Best Practices
| Type of key action | Implementation field | Short description of the technique or method | Target audience | Field | Introduction | Stakeholders and Partners, Financing Body | Where the good practice takes place ? Location /geographical coverage | Context | Objective | The description of the practice | Outcomes of the practice | What elements allow to reduce waste. | Success Factors | Constraints | Lessons learned | Sustainability | Transferability | Conclusion | Related resources that have been developed | Language(s) | Please provide an extensive summary of the technique/method | Name | Company/Institution | Address/Website | Telephone | Country | |
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| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | University | Ecopack Bulgaria placed coloured containers at 27 points in the premises of the university | Educational institutions; municipalities; companies | Education | A significant share – 51% of recyclable materials in household waste can be utilized after separate collection and transfer to companies holding permits for waste management activities. | Educational institutions, municipal authorities, companies holding permits waste disposal | Agricultural University – Plovdiv | Environmental protection in line with the current trends and accumulated knowledge at national and European level for modern, environmentally friendly, efficient and economically sound waste management. | The ultimate goal is for the teaching and research activities to contribute to the protection of the environment and at the same time to help improve our way of life, to educate and train future professionals in the country. | The Agricultural University - Plovdiv is implementing a project for environmentally friendly waste management. | Improved environmental protection. Improved basic knowledge of students for waste management | Separate collection of waste at the place of its generation is important for its proper management. | Assistance from the municipality | N/A | Rules for storage of waste in the premises of educational institutions, at university campuses, laboratories, etc | The project is in line with the current trends in the European Union in terms of the Circular Economy and Raw Materials and Zero Waste | These practices for waste management can be applied at company, municipal and national level | A significant share of recyclable materials in household waste can be utilized after separate collection and transfer to companies holding permits for waste management activities | The implementation of the project in the spirit of the circular economy began two years ago, when concurrently with the research, with the assistance of Ecopack Bulgaria, coloured containers were placed at 27 points in the premises of the university. | Assoc. Prof. Dimo Atanasov PhD | Agricultural University – Plovdiv | https://www.au-plovdiv.bg/ | +359 32 654300; +359 32 654 344; +359 32 654 382 | d.atanasov@au-plovdiv.bg | Bulgaria | ||
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Agriculture | The project enabled young people to learn about sustainable agriculture and acquire skills to find employment or start their business in this field | The project’s main target group were young people not in education, employment or training | Agriculture; Education | Sustainable agriculture is an emerging field in Bulgaria and contains an enormous potential for ecological food production and economic development. | The project is financially supported by the Velux Foundations, Denmark | The village of Nadarevo, Targovishte region | Sustainable agriculture is an emerging field in Bulgaria and contains an enormous potential for ecological food production and economic development. | With the establishing of a social enterprise Botanica Life Foundation will support mainly young people not in education or employment, who will have the opportunity to acquire labour skills and gain experience in the foundation's production field | Young people engaged in growing fruits and vegetables, garden maintenance, land cultivation, organizing classes and training activities, etc. | The social enterprise will encourage labour occupancy among youngsters and will financially support the training centre through produce realization | The opportunity to live, learn and practice at the same place | N/A | Young people and children are happy to learn skills and gain experience in the field of organic farming and sustainable agriculture | The social enterprise developed by the Centre for Vocational Training can continue its operation | The practice can be implemented in other regions | The project enabled young people to learn about sustainable agriculture and acquire skills to find employment or start their business in this field | The project focuses on encouraging young people to learn and develop in the area of sustainable agriculture and prepare them for successful employment | Dr Apostol Apostolov | Botanica Life Foundation | https://botanicalife.wixsite.com/botanica-eng | +359 894 412 349; +359 894 412 349 | info@botanicalife.org | Bulgaria | |||
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | Reduce plastic packaging where applicable. Usage of eco-friendly, recyclable packaging, straws and cups in our dining outlets and hotel rooms | Hoteliers, Hotel Guests, Staff | Hospitality, Tourism | Sorting waste is essential for it to be recycled or processed in a way that pollutes as little as possible. | Affiliated hotels, partner organisations sharing the company’s green values | This is a regular practice at Grand Hotel Millennium Sofia, Bulgaria | Paper and cardboard waste (including cardboard packaging) occurs in nearly all living and business areas. For example, 80% of office waste is made up of paper and cardboard. | Green & Social Responsibility Policy; Environmental benefits; Reduced costs | yellow sacks: clean waste carton and paper packaging material blue sacks (recyclable waste): bottles, flasks and packaging in plastic compost: mostly food waste is in this category (peelings, uneaten food), paper tissues, coffee grounds and filters, tea bags, sawdust, garden waste | Raising awareness of sustainable development of tourism | Proper waste management practices in the hospitality industry will ensure the health and safety of customers, as well as cut down costs and maintain the aesthetics of businesses | Staff training and support | No challenges encountered in applying the good practice | Sorting of waste both for staff and customers should be facilitated | Taking part in initiatives and activities that raise awareness of sustainable development and support partners that share our green values. | Implementing an effective waste management plan and striving to be a zero-waste hotel or any other hospitality entity can really appeal to customers and boost sales | Environmental benefits: reduced waste generation, reduced soil, air and water pollution | Sorting waste is essential for it to be recycled or processed in a way that pollutes as little as possible. Waste sorting generally reduces the direct costs of waste management, as separately collected waste handling fees are usually much lower than the handling of mixed waste. | Milcho Blagoev & Nikolai Kozanov | Grand Hotel Millennium Sofia | https://grandhotelmillenniumsofia.bg/ | +359 2 445 67 89 | events@ghms.bg | Bulgaria | ||
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | Grand Hotel Sofia is committed in working towards preserving the environment, with eco-friendly initiatives at the corporate level since the company’s long-term focus is on being "green." | Hoteliers, Hotel Guests, Staff | Hospitality, Tourism | Food waste is mainly an issue within a hotel’s Food and Beverage (F&B) operations, so it’s good if that department leads your efforts. Food waste may also be processed by other back of house teams, such as waste management or cleaning | Grand Hotel Sofia is working with partner organisations that share the company’s green values | This practice takes place at Grand Hotel Sofia, Bulgaria | One aspect of hospitality, and our daily lives, which is critical for saving money and reducing our environmental footprint at the same time, is the food we serve and eat. | Green & Social Responsibility Policy; Environmental benefits; Reduced costs | Delivery and storage – Food can be spoiled during the delivery process and a good storage process | By simply reducing food waste, the hotel contributes to the environment by helping to decrease the gap between the amount of food we produce and how much we actually eat. | All above mentioned | Engaging the hotel’s teams – running education and awareness campaigns for the employees can inform them of steps to take to reduce food waste in the restaurants’ kitchens; | N/A | Reduce food waste and save money | Taking part in initiatives and activities that raise awareness of sustainable development and support partners that share our green values | The practice has an enormous transferability because food waste is now becoming increasingly prominent on the hospitality agenda | Minimising food waste is an opportunity to significantly cut costs while also contributing the environment | Food waste has long been recognised as a global issue. Food is wasted throughout the value chain: at farms, in manufacturing processes, in cooking processes and by consumers leaving it on their plates | Milcho Blagoev & Nikolai Kozanov | Grand Hotel Sofia | https://www.grandhotelsofia.bg | +359 2 811 0811 | concierge@grandhotelsofia.bg | Bulgaria | ||
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | Small steps make the change. System for change of sheets and towels in the rooms upon visitors’ request and put signs for visitors for the availability of such an option. | Hoteliers, Hotel Guests, Staff | Hospitality, Tourism | When encouraged, 70% of customers adhere positively to this approach. Choose sustainable towels, beddings and mattress covers with an eco-label when replacing them or use a servicing company with an environmental approach. | Various cultural institutions and firms | This practice has been used at Hotel Chateau Montagne, a business hotel, located in the central part of Troyan, Bulgaria. | Bedding and towel laundry leads to significant energy and water consumption | Both environmental benefit and reduced costs – water and energy savings, as well as reduced chemical use. | Typically, guests are requested to indicate towel reuse by hanging towels on a towel rail in the bathroom, while sheet reuse may be indicated by not actively requesting a sheet change (Alliance for Water Efficiency, 2009 | Laundry volumes per room vary according to bed size, towel size, textile density, and number of items provided per room – often in relation to accommodation rating. | Guests are inclined to participate in reuse schemes, believing they are protecting the environment | guests are provided with clear information and instruction • adequately sized and easy to use towel rails are installed • staff training and support | No challenges encountered in applying the good practice | Guests are more likely to participate in reuse schemes when they believe it is motivated by environmental protection and not cost saving by the hotel | No any special additional requirements are necessary for following this good practice | Involvement of housekeeping staff: staff training and support, such as clear written instructions (how to replace linen that should not be changed, what to do if a towel is dirty, etc.) | For a room with 75% occupancy and 4 kg of laundry per room night open year around, and at a laundry service cost of EUR 0.50 per kg, annual laundry costs would equate to EUR 479. | Video: YouTube: Saving water & energy in hotels – towel reuse (English) | English | Implement a schedule to change bed linen once per specified number of days for the same guest, unless a more frequent change is requested. - Implement an on-request towel change, with the procedure to indicate towel washing clearly conveyed to guests. | Hotel Chateau Montagne | http://hotel-cm.com/ | +359 878 407751 | chateau@hotel-cm.com | Bulgaria | |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | • Buying certified green appliances; • Avoiding packages and individual portions and replacing them with free packaging products, as in bulk; • Focus on fresh products, avoiding food preservation additives; • Avoiding prepared products; | Hoteliers, Staff | Hospitality, Tourism | • whether a purchase is necessary at all; • what products are made of; • under what conditions they have been made; • how far they have travelled; • their packaging components; • how they will be used; and • how they will be disposed of. | Hotel Gergini, local agricultural producers | This practice takes place at Gergini, a small hotel in the heart of Stara Planina (Balkan Mountain), Bulgaria. | Implementation of a purchasing policy enables environmental quality which promotes fair trade for the products purchased and prefers products bearing an eco-label issued by independent and reliable organizations | Green & Social Responsibility Policy; Environmental benefits; Lower costs | • Paint • Office supplies, writing pads, and pens • Light bulbs • Cleaning supplies, sanitizers, and adhesives • Paper products • Kitchen electrical appliances • Farm products | • Reduction of transport related greenhouse gases emissions when buying locally • Energy and water efficiency | All above mentioned. | Engaging farmers in the local the area to offer their produce; eco-friendly mindset of hotel and restaurant staff. | N/A | Going green the hotel is doing less damage to the environment, reduces energy and water consumption, lowers costs | The economic logic in this green purchasing policy is in favour of its sustainability | Gergini’s green purchasing policy can be shared with other hotels to inspire a change of their policies | Making green purchasing decisions is lucrative and beneficial to the environment | It buys locally most of the farm products necessary for the kitchen, including meat and meat products, milk and milk products, fruit and vegetables, wine and strong drinks, etc. | Darina Gateva Manager | Hotel Gergini, Gergini village, Gabrovo municipality | https://www.namrb.org/nosrb-hotel | +359 66 988 681; +359 879 277 666 | d.gateva@namrb.org | Bulgaria | ||
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | Novotel has eco-friendly programmes, and its ‘green team’ ensures eco-friendly guest services | Hoteliers, Hotel Guests, Staff | Hospitality, Tourism | Novotel Sofia is one of the first hotels in the Bulgarian capital with an ALLSafe certificate from an independent international certification body. | Novotel Sofia is working with the hotels from its parent company. | This practice takes place at Novotel Sofia, Bulgaria. | Interested employees in each department participate in a ‘green team’ to follow eco-friendly practices and take the lead in suggesting eco-friendly best practices in their area. | Green & Social Responsibility Policy; Environmental benefits; Lower costs | Novotel Sofia is revamping cleaning processes to eliminate the use of aerosols and introduce eco-friendly cleaning chemicals. | Environmental benefits – Waste reduction Financial benefits – lower costs and achieving growth | All above mentioned. | Engaging the hotel’s teams – education and awareness workshops for the employees to ensure an eco-friendly staff; | N/A | Going green the hotel is doing less damage to the environment, lowers costs, and win goodwill from guests. | Increasingly, consumers seek out green businesses and pay more for eco-friendly products and services | The practice can be shared to inspire changes of hotel policies with a view to sustainability. | There are numerous ways for the hotel to go green and the commitment of employees in different departments to this end can bring about to the establishment’s sustainability which is essential to achieving growth and satisfying customers. | The hotel group already has eco-friendly programmes, but there is almost always room for improvement.Novotel’s ‘green team’ ensures eco-friendly guest services. It makes guest rooms, the hotel’s lobby, restaurants, kitchen, gift shop, etc. | Christophe Bergeron, Hotel Manager | Novotel Sofia | https://www.hotelnovotelsofia.bg/ | +359 2 904 3000 | H8468-SL@accor.com | Bulgaria | ||
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | Suite Hotel Sofia is choosing suppliers that offer products free of hazardous substances and/or based on natural ingredients. | Hoteliers, Hotel Guests, Staff | Hospitality, Tourism | Suite Hotel Sofia is dedicated to life-long environmental responsibility and will continue to embrace the addition of new eco-friendly policies in the future. | Suite Hotel Sofia is working with partner organisations that share the company’s green values. | This practice takes place at Suite Hotel Sofia, Bulgaria. | Implementation of a purchasing policy enables environmental quality which promotes fair trade for the products purchased and prefers products bearing an eco-label issued by independent and reliable organizations. | Green & Social Responsibility Policy; Environmental benefits; Lower costs | • cleaners, sanitizers, paints, office supplies, etc. throughout the hotel: nontoxic, biodegradable cleaning, laundry and dishwashing products; • environmentally-friendly paper (copier paper, toilet paper, facial tissue, paper towels, etc.) | Environmental benefits • Reduction of transport related greenhouse gases emissions when buying locally • Waste reduction when buying products packaged in bulk, rather than individually | All above mentioned. | Engaging the hotel’s teams – education and awareness workshops for the employees to ensure an eco-friendly staff | N/A | Going green the hotel is doing less damage to the environment, reduced energy and water consumption, lowers costs, and win goodwill from guests. | Taking part in initiatives and activities that raise awareness of sustainable development and support partners that share our green values | The practice can be shared to inspire change of hotel policies. Suite Hotel Sofia communicates the actions it has undertaken, acknowledging that it’s not 100% zero waste, but being it has chosen to take the path. | Smart purchase, paying attention to the purchase or preservation of products make waste reduction possible. | • Saying no to disposable plastic • Local supply-chain for the restaurants • Re-thinking textile purchases • Limiting chemicals and using environmentally friendly products | Alexander Lalkov, General Manager | Suite Hotel Sofia | http://www.suitehotelsofia.bg/ | +359 884 400 869 | a.lalkov@suitehotelsofia.bg | Bulgaria | ||
