Food loss and waste reduction in hospitality and food service sector

Join the discussion on 8 December, 10:00 – 12:00 CET

The recent UNEP Food Waste Index Report 2021 estimated that 26 percent of all food waste generated in 2019 came from food service. In this regard, restaurants, catering, and hospitality enterprises (HoReCa) have a vital role to play in reducing food waste and contributing to the achievement of SDG 12.3.

Due to great diversity in the services that HoReCa operators provide, and the type and scale of organisations involved, interventions will vary and may include the introduction of appropriate technologies and practices, improvement of infrastructure and skills, and promotion of sustainable choices by consumers through awareness-raising campaigns. Food waste reduction programmes in the sector should also make use of public sector engagement and inter-sectorial cooperation.

To this end, the fourth session of the Regional Impact Webinar Series will explore the hands-on solutions and possible types of actions, including sectoral guidelines, technological tools, and informational campaigns, aimed to tackle food waste in the hospitality and food service sector.

The invited speakers will include the Association of hotels, restaurants and cafés in Europe, HoReCa supplier, food waste-free restaurant, and an AI tool to identify and measure waste in commercial kitchens and others.