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The European Union is currently engaged in a long-term effort to
develop a sustainable low carbon, resource efficient and competitive
economy. This transition towards a circular economy, in which the
generation of waste is minimised, is a strong challenge for the
overall EU economy.
As part of this challenge, the issue of food waste has become
critical for the entire food chain. Indeed, studies show that roughly
one-third of the food produced worldwide for human consumption
is lost or wasted
1
, when one fourth would be enough to eradicate
world hunger. As far as Europe is concerned, some studies estimate
the total food waste at around 88 million tonnes (including both
edible food and inedible parts associated with food), therefore
representing around 173 kilogrammes of food waste per person
2
.
These figures show that food waste raises a strong challenge in
terms of food security, with a clear economic and environmental
impact.
To tackle this problem, the 28 EU Member States committed in
September 2015 in the United Nations General Assembly to halve
per capita food waste at the retail and consumer level by 2030, as
part of the 2030 U.N Sustainable Development Goals. Building on
this pledge, the European Union included the issue of food waste in its action plan for the Circular Economy.
3
This pledge represents a strong challenge for the entire food chain in Europe. According to the FUSIONS report
“Food waste data set for EU-28”, households generate 53% of the total food waste in Europe, the processing
industry 19%, food services 12%, the primary production sector 11%, and the retail/wholesale sector 5%.
These figures show that to fulfil their 50% reduction target by 2030, public authorities in Europe will need
to focus first on big food wasters (e.g. households, etc.). The European hospitality industry is a small food
waster compared to the other components of the food chain, as food services (a category which covers not
only restaurants but also party catering, contract catering in hospitals, schools, public institutions, etc.) only
generate 12% of the total food waste in Europe.
Nevertheless, theEuropeanhospitality industryacts responsibly,
and will address the challenge of food waste reduction. For this
reason, HOTREC has teamed-up with the European Federation
of Food Banks (FEBA) and METRO AG through the signature of
a framework agreement through which they undertake to share
their respective expertise and best-practices on the reduction
of food waste and on food donations (see page 10).
This cooperation, together with the technical support received from its Members, allowed HOTREC to produce
this brochure, as a mean to help the 1.8 million enterprises active in the hospitality sector (91% of which being
micro-enterprises) in Europe reducing their food waste levels through waste-prevention strategies.
1. See report from FAO (2011) “Global Food Losses and Food Waste: Extent, Causes and Prevention”
2. See report by EU-Fusions (2016) “Estimates of European food waste levels”
3. See European Commission Communication from 2 December 2015 “Closing the loop - An EU action plan for the Circular Economy” COM(2015)614 final
FOOD WASTE REDUCTION IN HOSPITALITY:
A CHALLENGE AND AN OPPORTUNITY
In the EU, food waste represents
an estimated 173 kilogrammes
per person every year.
Food services generate only 12%
of the total food waste. Hospitality
represents only a share of this
percentage, as food services also
cover other sectors.
8
European hospitality industry guidelines to reduce food waste and recommendations to manage food donations