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.

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 creating appropriate testing protocols and correctly interpreting the outcomes. Electronic databases or software systems should be used to keep thorough records of the quality assessment process, including inspection findings, test results, and any corrective actions carried out. Establishing a system for continuous monitoring and assessment of the quality parameters of excess food is quite beneficial. This entails conducting recurring audits and assessments to make sure that food surplus producers consistently follow the set quality parameters as well as reviewing and updating the quality guidelines on a regular basis in response to feedback, scientific developments, and modifications to food safety regulations. Assessing the state of excess food at establishments that produce surplus food, like grocery stores, restaurants, and food chains, is known as an on-site inspection. Storage areas, handling practices, and general cleanliness standards should be assessed first to guarantee compliance with food safety regulations. During the process of transferring surplus food, regular inspections, documentation and quality controls are carried out to maintain uniformity and enforce food safety requirements. The type of food, regional laws and company policy may influence the exact quality standards and verification procedures. Some of the quality criteria used to assess food surplus are also listed. Visual inspection is used to assess the general appearance and colour and therefore freshness of food. Mould and discoloration are signs of spoilage. Fresh fruits and vegetables, for example, must not have rot or mould to indicate spoilage. Both colour and appearance must be within the permissible limits. Meat, poultry, fish, dairy products or eggs must not show any signs of spoilage, such as discoloration or sliminess. If an egg in a bulk pack break, the other eggs are still intact and can be donated. To ensure that the final recipient is fully aware of the food safety, it must be packed in a hygienic carton or other suitable container and the packaging has to be labelled. Food from bakeries cannot have mould or spoiling indications. The donated food must not have a strange or repulsive taste and odour that could indicate bacterial development or decomposition. High quality foods should generally have an acceptable taste and fresh, pleasant aromas. The texture and consistency of the food is carefully checked to ensure that it has the required characteristics. Meat should have the right texture, fruit and vegetables should be firm, and food should be properly fresh, stale or dry flavours are not allowed. The condition of the packaging and seals is assessed. Broken or damaged packaging can lead to contamination or a reduction in the quality of the product. Remaining seals help to ensure the safety and freshness of the product. You can contribute cans with small dents. Cans that are leaking, bloated or have a deep dent that damages the inner lining and can lead to contamination of the food inside must be discarded. To determine if the additional food is suitable for redistribution, the remaining shelf life or expiration dates are examined. The products with a longer shelf life are the most important. In terms of food safety, a distinction is made between the best-before date" and the use-by date" Figure 4. shows an illustration of food labelling intended for donations.

How can we be sure that the product is still edible after the “best-before” date?

It is advisable to visually check food safety based on the distinct smell of a particular food, the integrity of the packaging, the absence of rust or mould, the presence of insects and foreign bodies and the application of the correct storage temperature.

Clear allergen and ingredient information on packaging is essential to ensure food safety and inform customers of potential sensitivities. Food safety regulations and standards, including proper handling, storage and preparation methods, should be applied to surplus food. This will ensure that the food meets all required safety standards. The recipients of the surplus food, e.g. food banks or charities, could comment on the suitability and quality of the donated food. This input influences future donation and selection processes and contributes to the overall quality assessment.

It is important to identify and map the quality standards of surplus food from the Ho.Re.Ca. sector, markets and other food chains to ensure the acceptability and safety of donated food. Charities, food banks and non-governmental organizations (NGOs) can ensure that surplus food from the Ho.Re.Ca. sector, markets and other food chains meets the necessary safety and quality requirements for redistribution to those in need by implementing rigorous methods for identifying and mapping quality parameters. The term food safety was coined to strengthen customer confidence in the food they consume and is a fundamental prerequisite for its quality. The World Economic Forum on Nutrition in Rome in 1996 came to the conclusion that food security exists when everyone has physical and financial access to enough safe, nutritionally adequate food to meet their needs for a healthy, active life at all times.

If a food has no negative effects on human health when consumed as intended, it is considered safe for human consumption. The first step in this process is to establish thorough quality rules that set out the exact criteria for assessing the quality of surplus food. Aesthetics, taste, smell, texture, package integrity, expiration date and applicable regulations are among the critical elements. Establishing strict and relevant quality requirements requires collaboration with regulatory authorities, industry representatives and food safety specialists to create quality guidelines. A number of mechanisms, including legal restrictions, regular inspections, more accurate food labelling, the creation of an insurance system and clearer food labelling, are used to protect the interests of consumers and ensure better information while improving food quality. Food quality and safety assurance systems can be voluntary (such as ISO 22000, the British Retail Consortium and IFS, the International Food Standard) or mandatory (such as HACCP, Hazard Analysis and Critical Control Point). Critical control points and hazard analysis Food safety is determined, assessed and controlled using the internationally recognized HACCP technique, which is integrated into all other quality and food safety systems. The ISO 22000 family of standards arose from the food industry's demand to develop an international standard that regulates the management of food safety "from field to fork" and is accepted and recognized in all countries. Large retail chains in Germany, France and Italy have developed the IFS standard to regulate brand manufacturers. It integrates hygiene standards, quality management system requirements and HACCP principles. The BRC Technical Standard is designed to help retailers fulfil their legal responsibility for consumer protection. The Codex Alimentarius Commission is the international umbrella organization responsible for food safety (CAC).

Legal regulation

Before starting any related activities, it is essential that you are aware of all applicable national and EU laws and standards relating to food donation, collection, transportation, storage and distribution.

More specifically, in 2017, the European Commission published Commission Communication (2017)/C 361/01 to offer guidance on food donations and clarify how EU law relates to different food redistribution scenarios. The aim was to remove some of the barriers that hinder food donation within the current legal structure. The guidance, which is not legally binding, does not replace national recommendations that Member States may adopt. The following links will take you to national and EU documents that are relevant to most businesses:

EU

European Commision: Food Donation

EU Platform on Food Losses and Food Waste: Recommendations for Action in Food Waste Prevention

Serbia

Zakon o donacijama i humanitarnoj pomoći

Zakon o porezu na dodatu vrednost

Croatia

Zakon o hrani

Zakon o poljoprivredi

Pravilnik o doniranju hrane i hrane za životinje

Odluka o donošenju plana sprječavanja i smanjenja nastajanja otpada od hrane Republike Hrvatske za razdoblje od 2023. do 2028. godine

Obavijest komisije o smjernicama upravljanja sigurnošću hrane za djelatnosti maloprodaje hrane, uključujući donacije hrane

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

Hungary

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

In order to facilitate the redistribution of more food, certain modifications have been made to the EU food hygiene regulations since the adoption of the Guidelines. Commission Regulation 2021/382, for instance, provides clarification on the usage of "use by" and "best before" dates, particularly in relation to food donations. The food safety requirements that are applicable to all companies who redistribute food are outlined in the EU rules. The recommendations are not legally binding, but the regulations are. National legislation pertaining to food safety may apply to food redistribution in addition to the EU guidelines.

A standard operating procedure (SOP; Standard Operating Procedure Example) is a written document that offers precise, comprehensive guidance on how to carry out a particular task or operation in a reliable and effective manner. SOPs are crucial for maintaining consistency, minimizing misunderstandings, adhering to rules, and improving efficiency and security.

Food safety, handling techniques, temperature control, traceability, and particular documentation needs should all be covered in adequate SOPs. In order to prevent foodborne illnesses and ensure the most crucial factor—complete safety of donated food—strict adherence to prepared SOPs in terms of food safety practices as required by national and EU regulations (Standard Operating Procedure Template) is ensured through hygiene controls, HACCP principles, traceability systems, allergen management, and proper handling techniques.

