A lot of research work has been performed since the establishment of the initiative in summer 2014. The results confirm the high cost-saving potential in food waste generated in industrial kitchens, hotels and gastronomy.
Less food waste in gastronomy and hotels
United Against Waste has compiled various approaches and good-practice examples concerning food waste reduction in two information brochures. The tips for the practice have been prepared separately for gastronomy and hotels and for industrial kitchens.
Targeted measures allow food waste in kitchen operations to be reduced noticeably and sustainably. The surveys of the initiative United Against Waste illustrate that businesses have different “hot spots” - that is, areas in which particularly large amounts of avoidable food waste are generated.
The brochures can be downloaded or ordered from email@example.com.
The Federal Ministry of Agriculture, Forestry, Environment and Water Management is a partner of UAW within the framework of its initiative “Food is precious”.
All information and downloads are available on https://united-against-waste.at/