Methodological Framework

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Useful Links A full understanding of relevant EU (or national) legislation and norms concerning food collection, transportation, storage, and distribution is the first step in the successful implementation of the food collection and distribution process. The following EU and national documents could be found relevant: https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:52017XC1025(01) https://29september.eurofoodbank.org/wpcontent/uploads/2020/09/Infographics_EN.pdf https://food.ec.europa.eu/safety/food-waste/eu-actions-against-food-waste/food-donation_en https://food.ec.europa.eu/system/files/2021-05/fs_eu-actions_action_platform_key-rcmnd_en.pdf https://www.paragraf.rs/propisi/zakon_o_donacijama_i_humanitarnoj_pomoci.html https://www.paragraf.rs/propisi/zakon-o-porezu-na-dodatu-vrednost.html https://narodne-novine.nn.hr/clanci/sluzbeni/2013_06_81_1699.html https://narodne-novine.nn.hr/clanci/sluzbeni/2018_12_118_2343.html https://narodne-novine.nn.hr/clanci/sluzbeni/2019_09_91_1811.html https://www.fao.org/fao-who-codexalimentarius/about-codex/members/detail/en/c/15564/ https://narodne-novine.nn.hr/clanci/sluzbeni/2022_12_156_2535.html https://www.fao.org/fao-who-codexalimentarius/about-codex/members/detail/en/c/15564/ https://narodne-novine.nn.hr/clanci/sluzbeni/2022_12_156_2535.html Commission Notice – EU guidelines on food donation (2017/C 361/01): https://eur-lex.europa.eu/legal-content/HU/TXT/?uri=uriserv:OJ.C_.2017.361.01.0001.01.HUN&toc=OJ:C:2017:361:TOC#ntr62-C_2017361HU.01000101-E0062 Commission Notice providing guidance on food safety management systems for food retail activities, including food donations 2020/C 199/01 C/2020/2941: https://eur-lex.europa.eu/legal-content/HU/TXT/?uri=uriserv:OJ.C_.2020.199.01.0001.01.HUN&toc=OJ:C:2020:199:TOC A guide to preventing food waste in the food industry: https://portal.nebih.gov.hu/documents/10182/1218772/maradeknelkul_utmutato_ELELMISZERIPAR_webes.pdf/580e6f4d-b9b9-4756-02ce-0481970c3e05 A guide to preventing food waste in the commercial sector: https://portal.nebih.gov.hu/documents/10182/1218772/maradeknelkul_utmutato_KERESKEDELEM_webes.pdf/3e2165d8-c04f-bee3-0fdb-cf1d1e230897    

Bibliography Al Rahmah Medical. (2023, March 15). 5 Strategies For Creating A Successful Charity Project And Measuring Its Impact. Retrieved from Al Rahmah Medical: https://rahmah.sa/en/5-strategies-for-creating-a-successful-charity-project-and-measuring-its-impact/ Caldeira, C., De Laurentiis, V., & Sala, S. (2019). Assessment of food waste prevention actions. Development of an Evaluation Framework to Assess the Performance of Food Waste Prevention Actions. De Menna, F., Davis, J., Östergren, K., Unger, N., Loubiere, M., & Vittuari, M. (2020). A combined framework for the life cycle assessment and costing of food waste prevention and valorization: an application to school canteens. Agricultural and Food Economics, 8(1), 1-11. EU Platform on Food Losses and Food Waste (2019). Recommendations for Action European Commission (2018). EU guidelines on food donation (2017/C 361/01), Official Journal of the European Union European Commission. (2019). Study on food donation and food waste prevention in the EU. https://ec.europa.eu/food/sites/food/files/safety/docs/fw_eu-actions_study_food_donation_2019_en.pdf European Commission. (2020). COMMISSION NOTICE providing guidance on food safety management systems for food retail activities, including food donations (2020/C 199/01). Official Journal of the European Union, 57. European Commission. (2020, June 12). 