FoodServiceEurope’s compilation of good practices to reduce food waste in the contract catering sector has been published on the European Commission’s website.

FoodServiceEurope acknowledges its responsibility for the food waste that occurs at its level of the food chain, and supports efforts to prevent and reduce food waste. In order to prevent food waste, European contract catering companies are taking important steps to improve stock control and are rolling out consumer awareness programmes across Europe. To tackle unavoidable food waste they are investing in turning food waste into green energy and are exploring food donation options where feasible.

The FoodServiceEurope compilation of best practices provides a range of initiatives and case studies on food waste reduction that have been launched by FoodServiceEurope Members at national, regional and local level. It also provides examples of their active engagement in facilitating the exchange and spreading good practices.

The DG Health and Food Safety of the European Commission has compiled an online database of industry initiatives on food waste reduction in order to encourage best-practice sharing. The European Commission has also updated its website to explain recent regulatory developments and has added a new section on existing Guidelines for Food Donation in EU Member States (BE, FI, FR, DE, IT, PT), which could be helpful for contract caterers who wish to donate surplus food.