Redistribution of surplus food

Depending on the role of the partner, the system for food donations and collections can be divided into two platforms (Figure 5.):

• Platform for food donations
• Platform for the collection of food

Food donors need to be informed and taught on appropriate food, packaging, and labelling guidelines in order for the system to function. Each donor should set their own specific rules based on accepted donation principles and local traditions. Regardless of everything, the general guidelines related to the redistribution of surplus food should primarily be followed.

General specifications include:

• check that all rules and/or laws in the community regarding food donations are known,
• talk to food collection businesses such as food banks, non-governmental organisations, or community centres to determine their specific needs and requirements,
• coordinate donations with food collection companies to arrange pickup and/or delivery of donated food,
• select only food that is safe and of good quality by avoid donating expired or damaged food and prioritise donating food that contains a balance of essential nutrients,
• consider dietary restrictions and common food allergies what include clearly label the donated food with a reference to common allergens such as nuts, dairy products, gluten or shellfish,
• pack donated food in a way that preserves the freshness and integrity of the food, which is a major logistical challenge and requires innovative solutions; follow good hygiene practices for food handling and transportation to collection points.

Specific guidelines should be established by each donor, depending on the community's customs and established principles of giving.

A simplified process that optimizes the benefits of collecting food can be created by following proper procedures and keeping the lines of communication open with both donors and recipients.

The general rules that should be followed by companies that collect food relate to the following steps as stated in continuation:

• Make sure everyone in the community is aware of any rules and/or regulations regarding food donations.
• Identify possible locations for food collection, including restaurants, supermarkets, caterers, farms or public events.
• Form alliances or agreements with relevant businesses to collect surplus food on a regular or occasional basis.
• Let donors know what types of food are accepted, what type of packaging is required and if there are specific donation criteria.
• Set a regular schedule and stick to it to ensure consistent and effective food collection.
• Provide clear instructions on how to recognise if the donated food is safe food and provide information on the food safety and value of the donated food.
• Carry out regular quality checks on the food you collect, as these are critical to ongoing quality and food safety.
• Keep accurate records of food collection activities, including dates, food donor information, and type and quantity of food collected. Involve and train volunteers involved in food collection where possible.
• Show gratitude to food donors for their generosity. Acknowledge the generosity of food donors through thank you letters or thank you notes.

Specific guidelines should be determined depending on community practice and established donation principles.

Glossary

Bakery products – include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain.

Best before expiry date - the day or month before which food or drink should be eaten or drunk; the date after which food or drink begins to lose its quality or taste (Cambridge dictionary)

Donation – money or goods that are given to help a person or organization, or the act of giving them (Cambridge dictionary)

Exces (inventory) - an amount that is more than acceptable, expected, or reasonable (Cambridge dictionary)

Expiration date – the date printed on the container of an item for sale, especially food or medicine, after which the item can no longer be sold and should not be used (Cambridge dictionary)

HACCP – A hazard analysis and critical control point (HACCP) is a system that identifies, evaluates and controls hazards to food safety.  It is implemented by food businesses to ensure safe production, storage and transport of food. (EFSA definition)

Non-perishable foods – are able to be stored in a pantry or at room temperature without having to worry about impending spoilage. Non-perishable foods can also be called foods that are long-lasting, shelf foods, or foods that do not need to be kept cold. Nonperishable foods include peanut butter, rice, canned fruit and vegetables, crackers, and jarred pasta sauce. (Cambridge dictionary)

Perishables (perishable foods) – are foods that spoil easily, decay, or become unsafe to eat if not kept at a certain temperature. These foods should be stored properly and kept in the refrigerator or freezer. Perishable foods can also be called fresh foods or foods that need to be kept cold, and foods that need to be stored right away. Perishable foods include meats, poultry, fish, dairy, and even cooked leftovers. (Cambridge dictionary)

Ready-to-eat food – Food intended by the producer for direct consumption without the need for cooking or other processing (EFSA definition).

Sandwich – slices or pieces of meat, cheese, salads, etc., put between two pieces of bread that are held together by the person who picks them up when ready to eat (Cambridge dictionary)

Shelf life – the length of time that a product, especially food, can be kept in a shop before it becomes too old to be sold or used (Cambridge dictionary)

Surplus - (an amount that is) more than is needed (Cambridge dictionary)

Use to – a date that is printed on a container of food, medicine, etc. to show that it may not be safe to use it after that particular date (Cambridge dictionary)

Volunteer - a person who does something, especially helping other people, willingly and without being forced or paid to do it (Cambridge dictionary)

Literature

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

Ministry of agriculture of Croatia – https://poljoprivreda.gov.hr/istaknute-teme/hrana-111/sprjecavanje-nastanka-otpada-od-hrane/222

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

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

Presentation

Congratulations on completing Module 1 of the ReS-Food Training Course. Don't forget to share your achievement with your friends!

 

 

 

 

 

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 CO_2e 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:

1. The greatest environmental benefits can be achieved through prevention rather than recycling.
2. The largest energy and greenhouse gas emissions benefits can be obtained by reducing food waste from households and restaurants.
3. 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 due to specific technical limitations (harvesting techniques, storage and cooling facilities in difficult climatic conditions, infrastructure, packaging, and marketing systems).

Generation of food loss and waste in the primary production stage is largely influenced by three factors: overproduction, product aesthetic standards and environmental factor (weather and pests).

Several crucial steps can be introduced by stakeholders involved in the first two stages (primary production and processing and manufacturing stage) therefore reducing total food loss and waste:

Coordination of supply to the market: By coordinating production planning across farms and varying production and harvesting schedules in accordance with market demands, food producer organizations can assist smallholders in minimizing losses. This can address market price fluctuations related to seasonal variations in supply and demand, leading to fewer losses.

Coordination of financial service provision to avoid premature harvesting: Low-income farmers are frequently forced by financial constraints to harvest their crops early, which reduces the crop's nutritional and commercial worth. Food producer associations may discover and coordinate financial services for homes and farms, hence reducing the need for farmers to harvest too soon.

Innovations for low-cost value addition: Food producer groups can play a significant role in adding value to and reducing losses of their organization members’ through organizational and management innovations, supporting activities such as production planning, sorting, grading and logistics.

Improved storage facilities, infrastructure and cold chains: In order to safely preserve fresh goods, such as fruits, vegetables, meat, and fish, food producer associations play a critical role in pushing the public and commercial sectors for investments in local food processing services, dry and cold transportation, and storage facilities.

Capacity building in food standards: Failure to comply with minimum food safety standards (regulation of naturally occurring toxins, testing of contaminated water, excess use of pesticides, veterinary drug residues, and unhygienic handling and storage conditions) can lead to food losses and, in extreme cases, impacts on health and countries’ food security status.

Food waste represents an important economic issue due to the potential loss of resources. Both consumers and businesses incur financial losses when food is wasted. For consumers, this means larger expenses spent on purchasing food that is never consumed. For businesses, it means lost revenue and decreased competitiveness and profitability. However, both consumers as well as producers are part of the current economic system and mutually interact. The consumer preferences are one of the strongest factors influencing the behavior of food producers and, consequently, generation of food waste. Food waste also affects pricing policy. Higher waste is directly associated with influencing product demand, which leads to an increase in the price level of available food stocks. As a final result, people with lower/minimum incomes, not able to afford to spend more money on food, are most at risk. Therefore, from an economic point of view, food waste impacts food security, as resources that could be used to feed those in need are wasted instead.

Steps toward reduced food waste:

1 Refuse: Reject what you don't need. The most effective way to avoid waste is to start rejecting it. Start using the word “NO”.

2 Reduce: Reduce what you really need. Let us apply voluntary modesty to our lives. Let's think before every purchase, whether we really need the thing. Let's not forget that our purchase today is our tomorrow's potential waste.

3 Donate: Not everything that is bought must fly to the trash immediately. Let's try to collect and donate to those in need and therefore maximally use the initial resources

4 Rot: Compost the rest. Up to 90% of household food waste is biodegradable waste. This can be composted and the fertilizer can be used in the garden or on the balcony, instead of buying industrial fertilizer.

