Training SM & Horeca

MODULE 4B: HORECA – FROM THEORY TO PRACTICE The content of the training for the HoReCa sector is part of the ReS-Food project, which focuses on reducing food waste and managing surplus food stocks. This is the second part of the “From theory to practice” training module, which is a continuation of the ReS-Food course for supermarkets. The aim of this module is to provide HoReCa businesses with practical strategies to minimise food waste during storage and display. A significant amount of food waste is generated in the HoReCa (hotels, restaurants, catering) sectors where organisational improvements are needed to reduce food waste and costs. The content of this chapter includes plans for catering and buffet-style operations, methods for preventing food wastage during storage, food safety guidelines and tips for cross-usage of surplus food and rules for transportation.  Learning Objectives To learn the planning of catering, menus, portion control and buffet-style operations, preventing food wastage, using the stock management and food storage techniques and practices in the HoReCa sector.  We would also like to provide accurate knowledge on food safety, recycling and reuse of leftovers, on donation and transportation.  How to plan catering? Planning catering and buffet-style operations with low food waste requires careful consideration of several factors, including menu selection, portion control, inventory management, and strategies for handling leftovers. In order to create a comprehensive plan we need to take the following steps: Design a menu We have to design a menu that incorporates seasonal, locally sourced ingredients to minimize waste and support sustainability. It is really challenging to compile a variety of dishes to accommodate different dietary preferences and restrictions and avoid over-preparation at the same time. You should include versatile ingredients that can be used in more than one dish to minimise overstocking. Control the portions You should control the portions carefully through estimating the number of guests accurately to prevent over-ordering of ingredients. Introduce portion control measures such as the use of smaller plates to encourage modest consumption. In order to ensure freshness and minimize leftovers, food preparation in small batches, using offcuts and leftovers in other recipes or as ingredients in stocks, soups or sauces can be an economical way. Efficient cooking techniques that maximise profits and minimise waste of off-cuts are also clever solutions. Clear signs and labeling In case of buffet setup, provision of clear signs and labeling is important, so that guests are informed to make choices and avoid unnecessary portions. Donation Donate surplus food to local charities or shelters to minimize waste and support community initiatives. Contact charities, they will be very happy to receive your donation and will distribute it to those in need. Feedback from guests and staff Continuous improvement can be achieved by seeking feedback from guests and staff. Identify areas for improvement and refine catering processes. Information on improvements in food preservation techniques, analysis of food waste data and sustainable practices can optimise efficiency and reduce environmental impacts. By implementing these strategies and focusing on sustainability, you can plan your catering and buffet operations with minimal food waste while providing your guests with an exceptional dining experience. How to prevent food wastage during food storage? Preventing food wastage during food storage is essential for both reducing costs and promoting sustainability. Arrange food items in storage areas according to their shelf life and expiration dates. Place items with earlier expiration dates in front to ensure they are used first. Clean, dry, well-ventilated storage areas provide the optimum conditions for preserving food and preventing spoilage. Maintain proper temperature settings for refrigerators, freezers, and dry storage areas and follow food safety guidelines. Thus, it is ensured that perishable items are stored at the correct temperature to prevent spoilage. Regular monitoring and recording of temperature values are essential to maintain consistency and to identify fluctuations that may compromise food quality.  