Resources

“Food Saving Event” program launched in Hungary

How to reduce food waste during events? As part of the “Just Like Home” pilot project, participants ...

Comparing food wasted in healthcare food service facilities after implementing preventative measures

Strotmann, Christina; Friedrich, Silke; Kreyenschmidt, Judith; Teitscheid, Petra; Ritter, Guido

10 August 2017

Drivers and Barriers for Reducing Food Waste in School Kitchens

Marika Arvidsson

February 2019

Essen in Hessen – Pilot projects and dialogue platform in the out-of-home catering sector

WWF Germany

2017

EU Hospitality Industry guidelines to reduce food waste and recommendations to manage food donations

HOTREC (Hospitality Europe)

This brochure contains guidelines to help hospitality businesses reducing their food waste and managing food donations

EUFIC animation video “Rescue restaurant leftovers” (EN)

European Food Information Council (EUFIC)

An engaging video that encourages people to ask for a doggy bag to takeaway leftovers. Let’s rescue our leftovers!

Factsheet voedselverlies zorginstellingen (Vlaanderen)

FoodWIN

This factsheet describes the issue of foodwaste in healthcare in Flanders and shows how to take action against it.

Guide for canteen kitchens and suppliers “Lebensmittelverluste gemeinsam reduzieren“

Institute for Sustainable Nutrition (iSuN) at Münster University of Applied Sciences

2007

Guideline for Hotels

United Against Waste Switzerland, Markus Hurschler

Practical guide for food waste reduction in hotels - developed by hotel managers for hotel managers

Hospitality Food Surplus Redistribution Guidelines

Balázs Cseh, Hungarian Foodbank Association, Katalin Újhelyi

The Hospitality Food Surplus Redistribution Guidelines are designed to help those looking to redistribute food from ...

Initiatives on the prevention of food waste in the retail and wholesale trades

Stenmarck Åsa (IVL), Hansen OleJörgen (Östfoldforskning), Silvennoinen Kirsi (LUKE), Katajajuuri Juha-Matti (LUKE), Werg

Causes and amounts of food waste from the retail and wholesale sector, initiatives to address this and recommendations

Just like home: event catering

REFRESH

REFRESH case study