WP1 Best practices for food waste prevention
The project includes case studies in the serving sector in the participating countries. All participating institutes in this work package have ongoing national projects on food waste in the hospitality sector and the existing data and results from this work will be assembled in the project to be able to compare on a broader basis, both between countries and between the different segments as for example school canteens, nursing homes, hotels, cafes and restaurants. In addition to this, a survey shall also be carried out in each country on how the serving place is organized, how they register food waste and what measures they have implemented. It can be preventive measures or reduction measures related to organization, planning and redistribution. The measures shall be analysed both with regard to the amount of food waste and by estimating the cost-benefit for the serving places.
The results of the work package will be described in several scientific papers.