A collective guide to reduce food waste in company canteens

One third of the food produced worldwide, representing 1.3 billion tonnes, goes to waste. In France, food waste represents more than 10 million tons of pure loss each year, of which 1.5 million tons arises from corporate catering. Reducing food waste in this sector often raises serious logistical issues, in particular due to the legal responsibilities surrounding food donations.

During the 2016 edition of the OSCEDays, Future of Waste and SUEZ have teamed up with professionals from the collective catering sector, entrepreneurs and members of NGOs engaged in the combat against food waste, in order to produce an operational guide for restaurants of companies who wish to take initiative in this regard.
  • Reduction of food waste - the guide 1MB | pdf


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