2020/C 199/01 – Commission Notice providing guidance on food safety management systems for food retail activities, including food donations. Official Journal of the European Union, 63. Retrieved from https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=OJ:C:2020:199:FULL&from=EN European Commission. (2022, September 16). Commission Notice on the implementation of food safety management systems covering Good Hygiene Practices and procedures based on the HACCP principles, including the facilitation/flexibility of the implementation in certain food businesses 2022/C 355/01. Official Journal of the European Union, 65. Retrieved 8 11, 2023, from https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=OJ%3AC%3A2022%3A355%3AFULL European Committee for Standardization. (2020). EN 12875:2020 – Foodstuffs – Determination of nitrite content. https://www.en-standard.eu/csn-en-12875-foodstuffs-determination-of-nitrite-content/ Food and Agriculture Organization of the United Nations. (2018). Food loss and waste reduction: A guide for foodservice establishments. http://www.fao.org/3/i8294en/I8294EN.pdf Food and Drug Administration. (2020). Food Safety Modernization Act (FSMA). https://www.fda.gov/food/food-safety-modernization-act-fsma Food Banks BC . (2018). Perishable Food Recovery: A Step-by-Step Guide. Retrieved from kamloopsfoodbank: https://www.kamloopsfoodbank.org/wp-content/themes/food-bank/pdf/food-recovery-manual.pdf Food Waste Reduction Alliance. (2016). Best practices and emerging solutions toolkit: A guide to reducing food waste through donation. https://fpra.ca/wp-content/uploads/2019/08/FWRA-Toolkit.pdf FoodDrinkEurope, EuroCommerce, FEBA . (2016). Every Meal Matters: Food Donation Guidelines. Retrieved August 11, 2023, from https://www.fooddrinkeurope.eu/wp-content/uploads/2021/09/6194-FoodDrink-Europe-Every_Meal_Matters-1.pdf FoodDrinkEurope. (2017). Guidance on food donation and food waste prevention in the food and drink industry. https://www.fooddrinkeurope.eu/uploads/publications_documents/Food_Donation_Study.pdf Garcia-Garcia, G., Woolley, E., Rahimifard, S., Colwill, J., White, R., & Needham, L. (2017). A methodology for sustainable management of food waste. Waste and Biomass Valorization, 8(6), 2209-2227. https://29september.eurofoodbank.org/wp-content/uploads/2020/09/Infographics_EN.pdf in Food Waste Prevention https://food.ec.europa.eu/system/files/2021-05/fs_eu-actions_action_platform_key-rcmnd_en.pdf International Organization for Standardization. (2020). ISO 22000:2018 – Food safety management systems – Requirements for any organization in the food chain. https://www.iso.org/standard/65464.html International Organization for Standardization. (2020). ISO 9001:2015 – Quality management systems – Requirements. https://www.iso.org/standard/62085.html Karin Östergren, Jenny Gustavsson, Hilke Bos-Brouwers, Toine Timmermans, Ole-Jørgen Hansen, Hanne Møller; Gina Anderson and Clementine O’Connor, Han Soethoudt, Tom Quested, Sophie Easteal, Alessandro Politano, Cecilia Bellettato, Massimo Canali, Luca Falasconi, Silvia Gaiani, Matteo Vittuari, Felicitas Schneider, Graham Moates, Keith Waldron, Barbara Redlingshöfer (2014). FUSIONS Definitional Framework for Food Waste. European Commission (FP7), Coordination and Support Action – CSA Contract number: 311972 National Restaurant Association. (2021). ServSafe: Food safety training and certification. https://www.servsafe.com/ Nitzsche, P., Simba, A., & Gourmelon, G. (2020). Analyzing the drivers of food waste generation in the hospitality sector: A case study of hotel restaurants. Sustainability, 12(9), 3586. doi:10.3390/su12093586 Ockerman, H. W., & Basu, L. (2017). Encyclopedia of meat sciences (2nd ed.). Academic Press. Oragui, D. (2023, August 6). How to Create an Effective Standard Operating