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Module 3

Introduction

This module is about food waste reduction strategies for hotels, restaurants, and catering companies (HoReCa sector).

We will explore effective measures to reduce food waste in the HoReCa sector.

The participants will gain valuable insights to implement these strategies in their daily lives and workplaces.

Objectives

This module aims to ensure that participants not only gain theoretical knowledge about food waste, but also practical skills to make a real difference in their daily lives and workplaces.

The objectives covered in this module are:

  • Identifying key areas of food waste and develop action plans to address these issues.
  • Sharing best practices to inspire and support the implementation of food waste reduction strategies among HoReCa and VET sector representatives.

Learning Outcomes

In Module 3 you will learn (about) the:

  • Impact of food waste: By the end of the course, participants should be able to explain the environmental, economic, and social impacts of food waste. They should understand the significance of food waste reduction in achieving sustainability goals.
  • Food waste reduction strategies: Participants should gain knowledge of various strategies to reduce food waste, such as proper food storage, meal planning, understanding expiration dates, and composting. They should be able to implement these strategies in their daily lives and workplaces.

Main addressed Sustainable Development Goals (SDGs)

Supplementary material

Additional resources (for further learning)

  1. Food Waste: The Hidden Cost of the Food We Throw Out I ClimateScience #9

https://www.youtube.com/watch?v=isA6kry8nc&ab_channel=ClimateScience-SolveClimateChange

  1. The ReFood Process: https://www.youtube.com/watch?v=kC3SH90QPhs
  2. Tips to reduce food waste (ordering): https://www.youtube.com/watch?v=MVBBe-PzCw8
  3. Too Good to Go: the app that reduces food waste: https://www.youtube.com/watch?v=PdB_iW1LVc0
  4. Reducing food waste from a circular economy perspective: The case of restaurants in Brazil

https://onlinelibrary.wiley.com/doi/abs/10.1002/wfp2.12046

  1. Food waste in Europe: statistics and facts about the problem

https://www.eufic.org/en/food-safety/article/food-waste-in-europe-statistics-and-facts-about-the-problem?gad_source=1&gclid=Cj0KCQiAoKeuBhCoARIsAB4Wxtdgh3np95-78eCDryXIAAnbeWC4CKf5DybmS19cjKTgH6TBbE7YE0UaAl_LEALw_wcB

  1. How to manage and minimize food waste in the hotel industry: exploratory research

https://www.emerald.com/insight/content/doi/10.1108/IJCTHR-01-2021-0019/full/html

References:

  1. European Commission (n.d.). EU Platform on Food Losses and Food Waste. Europa.eu. Retrieved September 4, 2023, from https://food.ec.europa.eu/safety/food-waste/eu-actions-against-food-waste/eu-platform-food-losses-and-food-waste_en
  2. European Commission (n.d.). Farm to Fork Strategy. Europa.eu. Retrieved September 4, 2023, from https://food.ec.europa.eu/horizontal-topics/farm-fork-strategy_en