Moisture-absorbing materials or absorbent materials in storage areas can be useful. Proper packaging, airtight containers, vacuum-sealed bags or food storage containers protect food from air, moisture and pests. Choose packaging materials appropriate to the type of food you are storing, such as freezer bags for frozen products and glass jars for dry goods. Adequate air circulation around stored food is important to prevent condensation and the growth of mold and bacteria. Overcrowd storage areas can restrict air circulation and lead to uneven temperature distribution. Label all food clearly with name, date of storage and expiry/shelf life. It is recommended to keep a detailed inventory of ingredients to monitor usage and prevent oversupply. Use a FIFO (first-in, first-out) approach to ensure that older items are used before newer ones. This reduces the risk of spoilage and waste, rotates perishable products and minimises spoilage. Regularly review stock levels and adjust orders accordingly to avoid overstocking. Remove expired or spoiled items. Staff members should be trained in proper food storage practices, including temperature control, labeling, and rotation techniques. The employees need to be aware of the importance of minimizing food waste and their role in maintaining food quality and safety. By implementing these strategies, businesses can effectively prevent food wastage during storage, leading to cost savings, improved efficiency, and a more sustainable operation. Food safety guidelines Ensuring food safety is a top priority in the hotel, restaurant and catering industry to protect customers from food-borne illnesses and maintain a positive reputation. Here you will find comprehensive food safety guidelines tailored to the HoReCa industry: Staff Training: Provide comprehensive food safety training for all employees, covering topics such as personal hygiene, cross-contamination prevention, temperature control, cleaning and disinfection procedures and transportation. Regularly inform staff about food safety standards and best practices to ensure compliance and maintain high standards. Personal Hygiene: Emphasize the importance of proper handwashing techniques, including washing hands with soap and warm water for at least 20 seconds, before and after handling food and after touching the face or hair. Require staff to wear clean uniforms or aprons and hair tie to prevent contamination of food. Food Storage: Store perishable food, such as

MODULE 4A: SUPERMARKETS – FROM THEORY TO PRACTICE Management of products close to their expiration date Several proven strategies can be employed to minimise food waste and effectively promote and sell products close to their expiration date. Selling more of these products reduces waste and maximises their value. The most valuable practices for promoting and selling food products close to their expiration date include employing dynamic pricing models, creating appropriate promotions, and offering customised product tips. Additionally, enhancing in-store displays and product management, implementing advanced distribution technologies, and adhering to food safety guidelines are essential components of this strategy. These practices aim to optimise sales, reduce waste, and ensure that products nearing the expiration date are utilised efficiently. Dynamic Pricing Models Implement dynamic pricing models to adjust the prices of near-expiry products based on expiration dates, demand, and market conditions. This can stimulate sales and reduce the likelihood of products going to waste. An example of dynamic pricing models in managing products close to their expiration date could involve adjusting the prices of perishable items based on their remaining shelf life and demand. For instance, a supermarket could implement a dynamic pricing strategy for products nearing their expiration date, where the prices are gradually reduced as the expiration date approaches. This approach aims to incentivise customers to purchase these items before they expire, thereby reducing the likelihood of food waste. Additionally, dynamic pricing models may also consider external factors such as market conditions, seasonal demand, and inventory levels to optimise pricing and minimise waste. Appropriate Promotions Create targeted promotions for near-expiry items. This can include special offers, bundle deals, or discounts tailored explicitly to products close to their expiration date. Promotions should be prominently displayed to attract customer attention. Strategies for items nearing expiration: “Buy one, get one free” offers to encourage bulk purchases. Discounted bundle deals to move more products quickly. Time-limited special offers to create a sense of urgency. Promotional materials that highlight nutritional benefits or unique qualities to make the items more attractive. Customised Product Tips Offer customised product tips to customers, such as recipe suggestions, storage recommendations, and usage ideas. This adds value to near-expiry products and increases their appeal to customers. For instance, if a supermarket has a surplus of ripe bananas that are nearing their expiration, they can offer recipe tips for making banana bread or smoothies. Additionally, providing storage recommendations, such as advising customers on how to extend the shelf life of these bananas by freezing them, adds value to the products and increases their appeal to customers. Furthermore, offering usage ideas, such as creative ways to incorporate near-expiry products into meals or snacks, can enhance the perceived value of these items and encourage customers to purchase. These customised product tips contribute