Measurement of food waste

When dealing with the issue of food waste (FW) measurement, it's important to look at methods that fit different sectors, like Ho.Re.Ca. This comparison focuses on two main databases: EU Statistics and the Food Waste Index, and how they're used in these sectors. It also explores methods in line with EU guidelines for measuring food waste across the supply chain. Understanding these methods helps us see how food waste is handled in these sectors, which is crucial for developing better waste reduction strategies and sustainable practices. Organizations like the Food and Agriculture Organization (FAO) face a challenge in standardizing practices worldwide. It's unclear whether one-size-fits-all approaches will work in diverse cultural and economic settings.

Methodologies for food waste measurement in European Union

In the European Union (EU), there is an effort to establish a universally accepted method for measuring FW. The European Commission has taken steps to develop common guidelines and protocols for measuring FW across member states. The EU collects data on food waste through various channels, including national surveys, waste composition studies, and statistical reporting systems. EU statistics provide valuable insights into the amount and sources of food waste within member states.

EU Member States employ a standardized methodology, outlined in Annex III of Commission delegated decision (EU) 2019/1597 (Delegated decision - 2019/1597 - EN - EUR-Lex (europa.eu)), to quantify food waste across all stages of the food supply chain.

To ensure consistency, food waste is reported based on its fresh mass state. This is crucial due to seasonal variations in food waste weight, influenced by factors such as water loss through evaporation, particularly evident during warmer months or when waste collection is not daily. Thus, food waste data are reported in tonnes of fresh mass.

The Waste Framework Directive (2008/98/EC) (EUR-Lex - 02008L0098-20180705 - EN - EUR-Lex (europa.eu)) mandates annual reporting on food waste levels. Commission delegated decision (EU) 2019/1597 (Delegated decision - 2019/1597 - EN - EUR-Lex (europa.eu)) establishes a common methodology and quality standards for measuring food waste levels, while Commission implementing decision (EU) 2019/2000 (Implementing decision - 2019/2000 - EN - EUR-Lex (europa.eu) ) provides the reporting format.

The scope of measurement of FW is outlined in Article 1 of this document. In summary, the following is stated:

• FW quantities must be assessed and allocated separately for different stages of the food supply chain;
• Measurement should encompass FW categorized under specific waste codes. The examples of codes in Ho.Re.Ca. are 20 01 08 for biodegradable kitchen and canteen waste; 20 01 25 for edible oil and fat; 20 03 01 for mixed municipal waste.

European Union created a standardized reporting format for EU countries to track their progress over time.  The overview of FW quantification is presented on Figure 5.

1. Data collection:

Data collection can be conducted using either direct or indirect measurements. Direct measurements involve collecting primary data and are typically more resource-intensive. Consequently, they are often applied to specific stages of the supply chain, involving a limited number of participants in data collection, which can lead to a lack of representativeness. In contrast, indirect measurements gather secondary data, which can be more adaptable to broader analytical boundaries and provide a comprehensive overview at the country or regional level. Many studies in the literature primarily rely on indirect measurement approaches, particularly those based solely on literature data. In such cases, estimates are often interdependent on each other and are grounded on a limited number of publications.

The descriptions of direct methods are presented below:

• Waste composition analysis (WCA) - physically separating, weighing, and categorizing FW involves separating FW from a waste stream that contains other materials besides FW. This method helps to identify and understand the various components of FW, such as different types of food categories or the proportion of FW that consists of edible versus inedible parts.
• Weighting - the utilization of weighing scales to measure the weight of FW, w/wo WCA.
• Garbage collection - separate FW from other categories of residual waste containers to ascertain both the weight and proportion of FW, w/wo WCA
• Surveys - gather data on individuals' or entities' attitudes, beliefs, and self-reported behaviors regarding FW through the administration of questionnaires.
• Diaries - collect daily data on the quantity and type of FW over a specified period of time.
• Records - Calculate the quantity of FW based on collected information that was not initially intended for FW records, such as warehouse record books.
• Observation - evaluate the volume of FW by either counting or utilizing scales with multiple points to visually assess leftover food

The descriptions of indirect methods are following:

• Modelling - Estimate the quantity of FW using mathematical models that consider factors associated with its generation.
• Mass balance - Deduce FW by comparing inputs (such as ingredients at a factory site) and outputs (such as products made), while also considering changes in stock levels and alterations in food weight during processing (for instance, water evaporation during cooking).
• Use of proxy data - Utilize data from companies or statistical agencies, often employed for scaling data to generate aggregated FW estimates.
• Use of literature data - Utilize data directly from literature sources or calculate the quantity of FW based on information reported in other publications.

The selection of methods significantly impacts results and depends on the study's objectives, including the desired level of depth, accuracy, reliability, and available resources (such as time and budget). Among direct methods, weighing and garbage collection yield precise, objective, and reliable data but are time-consuming and expensive. Conversely, observation or record-keeping requires less time and money, yet the data may be less accurate due to personal perceptions, data collection methods, and observer subjectivity. Surveys and diaries strike a balance between resource efficiency and robustness.

Indirect methods are commonly preferred due to their lower cost and time requirements compared to direct methods, but their accuracy hinges on the quality and representativeness of the initial data. Methodological gaps exist for liquid food disposal down drains and waste utilized for feeding, as these fractions can be challenging to measure using existing methods.

2. Quantification approaches:

For European-level studies reporting FW, the following approaches have been observed:

• Waste statistics based on Eurostat data, which categorize waste according to the 3-digit European Waste Classification for statistical purposes (EWC-Stat) and the Statistical classification of economic activities in the European Community (NACE), reflecting where waste is generated.
• Food balance sheets and waste coefficients obtained from diverse origins.
• Analysis of data from national studies conducted in certain European Member States, then extrapolated to the European level while adhering to the FUSIONS framework.
• Integration of data from various sources such as FAO, Eurostat, EFSA, and scientific literature.
• Incorporation of net primary production (NPP) and waste coefficients based on literature data regarding global cropland and grassland NPP, as well as inefficiencies, losses, and waste coefficients. Specifically, referencing FAO's coefficients for the consumption stage.
• Development of a multi-regional environmentally extended input-output model to create a multi-regional waste input-output model.

Food waste index

The Food Waste Index is a global initiative developed by the United Nations Environment Programme (UNEP) in collaboration with partners such as the Food and Agriculture Organization (FAO) and WRAP (The Waste and Resources Action Programme). It aims to provide a standardized methodology for measuring food waste and tracking progress towards Sustainable Development Goal (SDG) 12.3, which targets the halving of per capita food waste at the retail and consumer levels and reducing food losses along production and supply chains by 2030.

SDG 12.3 encompasses indicators that focus on food loss and waste within the supply chain. Indicator 12.3.1(a), known as the Food Loss Index, measures losses for key commodities within a country's supply chain, excluding the retail stage. Indicator 12.3.1(b), referred to as the Food Waste Index, measures food waste occurring at the retail and consumer levels, including households and food service establishments. Unlike the Food Loss Index, the Food Waste Index assesses total food waste rather than specific commodity losses.

Key features of the Food Waste Index include:

• Standardized Methodology provides guidelines for data collection, analysis, and reporting, ensuring comparability and reliability of results.
• Multi-stakeholder Engagement involves collaboration between governments, businesses, civil society organizations, and research institutions which helps to build consensus, share best practices, and mobilize resources for addressing food waste effectively.
• Comprehensive Coverage by examining the entire food system, providing insights into the drivers and impacts of food waste and identifies opportunities for intervention.
• Global Perspective is essential for addressing food waste as a transboundary issue requiring coordinated action.

The Food Waste Index employs a three-level methodology, each level representing an escalation in the accuracy and utility of the data collected (Figure 6).

