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VIII. Buffet / beverages
•
Try not to put bread at the very start of the buffet. If customers are provided with less bread, they will
eat more of the buffet, therefore limiting leftovers;
•
Do not re-fill the buffet in the last quarter;
•
Regularly check customers, to better align the quantity provided to customers’ appetite;
•
Mind about the packaging of drinks: some packaging allow for a longer shelf-life. For instance, for some
drinks, cans may be more appropriate than larger bottles;
•
For meetings: favour coffee machines and water dispenser over thermos of coffee and large bottles;
IX. Overall management
•
Always respect applicable food safety legislation applying at all stage of the processes (delivery, storage,
preparation, hygiene etc.);
•
When possible, favour advance bookings to have a better view on the quantity of products to be ordered
and stored;
•
Engage and train your staff about food waste and losses, so that they can concretely help reducing
waste on a daily basis. Train you room staff to make them sell in priority dishes with products which
become close to expiry;
For further information and advice
These tips and recommendations were established in cooperation with HOTREC’s network of 43
national hospitality associations in Europe. Hospitality businesses wanting to learn more about
how to further reduce their food waste levels should contact their relevant national hospitality
association for advice. A list of these associations is available at the end of this brochure.
As mentioned in the list of tips, a crucial aspect to reduce food waste is the strict respect of
the applicable hygiene regulations. Hospitality businesses willing to receive information on the
applicable EU/national/local hygiene regulations should either contact their competent national
authority in charge, or their national hospitality association for advice.
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European hospitality industry guidelines to reduce food waste and recommendations to manage food donations