to reducing food waste and provide a positive and helpful shopping experience for customers. Freeze cut bananas to use them later for smoothies Make Ice cream Banana Milk Ice Cubes Make Banana Milk Banana Mug Cake > https://youtube.com/shorts/-aJoRvFAwWc?feature=shared Training and Communication Train staff to effectively communicate the value and benefits of near-expiry products to customers. Staff should be knowledgeable about the products and equipped to address customer concerns about purchasing items close to their expiration date. Focus on enhancing customer engagement. Inventory and Adjustment It is important to regularly monitor the sales and condition of products nearing their expiration date. By actively tracking the sales performance and condition of perishable items, supermarkets can gain insights into the demand for specific products, their shelf life, and customer preferences. This data-driven approach enables businesses to adjust pricing and promotions in response to real-time information, ensuring that products are effectively marketed and sold before reaching their expiration date. The adjustment aspect involves utilizing real-time data and customer feedback to make informed decisions regarding pricing and promotions. For instance, if certain products are not selling as expected, adjustments can be made to their pricing or promotional strategies to stimulate customer interest and facilitate sales. Inventory software can track and manage items in grocery stores using technologies like barcodes, RFID, electronic shelf labels, scanners, and POS systems. Further Reading: 5 Best Grocery Store Inventory App and POS Solutions 10+ Best Grocery Inventory Management Software for Groceries Stores & Supermarkets Preventing food waste during food storage In this chapter, we address a crucial aspect of supermarket operations – preventing food waste during food storage. As an integral part of the supermarket team, your understanding and implementation of effective food storage practices are essential in reducing waste and maximizing profitability. By following the guidelines and strategies outlined in this chapter, you will be equipped with the knowledge to play a significant role in minimizing food waste while enhancing the overall efficiency of your operations. Demand Planning To effectively manage the inventory of perishable items, you can utilize data analytics and market insights to forecast demand accurately. This approach empowers you to implement demand-driven inventory management, ensuring that stock levels are closely aligned with anticipated customer needs. Additionally, you can collaborate with suppliers and distributors, using your demand forecasts to streamline the supply chain process. This collaboration is key to maintaining an efficient flow of fresh goods to the store, minimizing waste, and ensuring that the products customers seek are readily available. Advanced Distribution Technologies To maintain the quality and freshness of perishable goods, it is highly recommended to utilise temperature-controlled storage and transportation systems. This critical step ensures that items are kept at optimal conditions throughout their journey to the store. Furthermore, implementing real-time tracking and monitoring of inventory is essential to minimize product spoilage and optimize distribution routes. This allows for timely decisions on stock replenishment and distribution, ensuring that goods are always fresh upon arrival. Additionally, leveraging automated inventory management systems is vital for the efficient handling and rotation of perishable items. These systems help in maintaining first-in, first-out (FIFO) practices, reducing the risk of items expiring before they are sold, and thus, improving overall customer satisfaction with the quality of goods offered. In-Store Displays The design of in-store displays plays a critical

MODULE 3: REGENERATIVE FOOD SUPPLY The food supply system: An introduction to the global food systems The concept of food systems encompasses far more than just the production and consumption of food. It encompasses an intricate web of interconnected activities that span from the cultivation of crops to the disposal of food waste. At its core, the food system involves all actors and processes involved in the production, aggregation, processing, distribution, consumption, and disposal of food products. Picture a vast network where farmers, processors, distributors, retailers, and consumers are all interconnected through various value-adding activities. These activities occur within economic, social, and environmental contexts, shaping and being shaped by the broader dynamics of society. Zooming out to a global scale, the food supply system encompasses the aggregate of activities related to food production, distribution, and consumption that occur across nations and continents. It’s not limited by geographical boundaries but rather transcends them, as food is traded and transported