Procedure (SOP). Retrieved from Helpjuice: https://helpjuice.com/blog/standard-operating-procedure Plekenpol, R., Ardura, A., & Leib , E. B. (2022). The Global Food Donation Policy Atlas – EU Legal Guide. Harvard Law School Food Law and Policy Clinic (FLPC). Retrieved from https://www.foodbanking.org/wp-content/uploads/2023/01/The-Global-Food-Donation-Policy-Atlas_EU_Legal-Guide.pdf Richardson, L. (2011). General food distribution https://www.ennonline.net/htpv2module11 Rivera, A. F., Smith, N. R., & Ruiz, A. (2023, January 26). A systematic literature review of food banks’ supply chain operations with a focus on optimization models. Journal of Humanitarian Logistics and Supply Chain Management, 13(1), 10-25. doi: https://doi.org/10.1108/JHLSCM-09-2021-0087 SecondBite. (2021). Food donor guidelines. https://www.secondbite.org/wp-content/uploads/2021/05/Food-Donor-Guidelines.pdf Shevchenko, A., Hajmohammad, S., & Pagell , M. (2023, August 1). Operations of cost-effective charities: a qualitative study. International Journal of Operations & Production Management. The Global FoodBanking Network. (2021). Member directory. https://www.foodbanking.org/our-network/member-directory/ The Global FoodBanking Network. (n.d.). Partner with us. Retrieved from https://www.foodbanking.org/partner-with-us/ UNEP and WRAP. (2019). Food waste hierarchy and associated definitions. https://www.wrap.org.uk/content/food-waste-hierarchy United Nations. (2015). Sustainable Development Goal 12: Ensure sustainable consumption and production patterns. https://www.un.org/sustainabledevelopment/sustainable-consumption-production/ United Nations. (2018). World Food Programme: Food procurement. https://www.wfp.org/procurement United States Department of Agriculture. (2020). United States Standards for Grades of Fresh Fruits and Vegetables. https://www.ams.usda.gov/grades-standards/fruit-and-vegetable-grades-and-standards World Resources Institute. (2019). The business case for reducing food loss and waste: Catering and restaurants. https://www.wri.org/research/business-case-reducing-food-loss-and-waste-catering-and-restaurants      

Concluding remarks In conclusion, food donation plays a vital role in the important task of minimizing food waste and successfully salvaging surplus food resources. As we’ve shown throughout this document, food donation and rescuing food surplus is an important task with serious ramifications, and organized food donation is an effective way to lessen these effects. By distributing extra food to those in need, we not only end hunger and ease the burden on landfills, but we also foster a sense of civic duty and community cohesion. It’s a win-win strategy that addresses the environmental necessity of waste reduction as well as the moral imperative of feeding those in need. The efforts of individuals, food businesses, non-profit organizations, and government initiatives play a pivotal role in ensuring the success of food donation programs. Through collaboration and innovation, we can streamline the process of food rescue and distribution, making it more efficient and accessible for all. In this aim to rescue surplus food and donate it to those who require nourishment, every contribution counts. Whether it’s a local food drive, a corporate initiative, or policy changes at a national level, we are all stakeholders in this shared endeavour. With a small step forward, it is possible to keep food donation at the forefront of our strategies to combat food waste. Stakeholders that work together can foster a future where surplus food finds its way to those in need, where hunger is alleviated, and where our communities thrive on a foundation of compassion and sustainability.  