• Level 1 (initial) employs modeling techniques to estimate food waste for countries that have not yet conducted their own measurements involving extrapolated data from other countries to estimate food waste within each sector for a given country. Level 1 serves as short-term support until capacity for national measurement is developed.
• Level 2 (recommended) entails the direct measurement of food waste within countries conducted by national governments or derived from other national studies aligned with the prescribed framework.
• Level 3 (advanced) provides additional insights to inform policy and interventions aimed at reducing food waste generation (disaggregation by destination, differentiation between edible and inedible parts, gender considerations, etc). Additionally, Level 3 extends to include additional destinations for food waste (e.g. sewers, home composting, and non-waste animal feed).

Table 1 represents appropriate methods of FW measurement for different sectors.

In addressing the FW problem, measurement is crucial for understanding the extent and dynamics of food waste and identifying effective reduction strategies. Comparing EU statistics and the Food Waste Index provides deeper insights into various aspects of the issue. Additionally, there are opportunities for synergies between EU statistics and the Food Waste Index, such as sharing best practices, harmonizing measurement methodologies, and supporting evidence-based policymaking at both national and international levels.

Food waste prevention and management

While the European Union's efforts under the Circular Economy Action Plan have primarily focused on reducing food waste, it also extends to both food loss and food waste prevention, in line with the global SDG 12.3. The practical application of the waste hierarchy for food Source is presented on Figure 7, presenting the prevention of FW as the most preferable option.

The main objective of food waste prevention should be to intervene at the point of origin by reducing the production of excess food at every stage of the food supply chain (including production, processing, distribution, and consumption). If surplus food does occur, efforts should be made to recover it and ensure its optimal utilization, following the waste prevention hierarchy.

1. Primary Production - farmers should adopt precision agriculture techniques and utilize advanced monitoring systems to optimize crop management, minimize losses during cultivation, and reduce the generation of surplus food. Timely and selective harvesting, along with proper training for farmworkers, can minimize crop damage and losses, ensuring that only high-quality produce reaches the market. Investing in suitable storage facilities equipped with temperature and humidity controls can extend the shelf life of produce and reduce spoilage. Best practices for post-harvest handling, sorting, and packaging should be implemented to minimize physical damage and losses.
2. Manufacturing Stage - manufacturers should implement lean manufacturing principles, adopt effective inventory tracking systems and just-in-time inventory practices to minimize excess inventory and identify surplus ingredients. Stringent quality control measures should be introduced, reducing the likelihood of product rejections and minimizing waste.
3. Retail Stage - retailers should implement efficient inventory management systems to minimize overstocking and reduce the likelihood of perishable products reaching their expiration dates before sale. Additionally, retailers can educate consumers about the value of imperfect produce and offer discounts or promotions on cosmetically imperfect fruits and vegetables to prevent them from being discarded.
4. Ho.Re.Ca. - several steps can be taken to prevent and minimize food waste:

• Raise awareness among both customers and staff about the importance of food waste prevention.
• Proper storage and freezing techniques (extend the shelf life of food items).
• Adopting smart shopping practices and offering flexible menus (align food purchases with actual demand, minimizing overstocking perishable items)
• Prioritize freshness over quantity by avoiding purchasing excessive quantities of short-lived ingredients.
• Utilize food trimmings and bones immediately for preparing broths and sauces instead of discarding them, maximizing resource utilization.
• Implement portion control measures and optimize inventory management to minimize excess food production and waste.
• Enhance meal quality to ensure customer satisfaction and reduce plate waste (by quality control measures, staff training, investments in high-quality kitchen equipment)

Additionally, digital solutions can be explored to tackle food waste in Ho.Re.Ca. settings. For instance: Too Good to Go is a mobile application developed by a Danish startup that functions as a marketplace for retailers and catering businesses to sell surplus food items at discounted prices towards the end of the day.

5. Consumer Level - educational campaigns to raise awareness about the impacts of food waste and provide consumers with practical tips for reducing waste at home focusing on proper storage techniques, meal planning, and utilizing leftovers. Additionally, consumers should be encouraged to practice smart shopping habits (shopping lists, quantity vs expiration dates).
6. Food Donation - supportive legislation and incentives for food donation efforts to encourage businesses to donate surplus food rather than disposing of it (e.g. tax incentives or liability protections for food donors, establishing partnerships with food banks and charitable organizations).

Developing an effective FW disposal strategy for your workplace includes creating a food waste disposal plan. It's crucial to consider various options and tailor them to fit your workplace's specific requirements:

1. Start by analyzing the types and amounts of waste your workplace generates. This assessment will help determine the most appropriate disposal methods.
2. Consider different approaches, including composting, anaerobic digestion, donation programs, and waste-to-energy conversion.
3. Establish clear objectives for your disposal strategy, taking into account factors such as environmental impact, cost-effectiveness, and social responsibility.

Developing Your Optimal Disposal Scheme:

1. Goal Alignment - align your disposal strategy with your workplace's overarching goals and values. For example, if sustainability is a priority, focus on methods that minimize environmental impact and promote resource conservation.
2. Customization - tailor your disposal plan to suit the unique needs of your workplace. Consider factors such as waste volume, available infrastructure, regulatory requirements, and community engagement opportunities.
3. Implementation - once you've selected the most suitable disposal methods, put your plan into action. This may involve investing in equipment or infrastructure, training staff on proper waste management practices, and establishing partnerships with external organizations.
4. Monitoring and Adaptation - regularly monitor the performance of your disposal scheme and make adjustments as needed. Track key metrics such as waste diversion rates, cost savings, and community impact to ensure ongoing success.

Maximizing Efficiency and Sustainability:

1. Integrated Approach - consider combining multiple disposal methods to maximize efficiency and sustainability. For example, you could implement composting for organic waste while also participating in donation programs for surplus food.
2. Continuous Improvement - emphasize a culture of continuous improvement, where feedback is solicited from staff and stakeholders, and lessons learned are applied to refine your disposal strategy over time.
3. Promotion and Education - educate staff and customers about the importance of food waste reduction and the role they play in the process. Encourage behavior changes such as meal planning, portion control, and responsible purchasing practices.