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Education | The school has its own garden where the students grow the vegetables they use in their practical lessons. The school also composts its organic rubbish. | Educational institutions; Hoteliers | Education | Organic rubbish is very valuable to nature if it is handled in the right way. | Students, teachers, local community | This practice takes place at the Vocational School of Tourism “Pencho Semov” in the town of Gabrovo. | Food scraps and yard waste together currently make up more than 30% of what we throw away, and could be composted instead. Making compost keeps these materials out of landfills where they take up space and release methane, a potent greenhouse gas. | Green & Social Responsibility Policy; Environmental benefits | All the students need is a suitable container in order to turn organic rubbish into humus – the fertile soil. | • Reduction of garbage | Active participation of students in the composting and gardening activities | N/A | The students get awareness of the benefits of composting | The practice is sustainable. | The practice can be transferred to other schools and to the homes of students | • Benefits of composting: • Enriches soil, helping retain moisture and suppress plant diseases and pests. • Reduces the need for chemical fertilizers. • Encourages the production of beneficial bacteria and fungi that break down organic matter to create humus, a rich nutrient-filled material. | Browns – This includes materials such as dead leaves, branches, and twigs. Helpful Link • Greens – This includes materials such as grass clippings, vegetable waste, fruit scraps, and coffee grounds. • Water – Having the right amount of water, greens, and browns is important for compost development. | Radoslav Stoyanov | Vocational School of Tourism “Pencho Semov” | http://pgtgabrovo.globcom.net | +359 66 801 093 | pgtgabrovo@globcom.net | Bulgaria | |||
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste treatment | Restoration Hotel | Best Western Opéra Liège's aim is to identify the various activities, services and facilities in the hotel industry where single-use plastic is used and to replace them with sustainable and more ecological containers | To all hotels. | Training in general | Best Western® Hotels & Resorts is a group of independent 3 to 5 star hotels. It currently has nearly 4,700 hotels worldwide, including around 300 in France. | Best Western, Hötel Opéra Liège, Racing For The Oceans Company | All over the world | Today we are at a stage where if we do not intervene quickly on the use of plastic there will be more plastic in the oceans than fish in 30 years. On the other hand, plastic represents a danger to our bodies because we regularly ingest plastic microballs and we do not know at the moment what this will mean for public health in the years to come. | The zero plastic initiative of the Best Western Premier Opéra Liège is in line with the legislation that foresees the ecological transition in order to ban all single-use plastic objects by 2040 and thus become a reference for zero waste in the hotel industry and more particularly in France. | With the support of Racing For The Oceans, the company conducted audits to take stock of the hotel's spending on plastic items and to determine where it would be possible to eliminate plastic. | The Opéra Liège hotel is proud to participate in the transformation of the hotel sector, as it is helping to eliminate more than 100,000 single-use plastic packaging items per year and is setting new travel trends. | On the hospitality side, the most notable change is the replacement of the classic plastic shampoo bottle with solid, non-packaged soap shampoos. | In order to ensure a relevant and efficient result, the Opéra Liège hotel called on the start-up Racing for the Oceans, which helps players in various sectors to become zero waste references by offering them supply and consulting solutions. | As for the transition costs, Marine Pescot, co-founder of Racing for The Oceans, explains that although the cost of new ecological products is currently higher than that of traditional plastics, the difference remains minimal, and in the medium term, and on large volumes, the investment even becomes profitable. | The best way to embed the practices is to duplicate them and deploy them throughout the group's establishments | Zero plastic can be applied wherever plastic is consumed, not only in companies but also at home. | Going plastic-free is no longer an option but a necessity due to the ecological and economic impact it has. And it is necessary that global players such as Best Western commit to zero plastic to set an example and encourage other economic sectors to do the same. | https://www.hotel-opera-liege-paris.com/ https://hospitality-on.com/fr/rse/le-premier-hotel-zero-plastique-usage-unique-en-france https://fr.racingfortheoceans.com/ | French | The zero plastic initiative of the Best Western Premier Opéra Liège is in line with the legislation that foresees the ecological transition in order to ban all single-use plastic objects by 2040 and thus become a reference for zero waste in the hotel industry and more particularly in France. | Hotel Opéra Liège | https://www.hotel-opera-liege-paris.com/fr/page/contact-opera-liege-hotel-paris.2541.html | +33 1 53 72 85 00 | hotel@operaliege.com | France | ||
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste treatment | Restoration Hotel | Reducing the environmental impact of a hotel firstly involves reducing waste, which can be a real "revolution" in habits and operating methods, but this is the objective that the Hotel du Louvre in Paris has set itself to become greener. | To all hotels | Training in general | The Louvre Hotel in Paris, part of the Hyatt group, decided to take concrete action to reduce its environmental impact. They have reviewed their waste management and reduction, in order to establish a diagnosis and implement effective and sustainable measures on two main issues: Regulatory compliance Reduction of CO2 emissions | Hotel du Louvre, Hyatt, Racing for the ocean | All over the world | A true Parisian institution, the Hyatt du Louvre is going green. Adrien Dupont, financial manager and in charge of the waste reduction project, says that the hotel generates 400 tonnes of waste in the course of a year. | - regulatory compliance - reduction of CO2 emissions - to have solidarity actions | The Hyatt du Louvre hotel called on the company Take a waste to carry out a complete diagnosis of their establishment and to define the best methods of sorting and recovery while limiting waste and helping the most disadvantaged | Following the implementation of these new practices, 3 tonnes of waste were diverted from incineration and 85 kg of food was distributed to the Saint Ouen Red Cross in 2020. | Sorting and recovery to comply By implementing the sorting and collection of packaging and confidential paper, the hotel has already reduced its environmental impact by 5% while complying with regulations. | Setting up a "green team" to bring together one person from each department to have a global view of the company and thus exchange on dysfunctions linked to the implementation of good practices or new eco-gestures proposals | Hoteliers are not experts in the field of the environment and regulations, so it is difficult to operate on their own and it is done step by step, so they have to have a medium or long-term vision. | This good practice allowed them to see that they could intervene on several levels and really save time, make savings, be in solidarity action and strengthen links with local partners. | The food donations will be repeated and there are still many areas for improvement, such as sorting packaging throughout the establishment and working towards zero waste. | Waste management and recovery as well as donation can be transferred to any area of life: at the office, at home, at school. | The involvement of a group such as Hyatt, which has an international influence, is an opportunity to change habits and become more ecological and anti-waste. | https://www.tendancehotellerie.fr/articles-breves/communique-de-presse/15568-article/l-hotel-hyatt-du-louvre-met-au-vert-ses-dechets-avec-take-a-waste https://about.hyatt.com/fr.html https://takeawaste.fr/ | French | Regulatory compliance Reduction of CO2 emissions The measures recommended were very quickly conclusive: within 2 months, 3 tons of waste were diverted from incineration. | Hotel du Louvre / Hyatt | https://www.hyatt.com/en-US/hotel/france/hotel-du-louvre/paraz?src=corp_lclb_gmb_seo_paraz | 01 73 11 12 34 | parishoteldulouvre@hoteldulouvre.com | France | |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste treatment | Restoration Hotel | Sodexo's commitment to fight food waste while providing food aid to students was made on March 22, 2021, with the introduction of meal baskets. | To all restaurant owners | Training in general | Students are being hit hard by the consequences of the health crisis. The most precarious students, deprived of the student jobs that used to enable them to make ends meet, are finding it difficult to meet their needs, whether it be to finance their studies, find accommodation or feed themselves. | Sodexo (Sogeres subsidiary), Too Good To Go, Phenix, student associations | In France | In France, it redistributes food and unsold meals to associations such as Restos du Cœur, the French Federation of Food Banks and local food aid associations throughout France and throughout the year. | In a context where the precariousness of students has increased significantly, Sodexo, as a player in the higher education sector, is committed to supporting them. | To support students affected by the health crisis and struggling to feed themselves, Sodexo and its subsidiary Sogeres have joined forces with Phenix and Too Good To Go, two players in the fight against food waste | Nearly 2,000 meals per week could be targeted at students, i.e.: 500 to 1,000 weekly meals offered via local associations and Phénix, and 450 baskets at reduced cost via the Too Good To Go application | With the support of local student associations and Phenix : For the first time, Phenix will connect Sodexo's central kitchens with student associations in some fifteen cities in France to distribute their unsold food to students. Via the Too Good To Go app to collect meal baskets directly from Sodexo kitchens: Too Good To Go will offer meal baskets dedicated to students on its application for three months. | To have a logistics system that allows the management of the flow of meals to be distributed by relying on partners such as Too Good To Go or Phenix | The catering sector is subject to specific and very important legislation in terms of hygiene, quality and traceability, so it is important that even in the context of the gift of power, not only oneself but also one's partners bring the same guarantee of quality | This good practice has enabled Sodexo to become a real player in eco-responsible attitudes in the field of collective catering, to be in solidarity and to strengthen links with local partners. | There is a real need to stop throwing away what can be consumed, and Sodexo is really committed to this approach since 2018 and has no intention of changing its bias. | Food donation can be transferred to any area of life: at work, at home, at school. | The involvement of a group such as Sodexo, which has an international influence, is an opportunity to change habits and become more ecological and anti-waste. | https://www.stop-hunger.org/fr/home.html https://fr.sodexo.com/home.html https://www.sogeres.fr/ https://toogoodtogo.fr/fr https://www.restauration21.fr/restauration21/2021/03/sodexo-se-mobilise-avec-phenix-et-too-good-to-go-pour-apporter-une-aide-alimentaire-aux-%C3%A9tudiants.html https://www.neorestauration.com/article/sodexo-se-mobilise-avec-phenix-et-too-good-to-go-pour-apporter-une-aide-alimentaire-aux-etudiants,56478 | French | With the support of local student associations and Phenix : For the first time, Phenix will connect Sodexo's central kitchens with student associations in some fifteen cities in France to distribute their unsold food to students. Via the Too Good To Go app to collect meal baskets directly from Sodexo kitchens: Too Good To Go will offer meal baskets dedicated to students on its application for three months. | SODEXO | SOGERES | https://www.sogeres.fr/contact/ | France | ||
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste treatment | Restoration Hotel | In 2019, La Botte d'Asperges was awarded the "Éco-défi des artisans, restaurateurs et commerçants" label. Stéphane Bureau, who is the chef of the restaurant in Contres in the Loir-et-Cher region, has taken over the running of the restaurant and undertaken an eco-responsible transition. | To all restaurant owners | Training in general | To be an eco-responsible restaurant is to adopt ecology in your restaurant! To achieve this, the restaurant applies measures to reduce its carbon footprint and promote sustainable consumption. | Stéphane Bureau, chef of the restaurant La Botte d'Asperges, partners and local producers | In France | The restaurant industry is becoming more and more eco-friendly, that's a fact! The ecological trend, also known as "eco-friendly", is making its way into many restaurants. Indeed, restaurant owners are increasingly concerned about the impact of their activity on the environment. | There are two reasons why a restaurant owner may want to go green: because it is a trend that attracts many customers and, above all, because it is important to contribute to the protection of our planet | Acting on all levels of a restaurant's work process, from purchasing to waste treatment, by minimising losses, recovering, adjusting and developing new habits | This practice is quantifiable in financial and volumetric terms, but it is also qualitative in terms of the network created locally and the good brand image it generates, which has enabled the restaurant to obtain the "Eco-Challenge for craftsmen, restaurateurs and traders" label in 2019. | Sorting and recycling waste Reduce plastic packaging Reducing energy consumption Working in a short circuit | Show curiosity, interest in good practices used here and there, and creativity to test new modes, exploit new possibilities | Continue to advance each day in these good practices while remaining within the good measure implied by the economic constraints | Being in contact with both producers and customers creates a solid social fabric and allows the exploitation of many products of the region while avoiding food waste of cultivated products | The chef continues to make progress in the area of ecology on a daily basis, as this has become a way of working and is also the calling card, the brand image he has given to his restaurant. | Becoming "green" can be transferred to any area of life: at the office, at home, at school. | Continue to do your part by finding alternatives to plastic again and again and achieve zero waste by cultivating as closely as possible, by processing products grown in the vicinity, and by considering the chain from product to plate, also including local actors | https://www.labottedasperges.com/ http://www.valeco41.fr/pdf/guide%202019-2020.pdf https://www.theforkmanager.com/fr-fr/blog/restaurant-eco-responsable https://www.theforkmanager.com/fr-fr/blog/temoignages/parcours-dun-chef-eco-responsable-rencontre-avec-stephane-bureau-chef-du | French | In 2019, La Botte d'Asperges was awarded the "Éco-défi des artisans, restaurateurs et commerçants" label. Stéphane Bureau, who is the chef of the restaurant in Contres in the Loir-et-Cher region, has taken over the running of the restaurant and undertaken an eco-responsible transition. | Stéphane Bureau, Head | Restaurant La Botte d'Asperges | https://www.labottedasperges.com/ | 02 54 79 50 49 | France | |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste treatment | Restoration Hotel | Located in a former station on the inner ring road in the 18th arrondissement, the Recyclerie's calendar is marked by the 'four Rs': Rethink our way of life, Replant the city, Repair what can be repaired, and Recycle our waste | To all restaurant owners | Training in general | Located in a former railway station on the Petite Ceinture that has been rehabilitated into a living space, the REcyclerie aims to raise public awareness of eco-responsible values in a fun and positive way. | The association Les Amis Recycleurs (for all the management of the programming part of the place, the farm and René's workshop), the company (for the café and canteen part) and the Veolia Foundation | In France, but the model has also been exported to Niamey in Niger (L'OASIS DE NIAMEY) and to Durban in South Africa (LE BAOBAB DE DURBAN) | At a time when ecology is invading our lives everywhere, Stéphane Vatinel wanted to create a