worldwide. This global system is dynamic and multifaceted, constantly evolving in response to changes in technology, markets, policies, and consumer preferences. It involves a complex interplay of factors, including agricultural practices, trade agreements, climate patterns, geopolitical dynamics, and cultural traditions. The history of food systems dates to the dawn of civilization when humans transitioned from hunter-gatherer lifestyles to settled agricultural societies. This transition marked a profound shift in how food was produced and consumed, laying the foundation for the development of art, religion, and governance. Over millennia, food systems have undergone significant transformations, driven by advances in technology, shifts in socio-economic structures, and changes in dietary habits. From the advent of mechanized farming to the rise of industrial food processing, each era has brought new challenges and opportunities to the table. Taking a systemic approach means looking at the food supply system as a whole, rather than focusing solely on individual components. It involves analyzing the intricate web of relationships and feedback loops that exist within the system, recognizing the interconnectedness of various actors, processes, and environmental factors. This approach acknowledges that food systems are complex adaptive systems, characterized by nonlinear interactions and emergent properties. It emphasizes the importance of understanding the underlying dynamics and drivers of the system, as well as the potential for unintended consequences and feedback loops. The Journey Food Takes from Production to the Supermarket & Ho.Re.Ca: In the intricate web of the global food supply chain, there’s a fascinating journey that each piece of produce embarks upon before reaching our tables. From the fertile fields where crops are cultivated to the bustling aisles of supermarkets and the bustling kitchens of restaurants, every step presented in the process (Fig.1) plays a crucial role in ensuring that we have access to fresh, high-quality food. Α. Production Stage: At the heart of the food supply chain lies the production stage, where farmers cultivate and nurture a diverse array of crops and livestock. This stage involves a myriad of activities, from soil preparation and planting to irrigation, pest management, and harvesting. Factors such as soil quality, climate, and topography influence agricultural practices, shaping the types of crops grown and the methods used. Β. Harvesting and Sorting: Once crops reach maturity, they undergo the harvesting process, where they are carefully picked, gathered, or harvested from the fields. This stage requires precision and attention to detail to ensure optimal yield and quality. Following harvesting, crops are sorted and graded based on various criteria, such as size, color, ripeness, and appearance. This ensures that only the highest quality produce makes its way to market, meeting the rigorous standards of supermarkets and Ho.Re.Ca sectors. C. Cleaning and Packaging: After sorting, produce undergoes thorough cleaning to remove dirt, debris, and contaminants. This step is essential for food safety and hygiene, as it helps reduce the risk of foodborne illness and contamination. Once cleaned, produce is carefully packaged to protect it during transportation and storage. Packaging serves not only as a means of preservation but also as a marketing tool, enhancing the visual appeal and shelf-life of products. D. Cooling, Storage, and Transportation: To maintain freshness and quality, produce is cooled and stored in temperature-controlled facilities before being transported to market. This step helps extend the shelf-life of perishable goods, reducing food waste and ensuring that consumers receive fresh, high-quality products. Transportation plays a critical role in the food supply chain, with refrigerated trucks and shipping containers facilitating the movement of goods from farms to supermarkets and Ho.Re.Ca establishments. E. Delivery, Display, and Purchase: Upon arrival at supermarkets and Ho.Re.Ca establishments, produce is unloaded, inspected, and displayed for purchase. This stage involves careful handling and presentation to attract consumers and promote sales. Excess produce is stored in refrigerated units or back-of-house areas to maintain freshness and extend shelf-life. Consumers have the opportunity to select from a wide variety of fresh fruits, vegetables, and other products, reflecting the culmination of the food supply journey. Effective ways to tackle food waste in Supermarkets and Ho.Re.Ca sectors The issue of food waste has garnered significant attention, with supermarkets and hospitality sectors, including hotels, restaurants, and cafes (Ho.Re.Ca), facing mounting pressure to address this challenge. Recognizing the urgency of the situation, stakeholders within these industries are exploring innovative strategies to minimize waste generation and foster sustainability throughout the