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With the world population rising to 7.5 billion inhabitants, the scarcity of resources makes the reduction of food
waste and its collection to develop food donations an absolute priority to fight hunger and poverty.
Today one third of the food produced worldwide every year is thrown away while one fourth of it would be
enough to feed the world population.
The hospitality industry, although a small waster (less than 12%
1
of total food waste in Europe) has developed
practical guidelines for its 1.8 million SMEs (91% being micro-sized enterprises) to further reduce food waste,
as well as recommendations to manage food donations jointly with the European Federation of Food Banks.
By reducing food waste, entrepreneurs also generate costs savings, therefore contributing to the goals of
sustainable development, main 2017 objective of the United Nations’ International Year of Sustainable Tourism
for Development, of which HOTREC is proud to be a Member of the Steering Group.
We would like to thank our 43 National Member Associations for their remarkable contributions and best-
practices sharing, the European Federation of Food Banks for joining HOTREC in this initiative, the UNWTO for
its ongoing support and our many project partners, among which METRO AG, and we wish you an excellent
reading.
INTRODUCTION BY HOTREC
Make the reduction of food waste and the development of food donations an absolute
priority to fight hunger and poverty
Susanne Kraus-Winkler
President of HOTREC
Adrian Cummins
CEO of Restaurant Association
of Ireland & co-Chair of
the Restaurant & Pub Task Force
Danny van Assche
CEO of Horeca Vlaanderen
& co-Chair of the Restaurant
& Pub Task Force
1. According to the FUSIONS report
“Food waste data set for EU-28”
, food services generate 12% of the
total food waste in Europe. Hospitality represents only a share of this percentage, as food services also
cover other sectors (e.g. party catering, contract catering, canteens, etc.). Still according to the Fusions
report, households generate 53% of the total food waste in Europe, the processing industry 19%, the primary
production sector 11%, and the retail/wholesale sector 5%.
Christian de Barrin
CEO of HOTREC
European hospitality industry guidelines to reduce food waste and recommendations to manage food donations
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