third place where people want to go to share ecology. | Promoting collaborative initiatives, raising awareness among "consumers", promoting recycling... Promoting the circular and sensitive economy around the principles of sustainable development | The recycling centre promotes the principles of responsible consumption, which are reflected both in the bar-restaurant offer, based on fresh and seasonal products, and in the various events offered: DIY workshops, exhibitions, vegetable gardens, etc. | The Recyclerie has already - created 60 jobs in Paris - recovering more than 7.2 tonnes of waste into compost | In the middle of the Parisian suburbs, a few hens are raised in the middle of a vegetable garden. This little island of greenery is not a farm but a restaurant: La REcyclerie. | Show curiosity, interest in the good practices used here and there, and creativity to test new modes, exploit new possibilities while remaining playful to remain affordable for the general public | To continue to advance each day in these good practices while remaining in the good measure that implies the economic and management constraints of such a place | The recycling centre believes that economy and ecology can work together and this is what they do on a daily basis | Continue to create new animation, to include local actors in their engagement and to export to other places | Becoming "green" can be transferred to any area of life: at work, at home, at school. And this place is a meeting place for learning and reproducing elsewhere | This place is a model for all structures that want to be inspired and are looking to set up/practice a more ecologically friendly activity. It offers end-to-end processes designed to include the environment in all its forms with the human being | https://www.larecyclerie.com/ La REcyclerie | LinkedIn La Recyclerie - Environment | Green Hotels Paris (greenhotelparis.com) Veolia Foundation - home | French | At a time when ecology is invading our lives everywhere, Stéphane Vatinel wanted to create a third place where people want to go to share ecology. The place is open every day from 8am to midnight. The main activity is the bar-restaurant, but there is also an ecological library, workshops, conferences and a space for DIY. | Stéphane Vatinel | The Recyclery | https://www.larecyclerie.com/ | +33 1 42 57 58 49 | France | |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste treatment | Restoration Hotel | Implement a real zero waste approach in the café-restaurant environment for all activities that make up this business | To all restaurant owners | Training in general | In September 2019, Gabriel Monzerol and his partners wanted to create a different project that was closer to their values. The aim was to minimise the environmental footprint and waste material. | Local suppliers, zero waste café Le 5e, Verdun, the municipality, organic or recycled waste collection companies | In Canada (Montreal) | Climate awareness is increasingly knocking on the doors of restaurants. They are therefore seeking to respond to the environmental crisis by trying to reduce food waste | Start a movement: prove that zero waste is accessible for businesses too, and that everyone can do it at their own level: don't be alone but be part of a movement | Buying in bulk (e.g. spices, vegetables, etc.) from local partners, specifying that they do not want to use packaging, just to put the crops directly into boxes. For herbs and sprouts, they source from an urban farm that grows plants hydroponically. | Most of their waste is compost, table scraps. They fill two 40-litre bins each week. They also have recycling, with cardboard boxes from some deliveries. For the garbage, they fill an average bag every four to six weeks. | In terms of budget, it's pretty standard: labour is more expensive because there are more things to do. But by cutting back on processed products and optimising each ingredient, they manage to save money. | It's a lot of thought from the design stage of the restaurant because you have to set up operating procedures that are clear to the employees: but once the machine is up and running, it just happens. | There should be more mutual support in the zero waste restaurant business. It is already a fairly competitive environment. There is room for more cooperation There is a lack of incentives to produce less waste in the industry. | When it comes to waste reduction, it is better to have 1000 people doing it imperfectly than one person doing it perfectly. | Start a movement When asked what Gabriel Monzerol would say to restaurant owners who would like to adopt the zero waste concept, he is unequivocal: Go! We don't want to be the only ones. We want it to be a movement! | A zero waste approach and philosophy can be transferred to any area of life: at the office, at home, at school. | The outcome of this project shows that it is possible, and this is the will of the founders of the Cale pub | French | Their objective: to launch a movement: to prove that zero waste is accessible for businesses too, and that everyone can do it at their own level: not to be alone but to be part of a movement Buying in bulk Refuse and make your own Recycle (upcycling) | Gabriel Monzerol | La Cale - zero waste pub | https://www.la-cale.com/presse | 5,143,600,634 | info@la-cale.com | France | |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste treatment | Restoration Hotel | The school restaurant in Ligné (Loire-Atlantique) is committed to a zero waste approach. The child chooses what he or she wants but eats it and serves himself or herself. | To all restaurant owners | Training in general | Mission Zero is the anti-waste concept of the catering company RESTORIA. Since 4 November 2019, the pupils of Ligné have been involved in the fight against food waste, a return to a new way of thinking about the canteen | Restoria company, Ligné municipality, primary school students | France in the Loire Atlantique in the commune of Ligné | The commune has been providing the school catering service under concessionary management since 1 August 2014 for the pupils of the two primary schools. Since August 2015, the catering company RESTORIA has been preparing the meals on site. | The 360 pupils of the Jules Verne and Notre Dame elementary schools discovered a brand new organisation of the self-service restaurant, the mission they are entrusted with: zero waste at the end of lunch! | Upon entering the restaurant, the student takes a tray, cutlery and glass. - He sits at the table. - He then goes to the salad bar for starters - Once he has finished his starter, with the same plate, he goes to the hot spot for the dish served - At the end of the meal, the young person clears his or her plate and sorts out the waste | Empowering students in the zero waste process Easier circulation in the canteen, less noise and waiting | In just one month, the Zero Waste concept has been a success, as daily weighing shows, with a minimum of 6 grams of organic waste per guest (tray sorting). The national average remains at 120 grams according to ADEME | This ambition required an in-depth review of the distribution method and the organisation of the self-service restaurant. | Obtaining the endorsement of all parties and having a common effort on the zero waste project as well as a budget adapted to the project to carry it out | The school restaurant is becoming a real place of conviviality for the children as well as for the staff and employees. After talking to some of the young diners, they say they appreciate this new concept where they are free to choose and eat to their hearts content. | The savings then allow us to continue with the food. For example, bread is now bought in a bakery. The Egalim law requires one organic meal per month and one vegetarian meal per week. | The zero waste approach can be transferred to any area of life: at the office, at home, in associations, companies, public services, etc. | Mission Zero is an anti-waste concept that helps to fight against food waste by making children responsible for the content of their meals and by engaging them to change their lunchtime habits. This concept makes the children actors of their meal | https://www.ligne.fr/ https://www.restoria.fr/ | French | Mission Zero is the anti-waste concept of the catering company RESTORIA. Since 4 November 2019, the pupils of Ligné have been involved in the fight against food waste, a return to a new way of thinking about the canteen | Sonia Feuillâtre, elected restaurant manager | Restoria and the school restaurant in Ligné (Loire-Atlantique) | https://www.ligne.fr/ | 02 40 77 00 08 | France | |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste treatment | Restoration Hotel | Becoming a zero waste caterer by using reusable containers: how to do it in practice with the advice of 3 companies in the field | To all restaurant owners | Training in general | The desire to switch to reusable containers for a caterer can be seen as a question of ethics, or because we know that waste is invading the oceans, and that its management and recycling costs money to communities, and therefore to professionals and citizens | Three partners Les Empotés, Meal Merci and The Good Place , company RECONCIL | In France | In France, nearly 350 million tonnes of waste are produced each year, or about 11 tonnes every second. The home delivery sector alone generated more than 600 million pieces of single-use packaging in France in 2019. | Each year more single-use packaging is avoided than in the previous year and the use of reuse in food packaging is democratised. | The organisation of the zero waste caterer: the key to success The first observation shared by the three partners is that reusable containers require a lot of logistics. It is especially when you start using them that you need time and reflection to find new processes and change your habits | Back to the kitchen, nothing but the kitchen! Another aspect that the three partners welcome is the return to their core business: cooking, and not handling or managing container stocks, since all the logistics (washing, delivery) are handled by one or more service providers. | Thanks to the commitment of their partners and consumers, Reconcil's solutions have already prevented more than 175,000 single-use packages, which unfortunately is still a small amount compared to the mountain of waste produced each year. | Using reusable containers in the catering business works if you surround yourself with the right people and find the right organisation | Heavy logistics (in any case involving a lot of handling) which often requires the use of service providers: therefore, in the end, reusable products are no cheaper than disposable ones | Zero waste to attract eco-responsible customers Operating with zero waste is an argument that appeals to a different clientele. In the light of his customer feedback, Pierre, co-manager of Les Empotés, sums up: "People come to us because we are a zero waste caterer. | To go further, awareness-raising workshops, reinforced communication on the use of zero waste methods or new actions (such as digital deposits) will allow us to continue on this path towards zero waste. | Reusable containers can be used in all other areas of activity or life: in business, at home, at school… | So, should we go for reusable containers? For Franck, staying with single-use containers is not an option anyway: "Even if we don't do it out of conviction, we know that we'll have to go to reusable containers at some point. So we might as well do it without having the ultimate constraint, by testing several formulas," he summarises. | https://les-empotes.com/ https://www.meal-merci.fr/ http://thegoodplace.fr/ | French | The organisation of the zero waste caterer: the key to success The first observation shared by the three partners is that reusable containers require a lot of logistics. It is especially when you start using them that you need time and reflection to find new processes and change your habits. | Reconcil | https://www.reconcil.fr/a-propos-reconcil/ | 06 68 06 54 45 | hello (at) reconcil.fr | France | |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste treatment | Restoration Hotel | Les dames de la cantine offers committed cooking and a zero waste approach to all their activities: from purchasing to customer service | To all restaurant owners | Training in general | Les Dames de la cantine was born, on the benches of the Institut Paul Bocuse, from the meeting between Juliette Plailly and Guillaume Wohlbang. Guillaume Wohlbang is no stranger to Hétéroclite's regular readers, as he has been a contributor to the magazine for many years. | The Ladies of the Canteen, | In France in the city of Lyon | New battle horses: anti-waste and zero waste. This is an issue that affects meal delivery in particular, as the big players in the sector have been ordered by the Ministry of Ecology to look into their waste. | Work on three niches: events, catering and catering by providing a popular and natural cuisine | Les dames de la cantine offers a committed cuisine and a zero waste approach by : - respecting seasonal products - offering products from organic or sustainable agriculture - working with local producers and committed to an environmentally friendly approach and product quality | Ecotable lists restaurants and caterers who have an ecoresponsible approach. Thanks to precise criteria (percentage of products from organic farming, sorting and recycling of bio-waste, ...) and a thorough analysis (of invoices, suppliers, ...) one, two or three ecotables are awarded. | Adapting and bouncing back, as for example: during the health restrictions, the Dames de la Cantine propose once a week, on Wednesdays, to order a meal made by the Dames served in a glass dish and transportable in cloth tied in the Japanese furoshiki manner, to be collected at Vins Nature, rue du Plat in Lyon. | Pay close attention to sourcing from suppliers and be on the lookout to change bad habits | Reusable tableware is expensive to handle and less easy logistically And customers must be made aware of the approach: they must be educated to encourage them to consume differently or even to do so on their own | Always keep challenging yourself to keep moving forward in this field | Have a communication linked to the commitment, such as sharing good advice on revisiting gastronomic dishes in an anti-waste version or the art of cooking with leftovers, which they share on their Instagram account. | We can have a zero waste and anti-waste approach in all other areas of activity: school, business, family. | Developing a zero waste approach as a caterer is a constraint, of course, but it makes you creative, virtuous... It's the future, we have to get started and more and more players are on the market to provide solutions. | https://ecotable.fr/fr https://www.cma-lyonrhone.fr/actualites/portrait-dartisan-semaine-europeenne-de-reduction-des-dechets | French | Les Dames de la cantine was born, on the benches of the Institut Paul Bocuse, from the meeting between Juliette Plailly and Guillaume Wohlbang. Guillaume Wohlbang is no stranger to Hétéroclite's regular readers, as he has been a contributor to the magazine for many years. | Juliette and Guillaume | The Ladies of the Canteen | https://lesdamesdelacantine.fr/index.html | 06 58 83 03 94 | contact@lesdamesdelacantine.fr | France |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste treatment | Restoration Hotel | Auparager is a food-truck that aims to raise awareness about food waste. The products they use are products whose appearance does not fit the requirements of current demand but also parts of products that are not usually used." | To all restaurant owners | Training in general | Students at the French gastronomy school Ferrandi, Charles, Baptiste, Alexandre, Maxime, Curtis, Camille and Lise have decided to fight against food waste by proposing gastronomic dishes made from food destined to leave the traditional sales cycle. | The Auparager association, the Ferrandi school, Ernest (a network linking solidarity restaurant owners and their customers to associations offering meals to the most disadvantaged), Phénix (a Parisian association that links start-ups that use unsold food or not, with supermarkets), Association EPA | In France in the city of Paris | The figures for excess 9,000,000 That's how many tonnes of food are wasted each year in France, according to the European Commission. This figure rises to 10.4 million tonnes in Germany and up to 14.4 million tonnes in the UK. | The soul of the project: cooking unsold food and overcoming waste through awareness and education. Who is it for? For people who can't afford to eat. | Recovering unsold goods Head for Rungis, the world's largest fresh produce market is a godsend for those who want to pick up the day's unsold goods for free. Finding places to cook To be able to prepare a gourmet meal and serve it to the residents of the Emmaus hostel in rue de Lancry, Paris, in the 10th arrondissement. | In France, their anti-waste restaurant concept won the first prize. Qualification for the international competition in Lisbon in 2015 | To succeed in such a challenge, you have to imagine a race against the clock for a day: heading for Rungis, bringing back what the wholesalers are willing to give up, investing in a new kitchen, taking stock of the catch, designing the menu with the dishes available and cooking, welcoming and serving. | Being in a group, finding serious partners who are experts in their field to maximise the success of the projects | Find places that are willing to "give up" their kitchen for an evening or a lunchtime to cook the unsold food | Overcoming waste through awareness and education | To continue their growth by moving to the Darwin space, an alternative