Literature

1. Food waste index report, 2021. United Nations Environment Programme. (https://www.unep.org/resources/report/unep-food-waste-index-report-2021)
2. UNEP Food Waste Index Report, 2022. (https://www.oneplanetnetwork.org/knowledge-centre/resources/unep-food-waste-index-report)
3. How is food waste measured, and why does it matter? 2020. Academia, FAO, methods, quantity, studies, WRAP (https://foodwastestories.com/2020/09/29/how-is-food-waste-measured-and-why-does-it-matter/)
4. Daniel Hoehn, Ian Vázquez-Rowe, Ramzy Kahhat, María Margallo, Jara Laso, Ana Fernández-Ríos, Israel Ruiz-Salmón, Rubén Aldaco (2023). A critical review on food loss and waste quantification approaches: Is there a need to develop alternatives beyond the currently widespread pathways? Resources, Conservation and Recycling. (188): 106671. ISSN 0921-3449 (https://doi.org/10.1016/j.resconrec.2022.106671)
5. FW measurement - European Commission (europa.eu)
6. Supplementing Directive 2008/98/EC of the European Parliament and of the Council as regards a common methodology and minimum quality requirements for the uniform measurement of levels of food waste, 2019. (https://eur-lex.europa.eu/eli/dec_del/2019/1597/oj)
7. Caldeira C., Corrado S., Sala S. (2017): Food waste accounting: Methodologies, challenges and opportunities, Luxembourg: Publications Office of the European Union. (https://refreshcoe.org/wp-content/uploads/2018/02/JRC-technical-report_-food-waste_REV_2_online-final.pdf )
8. Caldeira C., Vlysidis A., Fiore G., De Laurentiis V., Vignali G., Sala, S. (2020). Sustainability of food wast biorefinery: A review on valorisation pathways, techno-economic constraints, and environmental assessment. Bioresource Technology. 312: 123575. (https://doi.org/10.1016/j.biortech.2020.123575).
9. Food waste and food waste prevention – estimates (Food waste and food waste prevention - estimates - Statistics Explained (europa.eu))
10. https://food.ec.europa.eu/document/download/7143f94e-600f-4df5-acef-5b332e7e44ec_en?filename=fs_eu-actions_action_platform_key-rcmnd_en.pdf
11. https://food.ec.europa.eu/safety/food-waste/eu-actions-against-food-waste/food-waste-measurement_en
12. https://pereto.kg/libraries/113?language=en
13. Food and Agriculture Organization of the United Nations (FAO) (http://www.fao.org/home/en/)
14. Ellen MacArthur Foundation (https://www.ellenmacarthurfoundation.org/)
15. European Commison Food Safety, Resources library https://food.ec.europa.eu/safety/food-waste/resources-library_en
16. United States Environmental Protection Agency https://www.epa.gov/system/files/documents/2021-11/from-farm-to-kitchen-the-environmental-impacts-of-u.s.-food-waste_508-tagged.pdf
17. Selvam, A., Ilamathi, P. M. K., Udayakumar, M., Murugesan, K., Banu, J. R., Khanna, Y., & Wong, J. (2021). Food waste properties. In Current Developments in Biotechnology and Bioengineering (pp. 11-41). Elsevier.
18. Food and Agriculture Organization of the United Nations (2011) Study conducted for the International Congress. Interpack2011, Germany https://www.fao.org/3/mb060e/mb060e00.pdf
19. Casonato, C., Garcia-Herrero, L., Caldeira, C., & Sala, S. (2023). What a waste! Evidence of consumer food waste prevention and its effectiveness. Sustainable Production and Consumption, 41, 305-319.
20. Oria, M., Schneeman, B. O., & National Academies of Sciences, Engineering, and Medicine. (2020). Drivers of Food Waste at the Consumer Level and Implications for Intervention Design. In A National Strategy to Reduce Food Waste at the Consumer Level. National Academies Press (US).
21. National Academies of Sciences, Engineering, and Medicine; Committee on a Systems Approach to Reducing Consumer Food Waste; Oria M, Schneeman BO, editors. A National Strategy to Reduce Food Waste at the Consumer Level. Washington (DC): National Academies Press (US); 2020 Aug 21. 5, Strategy for Reducing Food Waste at the Consumer Level. Available from: https://www.ncbi.nlm.nih.gov/books/NBK564030/

Presentation

Congratulations on completing Module 2 of the ReS-Food Training Course. Don't forget to share your achievement with your friends!

 

 

 

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, serve to motivate employees to actively participate in waste reduction efforts. By fostering a collective commitment to sustainability, organizations can harness the full potential of their workforce in driving meaningful change.
•  Supply Chain Management (SCM): Effective SCM strategies are pivotal in minimizing waste across the entire supply chain. This encompasses optimizing procurement practices, streamlining inventory management, and mitigating food losses during transportation and storage. Collaborating closely with suppliers and leveraging innovative technologies such as predictive analytics and demand forecasting tools enable supermarkets and Ho.Re.Ca sectors to optimize their supply chains, thereby minimizing waste and maximizing efficiency. By adopting a proactive approach to SCM, organizations can address inefficiencies and enhance the resilience of their operations against waste-related challenges.
• Preparation and Serving Strategies: Minimizing waste during food preparation and serving requires meticulous attention to various factors, including recipe design, portion control, and kitchen operations. Ongoing training for kitchen staff on waste reduction techniques, such as proper portioning and creative utilization of leftovers, is instrumental in curbing food waste at its source. Additionally, dynamic menu pricing strategies based on ingredient availability and freshness can incentivize customers to make more sustainable choices while simultaneously reducing waste. By optimizing preparation and serving processes, organizations can mitigate waste generation without compromising on quality or customer satisfaction.
• Consumer Behavior: Influencing consumer behavior is a multifaceted endeavor that necessitates a combination of education, incentives, and behavioral nudges. Supermarkets and Ho.Re.Ca establishments can leverage various channels, including signage, social media, and loyalty programs, to raise awareness about the environmental and social impacts of food waste. Offering discounts for purchasing imperfect produce or implementing rewards programs that encourage customers to bring their own containers for takeaway meals can incentivize more sustainable consumption habits. By empowering consumers with knowledge and incentives, organizations can foster a collective commitment to waste reduction and drive positive behavioral change.
• Information Exchange and Alternative Destinations: Clear communication between staff and customers is fundamental for minimizing misunderstandings that may lead to food waste. Implementing standardized labeling systems for expiration dates and providing information about food storage and handling tips empower consumers to make informed decisions and reduce waste at home. Moreover, exploring alternative destinations for surplus food, such as partnerships with food banks or composting facilities, ensures that resources are diverted from landfills and repurposed in a sustainable manner. By promoting transparent communication and exploring innovative solutions, organizations can minimize waste generation while maximizing resource utilization.
• Evidential Support and Recommendations: Prioritizing evidence-based interventions is essential to ensuring that resources are allocated effectively to strategies with the greatest potential for impact. Supermarkets and Ho.Re.Ca sectors can leverage existing research findings and case studies to inform decision-making and tailor interventions to their specific contexts. By collaborating with academic institutions and industry partners, organizations can contribute to ongoing research efforts and knowledge exchange in the field of food waste reduction. By aligning interventions with robust evidence and recommendations, organizations can maximize their effectiveness and drive tangible progress towards waste reduction goals.
• Digital Technologies: The integration of advanced technologies such as AI, IoT, and Big Data presents unparalleled opportunities for optimizing food waste management processes. Implementing smart sensors and automated inventory management systems provide real-time insights into food stock levels, expiration dates, and consumption patterns, enabling more accurate forecasting and proactive waste prevention measures. Similarly, leveraging data analytics and machine learning algorithms can identify inefficiencies in supply chain operations and recommend targeted interventions for waste reduction. By harnessing the power of digital tools, supermarkets and Ho.Re.Ca sectors can transform their operations and drive meaningful progress towards a more sustainable future.

Considering all the above, it's evident that collaboration, innovation, and commitment are essential ingredients for success. By engaging staff, optimizing supply chain management, influencing consumer behavior, exploring alternative destinations, and harnessing the power of digital technologies, organizations can make significant strides towards reducing waste and fostering sustainability.

The National and EU policy and legislation in respect to developing regenerative food supply chains

National Legislation for Regenerative Food Supply Chains

Within Greece's legislative framework, explicit laws solely dedicated to regenerative food supply chains seem to be absent. However, several legislative measures indirectly support regenerative practices, particularly within agritourism activities and the implementation of the Common Agricultural Policy (CAP).

Greek legislation imposes specific requirements on businesses offering reception, hospitality, or catering services within farm contexts. For instance, businesses providing catering services must incorporate products from specific categories like the "Basket of Agricultural Products" and "Cottage Industry" products, as outlined by specific articles of Law 4276/2014 and Law 4235/2014. These provisions aim to encourage the consumption of locally produced goods and bolster multifunctional farms, thereby indirectly fostering sustainable and regenerative agricultural practices.

The rationale behind these provisions is to encourage and promote the consumption of locally produced goods within farm-based businesses. By mandating the utilization of locally sourced products, Greek laws aim to stimulate demand for agricultural products cultivated within the region. This approach not only supports local farmers and producers but also contributes to the overall sustainability and resilience of the agricultural sector (see Fig.2)

Moreover, these legislative measures indirectly foster sustainable and regenerative agricultural practices by promoting multifunctional farms. Multifunctional farms, which integrate agricultural production with various complementary activities such as agritourism, education, and direct marketing, play a crucial role in advancing regenerative agriculture. By encouraging the integration of diverse activities within farm operations, Greek laws contribute to the creation of vibrant rural economies and landscapes.

