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.