Guide to reduce food waste

Published January 14, 2013
The Fundació Alicia and Environment Office of the Autonomous University of Barcelona have submitted, with the support of the Waste Agency of Catalonia, a guide with recommendations that reduce food waste in the catering sector.
The waste is a global problem. Annually, more than 1,300 million tons of food in the world are lost on their way from the field to our plates. But this is also a problem in the catering services, as between 4% and 10% of the food that restaurants and caterings buy, finish in the trash.
This guide shows how to reduce food waste at our facilities, how to act for the benefit of the income statements of the institutions, society and the planet in general.