In Greece, the EU Common Agricultural Policy (CAP) funds are allocated to support initiatives that promote sustainable agricultural practices, biodiversity preservation, and rural development. For example, Pillar 2 of the CAP allows Member States like Greece to design rural development programs tailored to local needs and conditions. These programs often include measures to incentivize environmentally friendly farming practices, such as agri-environmental schemes, agroforestry initiatives, and support for organic farming. While the Greek CAP Plan itself lacks legislative status, it provides a policy framework for implementing EU agricultural policies nationally, guiding endeavors to support sustainable farming practices and rural development initiatives

EU Legislation for Regenerative Food Supply Chains

The European Union (EU) has made significant strides in promoting sustainable agriculture through its legislative framework, with the Common Agricultural Policy (CAP) at its core. This policy, supported by specific regulations like Regulation (EU) 2021/2115, aims to foster environmentally friendly agricultural practices and develop resilient food systems across member states. In this educational overview, we delve into the key components of the EU's legislative framework for sustainable agriculture and their implications for promoting regenerative food supply chains.

Regulation (EU) 2021/2115 represents a cornerstone of the EU's strategy for sustainable agriculture. This regulation is integral as it outlines rules governing the support for strategic plans developed by member states under the Common Agricultural Policy (CAP). It places significant emphasis on key objectives such as environmental conservation, climate action, sustainable management of natural resources, biodiversity preservation, and rural development. By prioritizing these objectives, the regulation aims to allocate financial support to member states, enabling them to implement measures that align with these goals. This support is essential for facilitating the advancement of regenerative agricultural practices, which are crucial for building more sustainable food supply chains in the EU.

The Sustainability Labeling Framework marks a pivotal shift in empowering consumers with information to make sustainable food choices. By including comprehensive details on aspects like nutrition, climate impact, environmental footprint, and social considerations, consumers can align their purchases with their values and preferences. This framework also aims to standardize sustainability labeling across products, ensuring reliability and consistency. Moreover, it promotes transparency throughout the food supply chain, fostering accountability among producers and encouraging sustainable practices.

Key points of the Sustainability Labelling Framework include empowering consumers by providing detailed information, standardizing labeling for consistency, and promoting transparency to drive positive change.

Similarly, the Sustainable Food System (SFS) legislative framework takes a holistic approach to foster sustainable food systems in the EU. It establishes overarching principles, objectives, and minimum standards for food production, distribution, and consumption. With a focus on environmental and social sustainability, the SFS initiative addresses pressing issues like climate change, biodiversity loss, and social equity in the food system. By providing a comprehensive regulatory framework, it facilitates the transition towards more resilient and environmentally friendly food systems across the EU.

Key points of the SFS framework include its holistic approach encompassing various aspects of food systems, prioritization of environmental and social sustainability, and promotion of resilience to mitigate risks associated with climate change and resource scarcity.

Together, these initiatives demonstrate the EU's commitment to addressing sustainability challenges in the food sector. Understanding and engaging with these frameworks empowers individuals to make informed choices, advocate for sustainable practices, and contribute to shaping a more sustainable future.

Designing food systems: circular vs linear / challenges and opportunities

The transition from linear to circular food systems represents a pivotal shift towards more sustainable, resilient, and equitable food production and consumption practices. This shift is driven by an urgent need to address the environmental, social, and economic challenges inherent in traditional linear models, characterized by their "take-make-dispose" approach. In linear food systems, the journey from farm to fork to landfill involves extensive resource extraction, significant waste generation, and substantial environmental degradation, alongside profound social inequities and health impacts.

Linear food systems, with their reliance on intensive agriculture, long supply chains, and synthetic inputs, have led to a host of environmental issues, including soil depletion, water pollution, and loss of biodiversity. The inefficiency of these systems is further compounded by the generation of substantial waste at every stage of the supply chain, contributing to greenhouse gas emissions and economic losses. Moreover, the true costs of these systems, encompassing environmental degradation, public health impacts, and social inequalities, are often externalized, not reflected in market prices, leading to unsustainable consumption patterns and perpetuating market failures.

In contrast, circular food systems offer a vision of sustainability that mirrors the regenerative cycles found in nature. At the core of this vision are principles such as closed-loop production, local sourcing, waste reduction, and regenerative agriculture. By minimizing waste and maximizing resource efficiency, circular systems aim to create a sustainable loop of production, consumption, and nutrient recycling. Prioritizing local food sourcing and reducing food waste not only supports local economies but also minimizes the environmental impacts associated with transportation and storage. Furthermore, by promoting regenerative agricultural practices and enhancing consumer awareness about sustainable food choices, circular food systems contribute to the health of both the planet and its inhabitants.

However, transitioning to circular food systems is not without its challenges. Significant investments in infrastructure, technology, and education are required, alongside supportive policy frameworks and regulatory environments. The complexity of coordinating multiple actors across the supply chain and managing this complexity to ensure transparency and accountability presents additional hurdles. Yet, the opportunities inherent in circular food systems are immense. They foster innovation and collaboration across sectors, driving the development of sustainable technologies, business models, and partnerships. By diversifying food sources, reducing dependency on external inputs, and enhancing ecosystem health, circular systems promote resilience to environmental shocks and climate change, which is crucial for ensuring food security and livelihoods in the face of uncertainty.

The shift from linear to circular food systems is not merely a response to the challenges posed by conventional agricultural practices but also a substantial opportunity to redefine our relationship with food and the environment. This transformation presents several key opportunities that can lead to a more sustainable, resilient, and equitable global food system.

Innovation and Economic Growth

One of the most significant opportunities offered by circular food systems is the potential for innovation. This encompasses the development of new technologies and practices in agriculture, food processing, distribution, and waste management. For instance, advancements in precision agriculture can optimize resource use and reduce waste, while innovative food preservation techniques can extend shelf life and reduce spoilage. Moreover, the circular economy model encourages the development of new business models, such as platforms for sharing resources or services, which can stimulate economic growth and create new markets.

Environmental Sustainability

Circular food systems inherently aim to reduce waste and maximize the efficient use of resources, which directly contributes to environmental sustainability. By adopting practices such as regenerative agriculture, composting, and recycling, these systems can significantly lower greenhouse gas emissions, reduce water usage, and prevent soil degradation. Moreover, by focusing on local sourcing and reducing the reliance on long supply chains, circular food systems can also reduce the carbon footprint associated with food transportation and storage.

Resilience to Shocks

Another opportunity lies in the increased resilience of food systems to external shocks, such as climate change, economic fluctuations, and supply chain disruptions. Circular food systems, with their emphasis on diversity, local production, and reduced dependency on external inputs, are inherently more adaptable to changing conditions. This resilience is crucial for ensuring food security and sustaining livelihoods, especially in regions vulnerable to environmental and economic shocks.

Health and Nutritional Benefits

Circular food systems also offer significant health and nutritional benefits. By prioritizing fresh, locally sourced foods and minimizing the processing and use of additives, these systems support healthier diets and lifestyles. The focus on food quality and nutrition can lead to a reduction in diet-related health issues such as obesity, diabetes, and cardiovascular diseases, contributing to overall public health and well-being.

Social Equity and Community Empowerment

Moreover, circular food systems provide an opportunity to address social inequities and empower communities. By involving local producers and consumers in the food system, these models can ensure more equitable access to resources, opportunities, and benefits. This includes supporting small-scale farmers, fostering direct producer-consumer relationships, and encouraging community-based initiatives like urban gardens and farmers' markets. Such approaches can strengthen social cohesion, promote food sovereignty, and contribute to the economic empowerment of marginalized groups.

