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It is high time for change: in the EU, it is estimated that each year around 88 million tons of food are wasted
with associated costs of some 143 billion euros. Yet while 20% of food produced in the EU is lost or wasted, at
least 55 million people struggle to feed themselves. And that’s just the EU picture. Add to this the pressure of
a growing world population with a finite or even shrinking area of agricultural land and the need to prevent and
reduce food losses and food waste becomes abundantly clear.
Our way forward is clear: the EU and its Member States, together with many other countries, have made a
commitment to the United Nations Sustainable Development Goal to halve food waste by 2030. Now we have
to turn our words into positive actions. Our food systems and supply chains are numerous and complex. We
need to examine each and every step of our production, retail and consumption models to identify weak spots
and take appropriate action to stem the flow of needless losses and wastage wherever they arise, from farm to
fork and at all points in between.
Cooperation among all those with an interest and influence – including food businesses, Member States,
consumer organisations and other NGOs – is essential towards identifying new opportunities to overcome
barriers and accelerate progress towards meeting the Sustainable Development Goals.
The European Commission stands ready and willing to play its full part to catalyse and energise this process
and to spearhead efforts to fight food waste right across the food chain. The Commission has recently set up
the EU Platform on Food Losses and Food Waste, bringing together a wide range of interested parties from
both the public and private sectors. HOTREC is a member of this Platform which gathered for the first time
in November 2016. The engagement of this European representative of the HORECA industry is very much
welcome and we look forward to HOTREC’s future contribution and engagement.
The Commission is currently preparing EU guidelines on food donation to clarify relevant provisions in EU
legislation with a view to making food donation less burdensome. The redistribution of surplus food from the
hospitality sector can raise many challenges, not least ensuring that safety standards are not compromised.
We acknowledge the initiative taken by HOTREC, the European Federation of Food Banks and the retailer METRO
AG to sign a Framework Agreement to formalise cooperation to reduce food waste and further engage in food
donation. Such action can serve as a model for others to follow and also provides inspiration for a variety of
actions towards the same overall goal to better utilise our precious food resources.
Xavier Prats Monné
FOREWORD BY THE DIRECTOR
GENERAL OF DG SANTÉ,
EUROPEAN COMMISSION
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European hospitality industry guidelines to reduce food waste and recommendations to manage food donations