Bordeaux venue dedicated to responsible economic development, social entrepreneurship, ecological transition and citizen activism. | We can have a zero waste and anti-waste approach in all other areas of activity: school, business, family. | These students have demonstrated that it is possible to use unsightly leftovers to create gourmet meals, and as they say: "You denigrate, we ennoble, you hesitate, we embellish, and then taste, you will be surprised. | French | Auparager is a food-truck that aims to raise awareness about food waste. The products they use are products whose appearance does not fit the requirements of current demand but also parts of products that are not usually used." | Lise, Alexandre, Charles and Maxime, | AUPARAGER | https://www.auparager.fr/#contact | 06 95 01 82 26 | auparager@gmail.com | France | |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | #Allazoumesinithies (i.e. #ChangingHabits) is a printed & digital press campaign by Alfa Vita Vasilopoulos Super Markets. | Everyone | Retail | #Allazoumesinithies (i.e. #ChangingHabits) is a printed & digital press campaign by Alfa Vita Vasilopoulos Super Markets. | WWF -Harokopeion University of Athens, Greece -Madame Ginger, blogger & chef -Procter & Gamble Group -Henkel Group | Greece | The campaign #allazoumesinithies helps people reduce food waste so that nothing is lost. The company is committed to reducing their own footprint by 50% by 2025. They also undertake another great commitment to reduce plastic by 50% by 2025. Descriptions of the problems and needs, which were a condition for practice implementation; | Reduce food waste by 50% by 2025 through: • increasing food donations to our organizations and fellow human beings who are really in need, Waste" in collaboration with NGO „WE CAN” To reduce plastic by 50% by 2025 through: • the removal of disposable plastics sold in their network stores, • reducing the weight of plastic in many packages | Online tools: Find your personal diet plan / Take a nutrition & psychology quiz / Discover nutritional advice / Shop online according to your results Printed magazine available for purchase at the store; all proceeds are donated to charity. Tips to implement Zero Waste in one’s everyday lifestyle. | AB, therefore, with the support of WWF Hellas: - changes its internal procedures to further reduce losses in its stores and warehouses - places even greater emphasis on donating quality and completely safe food, as it already does through the Short Food Donation Program, "Love Foods" | A) Reduce food waste by 50% by 2025 through: - the increase of food donations to our institutions and fellow human beings who are really in need, the investigation and evaluation of food waste in its own supply chain in collaboration with Harokopio University and WWF Hellas and the establishment of the 1st National "Alliance for the Reduction of Food Waste" in collaboration with "WE CAN". B) To reduce plastic by 50% by 2025 through: - the abolition of disposable plastics sold in its network stores within 2020, reducing the weight of plastic in many packages and the replacement of 100% of the remaining plastic packaging with packaging from recyclable, recycled or compostable material. | The website created is accessible to everyone, it is free and easy to follow | Encouraging households to buy alternative products to what they usually did, e.g. organic foods, means they will need to spend more money | Everyone can adapt to new habits and embrace the Zero Waste way of life | Anything digital is also sustainable. The printed magazine „Allazoume Synithies” is made from recycled paper and is encouraged to be recycled again. | The elements of the context of „Allazoume Synithies” campaign can be adapted by everyone, anywhere in the world. | A great practice to encourage households to follow an environmentally friendly lifestyle. | https://allazoumesinithies.ab.gr/ | Greek | AB Vassilopoulos, recognizes the importance of food waste and is committed to reducing its own footprint by 50% by 2025. In this context, and in collaboration with Harokopeio University conducted an 18-month survey to investigate and evaluate food waste throughout its supply chain and at every stage of production, from the farm to our plate. | Alexia Macheras Sustainability & Communication Manager at AB VASSILOPOULOS | Alfa Vita Vassilopoulos Super Markets | https://www.ab.gr/ | +30 2106877524 | amachera@ab.gr | Greece |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | In this collective effort, public authorities, professional and scientific bodies, food and catering companies from all stages of the supply chain, civil society organizations, academic and research community members join forces. | Consumers | Food industry – and households | Through the development of synergies and the cooperation of all stakeholders. In order to reduce food waste in our country, we undertake coordinated action in informing and raising awareness about the extent and effects of food waste, prevention, reduction and surplus donation for public benefit | The "Alliance for the Reduction of Food Waste" is under its auspices of the Greek Ministry of Environment & Energy. | Greek mainland, through its stakeholders finally reaching every willing household | • training and educating for its prevention and reduction • in the exchange of information and knowledge, the promotion and dissemination of good practices • promoting research and innovation • to facilitate and promote the donation of surplus food for public benefit | • Informing and raising awareness about the extent and effects of food waste • to facilitate and promote the donation of surplus food for public benefit | • quantification - counting levels of food waste in the tourism sector • informing & growing awareness for the public • promoting research and innovation • facilitating and promoting food donation for a good cause • utilization of unfit food for human consumption | Αctions follow the hierarchy of food and food waste management, the so-called "reverse pyramid" - prevention at source, prevention through donation or other redistribution for human consumption, use as animal feed, utilization of food waste and bio-waste for biofertilizers and bio-energy. | All actions will be completed by 2025. Research is conducted on an 18-month basis in collaboration with universities across the country to investigate and evaluate food waste in the respective supply chains. | Raising awareness of a large number of companies involved in the food & catering sector as well as schools, colleges and universities through the creation of the "Alliance to reduce food waste". Expanding to the tourism section, on the most profitable sections in Greece, will be the next step. | The only challenge this program faces is increasing the number of companies and hotels in it. According to those in charge of the program, the socio-economic crisis followed by the health crisis are making things even more difficult for the expansion. | Through the collective effort of the “Alliance for the reduction of food waste, public authorities, professional and scientific bodies, food and catering companies as well as bodies of the academic and research community join forces for spreading the word of the cause troughout their actions | Recycling, reuse, composting, education from an early age and continuous consumer information are the components that make up the success of this project. | In the context of European actions FIT4FOOD2030 & FoodSHIFT2030, a need for all participants to work together to achieve the common goal, is more than necessary. | The continuation of the "good" applications in the food and hotel sectors which will motivate the employees to apply corresponding tactics in their own households. | https://foodsavingalliancegreece.gr/ https://fit4food2030.eu/ https://foodshift2030.eu/ | Greek | In order to exchange knowledge and information, disseminate good practices and highlight synergy fields to maximize impact, actions, programs and actions were implemented by the members of the alliance, on their own initiative. | Barboka Vicky | WWF Greece – Food programm officer | www.wwf.gr | 210 3314893 | v.barboka@wwf.gr | Greece |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | Fruta Feia Cooperative is a non-profit consumer’s cooperative, established to reduce food waste due to its appearance, channeling directly from the region’s farmers to consumers; part of the production of fruits and vegetables currently rejected for mere aesthetic reasons – shape, size or colour. | Consumers | Food & Beverage – and households | About half the food produced in the world goes to waste every year. According to FAO, developed countries waste more than 1,3 thousand of million tons of food every year, enough to feed 925 million people that are starving worldwide. In Portugal, the waste goes up to 1,7 million tons per year, according to PERDA (2002). | Funding: 2013 5.363€ initial budget obtained in a crowdfunding campaign – https://ppl.com.pt/prj/fruta-feia Life Programme of European Union Thanks to 176 supporters, the crowdfunding campaign (http://ppl.com.pt/pt/prj/fruta-feia ) was very successful. | Portugal | The Cooperative started on November 18. 2013, with 1 delivery point in Lisbon, 100 associated consumers and 10 partner-farmers. The program has been developed with the support of several stakeholders, including The Lisbon City Council and Superior Technical Institute of Lisbon. | Fruta Feia project wants to raise awareness among the population regarding the food waste problem, and also to prevent the unnecessary use of resources on their production, such as water, arable land, energy and working hours. | Fruta Feia Cooperative aims mainly to channel that part of the wasted fruits and vegetables to consumers who do not judge the quality by its appearance, thus fighting a market inefficiency and creating a movement that can change consumption patterns and that can create a market to the so called „ugly fruit”. | 154 PRODUCERS 11 DELIVERY POINTS 4070 CONSUMERS 1000 tonnes of waste was saved from disposal | Given the environmentally responsible nature of Fruta Feia, they only work with local farmers whose farming practices are not aggressive to the environment. | The crowdfunding campaign financed by 176 supporters • Funding received from the Life Program of the European Union • Involvement of a large number of stakeholders in the implementation of the project | The Reluctance of some consumers to buy „ugly food” and lack of involvement of some public authorities in the extension of the project. | The practice can be easily reproduced by (local) public authorities and is relevant for other regions across Europe.The success of the national replication is essential to guarantee it’s impact and, therefore, their goal is to replicate this alternative consumption model in other places through local delivery points. | The practice continues to have effect and be functional once the funding/organizational support ended with the support of consumers who pay when picking up Fruta Feia box, an annual fee of € 5. but also with the support of the other stakeholders | The initiative has an universal context, meaning it can be adapted by any food market anywhere in the world. | Fruta Feia's main goal is to reduce tons of good quality food that are thrown back to the land by farmers every year and, also to prevent the unnecessary use of resources on their production, such as water, arable land, energy and working hours. | What training manuals, guidelines, technical fact sheets, posters, pictures, video and audio documents, and/or Web sites have been created and developed as a result of identifying the good practice? | English & Portuguese | About half the food produced in the world goes to waste every year. According to FAO, developed countries waste more than 1,3 thousand of million tons of food every year, enough to feed 925 million people that are starving worldwide. In Portugal, the waste goes up to 1,7 million tons per year, according to PERDA (2002). This waste has not only ethical but also environmental consequences, since it involves the unnecessary use of resources used in its production (like soil, energy and water) and the emission of carbon dioxin and methane resulting from the decomposition of food that is not eaten. | Isabel Soares (Project Manager/Coordinator) | FRUTA FEIA / FLAW4LIFE | https://frutafeia.pt/en | 351966177519 | info@frutafeia.pt | Greece |
| The action involves the proper menu redesign, preparation & displace,service and waste handling | Catering at the American Farm School of Thessaloniki Campus | Elimination of waste food & disposals . | The P.A.P Corp Staff, the students, faculty & parents of the A.F.S | The training is for employees in Purchase, Kitchen , Maintainance, Service & Communication Department of P.A.P Corp. | The ZERO WASTE action started from our desire to obtain a WASTE FREE environment for the future generation. The Environment of the A.F.S , is the proper field to practise and succeed in our mition. | We will use the ZWITCH training tool as our manual for further education of the matter and the A.F.School will add the training to their sustainability courses. | The practise takes place in the campus of the American Farm School in Thessaloniki, Greece and it is a P.A.P Corp. Practise. P.A.P Corp. Is a small hotel company with basis in Thessaloniki and hotels in Thessaloniki & Halkidiki. | The liter handling by the Municipality, the recycling companies that are involved, the Hygiene rules that should be strictly maintained throughout the operation , the COVID-19 pandemic that limits some possibile actions . | The welbeing of our home, planet Earth | Administration/ General Management They will introduce the Project to the following team, they will plan a timetable and the guidelines of the Project and they will supervise the meetings that will follow. | We will have reduced waste material, the Staff will be trained and will obtain a higher value of skills , we will add our practise to the bigger global action for sustainability, the future generations will be more educated and responsible on the subject mater | All our actions from each department at P.A.P Corp. Are being monitored with facts ( kilos, cost per kilo, so that we can measure our results in every step | There must be a common objective by both the Catering & the Institution, good and honest relationship and communication. The Human resources department of P.A.P Corp. Should also find the way to motivate the employess that all this is for a better cause. | Women are challenger more in this practise as in our societies they still hold many responsibilities both in their houshold, their daily hygiene, their childrens needs, their jobs. As our team consist mainly from women , we believe that in our practise we have given empasis to all the above matters. | We all have the same home which is planet Earth and we have to make it a safer place for the future. | Every action should be monitored , estimated and interpreted to Energy figures: Water, Oxygen, Electricity, e.g | The project will be transfered with small alternations in all P.A.P Corp. Hotels in the next months, when the seasonal hotels will start operating. | A good practice is always benefeciary to the ones who are envolved. It needs a high element of dedication, it brings you back satisfaction from the results, a more strong bontage with the Team , a stronger partnership with the partners. It is always a good example for the community and society in general. | We will develop 5 videos according to the different departments that are involved. Short videos in each department will be added too. | Greek | A good practise brings more education to the human resources that are envolved, a more loyal clientelle to the company and a better undesrtanding of the results of our daily work and life to all. | IOANNIDOU SOFIA | P.A.P. Corp S.A. | https://www.papcorp.com/ | +30 2310 492 863 | fzone@papcorp.gr | Greece |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | The use of waste mapping techniques enables resource use and types and locations of waste generated to be identified and represented visually, or ‘mapped out’. | Hoteliers , Hotel Guests | Hotels , Caterings , Restaurants | Cyprus produces about 570,000 tonnes of waste annually, 88% of which goes to landfill due to limited recycling facilities on the island. At an individual level, 468kg of solid waste is produced per person in residential areas and 679kg per person in tourist areas indicating that tourists produce more waste than the residents of Cyprus. Much of this waste from tourism is generated within the hotel sector where tourists spend the bulk of their holiday time. | The Travel Foundation CSTI (Cyprus Sustainable Tourism Initiative) Thomas Cook Group | Ayia Napa (Cyprus) Paphos (Cyprus) | Every hotel will have different waste management approaches, e.g. some may have garbage collection only, and others may have additional separate collections of materials suitable for re-use or recycling. | It is something that all staff can contribute to. Improved waste management practices in hotels can help protect and safeguard the local socio-economic environment of tourist destinations from pollution and litter and enhance the holiday experience of customers. | • Managers can set clear procedures and promote good practice when buying products and materials (sustainable procurement), in using and disposing of items, and in ensuring that garbage and recycling bins are used properly by staff (and visitors) • Chefs, waiting staff and bar staff, can think about how they buy raw ingredients, prepare food and avoid waste being created, as well as how waste produced by guests is disposed of. | Typically the wider benefits of waste mapping can