Educational and Cultural Shifts

Finally, the transition to circular food systems necessitates and fosters significant educational and cultural shifts. Raising awareness about the impacts of food choices on the environment and health can empower consumers to make more sustainable decisions. This educational aspect extends to schools, communities, and businesses, promoting a broader cultural shift towards sustainability and respect for the natural world.

To facilitate this transition, a multifaceted approach is necessary. Innovations in sustainable agriculture, food processing, distribution, and waste management must be embraced, supported by policy reforms that incentivize circular practices and internalize the true costs of food production. Educating consumers about the environmental, social, and health impacts of their food choices can empower them to make more sustainable decisions, promoting awareness of local, seasonal, and organic foods. Moreover, engaging communities in the design and implementation of circular food systems can foster grassroots initiatives, promote local food sovereignty, and strengthen social cohesion.

In conclusion, the shift from linear to circular food systems represents a fundamental transformation towards a more sustainable future for food production and consumption. By reimagining how we grow, distribute, consume, and recycle our food, we can address the pressing challenges of environmental degradation, social inequity, and public health. This transition requires collective action, innovative policy solutions, and a shared commitment to sustainable development, offering a pathway to a more resilient, equitable, and sustainable global food system.

Glossary

1. Agricultural Societies: Human communities relying on farming for sustenance and livelihoods.
2. Circular Food Systems: Food systems designed to minimize waste and maximize resource efficiency through closed-loop production and recycling.
3. Complex Adaptive Systems: Systems characterized by non-linear interactions and emergent properties, capable of self-organization and adaptation.
4. Feedback Loops: Mechanisms where outputs of a system are returned as inputs, influencing future behavior.
5. Food Supply Chain: The sequence of processes involved in producing, distributing, and consuming food products.
6. Food Supply System: The interconnected network of activities involved in the production, processing, distribution, consumption, and disposal of food products.
7. Ho.Re.Ca. (Hotel, Restaurant, and Catering): Refers to the hospitality industry, including hotels, restaurants, and catering establishments.
8. Interconnectedness: The relationships and connections between different components of the food supply chain.
9. Market Dynamics: Factors influencing supply and demand in the market, including prices, trends, and competition.
10. Nonlinear Interactions: Interactions between components of a system that are not proportional to each other.
11. Systemic Approach: An approach that considers the entire food supply chain as a complex, interconnected system.
12. Value-Adding: Activities that enhance the value of a product, such as processing or packaging.

Literature

Article 2 - Ministerial Decision 12528/17.7.2018 - agrotourism activities. Lawspot. (2020, January 24). https://www.lawspot.gr/nomikes-plirofories/nomothesia/ya-12528-2018/arthro-2-ypoyrgiki-apofasi-12528-1772018-askisi

European Commission. (n.d.-a). Greece. Agriculture and rural development. https://agriculture.ec.europa.eu/cap-my-country/cap-strategic-plans/greece_en#:~:text=The%20Plan%20focuses%20on%20improving,sustainable%20development%20of%20rural%20areas.

European Commission. (n.d.-b). Legislative Framework. https://food.ec.europa.eu/horizontal-topics/farm-fork-strategy/legislative-framework_en

European Parliament. (2024). Legislative Framework for Sustainable Food Systems: Legislative train schedule. https://www.europarl.europa.eu/legislative-train/spotlight-JD%2023-24/file-sustainable-eu-food-system

Hueston, W., & McLeod, A. (2012). Overview of the global food system: Changes over time/space and lessons for future Food Safety. Improving Food Safety Through a One Health Approach: Workshop Summary. https://www.ncbi.nlm.nih.gov/books/NBK114491/

Klim. (2023). What does the new EU supply chain law mean for food companies?. LinkedIn. https://www.linkedin.com/pulse/what-does-new-eu-supply-chain-law-mean-food-companies-klimfoods/

LS Retail. (2023). Six ways supermarkets can reduce food waste. POS & ERP software. https://www.lsretail.com/resources/six-ways-supermarkets-can-reduce-food-waste

Luiselli, C., & Piñeiro, M. (2022). The Global Food System: Evolution and analysis. The Global Food System The global food system evolution and analysis Comments. https://www.teseopress.com/theglobalfoodsystem/chapter/chapter-i-the-global-food-system-evolution-and-analysis/

OECD. (n.d.). Understanding the global food system . https://www.oecd.org/agriculture/understanding-the-global-food-system/

Official Journal of the European Union. (2021). Regulation - 2021/2115 . EUR-Lex. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32021R2115

Stoica, D., Micu , A.-E., & Stoica , M. (2023). How to Manage HoReCa Food Waste by Using Digital Technologies? . “Ovidius” University Annals, Economic Sciences Series , XXIII(1 /2023).

Vizzotto, F., Testa, F., & Iraldo, F. (2021). Strategies to reduce food waste in the food services sector: A systematic review. International Journal of Hospitality Management, 95, 102933. https://doi.org/10.1016/j.ijhm.2021.102933

Willard, M. (2023). Sustainable Food Systems Law - EU Food Policy Coalition’s recommendations for a meaningful transition. Agricultural and Rural Convention. https://www.arc2020.eu/sustainable-food-systems-law-eu-food-policy-coalitions-recommendations-for-a-meaningful-transition/

Presentation

Congratulations on completing Module 3 of the ReS-Food Training Course. Don't forget to share your achievement with your friends!

 

 

 

 

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.

1. Freeze cut bananas to use them later for smoothies
2. Make Ice cream
3. Banana Milk Ice Cubes
4. Make Banana Milk
5. 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 role in optimizing the shelf-life and sales performance of perishable goods. By strategically managing product placement and presentation, you can significantly reduce food waste. This involves optimizing the layout of product displays for better air circulation and visual appeal within the store.

Employing smaller displays can also make a big difference, creating a visually appealing and manageable presentation of perishable items. This strategy not only enhances the aesthetic appeal but also ensures items are rotated more frequently, thereby reducing the chances of them expiring before sale. It also aids in better inventory management by minimizing the risk of overstocking and consequently, food waste.

Moreover, improving air circulation is another key factor in maintaining the quality and freshness of perishables. Proper ventilation and temperature control are crucial in extending the shelf-life of sensitive items like fruits and vegetables. By fostering an environment that preserves the quality of these items, you can cut down on spoilage while simultaneously heightening the attractiveness of the products to customers, which in turn can boost sales performance.

Video:

Corner Store Training: Creating an Attractive Produce Display in Your Store

The “FIFO” Method

The FIFO method, or "First In, First Out," is a popular stock rotation strategy applied in inventory management. It works by ensuring that the oldest stock (first in) is sold or used before the newer stock (first out). This technique is particularly useful in the management of perishable goods as it reduces the risk of having to throw away items due to expiration. By consistently selling the oldest products first, supermarkets can maintain the freshness of their inventory and minimise food waste.

Further reading

The FIFO Method: First In, First Out

Video

FIFO Inventory Method

Literature

1. "Inventory Management 101: How to Manage Small Business Inventory" https://www.shopify.com/blog/inventory-management 
2. "First In, First Out (FIFO)" https://www.investopedia.com/terms/f/fifo.asp 
3. U.S. Food and Drug Administration (FDA): "Retail Food Protection: Employee Health and Personal Hygiene Handbook" https://www.fda.gov/food/retail-food-industryregulatory-assistance-training/retail-food-protection-employee-health-and-personal-hygiene-handbook

Presentation

Congratulations on completing Module 4a of the ReS-Food Training Course. Don't forget to share your achievement with your friends!

 

 

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 meat, poultry, seafood, and dairy products, at appropriate temperatures in refrigerators or freezers to prevent bacterial growth. Use separate storage areas for raw and ready-to-eat food to prevent cross-contamination. Check food storage areas regularly for proper temperature control and cleanliness.

