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This will enable businesses to prevent food wastage, while allowing to use food surplus, should they occur, to
engage in donations to people in need, or to re-use leftovers and/or non-edible food waste for other purposes
(e.g. feed, recovery into energy through compost/methanisation, etc.) in accordance with the food waste
hierarchy.
5 good reasons why hospitality businesses should implement food waste reduction strategies:
Better stock management and cooking processes allow to save costs
Food donations often entails tax deductions and fiscal incentives, while tackling poverty
Re-use of non-edible leftovers can sometimes be monetised when used for secondary purposes
It improves your reputation with your customers
It is a concrete action in favour of a more sustainable food chain and sustainable society
To help hospitality businesses, this brochure contains a set of tips which any hospitality establishment can
follow to concretely reduce its food waste. Moreover, the brochure also includes some recommendations
jointly prepared by HOTREC and FEBA, which shall help businesses managing food donations to charitable
organisations. Finally, it presents a set of initiatives and actions developed at national level by some national
hospitality associations Members of HOTREC, as examples of best-practices to help the industry reducing its
food waste.
These tips, recommendations and best-practice examples all concur to show that it is possible for hospitality
businesses to reduce even further their food waste quantities through simple actions, which shall directly result
in cost-savings, therefore increasing their economic sustainability. This will also offer a unique opportunity to
communicate to their clients the positive actions they are taking, therefore responding to what has become
an increasingly important request from consumers in Europe.
By implementing a food waste reduction strategy, hospitality businesses can therefore turn the challenge of
food waste reduction into a clear economic and marketing opportunity.
Most Preferable
Least Preferable
Prevent
Redirect to feed people in need
Redirect to feed livestock
and to industrial use
Recovery :
compost and
100% renewable
energy
Disposal
Food waste hierarchy
European hospitality industry guidelines to reduce food waste and recommendations to manage food donations
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