Food waste is a pressing concern globally. In the EU alone, approximately 88 million tons of food are discarded each year across all stages of production and consumption. This wastage negatively affects the economy, society, and the environment. To combat these issues, a collaborative approach between stakeholders in the food supply chain and humanitarian organizations is proposed to reduce food waste and food losses and optimize resource use. By diverting edible food from going to waste and redirecting it to vulnerable populations, collaborative efforts can play a pivotal role in addressing food insecurity and hunger. This redistribution of surplus food ensures that essential sustenance reaches those who struggle to access nutritious meals, ultimately improving their health and well-being. Moreover, during times of crisis or emergencies, such initiatives enhance societal resilience. Collaborations between food producers, distributors, retailers, consumers, and humanitarian organizations can lead to a more efficient and coordinated food supply chain. Such partnerships foster innovative approaches for handling and redistributing surplus food, optimizing resource utilization, and minimizing wastage. The establishment of these connections enhances overall resource efficiency within the food system. Another important aspect is the environmental impact. Food waste in landfills generates methane, a potent greenhouse gas contributing significantly to climate change. Collaborative efforts effectively reduce greenhouse gas emissions by diverting food from landfills and redirecting it to donation activities. Consequently, these endeavors support global initiatives to combat climate change and promote environmental sustainability. Addressing the multifaceted issue of food waste requires a collective and collaborative approach involving all stakeholders along the food supply chain. Our research indicates that providing targeted training could have significant benefits in addressing the issue of food waste across the Food Supply Chain. This includes recognizing the environmental impact of wasted food, understanding factors that contribute to food loss, identifying solutions to mitigate waste, and developing operational strategies to reduce food loss, including donation initiatives. It’s important to remember that food waste is not only a practical issue but also a moral one, as nearly 12% of the global population suffers from hunger. Considering the logistical challenges that contribute to food loss and exploring digital technologies as potential solutions are also important aspects to consider. Based on the answers in the Food Rescue Assessment, it can be stated that the most frequently used difficulty in the food donation process is the lack of a coordinated system – there is no common platform where both actors, the food donator companies (restaurants, supermarkets, hotels, cafes) on one hand, and charities/NGOs/municipalities could communicate with each other. Another problem is the hectic nature of the whole process. The quantities of surplus portions are unpredictable, and ad hoc reactions are needed. These ad hoc decisions are affecting also the extra work that the employees have to do in connection with the surplus food donation. Once the donation becomes a routine, companies must have rescheduled/adapt workflows for employees involved in the food donation process. Other problems are lack of infrastructure (storage, transportation means), lack of time, lack of personnel, bureaucracy, complex regulatory obligations, and weather issues. The most common reasons for food surplus during food preparation are production overruns, miscalculations, quality control, and human error. These factors indicate a lack of planning, coordination, and accuracy in the food preparation process. On how to ensure compliance with relevant regulations and standards related to food donation and distribution, some conclusions are as follows: Familiarity with local, state, and community regulations and guidelines is the most common and important practice among food donors and recipients. Developing policies and procedures to ensure compliance is also a widely adopted measure, particularly for large-scale food donation operations. Providing staff training on the storage and handling of donated food is a key aspect of ensuring food safety and quality throughout the food donation chain. To effectively handle food donations, a form of support is necessary, such as additional information, training, or increased awareness. It has been expressed that there is a clear need for this support, as there may be gaps in knowledge or skills when it comes to managing food donations. The Res-Food project will develop different results aiming to: Provide training and awareness to all actors that are engaged from food production to food consumption to acquire skills for assessing food loss and food waste, designing prevention measures (including policies, procedures, strategies, etc.), and monitoring the effectiveness of these measures. This will help organizations along the food supply chain to reduce their overall food loss and food waste quantities. Bridge companies from all the supply chain sectors that potentially generate surplus food with humanitarian actors (NGOs, Parishes, Municipal Actors, etc.) that have established food donation activities in place and could redistribute excess food quantities for human consumption to needy individuals (dependent on the social welfare