HOTREC | Reduce Food Waste

BEST-PRACTICES EXAMPLES AND INITIATIVES

DEVELOPED BY HOTREC MEMBERS

The reduction of food waste is a common challenge shared by all hospitality businesses across Europe. To

help their Members facing it, various national hospitality associations developed their own initiatives and tools.

This section offers a first insight at some selected best-practices examples and initiatives which concretely

help hospitality businesses tackling the food waste challenge.

The Danish hospitality industry promotes cross-

sectoral partnerships to reduce food waste

HORESTA Denmark is part of several initiatives aimed at reducing food waste

in hospitality businesses. For instance, HORESTA is a part of the Danish

Ministry of the Environment and Food’s “

Partnership on Less Food Waste

”.

This partnership gathers members from all across the food chain, from the

farm to the fork and coordinates and shares knowledge on reducing food

waste. The vision ‘‘From food waste to resource - strengthen respect for the

food’’ - is a valuable resource for all hospitality establishments in Denmark.

The Danish Food Administration, in cooperation with HORESTA Denmark, also

elaborated recommendations for restaurants to help them reduce their food

waste.

Launch of the “No Food To Waste” campaign for

restaurants by HORECA Vlaanderen

In March 2014, the Flemish government signed with Horeca Vlaanderen and

several other stakeholder organisations a commitment “Together against food

losses”. As part of this commitment, HOTREC member HORECA Vlaanderen

launched on 1 October 2015 the “No Food to Waste” campaign to help

restaurants reduce their overall amount of food waste. The campaign is directly

targeting restaurant owners and chefs in Flanders.

The campaign provides to restaurants and chefs a practical checklist with tips

and ideas to reduce food waste and losses in their business. It also offers chefs

the possibility to sign a charter where they endorse a commitment to reduce

food waste. The charter received the support from 366 chefs so far, a number

which regularly grows, therefore reflecting the success of the initiative.

For more information on the “No Food To Waste” initiative:

The checklist is available here:

Chefs Tom Leclef (restaurant St Felixpakhuis, Antwerp),

Gert De Mangeleer (Hertog Jan ***, Zedelgem) and

Luc Deklerck (Bistro Mathilda, Ostend) support the campaign

European hospitality industry guidelines to reduce food waste and recommendations to manage food donations