Cross-Contamination Prevention:

Use separate cutting boards, utensils and equipment for raw and cooked food to avoid cross-contamination. Clean and disinfect food contact surfaces such as worktops and cutting boards between tasks and after handling raw food.

Implement procedures to prevent cross-contact with allergens, including proper labeling of allergenic ingredients and separate preparation areas for allergen-free foods.

Temperature Control:

Check and record the temperature of refrigerators, freezers and food storage areas regularly to ensure they are within safe limits. Use a food thermometer to check the internal temperature of cooked food, especially meat, poultry and seafood, to ensure safe cooking temperatures and avoid undercooking. Use procedures for keeping food hot and cold during service to maintain the safest temperature.

Cleaning and Sanitizing:

Develop and implement a cleaning and disinfection schedule for all food contact surfaces, equipment, utensils and dining areas. Use appropriate cleaning and disinfecting products approved for use in food establishments and follow manufacturer's instructions for proper dilution and application. Train staff in proper cleaning and disinfection procedures and ensure consistent compliance.

Bug control:

The implementation of measures to prevent the entry of pests such as insects and rodents into premises, including the sealing of entry points, maintaining cleanliness and proper disposal of rubbish. Contract with a licensed pest control company to carry out regular inspections and treatments as needed.

Allergen Management:

Implement procedures to prevent cross contact with allergens, including proper storage, handling and preparation of ingredients containing allergens. Provide training for staff to identify allergen-containing ingredients and to effectively communicate allergen risks to customers.

Traceability and Recordkeeping:

Keep a record of food deliveries, including supplier information, delivery dates and product descriptions to facilitate traceability in the event of a food safety problem. Maintain records of food safety inspections, cleaning and transportation schedules and staff training to demonstrate compliance with food safety regulations.

Emergency preparedness:

Develop and implement procedures for responding to food safety emergencies, such as foodborne illness outbreaks or contamination: train staff on emergency procedures and ensure they are aware of their duties and responsibilities.

Food transportation:

Transporting food safely is crucial to prevent contamination and ensure it remains fresh. Maintain proper temperature conditions during transportation. Perishable food such as meat, dairy, and prepared dishes should be kept at temperatures below 4°C or above 60°C to prevent bacterial growth. Use insulated containers or refrigerated trucks as necessary. Utilize ice packs or dry ice to keep cold food cold, and use insulated containers to keep hot foods hot.

Ensure that all containers, vehicles, and equipment used for transporting food are clean and sanitized before use to prevent the growth of harmful bacteria. Secure food containers properly during transit to prevent shifting and damage.

Familiarize yourself with local, state, and federal regulations regarding the transportation of food, including any licensing or permit requirements.

Have a contingency plan for unexpected events, such as vehicle breakdowns or temperature fluctuations. Equip vehicles with emergency equipment, such as a first aid kit and, where appropriate, a spare cooling system.

By strictly following these food safety guidelines, HoReCa businesses can minimize the risk of foodborne illness outbreaks, protect the health and safety of their customers, maintain a positive reputation in the industry. Safe transport of food is also crucial, preserving the quality and reducing the risk of foodborne illness. Regular training, monitoring and enforcement of food safety protocols are essential to achieve and maintain high food safety and hygiene standards.

How to cross-use ingredients and food surplus?

Cross-using ingredients or utilizing food surplus within the same venue or across different operations is an effective strategy to minimize food waste and maximize resource efficiency.

Establish clear communication channels between different kitchen stations or operations to share information on surplus ingredients and available stocks. Maintain a central inventory system that tracks all ingredients and their quantities to facilitate cross-use and prevent over-ordering.

Collaborate with other food and beverage providers within the same site or catering group to share surplus ingredients and minimise waste.

Develop partnerships with local food banks, charities or community organisations to donate surplus food that cannot be used within the premises.

Inform employees and customers about the site's commitment to sustainability and minimising food waste. Highlight menu items or specials that use surplus ingredients and encourage customers to support these initiatives.

Monitor food stock levels, waste data and cost savings associated with cross-use efforts on a regular basis. Assess the effectiveness of cross-use strategies and identify areas for improvement or expansion.

By implementing these strategies, venues can efficiently reuse ingredients and excess food, reducing waste, lowering costs, and promoting sustainability in the foodservice industry.

Staff training

Staff behaviour is one of the key factors that can positively influence food waste. Making staff aware of food waste and the associated reduction opportunities will encourage them to help overcome it.

Training staff in hotels and restaurants to save food involves educating them about the importance of reducing food waste, implementing efficient food handling practices, and fostering a culture of sustainability.

Managing food waste requires that all operational staff are educated on company policy and their responsibilities for food waste reduction. Staff training should include instructions on the need to reduce food waste and emphasize the need to keep food waste out of general trash cans, drains and sewers.

Managers should train their staff on basic steps to minimise food waste, such as serving practices to reduce excess food. Training programmes should be developed and implemented for the staff. Regular briefings and updates should be provided to food service staff on waste management from procurement to disposal, and ongoing training and portion size monitoring should be provided throughout all catering operations.

Implementation of systems that monitor food waste and set achievable targets for waste reduction can be an effective way.

To maintain motivation and commitment, regularly review progress with staff and celebrate milestones.

Staff should be given the opportunity to share their ideas on ways to reduce food waste.

Posters and signs on food waste management are recommended.

Hotels and restaurants can empower their staff to make a meaningful contribution to reducing food waste and promoting responsible food management practices through comprehensive training and by developing a culture of waste reduction and sustainability.

Donation to charities

From hotels and restaurants to charity is a noble and effective practice that can help tackle food insecurity and reduce food waste.

Hotels and restaurants identify surplus food that is safe to eat but would otherwise go to waste. This surplus can be prepared food in unnecessary quantities, perishable products nearing their expiry date, or untouched food from buffets or events.

It is essential to ensure that surplus food is safe to eat. This includes proper storage, handling and maintaining a cold chain for perishable items. Hotels and restaurants often have protocols in place to ensure food safety standards are met.

In many cases, the HoReCa sector establishes partnerships with local charities or food banks that accept food donations. These organizations may have specific requirements regarding the types of food they accept and how it is packaged and shipped.

Surplus food must be packaged securely to preserve its quality and safety during transportation.

HoReCa services may use food containers, refrigerated trucks or other appropriate means to transport donations to charities.

Charities distribute donated food to individuals and families facing food insecurity. This can include feeding meals in shelters, food pantries, soup kitchens, or delivering food parcels directly to people in need.

In many countries, businesses may be eligible for tax relief or tax credits if they donate food to charities. Hotels and restaurants should consult tax experts or the relevant authorities to understand the tax benefits associated with donating food.

The HoReCa businesses can raise awareness of their food donation initiatives through their websites, social media channels and other marketing channels. This not only highlights their commitment to social responsibility, but also encourages others to join similar efforts.

Overall, food donation programmes in HoReCa sector play an important role in fighting hunger and reducing food waste in communities. By redirecting excess food to those in need, businesses can make a positive impact on society while aligning with their corporate social responsibility goals.

Further Reading

https://www.foodnotify.com/en/blog/reduce-food-waste-restaurants - Food waste calculator

https://www.solo.com.au/blog/reducing-food-waste-in-the-hospitality-industry/

https://www.solwearth.com/food-waste-management-in-hotels-and-restaurants/

Literature

The Hospitality Food Surplus Redistribution Guidelines - FUSIONS project (Food Use for Social Innovation by Optimising Waste Prevention Strategies), funded by the FP7 program of the European Union

Reducing Food Waste in the Hospitality Industry – Solo Resource Recovery

Catering Management: A Comprehensive Guide to the Successful Management of Hotel, Restaurant, Boarding House, Popular café, tea Rooms – Legare Street Pr, July 2023

Presentation

 

Congratulations on completing Module 4b of the ReS-Food Training Course. Don't forget to share your achievement with your friends!