Plate 12.3 - guidelines for less waste and more sustainable food in restaurants
Recommendations for reducing food waste and preparing more local, seasonal, and plant-based meals in restaurants.
This guidance document has been developed to support distilling sector businesses to start to reduce food waste, and identify value in their unavoidable food waste. As well as minimising costs, businesses might discover that what they have been regarding as waste could be a business opportunity.
The EPA has developed a standard food waste measurement Protocol to support food and drink manufacturers and processors to identify and quantify their food waste streams and put in place actions to reduce their food waste. Based on internationally recognised measurement standards, the Food Waste Measurement Protocol for the Food and Drink Manufacturing sector aims to support businesses to use their existing available data to identify and quantify their main food waste streams, regardless of sector or business type. This will then lay the foundations for mapping out actions to reduce food waste in line with realistic, measurable targets. The Protocol has been successfully trialled with several businesses in the Distilling Sector in Ireland and this guidance has been informed by this work.
https://foodwastecharter.ie/wp-content/uploads/2024/12/EPA_FoodWaste_Distilling_2024.pdf
Name of organisation : Environmental Protection Agency
Contact email: o.lebolloch@epa.ie
Further information: https://www.epa.ie/our-services/monitoring--assessment/circular-economy/food-waste/
Date of publication: 2024-12-01