include: • Reduced costs and improved efficiency; • Reduced risk and improved legislative compliance; • Increased employee engagement and satisfaction; | Plastic Reduction • Participating hotels reduced the total number of plastic items they used by an average of 19% which equates to a 31% reduction in mass (27.5 tonnes). • Hotels used 793,916 less bottles of water which equates to a 69% reduction in the number of items and a 67% reduction in terms of volume. • A total reduction of 1,215,780 straws – 37% less in terms of items and volume. | Despite some challenges, this project has been very successful in demonstrating that significant reductions can be made in the disposal of plastic from hotels with very little financial outlay and generating considerable financial savings for the businesses involved. | As with many other similar projects, it proved extremely challenging to obtain monitoring data. Having project co-ordinators based in each of the regions proved invaluable in this respect as did the active engagement of the Tsokkos group of hotels who were extremely keen to monitor results having seen what was achieved by the Ascos Coral Beach Hotel in the pilot study in the previous season. | One of the most common barriers to engaging hotels in waste reduction initiatives is proving that the actions taken will not have a negative impact on their guests’ holiday experience. | The object of this project, by the Cyprus Sustainable Tourism Initiative (CSTI) in collaboration with Thomas Cook, was to achieve a 10-20% reduction in plastic waste by public within the setllements participating. | Hotels can continue this trend and avoid a plateau in results (and a corresponding reduction in motivation) by increasing their focus across different waste streams over time (i.e. cardboard/packaging, food waste). | Waste mapping enables you to identify the sources, types and quantities of waste you produce. The mapping approach outlined bellow, allows you to investigate where and how waste arises, and present this visually in a way that can help to identify hidden costs of waste (e.g. purchasing costs, staff time). | https://csti-cyprus.org/ http://media.visitcyprus.com/media/b2b_en/News_Releases/Waste_Mapping_Guidance_Hotels.pdf | Greek, English | Improved waste management practices in hotels can help protect and safeguard the local socio-economic environment of tourist destinations from pollution and litter and enhance the holiday experience of customers. Protecting the natural assets and cultures of destinations that the tourist industry depends on now will also help to ensure a sustainable and profitable future. | Hub Nicosia | CSTI – Cyprus Sustainable Tourism Initiative | Ayios Andreas/Nicosia - https://csti-cyprus.org/ | (+357) 99800189 | info@csti-cyprus.org | Greece |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | For decades P.A.P Corp. has earned the awards of Blue Flag & Green Keys by E.U. In the last two years they are trying to eliminate the waste in the hotel properties | The employees, the guests, the partners, the local community | Hospitality, Tourism | Zero Waste in P.A.P hotels is a communication campagn addressed mainly to our partners, guests and the local communities around the hotels in order to show all the efforts that take place in the every day operation, to enhance loyality and volunteering. | WWF Greece -National Organization for the Protection of Nature -BLUE FLAG -GREEN KEY -ZWITCH | In three locations in Halkidiki, Greece. • Kriopigi, Alexander the Great Beach hotel • Ouranoupoli, Xenia Ouranoupolis hotel • Amouliani island, Agionisi Resort | We are comitted to reduce waste by 50% by 2025. We also undertake another great commitment to reduce plastic by 75% by 2025. | Reduce food waste by 50% by 2025 through: • Organizing and designing the menus according to seasonality, and local production • Serving in the buffets by hotel Cooks • Use our own farm production , Farm to Table concept | We communicate all the above in digital form signs . | The results selected are sent every year to the Blue Flag & Green Key Organisations . • Paper is already reduced to 85 % in the last year. • Plastic reductions by 40%. • Bioproducts used by 60%. • Recycling of products by 40%. | The design of menus, the proper organisation of the kitchen supplies, the serving in the buffets, the food preparation according to reusable technics, the proper cutting of the salads and fruits, the usage of all local resources, the stop of personal servings, the digitalization of the daily operation,the weighting daily of the waste and the analysis of the data provided, the seminars to the emploees, the communication with the guests. | The determination of the management team and the seminars for the employes. In addition, in the monthly evaluation of each emplyoee, the Human Resources Department has added the critiria of environmental friendly individual. | The cost of the equipment and products , the misinformation of the guests for many of the above actions, the problematic way that the municipalities handle waste and communication. | Zero Waste is a must do for the enterprise and a good lesson for its clientelle | Digitalising is a trend that helps zero waste but raises questions regarding the carbon foodprint. A balance must be found and obtained. | Our actions can be implemented in any enterprise around the globe. | Great holidays in unspoiled nature can only be obtained with daily practices both in infrastructure, the back office operations , the communication with the guests and the local communities. | https://drive.google.com/drive/folders/135FSWWtKZTanu771X3LVE7U0O66VoNUI?usp=sharing, https://drive.google.com/drive/folders/1FNIjUIxzK3nStlZqHAK_jZqg254O5ibr?usp=sharing, https://drive.google.com/drive/folders/1MRZnZQGiRUNlsDU5o4_iMnREccX4mRsg?usp=sharing, https://drive.google.com/file/d/1dEthIFFVu31PcAmv9moonkfvQWyfV8mx/view?usp=sharing | Greek | A good practice is always benefeciary to the ones who are envolved. It needs a high element of dedication, it brings you back satisfaction from the results, a more strong bontage with the Team , a stronger partnership with the partners. | PAPADOPOULOU NONITA | P.A.P. Corp S.A. | https://www.papcorp.com/ | +30 2310 505 500 | nonita@papcorp.gr | Greece |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | Waste reduction, in all its forms and across our value chain, is a strategic imperative for PepsiCo and a key tenet of PepsiCo ambition. | Businesses | Manufacturing , Distribution , Offices | PepsiCo, Inc. is an American multinational food, snack, and beverage corporation. PepsiCo's business encompasses all aspects of the food and beverage market. It oversees the manufacturing, distribution, and marketing of its products. | PepsiCo , PepsiCo’s Sustainability Office | Worldwide | Operational waste is comprised primarily of packaging from manufacturing inputs and the remnants of their manufacturing process. Offices generate a far smaller proportion of their waste, primarily from paper and other office supplies. | Their main objective is to reduce food waste within their direct operations supports their virtually zero waste to landfill goal while also making a meaningful impact in reducing their greenhouse gas emissions. | The main idea is to reduce food waste focus on using agricultural inputs as efficiently as possible in their manufacturing processes and finding innovative solutions for using the organic material that remains. | PepsiCo has been on this journey for many years and is approaching virtually zero waste to landfill. In 2020, they generated approximately 2.4 million metric tons of waste in their manufacturing and warehouse operations, of which they recycled approximately 2.3 million metric tons, or nearly 98 percent of total waste (up from 97 percent in 2019). | • Reduce Food Waste : Reuse materials in productive ways. PepsiCo collaborates with its partners to identify beneficial uses for the processing residue that remains from manufacturing. • Hazardous Waste: PepsiCo tracks and manages hazardous waste created in their company-owned manufacturing and warehouse operations. The precise definition of hazardous waste differs regionally, but can include lab materials and maintenance residue such as gearbox oil, lights and batteries. In | PepsiCo maintains partnerships with organizations that help to reduce the waste they send to landfill. These include recycling, composting and waste-to-energy businesses. | Although waste reduction provides cost savings finding new solutions and ways to achieve that goal may have some difficulties such as keeping up with the market due to alterations to the price or quality. | Being a big and successful company such as PepsiCo and be able to reduce waste in a lot of areas is not an easy thing to do but is doable and can also be a profitable act , that can encourage smaller companies to import waste managment in their agendas. | As a company that sources crops from over 7 million acres of farmland in 60 different countries, PepsiCo has deep roots in the global food system. | Waste reduction can be applied at homes , offices and tipically at any place where you can consume food and beverage products. | Climate change can affect the future of the world, taking action is not a suggestion but a necessity. Key to the success of minimizing waste and polution is big companies like PepsiCo to step up and run waste management programs. | https://www.pepsico.com/ https://en.wikipedia.org https://www.pepsico.com/docs/album/esg-topics-policies/apex_independent_assurance_statements.pdf?sfvrsn=b129ba58_10 | English | PepsiCo maintains partnerships with organizations that help them to reduce the waste we send to landfill. These include recycling, composting and waste-to-energy businesses. Building a strong local infrastructure for these activities helps them to meet their commitments while also strengthening local economies and reducing waste beyond their own operations. | Joe Howell, Associate consultant | WRI | https://www.wri.org/ | joe.howell@wri.org | Greece | |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | This is a settlement committed to sustainable development and they want to keep the world green. They show a caring attitude towards the environment, especially in the field of waste, drinking water, and respect for food. | Resort guests, staff and stakeholders | Hospitality & Catering Services | That day, Hotel Ribno officially received the title of Zero Waste Hotel, the first in Slovenia. After two intensive years of waste reduction and separation measures, they managed to reach a 92% separate collection rate, also meeting the international requirement for a zero waste title. | The hotel and its employees were not alone on this journey however, being coached by Ekologi brez meja, the local custodians of the title, and their partner Hotel Rifiuti Zero, which has introduced zero waste measures to more than 20 Italian hotels already. | Hotel Ribno is very close to the Slovenian Alpine Pearl of Lake Bled, in the idyllic town from which it takes its name. Its location – on the fringes of a spruce forest with abundant birdsong – | Unfortunately, tourism is a commercial activity that leaves behind a long trail of waste. Too long, even. According to the website of ‘Ekologi brez meja’ (Ecologists Without Borders), municipalities actually benefit from their participation in the Zero Waste movement. | Ecologists Without Borders drew up the guidelines for Zero Waste hotels and restaurants. As we have said repeatedly in these blogs, waste is a pressing issue in tourism. Bled is no different in this regard. In the years 2017, 2018 and 2019, the number of visitors far exceeded the number of residents | The hotel aims to provide high quality services for the guests to enjoy and for the benefit of nature. The hotel is planning to sort 90% of all collected waste, reduce annual waste by 30% and use 30% less water and energy. | After an intensive two-year implementation of measures to reduce waste and its separate collection, the hotel succeeded in reaching a 92% separate collection rate, which would not have been possible without the commitment of its management and staff. | The hotel dates back to the 1980s, but the chalet-style exterior has recently been renovated, and the old exterior wood has been re-used to make furniture for the lobby and restaurant. It embarked on an intensive two-year programme to reduce waste and ensure that any waste from the hotel was separated, which ended with the hotel achieving a 92% separate collection rate. | Slovenia wishes to remain a green destination and positive changes are also noticeable in tourism. Restaurants, hotels and other tourist accommodation facilities are introducing zero-waste measures and are striving to reduce waste by collecting it separately. | Beyond the hotel sector, according to Ecologists without Borders, "in addition to separate waste collection, the event organisers of Jurjevanje in Bela krajina, Art kamp and (Z)mešani festival also introduced measures for their prevention. | Regular monitoring and verification of our activities and review of results (monthly waste weighing, water consumption, electricity…), which must meet the required criteria for obtaining the use of the certificate Zero Waste Resort. | The municipality of Bled, of which Ribno Alpine Resort is a part, has also embarked on the Zero Waste route and has set itself the goal of collecting 80% of all waste separately by 2025. | The example of Ribno Alpine Resort can be easily transferred to any hotel that wishes to follow a Zero Waste policy. | As the hotel manager puts it, „We are proud to contribute important steps to this goal through our sustainable conduct with you, our guests”. | https://www.hotel-ribno.si/zero-waste/ | English | Globally, the scale of the plastic waste produced by major hotels is staggering. Calculations by sustainability and plastics consultant Marissa Jablonski for Eco-Business estimate that a 200-room four-star hotel at full capacity can use about 300,000 pieces of single-use plastic in a month, including 49,765 plastic amenities and amenity packages, 216,693 pieces of plastic for food and beverage operations and 20,000 plastic water bottles. | Katarina Strgar, Marketing Manager Hotel Ribno | Ribno Alpine Resort Hotel & Glamping | Izletniška cesta 44 4260 Bled | +386 4 578 31 00 | info@hotel-ribno.si | Greece |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | Staramaki, an alternative form of drinking straw, made from wheat, is cultivated and produced in Kilkis, Greece | Consumers | Food & Beverage | Staramaki was first produced in 2019, with own resources, in a very small production base outside Kilkis. Its initial idea and the whole process, from production to packaging, has remained the same. | EKETA (The National Center for Research and Technological Development) https://www.certh.gr/root.en.aspx -AMDeLAB (The Research Laboratories of the Aristotle University of Thessaloniki) http://amdelab.physics.auth.gr/index-en.htm -ALIMENT LAB (The Microbiological and Chemical Laboratory of Food & Water) https://www.alimentlab.gr/en/ -IEYP (Soil & Water Resources Institute) https://www.swri.gr/index.php/en/ | Production: Kilkis, Greece Coverage: Greece | In Greece, over 1 billion plastic straws are used every year. Staramaki is created by the natural grain itself, replacing disposable plastic straws in the best way. In Kilkis the percentage of lands that present a high risk of desertification reaches 72%. Some of the agricultural practices used in regenerative agriculture, which contribute to soil protection, are being examined and implemented by the social cooperative enterprise. | To present an eco friendly, sustainable, vegan and ethical product. | A) Harvest: The stems are mechanically harvested and collected by hand, after removing the inflorescence intended for food. Cultivation fields in Kilkis, Gorgopi and Archangelos Pella B) Storage: The stems are stored based on origin and date of harvest in designated, large bags that allow them to be aerated. The room is equipped with industrial dehumidifiers that control humidity levels | In 2021, the cooperative enterprise managed to produce and offer 8% of the total straw market in Greece. They are hopeful to raise this percentage every year. | The process itself, as analyzed above. During the production of one kilo of bioplastic straws, 247 grams of carbon dioxide are released. In contrast, each wheat plant captures 11 grams of carbon dioxide during its growth. In addition, staramaki is a natural product that will decompose completely, in natural conditions. | A) Non-thermal sterilization procedures for wheat stalks Studying the results of various emerging sustainable technologies, Near UV-Visible Light (NUS-Vis), Continuous UV Light (UV 254nm), High Intensity Light Pulses (HILP), Ultrasound (US) B) Aristotle University of Thessaloniki research laboratories perform tests and further analysis that will enrich our database | The market is not yet ready to recognize the environmental benefit for 3-4 cents more and wants training. However, we have cooperation with various companies that want to support the project and promote it, so we will structure and present some synergies where, with a spare economy and a social sign, they will supply their cafes with drops. | Staramaki is not just a straw, it is a product that comes from local production, that can meet part of the demand in Greece, that gives jobs in Kilkis and is part of a circular economy movement | We already follow a sustainable production process, but the ulimate goal would be to implement sustainable logistics. We know it is far-fetched for Greek standards, but not impossible”. | Choosing natural materials instead of plastic in our everyday lives. | Staramaki is an excellent alternative to the traditional straw, that is eco friendly, sustainable, vegan and ethically produced. | https://www.staramaki.gr/ | Greek | Staramaki is a Social Cooperative Entreprise based in Kilkis, a rural region in Greece, that uses the byproduct of local wheat cultivation to create a viable, eco-friendly alternative to single use plastic straws. It provides benefits for the environment and the local agricultural economy and offers labour opportunities for vulnerable groups of people such as former unemployed-Greeks and refugees. | Stefanos Kamperis | Staramaki | https://www.staramaki.gr/ | +30 2341023699 | info@staramaki.gr | Greece |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | Each hotel or catering unit or restaurant could work with a food donor social partner to make food available safe for human consumption. | Hotel / Catering service / Restaurant | Food & Beverage experts | There are many ways to utilize valuables nutrients instead of sending them to landfill, which is also the least appropriate solution. Donation; • Diversion; • Management through Municipalities; | WWF Greece WWF US Unilever Hellas Grecotel Cape Sounio Hotel Aquila Rythimna Beach Hotel Marriott Athens Hotel | Athens, Greece | The European Union guidelines on food donation are given in European Commission Communication C (2017) 68724 and Greece is called upon to harmonize. It is important to donate food through organized structures that know the needs of local communities and it is mandatory to comply with food safety rules based on HACCP requirements. | Donation; channeling of safe leftover food to feed people in need. | 1 Appoint a manager of food donation. ( a person responsible) 2 Find a trusted and experienced social partner for the proper use of leftover food. 3 Establish management procedures of food to be donated. 