system, long-term unemployed, poor people, homeless, in debt or with serious financial problems). Employees or engaged individuals (e.g. volunteers). Provide training to humanitarian organizations in obtaining surplus food and establishing guidelines for safe food donations. By equipping these organizations with the knowledge and skills to efficiently connect with various actors along the food supply chain, they can effectively access and redistribute surplus food to those in need. Additionally, establishing clear guidelines for safe food donations ensures that the donated food is of high quality and safe for consumption, promoting public health and preventing potential risks. Through these measures, humanitarian organizations can play a vital role in mitigating the negative impacts of food waste on the economy, society, and the environment, while also providing vital support to vulnerable populations, contributing to a more sustainable and compassionate food system. The ReS-Food Methodological Framework is the second output of the RES-FOOD project. It is based on a three-dimensional step-by-step methodology built to manage the food rescue chain end-2-end. In the context of a three-dimensional methodology (food supplier-charity-those in need) for managing the food rescue chain end-to-end, framework will include: assessing locations and infrastructure involved in the food rescue process (considerations of distances, transportation routes, and storage facilities, etc), assessing the timing and

Introduction SWOT is an acronym standing for strengths, weaknesses, opportunities and threats. By doing a SWOT analysis, food donors and charity organizations cannot just assess their current status quo but can develop future strategies for their business success. With this tool, charity organizations and food-donating companies can easily and effectively identify factors that are holding them back, and at the same time, it enables them to see clearly the opportunities they can exploit. Once the analysis is done, and the external and internal factors affecting the food donation business model have been identified, it will be easy to make the right decisions and develop appropriate strategies for enhancing the efficiency of activities related to food rescuing. SWOT Analysis for food donators and charity organisations With the help of this strategic planning tool, food donors (restaurants, hotels, cafés, catering companies and supermarkets) can effectively assess their performance, the competition, the risks and the potential of their businesses related to the topic of food rescue and surplus food reduction. The tool is equally applicable to charity organizations on the other side of the food donation chain. They can use the SWOT analysis to gain a deeper understanding of their external environment, their strengths and weaknesses, and also the opportunities arising from food rescuing and from their charity work. Both for the food donator companies and the charity organizations involved in the food rescue chain, the SWOT analysis is useful, as it: gives them a clear understanding of their own strengths and weaknesses; helps them with an overall analysis of their own external and internal factors, that will allow them to realign their companies/organizations and make optimal decisions, thus achieve better results; helps them mitigate the risks and use their resources in the best possible way; helps them develop competitive advantage over their competitors; supports the development of appropriate strategies – aimed towards specific goals of the organization, such as implementing the food rescue chain within their organizations in the most effective ways. When conducting a SWOT analysis, it is highly recommended to involve as many departments as possible, since different people might come up with different ideas. This contributes to a more complex picture, allowing for identifying thus far not noticed opportunities. So diverse groups or voices within the organisation can make the SWOT far more realistic and useful. Having a broad set of perspectives is also more likely to result in more value-adding contributions. Step-by-step instructions Assessment of strengths and weaknesses (internal factors) Strengths and weaknesses are those internal factors that a company or organisation can have influence on, these are the factors that are within the control of the company/organisation. Strengths In the first step of the SWOT analysis, food donating companies/ charity organisations should list their strengths. When listing strengths, the following things may be taken into consideration: the things that the organisation does outstandingly well, the high quality of products, highly qualified workforce, unique selling proposition, financial resources, etc. When a Ho.Re.Ca company or charity organisation is working on identifying its strengths, it is worth raising the following questions: What are we particularly good at when it comes to food rescuing/delivering food to those in need? In what ways are we better than others concerning food rescuing/food delivering to those in need? What are the specific knowledge/skills areas that we possess related to the food rescue chain? What are the assets or resources that we do possess and our competitors don’t? What are the things our team values the most about food rescuing/delivering food to needy people? etc. Weaknesses The second step is to list the weaknesses. When identifying the weaknesses, food donating companies / charity organisations should think of anything that is preventing them to manage the food rescue chain more effectively of efficiently. These can be: their internal business procedures, human and time resources, their position compared to their competitors’ position, shortcomings in expertise and know-how, limited financial resources, etc. When a Ho.Re.Ca company or charity organization aims at identifying its weaknesses, the following questions might be very useful: Which are those internal processes or structures that could be improved so as to increase our efficiency when it comes to food rescue/delivering surplus food as charity? What are the things other charities/restaurants/cafes/hotels/supermarkets are doing better than us when it comes to food rescuing/delivering of surplus food to those in need? Are there any knowledge or skill areas in which our team is not adequately trained? Are there any resources that our company/organisation does not possess but would be needed for a more efficient food rescuing activity? etc. Once the strengths and weaknesses are listed, they should be ranked based on their importance or priority. When the ranking is ready, the first 5 strengths and the first 5 weaknesses should be inserted into the SWOT table. Working with more strengths and weaknesses might not be that efficient, so it is perfectly optimal to work with 5-5 aspects from each category. Assessment of opportunities and threats (external factors) As mentioned above, the opportunities and threats are factors coming from the external environment, thus they cannot be influenced by the organisation itself. What the charity organisation/Ho.Re.Ca. company can do, is to react in an appropriate way to these uncontrollable developments of the environment. The external factors can be perceived either as threats or opportunities, depending on the exact situation. For example: a political circumstance can be making new funds available for businesses for reducing food waste – this is an opportunity. On the other hand, increasing taxes is also a political circumstance, which is a threat/risk for the company. Opportunities Opportunities are factors that are external to the company or organisation that might arise from for example the market a company/organisation is serving, or from the technology it is using. One should look for opportunities in a conscious manner, not neglecting the following aspects: sociocultural changes in the attitude of the target groups, market- and other trends, legal and political circumstances, etc. So when trying to identify opportunities,

The State Analysis Assessment report conclusions Previously conducted large-scale assessments and prepared reports highlighted an important sample with the most recent and updated information on the situation of food donation and distribution at the European level. It is important to notice that the results of the assessment indicated that the needs of this business sector coincide with the objectives of the Res-Food project. Through the evaluation of the obtained responses, we have identified the main needs which are as follows: the need to provide training and awareness raising for all stakeholders from food production to food consumption to provide them with a comprehensive plan with the necessary skills to assess food loss, plan food loss prevention measures, to bridge the communication gap between companies throughout the supply chain that potentially generate food losses with humanitarian actors that have established food donation activities and could redistribute surplus food for human consumption to needy people. Introduction to ReS-Food Methodological Framework The specific goals related to the ReS-Food Methodological Framework are to: Define all the tools and techniques necessary to create a successful food distribution process for the Charity Organizations. To make it easier for producers and consumers of surplus food to adhere to the pertinent regulations established by the EU regulatory framework (such as those regarding food safety, food hygiene, traceability, and liability), To encourage uniform interpretation of EU regulations governing the distribution of surplus food by regulatory bodies in EU Member States Improve the capacity of decision-makers (executives, managers, and directors) to strategically plan Food Distribution in their operation The goals mentioned above will assist target groups in creating and executing new business strategies that promote the use of safer and more convenient methods for donating and distributing quality food in their operations. In the future, the ReS-Food methodology will be included in various tools that are provided as part of other project outcomes and made available to a broad range of charity organizations and other stakeholders. Moreover, ReS-Food methodology users will be able to establish quality parameters for detecting and mapping, quality management for the NGO that distributes the food, quality management for the company that provides the food supplies, and learn about the logistical support requirements for food collection and distribution. White-collar employees such as executives, CEOs, managers, environmental officers, and operations managers can plan, organize their time and activities, gather resources, and then create a map with the criteria they should implement to reach the level of food distribution that EU regulations and best practices prescribe. A company or organization can use the ReS-Food Methodological