food supply chain. From engaging staff and optimizing supply chain management to influencing consumer behavior and leveraging digital technologies, a multifaceted approach is essential to effecting meaningful change. Here are some effective ways to tackle food waste in supermarkets and Ho.Re.Ca sectors, exploring a diverse array of strategies and solutions aimed at creating a more sustainable future. Managerial and Staff Engagement: Engaging managerial staff and employees in waste reduction initiatives is paramount for instilling a culture of sustainability within supermarkets and Ho.Re.Ca establishments. It is more than just issuing directives; it’s about creating a sense of shared responsibility and ownership among staff members. Robust training programs that underscore the significance of waste reduction, coupled with incentives like performance bonuses or recognition programs,

MODULE 2: FOOD WASTE PREVENTION Food Waste Quantities Across the European Union Food waste is defined as food which has been disposed of as a waste (food defined as in General Food Law). It is important to outline that the definition of ‘food’ includes food as a whole, along the complete food supply chain from farm-to-fork (production until consumption). Besides edible parts, food includes inedible parts, not separated from the edible parts when the food was initially produced, such as animal bones attached to meat which is destined for human consumption. Therefore, food waste can comprise different items which include parts of food intended to be ingested and parts of food not intended to be ingested. Food waste includes: Whole foods or parts of food that people could eat but are thrown away. (e.g. raw milk spilled in a dairy factory; surplus of unsold vegetables in a supermarket; excess food prepared at home and not eaten; or leftovers discarded after a restaurant meal. Elements associated with food – (fish bones, eggshells, or fruit pits/peels – that are not intended to be eaten. Definition and handling of “inedible parts” varies based on the geographical/ethnical/consumer groups. (e.g. some people peel apples while others will eat the whole fruit, including the core and seeds. In some places, chicken feet is considered as food, and in other places, chicken feet is thrown away). The generation of inedible fraction could be reduced, for instance by avoiding excessive peeling of vegetables, but cannot be entirely avoided. However, the way that such food waste is handled and recycled can be improved. Under the EU legislation, materials not accounted as food are those which are lost before they become food, such as due to the losses occurring in primary production at the stage prior to crops being harvested or during the rearing of farmed animals (e.g. pre-harvest losses) or food which was not allowed to enter the food market, due to contamination, animals’ diseases, etc. At the EU level, the total volume of food waste recorded in 2021 exceeded 58 million tonnes of fresh mass. Among this, household food waste accounted for over 31 million tonnes of fresh mass, representing a majority share of 54% of the total. The processing and manufacturing sector followed as the second-largest contributor, comprising 21% of the total, with a measured food waste volume surpassing 12 million tonnes of fresh mass. The remaining portion of food waste was distributed across various sectors: primary production (5 million tonnes, contributing 9% to the total), restaurants and food services (more than 5 million tonnes, also 9% of the total), and retail and other food distribution sectors (slightly exceeding 4 million tonnes, making up 7% of the total). These statistics are shown in Figure 1. Looking closely into the specific food groups, it is calculated that fruits (27%) and vegetables (20%) are the food groups that produce the largest amounts (in absolute terms) of food waste, followed by cereals (13%), potatoes (10%), meat (10%), diary (9%), fish and eggs (5%) and oil crops and sugar beets (each of 3%)(Figure 2). However, the relationship between food available at the beginning of the food supply chain and food waste along the entire food supply chain, differs from the ratios of total amount of  food waste. Given by food group in the EU: Meat 10%, Fish 25%, Dairy 3%, Eggs 20%, Cereals 8%, Fruit 23%, Vegetables 19%, Potatos 16%, Sugar beet and other industrial crops (5%). Food waste contributes significantly to environmental degradation. Globally, food loss and waste represent 8 percent of anthropogenic greenhouse gas emissions (4.4 gigatons CO2e annually), offering an opportunity for meaningful reductions. When food is thrown away, all the resources used to produce, transport, and package that food are wasted as well. This includes water, land, energy, and chemicals. Additionally, rotting food in landfills produces methane, a potent greenhouse gas that contributes to climate change. Decreasing food waste can lessen the need for new food production, lowering projected