Jezeršek Catering, a leading event catering provider in Slovenia, has launched a transformative initiative aimed at reducing food waste through data-driven planning, operational improvements, and stakeholder education. Co-funded by the European Union (SMP Project Grants), the project EFMEH focuses on integrating sustainability into every aspect of the catering process—from procurement and menu design to food storage and redistribution.

The project’s innovative approach is structured around nine strategic pillars: supply-demand forecasting, smart procurement, kitchen process optimization, sustainable packaging, staff training, real-time waste monitoring, surplus food redistribution, menu redesign, and raising consumer awareness.

Among the key achievements are:

18% food waste reduction compared to food purchased by the end of 2023;
Improved cost-efficiency, with a 27% cost of goods ratio;
Full employee involvement in sustainability initiatives;
Drafted sustainability guidelines for banquets and organisers;
Introduction of "doggy bags" and eco-packaging at events;
Enhanced awareness through media coverage and stakeholder campaigns.
The project not only reduced environmental impact but also improved business performance and social engagement. It demonstrates how responsible food management can become a competitive advantage and a benchmark for the hospitality sector across Europe. Jezeršek Catering is committed to further developing these practices and promoting a culture of responsibility and innovation.