The aim of the project was to find best practices for monitoring and reducing food waste in various types of food services.
The collaboration with the food services involved in the project and the collected information resulted in the Guide for Food Services on Waste Management, which was published online in February 2024.
The guide of four themes: measurement, development, communication, and data-driven management.It is specifically targeted at supervisors in food services, who can use the steps of best practices and additional materials to familiarize themselves with waste management techniques, orientation, understanding the current situation, and planning for improvement.
The guide is available only in Finnish.
Link to the guide: https://www.thinglink.com/card/1794358477460603748
Finding is provided from the Ministry of Agriculture and Forestry`s fund for promoting the activities of the food chain.
Name of organisation : Implemented by Seinäjoki University of Applied Sciences, Jyväskylä University of Applied Sciences, South-Eastern Finland University of Applied Sciences, and Professional Kitchen Experts Association.
Contact email: niina.rantakari@seamk.fi
Further information: https://www.seamk.fi/en/
Date of publication: 2024-03-27