deforestation, therefore decreasing biodiversity loss, cut down greenhouse gas emissions, water pollution, and water scarcity (Figure 3). In order to maximize the environmental benefits of food loss and waste reduction plans and programs, three key points must be considered: The greatest environmental benefits can be achieved through prevention rather than recycling. The largest energy and greenhouse gas emissions benefits can be obtained by reducing food waste from households and restaurants. Focusing on reducing food waste of the most resource-intensive foods, such as animal products and fruits and vegetables, can yield the greatest environmental benefits. When calculating savings, the supply chain stage at which the reduction was achieved and the category of food in which waste was prevented must be considered. The real environmental benefits can only be achieved through the prevention (i.e., source reduction) of food waste. Recycling food waste will not achieve these benefits. The consumption stage could be divided into three sectors: foodservice (restaurants), institutional food service (schools and hospitals), and households. Cutting food loss and waste at every stage of the supply chain could reduce the environmental footprint of the cradle-to-consumer food supply chain by 8 to 10 percent. However, more than 80% of corresponding reduction is referred to the food loss and waste generated in food processing, restaurants, and households. Particularly, the largest reductions in greenhouse gas emissions and energy use could be achieved by halving food loss and waste in restaurants! Drivers and hotspots for food waste production can vary depending on the stage of the food supply chain. Four stages of are identified as important in the generation of food loss and waste: Primary production stage, processing and manufacturing stage, retail stage and consumer stage. As presented in Figure 4 it can be noticed that the share of specific stage significantly depends on the geographical region and the countries’ technological development. Food is wasted at the consumer level to a great extent in medium- and high-income countries compared with low-income countries while in contrast, in low-income countries, food loss occurs mainly

MODULE 1: FOOD SURPLUS Food surpluses occur at every point along the food supply chain, from farm to fork, and are described as the quantity, availability, and nutritional requirements of food that exceed the real demand for food (Fig. 1.). The resulting surplus of food tends to become food waste, which has been recognised as one of the global problems of today. Across the world, food waste is a serious issue. Approximately 88 million tons of food are wasted annually in the EU alone, during both the production and consumption phases. This waste has a detrimental impact on society, the economy, and the environment. The impact on the environment can be seen in the production of greenhouse gases, mainly methane, from the decomposition of food waste in landfills. Through the collaboration of businesses that have food waste and those that can distribute that food to those in need, surplus food is diverted from landfills to charity before it becomes food waste, reducing the emission of greenhouse gases in landfills. The result of such collaboration is the mitigation of climate change and the promotion of sustainability in the Ho.Re.Ca. sector. A cooperative strategy between food supply chain participants and humanitarian groups is suggested as a means of addressing these problems in order to minimize food loss and waste and maximize resource utilization. This redistribution of excess food guarantees that individuals who cannot afford nourishing meals receive vital nutrients, so enhancing their overall health and well-being. Furthermore, these kinds of projects strengthen society’s ability to withstand shocks and disasters. A more effective and well-coordinated food supply chain can result from cooperation between food producers, distributors, merchants, consumers, and humanitarian organizations. These kinds of collaborations encourage creative methods for managing and distributing excess food, making the best use of available resources, and reducing waste. The creation of these links improves the food system’s overall resource efficiency. Redistributing excess food is a problem that needs to be approached holistically and cooperatively by all parties involved in the food supply chain. Since it is impossible to forecast with precision how much excess food will be produced, the intricacy of the entire process is the issue. Ho.Re.Ca. (Hotel, Restaurant, and Catering), Supermarkets, and other food chains, are instances of surplus food producers (Figure 2.) since they produce extra or unused food that can be shared to cut down on food waste. Due to shifts in customer demand, menu modifications, or an overestimation of the quantity of food required to serve a meal, restaurants may have an excess of food. Catering firms that