EU Food Loss and Waste Prevention Hub

As part of the completion of the «STOP-WASTE Project - Measuring food waste in the Greek hotel sector» (101112173 — STOP WASTE — SMP-FOOD-2022-FWStakeholders-AG), which is co-funded by the European Union (Granting authority: European Health and Digital Executive Agency - HADEA), the heads of the food departments (Chefs and F&Bs) in the participating hotels were asked to fill in a questionnaire. Our initial aim was to obtain data on the overall food management at all stages of the various food service departments' operations, from purchasing and processing of raw materials to the final disposal of waste. This objective was fully achieved, as over 30 managers responded, and the most important findings are presented on the next three pages. We then used these findings as a basis for preparing the said best practice guide for food management throughout the different phases of hotel operations.

Download link: https://www.stop-waste.gr/images/deliverables/Downladables/best-practices-for-less-food-waste----stop-waste-project-23-24_eng.pdf