Framework as a roadmap to discover how to achieve its goals. The framework emphasizes assessing strengths, weaknesses, opportunities, and threats and then planning future operations in a prioritized and realistic manner. By implementing the framework, organizations can enhance sustainability, reduce costs, and contribute to addressing global food security and humanitarian needs. A full understanding of relevant EU (or national) legislation and norms concerning food collection, transportation, storage, and distribution is the first step in the successful implementation of the food collection and distribution process. The following EU and national documents could be found relevant: https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:52017XC1025(01) https://29september.eurofoodbank.org/wpcontent/uploads/2020/09/Infographics_EN.pdf https://food.ec.europa.eu/safety/food-waste/eu-actions-against-food-waste/food-donation_en https://food.ec.europa.eu/system/files/2021-05/fs_eu-actions_action_platform_key-rcmnd_en.pdf https://www.paragraf.rs/propisi/zakon_o_donacijama_i_humanitarnoj_pomoci.html https://www.paragraf.rs/propisi/zakon-o-porezu-na-dodatu-vrednost.html https://narodne-novine.nn.hr/clanci/sluzbeni/2013_06_81_1699.html https://narodne-novine.nn.hr/clanci/sluzbeni/2018_12_118_2343.html https://narodne-novine.nn.hr/clanci/sluzbeni/2019_09_91_1811.html https://www.fao.org/fao-who-codexalimentarius/about-codex/members/detail/en/c/15564/ https://narodne-novine.nn.hr/clanci/sluzbeni/2022_12_156_2535.html https://www.fao.org/fao-who-codexalimentarius/about- codex/members/detail/en/c/15564/ https://narodne-novine.nn.hr/clanci/sluzbeni/2022_12_156_2535.html Commission Notice – EU guidelines on food donation (2017/C 361/01): https://eur-lex.europa.eu/legal-content/HU/TXT/?uri=uriserv:OJ.C_.2017.361.01.0001.01.HUN&toc=OJ:C:2017:361:TOC#ntr62-C_2017361HU.01000101-E0062 Commission Notice providing guidance on food safety management systems for food retail activities, including food donations 2020/C 199/01 C/2020/2941: https://eur-lex.europa.eu/legal-content/HU/TXT/?uri=uriserv:OJ.C_.2020.199.01.0001.01.HUN&toc=OJ:C:2020:199:TOC A guide to preventing food waste in the food industry: https://portal.nebih.gov.hu/documents/10182/1218772/maradeknelkul_utmutato_ELELMISZERIPAR_webes.pdf/580e6f4d-b9b9-4756-02ce-0481970c3e05 A guide to preventing food waste in the commercial sector: https://portal.nebih.gov.hu/documents/10182/1218772/maradeknelkul_utmutato_KERESKEDELEM_webes.pdf/3e2165d8-c04f-bee3-0fdb-cf1d1e230897   The ReS-Food Methodology Framework could be summarized in several activities, which include: Assessment of Current Company/Organization Practices The first step is to conduct a comprehensive assessment of the current practices within the company/organization or humanitarian context. This includes evaluating the processes involved in food production, handling, storage, transportation, and distribution. Identification of key areas where food loss and waste occur and determination of the reasons behind them. Similarly, the existing methods of donated food distribution should be examined, including logistics, storage, and monitoring mechanisms. Conducting Food Waste Audit: Detailed food waste audit is necessary to quantify and understand the types and quantities of surplus food generated. This assessment will help in identifying patterns, root causes, and potential areas for improvement. Data on food types, quantities, reasons for surplus, and frequency of occurrence are to be recorded and discussed. Set Goals and Targets Based on the assessment, specific goals and targets for reducing food loss and waste generation should be established, handling of the food surplus should be evaluated, as well as improving the effectiveness of donated food distribution. These goals should be measurable, time-bound, and aligned with the company/organization’s overall objectives and sustainability initiatives. Thus, continuous improvement is possible through a system of regular monitoring and reviewing the progress made toward the set goals. It is important to analyze obtained data, identify areas for improvement, and implement necessary adjustments to optimize food loss, food surplus generation and donated food distribution. Prevention and Minimization Implement strategies to prevent and minimize food loss and waste generation. This may include: Improving inventory management systems to reduce overstocking or expiration of perishable items. Enhancing packaging and storage techniques to maintain product quality and extend shelf life. Implementing efficient production planning and forecasting to avoid overproduction and subsequent waste. Educating staff and raising awareness about the importance of reducing food loss and waste through training programs and communication campaigns. Identification of Surplus Food Sources. The areas within the company where surplus food is generated should be identified and mapped. This may include a wide range of different production facilities, markets, employee cafeterias, event venues, or any other areas where food is prepared or served. Comprehensive identification of surplus food sources and adequate measurement of surplus food quality and quantity is of utmost importance in efficient Food Rescue Quality Management. Food Donation Management Management of donated food is highly important to ensure efficient distribution and waste minimization. Partnerships with food banks, charities, and other relevant organizations