4 Inform and train staff for new procedures. 5 Collect data and write a quote for donations. | In Greece, there is a food bank that is registered in the National Register of Private Sector Non-Profit Bodies for social care services and in the Special Register of Voluntary Non-Governmental Organizations, while at the same time it is controlled by the competent authorities. | PREVENTION of food waste, • DONATE the excess food that can be safely disposed of for consumption and • UTILIZATION of the organic residue, so as not to end up in landfills. | Rigid planning beforehand (as analyzed in the summary at the end) | Since donation partners also have their own their needs, it is often good to create more than one partnership to cover different needs of your business. | What are the key messages and lessons learned to take away from the good practice experience, for men as much as for women? | What are the elements that need to be put into place for the good practice to be institutionally, socially, economically and environmentally sustainable? | What are the elements that could be transfered to other contexts ? | Conclude specifying/explaining the impact and usefulness of the good practice. | What training manuals, guidelines, technical fact sheets, posters, pictures, video and audio documents, and/or Web sites have been created and developed as a result of identifying the good practice? | In which language(s) is the good practice document available? | Establish a communication channel with partner / partners for food donation. • Facilitate staff in adopting new procedures and practices. • Actively supervise the handling and receipt of donated food. • Collect and promote reports on donated food and record the progress of the program. | Vicky Barboka | WWF GREECE | https://www.wwf.gr/ | 306978864818 | v.barboka@wwf.gr | Greece |
| Waste handling | Catering Hotels | The term "returnable vacuum" means that a container (typically glass bottles, but also PET plastic bottles) must be returned to the supplier once emptied, so that it can be reused (up to 20 reuses for PET bottles, 40 for glass bottles). | It is aimed at all those who have an activity involving the use of containers, which can be recycled and reused | Reducing waste and facilitating waste disposal | Until the 1980s, we were among the first in Europe in this practice, which was widespread even in small towns where the reuse mechanism becomes easier. Then wretched environmental policies put the returnable-empty mechanism into the attic, resurrected in a chaotic, messy and not very incentivising way in 2017 by the Minister of the Environment and Protection of Land and Sea Gian Luca Galletti. | The returnable-empty initiative started extensively in the Campania region and Veneto in 2018 but today more and more companies are adopting it. | Province of Salerno (Camerota, Sapri, Castel Velino, Novi Velia, Poderia, Centola) and Vicenza | The considerable weight of the collected packaging must be taken into account, which will necessarily require management costs, mainly related to the transport of the empties and the practices to be carried out to limit the risk of shattering during transport. | Reusing glass containers and avoiding unnecessary waste | The mechanism of the returnable vacuum is very simple: the restaurateur buys drinks and pays a deposit of a few cents according to the size of the drink. When it is emptied, he takes it back to the seller, who returns the deposit. | Several companies such as bars, restaurants and hotels are involved. | The re-use of these correctly recycled materials | Do not dispose of these materials in the environment and encourage restaurateurs/ hoteliers to dispose of waste correctly. | The challenge is to collect as many containers as possible and reuse them as long as the material allows | The importance of recycling to reduce waste | The diffusion of this good practice allows to raise awareness among companies and is also successful thanks to the incentives that are provided for its implementation. | It can be transferred not only to the various companies in the catering sector, but also to individual citizens or establishments that use beverage containers in large quantities. | Reusing materials that are still fully functional has its advantages on both the economic and environmental fronts. The ecological benefits are clearly linked to the re-use of containers without converting them into raw materials. There is also an important economic advantage in terms of resource and labour savings. | The guidelines can be found on the Italian government website. | Italian | Returnable packaging is a practice that originated in Germany, where it brings great economic but also environmental benefits. The practice consists of paying a small deposit for containers, mainly of beverages, which will be returned once the containers are returned. The returnable vacuum is very popular. | https://www.mite.gov.it/pagina/vuoto-rendere | Italia | ||||
| Purchase | Hotel | Up-cycling is the art of recovery, at almost zero cost means literally creative reuse, that is to transform waste into objects and give it a new use. | hoteliers and restaurateurs | Giving old objects new life rather than throwing them away | Up-cycling, also known as creative reuse, is the process of transformation of waste materials, useless or unwanted products, into new objects perceived as of higher quality, to which an artistic or environmental value is attributed. | The practice involves different accommodation facilities | Facilities using up-cycling are located in different Italian regions (e.g. Tuscany/Lombardy) | Up-cycling is born from the love for the planet and its defense. Living in the age of consumerism we are often accustomed to throw away "old" things for new ones but not everyone agrees with this philosophy appreciating what can be a vintage furniture that can be obtained from the reuse of old cassettes, tires or glass jars turned into pretty furniture. | Give new life to objects that would be piled in landfills. | Up-cycling consists in giving new life to the objects that should be thrown away. For example, an old staircase after a proper restoration could have different uses inside a room (cutting it, repainting it and using it as a bedside table), a bathroom (repainting it, attaching it to the wall and using it as a linen hanger) or even a hall (sanding it, adding thicker wooden planks, and using it as a bookcase). | This creative reuse is usually chosen by people (young people for the most part) who want to start a new business and do not have very high financial capital available. | Reusing these materials now for disposal reduces the environmental impact of waste. | These objects obtained from reuse are highly appreciated by customers attentive to sustainability. | The challenge is to achieve something new and innovative from the old. | Reusing objects that you commonly think can no longer be useful. | Up-cycling is used to avoid creating large waste deposits. | This technique could also be adopted in families to avoid waste. | Up-cycling is an ecological practice that transforms waste into objects that can have a new use and acquire a greater economic, aesthetic, or emotional value. | You can find various articles on the web related to this new practice. Very common are the video tutorials that show how to revive an object. | Italian, English | Up-cycling is the process of transforming waste materials, useless or unwanted products into new objects perceived as of higher quality, to which an artistic or environmental value is attributed. Up-cycling is born from the love for the planet and its defense is also the art of the recovery of objects at almost zero cost. It is spreading in Italy thanks to several social networks (e.g. Pinterest) that show how to revive an old object to decorate: rooms, | B&B Botton d’Oro B&B Paradiso n°4 | https://www.bottondoro-valleimagna.it/chi-siamo/ http://www.paradiso4.com/ | Italia | |||
| Purchase Preparation Production Service Waste handling | Hotels | 1. educating staff in sustainability 2. reducing energy consumption 3. recycling and reuse of objects 4. customer involvement | Hoteliers | Embracing an eco-friendly lifestyle | The expansion of the Hotel Rifiuti Zero project over the last few years is tangible proof of the epoch-making change that is transforming sustainable tourism into a reality that is of interest to an ever-increasing number of people | Several accommodation facilities are involved in this initiative and the municipalities have to promote them | The first zero waste hotel opened in Sorrento (Conca Park Hotel) | Becoming a zero-waste hotel is a way to distinguish yourself from your competitors and transforming your hotel with a zero-waste objective is a strategy to build loyalty with customers who are increasingly aware of environmental sustainability. | Making the hospitality sector a model of sustainability | In order to make a hotel zero-waste, it is important to implement some small practices in the various areas of the hotel. Soap dispensers can be installed in the rooms and ecological and natural products can be used. | Many hotels in Sorrento are involved in this initiative, including the five-star Bellevue Syrene. | Almost total reduction of waste as even organic waste can be reused in the garden of the facility as compost | An important success factor for this practice is the growing interest of the world's population in sustainability. | The challenge is to be completely sustainable and involve as many facilities as possible. | The importance of not wasting anything | This practice can also be successful due to cost reductions for the disposal of the little waste produced. | This practice could also be transferred to restaurants to make environments more sustainable. | Making a hotel sustainable is a complex process that starts with the little things but has a very strong impact on the environment. | There are a number of articles on the web about this practice, some related to the structures that have adopted it. | Italian, English | Soap dispensers can be installed in the rooms and ecological and natural products can be chosen. - For breakfast, instead of using packaged products, you could use organic jam and homemade cakes. - Integrate recycling bins in order to involve the guests. - Installing water purifiers in hotel restaurants so that it can be served in glass to customers. - Place in staff areas of dispensers. | Conca Park Hotel in Sorrento | https://www.concapark.com/en/eco-friendly-hotel | Italia | |||
| Preparation | Catering Hotels | This practice encourages Italian chefs to use the green spaces at their disposal by creating gardens that allow them to serve fresh, sustainable and 0 km products | Restaurateurs and hoteliers | Reduce the costs of transporting raw materials and the resulting CO2 emissions of the vehicles that handle them. | This practice has deep roots in Italian culture. After Covid-19, many people went back to cultivation for healthy food and this also happened to chefs who, at least the most ambitious ones, had always dreamed of cultivating what would end up in their dishes. | This practice involves many top chefs such as Carlo Cracco, Moreno Cedroni, Salvatore Bianco, Massimo Spigaroli etc. | The regions where this practice is widespread are: Emilia romagna, Campania, Marche. But even small restaurateurs in other regions often have their own vegetable garden. | It is important to consider the effort required to manage a vegetable garden, which needs a lot of care and attention every day. | Sustainability of the environment and serving fresh, quality products | The idea of this practice is to grow what will then be served to guests while maintaining a high quality of raw material and avoiding heavy transport costs | Several catering and hotel businesses are involved, which are located on Italian territory. | Use of 0 km raw materials | Great cost savings and the freshest seasonal products attract a knowledgeable and discerning clientele. | This practice necessarily needs a suitable space near the facility, so not everyone can do it, especially in cities. | The importance of using the freshest raw materials | The spread of this practice guarantees economic and social advantages for restaurateurs but also for those who care about reducing food waste and the quality of raw materials. | This practice is part of a strong Italian tradition which, unfortunately, has been lost over the years, so it would be transferable to families who could have their own vegetable garden as it was in the past. | For restaurateurs and hoteliers, having their own personal vegetable garden is a good practice to avoid buying processed goods or goods that have undergone a long journey to the kitchens where they will be processed. | Some articles talk about this practice booming in 2019 | Italian | If we talk to someone who works in the restaurant industry, we can see that cooking enthusiasts often dream of producing the raw materials themselves to serve to their customers through their creations. This practice or tradition in Italy has ancient origins linked to the territory and the cultivation of the countryside that characterised the landscape. | https://www.italiaatavola.net/check-in/locali-turismo/ristoranti-pizzerie/cosa-cresce-al-ristorante-i-migliori-locali-italiani-con-l-orto/80591/ | Italia | ||||
| Preparation | Catering Hotels | This is a trend in the restaurant industry whereby chefs have to create dishes from the remains of one or more foods in order to make full use of the product. | Restaurateurs and chefs | Using raw materials in their entirety | It should be pointed out that this new branch of food preparation is based on fresh food and has nothing to do with waste products already prepared for other customers. | It is a trend that started to develop in Italy in Modena in 2015 thanks to Massimo Bottura. | Some chefs in northern Italy have adopted this type of cuisine. | Even today, many people believe that this type of cuisine is made from other customers' waste. | Using food 100% of the time | In kitchens, nothing is thrown away when preparing meals. For example, biscuits can be made from coffee grounds or ice cream from potato skins. | For the time being, few daring chefs are using this type of cooking. | No waste of raw materials | More and more people sit down at restaurants expecting not only to eat well, but also not to damage the environment by unnecessarily wasting resources. | The challenge of this type of cuisine is to create new dishes without wasting anything. The constraint is to overcome the distrust linked to the cultural factor of considering waste as "rubbish" and an indication of poverty. | The importance of not wasting | This practice reduces waste of raw materials | If they like it, families could use these recipes in their daily lives. | Using this type of cooking requires a good knowledge of ingredients and combinations, but the results can be surprising. | As this trend originated in the USA and has spread to the rest of the world, you can find many articles about it on the web. | Italian, English | Trash Cooking originated in the United States of America as a new culinary trend. The watchword is zero waste, because with "trash cooking" you look for inspiration in the bin rather than in the fridge or the pantry. | Osteria Francescana in Modena | https://osteriafrancescana.it/it/ | Italia | |||
