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Contribution to Recommendations for Action in Food Waste Prevention across the food chain

  • Published on January 8, 2020
The aim of the exercise was to develop a set of consensual recommendations for action required by public and private players at each stage of the food supply chain (e.g. primary production, food manufacturing, retail, hospitality/food services, food redistribution, consumers/households), as well as horizontal or 'cross-cutting' recommendations, which are common across various stages of the food value chain, often involve multiple actors and are needed to achieve the global food loss and waste targets (SDG Target 12.3). HOTREC contributed to elaboration of the recommendations as rapporteur for the food service/hospitality sector.
The recommendations for action, including the recommendations for the food service/hospitality sector for which HOTREC was rapporteur, were validated by consensus, meaning that they are supported by a wide range of actors such as business organisations, national governements, local authorities, NGOs/civil society, academic centres. This wide consensus on the recommendations will facilitate their implementation and take-up by the various actors, therefore speeding-up both private sector and public sector efforts in Europe to achieve SDG Target 12.3. Concerning the recommendations for the food service/hospitality sector, for which HOTREC was rapporteur, they largely adress the main challenges faced in this part of the food chain. As the recommednations include suggested actions by a wide range of actors (e.g. representative trade associations, food business operators, consumers, consumer organisations, food redistribution organisations), their taking-up would step-up food waste prevention in food service businesses and help many of them to reduce significantly their food waste levels, therefore contributing to SDG Target 12.3. The added value of the recommendations for the food service/hospitality sector clearly lie in the recognition that actions is required by various actors (see above), in the fact that they are practical and action-oriented, recognise the specificites of very small and micro-businesses (which represent the vast majority of hospitality businesses - 90% being SMEs, 99% being micro-enterprises employing less than 10 people) and also adress the necessary shift in consumer expectations and behaviours when eating out of home.

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