project is to describe possible further initiatives and instruments in order to reduce the amount of avoidable food waste within the hospitality sector in the Denmark, Finland, Norway and Sweden.
First the report describes the background of the project including the EU obligation to develop national waste prevention plans within 2013. Further the report defines the expression “hospitality sector” consisting of two segments; for profit sector and the cost sector. The report describes the hospitality sector in general. A best guess indicates an avoidable food waste of 18 kg/ inhabitant in the four countries. EU ambitions related to avoidable food waste are described, inclusive a 50% reduction target for 2025. Instruments in use are listed. Partly based on the interviews and the survey several initiatives within the hospitality sector are elaborated.
The report concludes that further instruments are needed in order to reduce avoidable food waste from the hospitality sector. This is due to the high ambitions and new EU targets on avoidable food waste reductions, the required national waste prevention plans, the environmental impacts and the possible net benefit for society of further reductions. Possible economic, regulatory and communicative instruments and some other ideas are briefly described without concluding on a specific package of initiatives.
The Nordic Council of Ministers’ Waste Prevention Group organises a conference/workshop, June 11, 2012, in Norway. The conference theme is "How to prevent food losses in hotels, restaurants, canteens and the retail sector".
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