| Preparation | Catering Hotels | It is a practice against food waste. Restaurateurs give out these doggy bags, which are nothing more than wrappers with the remains of the food eaten by customers, which are given to customers to avoid being thrown away, so that they can consume them later. | Restaurateurs and hoteliers | Reducing food waste | All those who work in the restaurant industry throw away huge quantities of food every day, because almost no customer manages to consume all the food they order. | It is not a practice that affects one company but all catering companies. | In Italy The Doggy Bag project - Se avanzo mangiatemi (If I have leftover, eat me) - launched in the year of Expo 2015, has found positive experiences in over 50 Slow Food Italy restaurants and more than 200 venues in Milan, Bergamo, Varese and Rome. | This practice is an excellent way of not wasting food but at the same time reducing a considerable amount of waste. | Avoiding food waste | The practice is to give customers what they have ordered and not consumed so that they can consume it later. | This practice was initially only present in a few cities, but as it is very functional, it quickly spread to a large number of catering businesses. | Do not waste quality food | One success factor is the support given by FIPE - Federazione Italiana Pubblici Esercizi - which has created cellulose packaging and donated it to a thousand Italian businesses. | Customers are often uninterested in taking their leftovers home. | This practice teaches us how important it is not to waste anything we order. | In terms of sustainability, it is good to say that the practice produces more waste but you can opt for biodegradable bags that have less impact on the environment. | This practice is already present in the family habits of Italians as often after a lavish lunch what is left over is kept for the next day's meal. | The practice of doggy bags is becoming more and more popular despite the idea that taking leftovers home is not in good taste. The truth is that 30% of the food served every day is not thrown away. | Several articles on this practice can be found on the web, but also on the FIPE website with the success and evolution of the 'Doggy Bag - if I have leftover eat me' project. | Italian | The doggy bag is a common practice in many countries around the world for a variety of reasons: in France it is an obligation, in America a fashion and in China just good manners. It is a fight against waste and for reducing leftover food in restaurants. | Duke's Restaurant in Rome. | https://confcommercioroma.it/dalla-doggy-bag-al-rimpiattino-fipe-comieco-insieme-nuova-cultura-antispreco-al-ristorante/ http://www.dukes.it/ | Italia | |||
| Waste handling | Catering Hotels | Waste composting in restaurants and hotels is a common practice in northern Italy. It consists of buying a press to reduce the volume of waste produced and better manage its collection. | This technique is aimed at all activities that produce large amounts of organic and non-organic waste. | Improving waste collection and thus also reducing transport costs | Most of the waste produced in restaurants is food waste that ends up in the rubbish and rots in landfills. As useful as separate collection is, food waste and residues, but also leaves, plants and other organic fractions that end up in municipal waste, could be turned into by-products. | It is a widespread practice mainly in northern Italy | In Trentino Alto Adige many facilities use composters. An example is the hotel camping Markushof. | Composters have a very positive impact on the environment, but to buy them you need to invest a fair amount of money and also have enough space to place it. | Reducing waste and cutting the cost of waste disposal | Not all composting processes are the same. Depending on the machinery chosen and the type of organic waste composted, different types of compost can be obtained. | According to a study on food waste in restaurants conducted by a leading research institute, about 84% of food waste ends up in the rubbish. Composting not only prevents this percentage from growing, it also has environmental benefits. | Reduce waste, improve safety, contain costs and increase sales. | Many environmentally conscious people, knowing that their waste will be properly disposed of, will prefer a restaurant/hotel with a composter over others. | The challenge of this practice is to minimise the volume of waste generated | The importance of recycling and proper waste disposal | In addition to the correct disposal of waste, this also reduces the number of trips that collection vehicles have to make, thereby reducing a considerable amount of CO2 into the atmosphere | This practice could also be transferred to households (using smaller machines) but also to all those activities that produce a large amount of waste every day. | This good practice not only saves money over a long period of time but also protects the environment. | Sources are few and far between, but you can find evidence by contacting companies that have benefited from the purchase of these machines. | Italian, German | Every year, more than 5 million tonnes of surplus food products end up as waste along the food supply chain, from production to the catering sector. Current food waste management is still ineffective, as it is not always based on approaches that consider the opportunities offered by organic wet waste recycling. | hotels camping Markushof | https://www.falcorpresse.it/i-settori-della-compattazione-degli-scarti/hotel-e-ristorazione/ | +30 0471 810 025 | Italia | ||
| Service | Catering Hotels | This is an application through which an anti-waste campaign can be carried out. People can buy the boxes (which have different food inside) for a lower value than expected. | All restaurant or hotel owners. | Reduce or eliminate food waste. | Too Good To Go is a mobile application for iOS and Android devices that connects the user to restaurants and shops with unsold surplus food. The restaurants sell the surplus food at a lower price so that it is not wasted. | The app is used by 21,623 bars, restaurants, supermarkets, bakeries, hotels | Its use is widespread throughout Italy but particularly in the most densely populated urban centres. | The risk of using this method is to meet people who are unhappy with the products that are put in the box. | Reducing food waste | The premises prepare boxes with the surplus food, which can contain raw materials and/or ready-made meals, set the time when the customer can pick it up and deliver it to the customer. Payment and selection of the box is done entirely via the app. | 5.7 million people in Italy are already saving food with the app. 21,655 bars, restaurants, supermarkets, bakeries, hotels (and many more) are on the app 7 million meals saved to date in Italy | The app can be used by restaurateurs via their smartphones, so the number and type of potential users that can be reached and managed is very high. | Convenient thanks to easy operation and secure payment | It is difficult to get older landlords and people living in small villages where, unfortunately, waste is often present, to approach this system. | The importance of not wasting food | The use of this app helped save up to 7 million meals in a single day | It could also be extended to farmers who sell raw materials that unfortunately cannot be stored for a long time. | It is a good way to combat waste on the part of both restaurateurs and the community. | The official website explains in detail how the app works and its benefits | Italian, English | Too good to go is an application for mobile devices that any citizen can use to buy or restaurant to save the surplus food of a day. It is present in italy since March 2019 and is the most downloaded by Italians regarding the session of "Food&Drink". | To good to go | To good to go | https://toogoodtogo.it/it/ | Italia | ||
| Service | Catering | Limiting disposable products is very important for the preservation of our planet. In recent years, plastic disposable products (which are very polluting) have been replaced by biodegradable ones, but this is not enough because large amounts of waste continue to be produced. | This practice is aimed at all those who have a fast-food restaurant business. | Reducing waste disposal and making people aware of the problem of disposable waste. | Disposable consumption encapsulates all the distortions of a cultural, economic and social model that is no longer sustainable. The unbridled consumerism of the last 60 years has produced gigantic quantities of waste, whose life has been short, very short: the time of a single use that, once disposed of, ends up in our rivers and seas, contaminating the planet for centuries. | A good example of "limiting disposability" is brought to us by the international Starbucks company. Another example is to sell water in small glass bottles which can then be reused by the purchaser. | Milan metropolitan area, Turin and Serravalle scrivia (Starbucks). The majority of bars and restaurants throughout the territory. | Limiting disposability is very difficult in today's society because of consumer habits. Moreover, with reusable products, more time would be needed for washing. | The aim of limiting these products is to reduce the amount of waste | At Starbucks, reusing a cup previously purchased at the store grants a 30% discount on other drinks. The use of glass bottles can be favourable for companies using the returnable vacuum. | Fast-food companies or various restaurants and pubs throughout Italy are involved. | Less waste of disposable products with a positive impact on waste production | Getting consumers used to not preferring disposable materials whether they are bi-degradable or not. | The challenge of this practice is to maintain a high number of loyal customers. | The importance of this practice is to reduce the large amount of waste that is wasted. | Reducing environmental impact | Many restaurants on the fast-food model and beyond could adopt this technique. | Completely eliminating disposability from the habits of both consumers and restaurateurs is very difficult. This problem can be addressed by using biodegradable material and for some utensils (glasses/cutlery) investing in the purchase of reusable products. | You can find various articles on the percolation of overuse of disposable products and also videos showing how harmful these products are. | Italian, English | Disposables, even those made from biodegradable material, should always be avoided: the resources needed to produce them are disproportionate to their use anyway. The problem with all these products used during service, mainly in fast-food restaurants, is that they produce a lot of waste, which then has to be disposed of properly. | Starbucks | https://stories.starbucks.com/planetpositive/?utm_source=stripe&utm_medium=homepage&utm_campaign=earthmonth&utm_content=spot2 | Italia | |||
| Purchase | Catering Hotel | 0 km shopping is synonymous with short supply chain, environmental sustainability, genuine food and savings. Thanks to the short supply chain, middlemen are cut out and prices linked to transport and large-scale distribution are eliminated. | Restaurateurs, hoteliers | Act in the local area and exploit resources within a radius not exceeding 100 km. | Zero-kilometre shopping helps the local economy and there are considerable savings on transport costs. | This practice started in northern Italy and has gradually spread throughout the country. | This is an initiative launched by Coldiretti Veneto in 2008. | Having to keep to the seasonality and having to travel to neighbouring farms at one's own expense to find products | Growing the local economy and small entrepreneurs. Have fresh, quality products. Limit long transport of goods. | Embracing the philosophy of 0-km products allows you to meet the farmer in person, who welcomes the people responsible for sourcing products for restaurants and hotels, in his farm shop and allows direct contact with the environment, the animals, the processes and the people behind the cheese, meat, fruit and vegetables that will be served later. | Farmers' markets can be found throughout many Italian regions, especially in the north, where typical products are sold without intermediaries, no packaging and no storage costs. | Reduction of packaging costs and long transport times. Facilitating the regional and local economy | A return to the consumption of seasonal and high-quality products. | The challenge is to create menus that change approximately every three months without losing creativity. | Promotion of regional and local products | The success of this practice is due to the increasing awareness of using fresh products. | It is a practice that can be implemented from restaurants into the habits of individual households. | Buying 0 km means not only supporting the regional economy and growing small businesses but also using fresh, seasonal products that enhance the culinary heritage of a given geographical area. | You can find many articles and research papers on the subject. There are laws regulating the buying and selling of zero kilometres. | Italian | Zero km products are also called 'short chain' products. Both expressions aim to transfer a sense of proximity, of the proximity of the product to the place of sale. The purchase of zero km products is a choice that can also be made in classic supermarkets, which sometimes offer this type of product, and through some online sites. | https://it.wikipedia.org/wiki/Chilometro_zero#Km_0_nei_ristoranti_e_la_spesa_a_km_0 https://2night.it/c38bcc-/si-scrive-km-si-legge-slow-food-ristoranti-di-roma-dove-il-cibo-natura.html | Italia | ||||
| 1. Preparation 2. Waste handling | Catering - Restaurant | Using every part of a specific ingredient without any waste and for different purposes and step of the meal creation and its serving | This method is addressed to the restaurant kitchen team and, as a reflection, the restaurant costumers. | Culinary, gastronomy | The initial context is try to use the restaurant’s kitchen ingredients at their maximum, exploiting them, avoiding waste or not producing it at all. The period during which the practice has been carried out is all the restaurant’s life long, since 2015. | There are no partners or donors involved because the practice is strictly correlated to the inner restaurant process and the financial part touches only the restaurant itself. | Vilnius old town, Lithuania, Europe. | The genesis of this best practice come from the very beginning of Gaspar’s restaurant life in 2015. The restaurant staff don't have any problems with implementing this practice at the restaurant since they follow the method during cooking. | The aim of Gaspar’s method is to reduce waste and to be as sustainable as possible, for the well-being of the planet. | This method came out naturally from Gaspar’s chef who is trying to be environmentally friendly in his work as much as he can. In general, the restaurant team members are driven to be sustainable in their work and life in general, and they are constantly searching for new ways how to be more sustainable. | Measurable effects The main effect of this method is having less waste, and the restaurant reported it has an economical effect as well, it helps to reduce the food cost and expenses as well. | Using all the part of the ingredient itself. | Social and environmental knowledge are needed in order to implement this method, as first of all it should be important for team members themselves and not to be just one more requirement to be followed which is set by the employer. | It can actually being impremented only if a restaurant chose to prepare or serve the plate using the shell of the carb Based on the staff observations inside Gaspar’s team, women are more driven to be environmentally friendly than men. | The easyness of behaving with a sustainable approach. | The usefulness of this easy practice helps to reduce the waste and be more environmentally friendly, as well as to reduce the food cost and the expenses of the restaurant business itself. | What are the elements that could be transfered to other contexts ? As from the interview, the same practice is being used when it comes to the preparation of meals based on fish. The staff during the interview said they use all the parts of the fish - fillet as much as possible, and all the leftovers including bones are being used to cook the fish sauce. | Suistainable, it helps reduce food waste and financially positive | No one | English, in the format of an interview. | Try to use the restaurant’s kitchen ingredients to their maximum, exploiting them, avoiding waste or not producing it at all. During the interview the Gaspar’s team provide more than an example about their method of waste handeling and its stages. | Krystsina | Gaspar’s Restaurant Vilnius | Pylimo g. 23-3, Vilnius, Lithuania | +370 657 07 050 | info@gaspars.lt | Lithuania |
| 1. Purchase 2. Preparation 3. Production 4. Service 5. Waste handling | Catering Hotel | One-day conference Great Taste – Zero Waste aims to promote sustainable food culture and provide solutions to minimize food waste. | Consumers, restaurants, food companies and institutions | Citizenship and Food industry | The conference served as a knowledge and experience exchange between the Nordics, the Baltics, and Poland — countries with different historical backgrounds and experiences when it comes to reducing food waste and optimal use of resources. | Nordic Council of Ministers Office in Latvia, EIT Food, the Danish Cultural Institute in Estonia, Latvia, and Lithuania, as well as the Danish Embassy in Latvia | Online conference organized among the project Future Trends of Food in the Nordic-Baltic region - Geografical coverage: all the Baltics and Poland. | Event part of a bigger project that aims to close the knowledge and awareness gaps in the region when it comes to food, nutrition, health and sustainability. | Arase awareness among the participants in zero waste best practices helping them with some tools. | The ambitious long term goal is to change current food production and actual preferences and consumption in the region to a healthier, smarter and digitally trained system and the conference what to be a moment of high-level dissemination. | Good initial collaboration among the partners. | The possible difficulties to reaching every partner if in different countries and the difference of cultural among the | What are the key messages and lessons learned to take away from the good practice experience, for men as much as for women? | What are the elements that need to be put into place for the good practice to be institutionally, socially, economically and environmentally sustainable? | What are the elements that could be transfered to other contexts ? | Conclude specifying/explaining the impact and usefulness of the good practice. | Toolkit: https://drive.google.com/file/d/1YqDpHgh34J1igTRdhYRFz5-Pi-iTF1Nr/view | English | Please make an extensive summary taking into account all fields above ! ( 200 words min) | Maija Kāle | Nordic Council of Minister’s Office in Latvia | https://norden.lv/en/ | +371 26 114 496 | maija@norden.lv | Lithuania | ||
