FOOD WASTE IN THE CATERING SECTOR: WHY MEASURE IT AND HOW

👉 Thursday 29th April at 5.30 pm LIFE FOSTER will be streaming live at Terra Madre with a conference mixing research, VET training and professionals

Measuring food waste in the catering sector represents a fundamental starting point to take concrete actions for its prevention, reduction and management. Only by knowing what is thrown away, how big the loss is (not only in terms of weight, but also of economic and social impact) and what the different contributing factors are, can we understand where to intervene and which solutions might be adopted.
But how is it possible to quantify food waste in a restaurant considering what happens in the kitchen and in the dining room? What are the immediate benefits for catering businesses and VET centres?
The round table scheduled for 29^th April will try to answer to these questions, starting from the experimentation of the new web application “Food Waste Flow Balance”, developed by the University of Gastronomic Sciences in the framework of the LIFE FOSTER project, as well as the project’s training activities to develop education and awareness in restaurants and VET centres.

Slow Food Europe will open the conference with the latest updates from the EU Platform on Food Loss and Waste. Then Slow Food Europe, ENAIP NET, UNISG and the Italian Federation of Chefs will participate in the discussion.