provide meals for conferences, parties, and gatherings may have extra food if the anticipated number of attendees is lower than anticipated or if there are cancellations. A wide range of food products are offered by businesses such as supermarkets and food chains. Supermarkets may create extra food due to several factors such as product expiration dates, visual faults, defective packing, or overstocking. Fast food businesses, quick service restaurants, and major food chains may generate extra food due to shifts in consumer demand, errors in food manufacturing, or marketing initiatives that result in an excess of inventory. Food surplus can also be produced by facilities that manufacture and process food. These factories produce ingredients, packaged goods, and processed foods for the food chains, supermarkets, and the Ho.Re.Ca. sector. Food surpluses can be caused by overstocking, inadequate product labelling, ineffective production lines or changing customer preferences. The quantity and variety of food surpluses The most common reasons why there is excess food during meal preparation include human error, overproduction, inadequate quality control, and incorrect calculations. The previously described components indicate inadequacies in the planning, organization, and precision of the food preparation process. Therefore, the likelihood of having too much food can be greatly decreased by carefully arranging meals. Proper meal planning can therefore significantly reduce the occurrence of overeating. Categorization of food surpluses Food surplus ought to be separated into many categories, including grains, dairy products, fruits, vegetables, and prepared meals. This classification helps to better understand the nature of food surpluses and allows for targeted redistribution. In most cases, food surpluses can be divided into groups, as shown in Figure 3. Essentials of Food Quality The sensory characteristics of perishable foods should meet the recommended standards for food safety and quality. Fruits and vegetables should not show signs of decay such as mould, rot or strange odours. Food quality standards include acceptable levels of firmness, colour and appearance. Meat, eggs and dairy products must not show signs of spoilage, such as discoloration, an unpleasant odour or sliminess. To ensure this, it is important to monitor the storage temperature. Canned foods such as soups, sauces, canned fruits and vegetables, packaged foods such as cookies, crisps, crackers and snacks, dry goods such as rice, pasta, grains, beans and cereals, condiments such as sauces, dressings, spreads and spices, and beverages such as bottled water, juices, soft drinks, coffee and tea are examples of non-perishable foods. Ready-to-eat meals like pre-made salads, sandwiches, wraps, and so forth; deli products like cold cuts, cheese platters, and prepared salads; and leftovers from banquets, buffets, and parties are all considered prepared food. Pastries, extra bread, and baked goods from bakeries, cafes, and restaurants are all considered bakery products. It is advised that baked items be consumed within 24 hours of being delivered by the intermediary. The consumption of baked goods containing fillings (such as cheese fillings, fillings à la pizza, meat fillings, or hot dogs) within 12 hours of receiving them from the intermediary is a crucial point to remember. Excess raw materials and food supplies utilized in cooking and food preparation are examples of surplus ingredients. Food items that are overstocked or almost expired but are still safe to eat are referred to as excess inventory. Food Safety Ensuring adherence to essential food safety standards and regulations is facilitated by cooperation with regional food safety authorities and regulatory bodies. Obtaining guidance and assistance from experts in food safety can help in

Introduction to the ReS-Food Training Course for Supermarkets and Ho.Re.Ca. This educational material is tailored for individuals working in businesses such as HORECA (hotels, restaurants, and cafes) and supermarkets. It aims to provide insights into the issue of food waste and effective strategies for its prevention and management. Readers will gain an understanding of the consequences of food surplus, learn about measurement methods, and explore sustainable approaches to handling surplus food. Additionally, we highlight techniques for distinguishing between spoiled and preserved food, even beyond the expiration date. The material also covers essential information related to regulations and legislation concerning food safety, as well as logistics specific to this context. Notably, the content delves into the treatment of food waste within supermarkets and HORECA establishments, emphasizing the development of food supply chains. The goal is to equip professionals in these sectors with the necessary knowledge to prevent food surplus and distribute it where needed, always ensuring safety and minimizing the generation of food waste.