| 1. Service 2. Preparation | 1. Catering | Food is being delivered in reusable containers to avoid using plastic single use packaging. The food itself is also prepared without any waste. | Customers that order food from the company. | The restaurant industry is widely known to be the most wasteful, because they never know how much groceries they will need in a certain amount of time, that is why they buy a lot of them, so much that half of them expire not being used. | Farmers that provide fresh produce for them once a month usually | They have a website on the internet where people can order meals. the service is in Vilnius city. | The owner herself lives with Zero-waste ideas, she has been living this way for about 15 years now, when she herself was working and was taking food to work noticed that a lot of people use food delivery services which are packed in plastic packaging that is only for single use, after eating people just throw away the food. | The aim is to produce as less waste as possible and to give people an opportunity to eat healthy even though they do not cook at home and also the ability to do so in a sustainable way. | Providing people to eat healthy and also be sustainable. | Measurable effects ar that the company does not throw away any food after preparing the meals and also do not use any packaging for the meals, just reusable containers. Immeasurable effects is the impact that this way of sustainably eating affects them in their everyday lives. | reusable containers and careful planing to only buy the amount of groceries that you may need | This idea for a service is very unique, the owner thought of it and decided to do it, because she did not find a similar service. It is healthy very convenient for people to use this service | The usual customer of the service is women who buy for themselves the subscription or take care of their husbands and order it for them. Women care more about the environment than men usually | If you plan everything correctly you can eat sustainably and | What are the elements that need to be put into place for the good practice to be institutionally, socially, economically and environmentally sustainable? | What are the elements that could be transferred to other contexts ? the practice can easily be transferred delivering food from restaurants and delivering beverages also. | This practice not only gives people the opportunity to eat healthy and not spend time preparing it in the kitchen, but also it helps people to be more sustainable. | Lithuanian and English | The practice is that lunch meals are delivered in reusable, sustainable containers to customers. The meals that are delivered in the containers are healthy, made only from fresh produce. | Eglės Stankevičiūtės | „12 O’Clock Box“ | www.12oclockbox.com | 37065241574 | info@12oclockbox.com | Lithuania | ||
| Service | Hotel | Using only natural materials in the hotel services and also taking old things and giving them a new purpose and using eco-friendly services and products as possible. | the target audience are the people that are using the services of the hotel | The initial context is try to use the restaurant’s kitchen ingredients at their maximum, exploiting them, avoiding waste or not producing it at all. The period during which the practice has been carried out is all the restaurant’s life long, since 2015. | Their partners are companies that provide seervices and products to them. | Tallin, Estonia, Europe. | Environmental sustainability and eco-conscious mindset is important to the founders of the hotel in their personal lives and it’s something that all of them wanted to apply and incorporate into their hotel. | They have made environmentally friendly choices and pushed the limits of hospitality to not only do the most obvious but to also find solutions to those footprints that seem inevitable at the hotel. | 1. The hotel is in an old building to as they say ‘give a new soul to an old building’. That means that they did not waste any materials by building a new building, they simply used the old one. 2. They have reused old shipping containers as hotel rooms. 3. They use pure cotton bedding with Ecolabel and Oeko-Tex quality labels are washed with environmentally friendly products according to Greenkey standards | Using less packaging that can only be used once and using reusable packaging. Taking old things and giving them a new purpose, for example using old shipping containers as hotel rooms | No one | English, Estonian and Finish | The Hotel staff and founders in their everyday life like to use as many eco-friendly products as they can, the same principles they try to implement into their work life. They try to use as less products that would need packaging, they choose the ones that have recyclable packaging or reusable packaging. | Lithuania |
Everyday zero-waste gestures
| Life gestures | Title | Description of the gesture | Picture | Link/Video/Audio | Country |
|---|---|---|---|---|---|
| Gesture 1 | Recycling old cell phones | Recycling mobile phones has never been easier, as you can trade them when you buy a new phone, send them by mail for recycling, retail them, putting them on ebay, OLX or bazar.bg or recycle along with other types of e-waste. | https://images.app.goo.gl/R4z8Hc2h2C24vUbK9 | https://ecologica.bg/kak-da-reciklirate-telefona-si/ | Bulgaria |
| Gesture 2 | Composting at home | Compost is organic material that can be added to soil to help plants grow. Food scraps and yard waste together currently make up more than 30% of what we throw away, and could be composted instead. Making compost keeps these materials out of landfills where they take up space and release methane, a potent greenhouse gas. | https://images.app.goo.gl/AHF98ZbXPfJuUxRy5 | https://www.epa.gov/recycle/composting-home | Bulgaria |
| Gesture 3 | Preventing Wasted Food At Home | Preventing food from going to waste is one of the easiest and most powerful actions you can take to save money and lower your climate change footprint by reducing greenhouse gas (GHG) emissions and conserving natural resources. | https://images.app.goo.gl/oR59K1HNCUiFePVS9 | https://www.epa.gov/recycle/preventing-wasted-food-home | Bulgaria |
| Gesture 4 | Always carry a reusable water bottle and coffee cup | Plastic free bottles are not only free of, well…plastic, but also chemicals that can leach into our drinking water. And let’s not forget that buying bottled water can be 2,000 times more expensive than drinking from the tap. | https://images.app.goo.gl/JuRiQBYPKoBtn6N96 | https://www.sustainablejungle.com/zero-waste/zero-waste-tips/ | Bulgaria |
| Gesture 5 | Carry reusable shopping bags and just don’t use plastic produce bags | Reusable bags fold easily, they are machine washable and most importantly - do not pollute the environment. Remember, each step counts! | https://images.app.goo.gl/45J5rRmwMQEqBNvL8 | https://www.ecoenclose.com/shop/retail-packaging/100-recycled-paper-shopping-bags/ | Bulgaria |
| Gestures 6 | Smart shopping | An ideal approach would be to shop intelligently by making a guess of how many diners might be present and buying products according to this 'shopping list'. | https://images.app.goo.gl/iV9jbMyB3JQnfnnJA | https://www.corrierecesenate.it/Dall-Italia/Spreco-alimentare-da-Coldiretti-un-decalogo-per-fare-la-spesa-intelligente | Italia |
| Gestures 7 | Less packaging | This new mindset is evident, for example, in consumer-led campaigns to spread the culture of sustainability with plastic-free solutions. We need to move towards a more sustainable system, with packaging that is easier to recycle or with solutions that keep non-recyclable materials out of the waste stream for as long as possible. | https://images.app.goo.gl/rq6oUE9MenJrHGQp8 | https://www.ansa.it/canale_lifestyle/notizie/societa_diritti/2019/02/23/meno-plastica-meno-packaging.-il-futuro-e-nudo-e-a-impatto-zero_c3ffe0a4-934c-4128-a338-04236ea7a169.html | Italia |
| Gestures 8 | Use biodegradable materials | Biodegradable materials are materials that can be decomposed by bacteria, fungi or other micro-organisms. Directive 94/62/EC of the European Parliament and of the Council of 20 December 1994 on packaging and packaging waste stipulates that the product must decompose by 90% within 6 months. | https://images.app.goo.gl/YUg9DFXFZtg9tLp39 | https://www.ecologismo.it/materiali-biodegradabili#:~:text=All%20cuts%20of%20food,%20necessary%20for%20plant%20growth. | Italia |
| Gestures 9 | Donate to those in need | There are various methods to avoid this kind of waste (e.g. smart shopping or using frozen products) but these methods are not always effective. A good way to avoid food waste is to donate to those most in need. | https://images.app.goo.gl/po89Pxh6CvqaFfpD9 | https://www.ilsole24ore.com/art/supermarket-e-ristoranti-cresce-solidarieta-anti-spreco-ACNj4Ui?refresh_ce=1 | Italia |
| Gestures 10 | Learning how to store food correctly | Food preservation is one of the fundamental processes of agri-food processing, the primary purpose of which is to preserve the nutritional value of an agri-food product over time, preventing accidental changes and limiting the extent of the inevitable and unstoppable transformations that the food undergoes. | https://images.app.goo.gl/iZs87RhtEBGaJEMN9 | https://it.wikipedia.org/wiki/Conservazione_degli_alimenti | Italia |
| Gestures 11 | Invest in higher quality items | Choosing quality over quantity is one of the easiest ways to live more sustainably. But buying less and making sure what you buy will last you are choosing to be more sustainable. | https://images.app.goo.gl/mEXJXAPv17rsLbbk7 | https://www.simpleminded.life/quality-over-price-sustainable/ | Grecia |
| Gestures 12 | Use silicone baking mats instead of foil or parchment paper | A silicone baking mat is a non-stick baking surface made from high-quality, food-grade silicone. This surface comes in several shapes and sizes to fit various types of baking pans. | https://images.app.goo.gl/6KyGGbJQcqxDNcHS9 | https://www.iforgotitswednesday.com/can-you-use-a-silicone-baking-mat-instead-of-parchment-paper/ | Grecia |
| Gestures 13 | Choose loose leaf tea over tea bags | To cater to convenience in the modern era, the rat race and time crunch of the masses, tea has been further diversified into one broad classification; loose leaf tea and tea bags. | https://images.app.goo.gl/pxriPuEvanXvey9A7 | https://www.sublimehouseoftea.com/loose-leaf-teas-vs-tea-bags/ | Grecia |
| Gestures 14 | Cooking at home and planning out your meals | For many people this might seem like an organisational step too far, but there are meal plans aplenty available. Many also provide you with a shopping list. These are an excellent way to add variety to your family menu and help with weekly food budgeting. | https://images.app.goo.gl/Mz4w2WsKtUyKhbqK7 | https://stopfoodwaste.ie/resource/meal-planning | Grecia |
| Gestures 15 | Use kitchen towels instead of paper towels | The eco-friendly benefits of reusable cloths or rags is (like the name implies) how you can use them over and over again, reducing paper waste by literal tons every year. | https://images.app.goo.gl/94FH5MZV8Pchq9m19 | https://www.apartmenttherapy.com/paper-towel-alt-2-25875 | Grecia |
| Gestures 16 | Use bamboo straw instead of plastic straw | Bamboo drinking straws are all-natural and reusable making them one of the easiest ways to eliminate plastic waste in your household. | https://images.app.goo.gl/kjknXn1PZacdegyH7 | https://householdwonders.com/why-use-bamboo-drinking-straws | Grecia |
| Gestures 17 | Do not use disposable sponges | To replace the traditional disposable sponge, you can look for compostable products such as bamboo brushes, coconut scrapers or natural materials like cotton or hemp. | https://lecaninole.fr/articles/10-gestes-simples-pour-debuter-le-zero-dechet/ | Francia | |
| Gestures 18 | I do not automatically hand out bags, cutlery or napkins | carrying a reusable bag or keeping reusable cutlery in the office. This action is applicable to all disposable products or objects distributed to accompany the meal | https://www.zerowastefrance.org/projet/mon-commercant-zero-dechet/ | Francia | |
| Gestures 19 | I set up a deposit for cans, jars or bottles | The deposit consists of offering your usual products in reusable packaging (boxes, jars or bottles designed for this purpose) for which your customers pay a fixed sum which is returned to them when they return the empty packaging. | https://www.zerowastefrance.org/projet/mon-commercant-zero-dechet/ | Francia | |
| Gestures 20 | I offer and use reusable bags or tote bags | The reusable bags, which may be personalised with the business's logo, can be sold, given away or loaned against a deposit, throughout the year or as part of a commercial operation. | https://www.zerowastefrance.org/projet/mon-commercant-zero-dechet | Francia | |
| Gestures 21 | Cleaning and housekeeping with natural products | Safe for your health and the environment, used separately or mixed cleverly, these biodegradable and environmentally friendly products are great for stains and bacteria thanks to their many cleaning properties. | https://echosverts.com/2014/01/03/5-produits-naturels-qui-font-bon-menage/ | Francia | |
| Gestures 22 | Using compost | Local composting makes it possible to recover the fermentable part of the waste produced in order to transform it into an organic amendment that can be reused on the production site. | https://tastet.ca/nouvelles/compost-en-restauration/ | Francia | |
| Gestures 23 | Stop using disposable paper towels | washable cloths or wipes clean and absorb small everyday stains effectively. But unlike paper towels, they can be washed in the washing machine and reused hundreds of times. | https://heyjute.fr/blogs/articles/essuie-tout-jetable-5-alternatives-zero-dechet#:~:text=1.,t%C3%A2ches%20of%20the%20day%20with%20efficiency%C3%A9. | Francia | |
| Gestures 24 | Buy in bulk | Saving natural resources is one of the advantages of bulk packaging. Indeed, as you know, packaging has a strong environmental impact, whether it is through its manufacture, recycling, incineration or simply leaving it in nature. | https://www.pandobac.com/grand-public/tout-ce-que-vous-devez-savoir-pour-acheter-en-vrac/ | Francia | |
| Gestures 25 | Eating locally and in season | We can all do something for regional agriculture. All we have to do is eat local and seasonal products. This approach, which is easy for each of us to do, not only strengthens agricultural jobs that cannot be relocated, but also our organism | https://www.mesproducteursmescuisiniers.com/fr/ | Francia | |
| Gestures 26 | Buying second-hand | You prolong the life of a product and, in a world with limited resources not infinite, it has the great merit of reducing their exploitation mechanically and the pollution generated by the production of goods | https://www.bananapancakes.fr/les-derives-du-marche-de-loccasion/ | Francia | |
| Gestures 27 | Reusable containers | These containers could be made of hard plastic or metals: it’s a good practice already used by many different catering services in the world. Reusable containers benefit the planet and companies' bottom lines. | https://images.app.goo.gl/RMjcSw8yKyojv4oN6 | https://www.rimi.lt/zero-waste | Lithuania |
| Gestures 28 | Set menus in restaurants | Restaurant could serve a “set-menus” rather than letting customers order specific dishes—another way to reduce waste, because the chefs can avoid ending up with surplus ingredients if a particular item isn’t as popular. | https://images.app.goo.gl/k3jzEBXDHR6usnT68 | https://www.smithsonianmag.com/innovation/rise-zero-waste-restaurants-180974394/ | Lithuania |
| Gestures 29 | Food ingredients sourced locally and according to seasons | Use seasonal food and ingredients in the menu to avoid food waste. | https://images.app.goo.gl/U7hReqhdR1t9G1ik7 | Lithuania | |
| Gestures 30 | Zero-waste on plates in restaurants | A restaurant could try to approach to zero-waste attitude by using smaller plates and bowls, preventing unnecessary waste of food purchased by clients; use smaller plates, bowls and serving scoops to discourage over-plating and unnecessary waste, helping them to make a conscious decision | https://images.app.goo.gl/muCV3PoPoTerGjzQ8 | https://blog.gotenzo.com/the-ultimate-guide-to-reducing-food-waste-and-keeping-food-costs-low | Lithuania |
| Gestures 31 | Provide customers doggy bags | estaurants to reduce food waste could provide their customers boxes to take home leftovers, after their meal. | https://images.app.goo.gl/NSvV4BNKUwP3Uy7g6 | Lithuania |
Zero Waste in Training of Catering and Hotel
2021-1-FR01-KA220-VET-000024799
Finansuojama Europos Sąjungos lėšomis. Tačiau išreiškiamas požiūris ar nuomonė yra tik autoriaus (-ių) ir nebūtinai atspindi Europos Sąjungos ar Europos švietimo ir kultūros vykdomosios įstaigos (EACEA) požiūrį ar nuomonę. Nei Europos Sąjunga, nei EACEA negali būti laikoma už juos atsakinga.
