EU Food Loss and Waste Prevention Hub

February 2022

Dear readers,

Welcome to the February edition of the Hub’s newsletter.

Learn more about the latest Too Good To Go campaign launched in several German cities and Rabobank’s financial solutions for food loss and waste prevention.

This month, we have a special Focus on food services and the hospitality sector. We have selected a few useful resources (guidance, studies, data) for you and further information is available on the Hub.

Happy reading and stay safe!

News

Campaign results and consumer impact: Food Waste Free United 2021

Food Waste Free United in The Netherlands looks back on the campaign results and the impact achieved among consumers in 2021.

Events you may have missed

FEBA intervened at FAO webinar on 20 January

FEBA intervened at FAO's webinar on “Reducing food loss and waste in fruits and vegetables for improving access to healthy diets”, which was a side event of the Tokyo Nutrition for Growth Summit 2021.

1st meeting of the new EU Platform on Food Losses and Food Waste

The first meeting of the EU Platform on Food Losses and Food Waste in its new mandate (2022-2026) took place on 17 February. Watch the recording of the meeting.

Resources (highlights)

Too Good To Go: Cities against food waste in Germany

Too Good To Go launched its Cities Against Food Waste initiative in Germany, with ten major cities: Bochum, Bonn, Essen, Dresden, Frankfurt, Kassel, Kiel, Köln, Mainz, and Saarbrücken

FareShare UK celebrates companies fighting food waste with new recognition scheme

FareShare has launched a new scheme to recognise food businesses in the supply chain which consistently divert their edible surplus food to charities and community groups.

Reducing food waste at local level - Slow Food and Zero Waste Europe guidance for municipalities

This guidance for municipalities to reduce food waste within local food systems includes 11 case studies of European municipalities having successfully taken a food systems approach to reduce food waste.

Financial solutions for food loss & waste by Rabobank

The SDG 12.3 loan for corporates, with a dedicated annual Key Performance Indicator on SDG 12.3, is a financial proposition specifically for reducing food losses and food waste, based on a Sustainable Linked Loan.

Focus on food services and the hospitality sector

The business case for reducing food loss and waste: Catering

First-of-its-kind research on behalf of Champions 12.3 finds a robust business case for food service providers operating in hospitals, schools, sports arenas, and other facilities to reduce this inefficiency. A review of 86 sites in six countries found that nearly all achieved a positive return, with the average site seeing a 6:1 return on investment from reducing food waste.

Target Agreement on the Reduction of Food Waste in the Away-from-home Catering Sector in Germany

The Target Agreement on the Reduction of Food Waste in the Away-from-home Catering Sector in Germany sets out sector specific reduction targets and measures.

How to save food? A guide to reducing food waste in hospitality and catering establishments

This guide is intended for entrepreneurs in the field of hospitality and catering, state administrators, non-profits and other stakeholder entities who intend to reduce their food waste and food loss. It summarizes the information from the research project Food waste reduction in hospitality and catering establishments (RedPot), conducted with the support of the ETA program of the Technology Agency of the Czech Republic.

Guide for canteen kitchens and suppliers "Lebensmittelverluste gemeinsam reduzieren"

The Institute for Sustainable Nutrition (iSuN) at Münster University of Applied Sciences in Germany has developed a guideline to help kitchen management reduce food waste.

Doggy bags - a good solution to reduce food waste in the hospitality and food services sector?

This study carried out in the context of the EU-funded REFRECH project examines whether food services offering doggy bags will lead to higher uptake of such tools, and whether this also translates into less food waste.

KuttMatsvinn2020 - Food waste in the food service industry in Norway 2017-2020

Kuttmatsvinn2020 is a project which aimed to reduce edible food waste in the food service industry in Norway by 20% over the period from 2017 to 2020.

Food loss and waste reduction in the hospitality and food service sector webinar

The fourth session of FAO's Regional Impact Webinar Series explored the hands-on solutions and possible types of actions, aimed to tackle food waste in the hospitality and food service sector.

This is the monthly newsletter of the EU Food Loss and Waste Prevention Hub, incorporating information on the latest activities of its members. The newsletter is created and disseminated by the Platform’s Secretariat, within the Directorate-General for Health and Food Safety.

The contents of the newsletter do not necessarily reflect the position or opinion of the European Commission. For more information about EU actions on food loss and waste prevention, please visit the European Commission’s Food waste website.

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