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Waste Management

Food waste is problematic in many ways. Not only do they represent a major environmental burden, they are also questionable from an ethical and economic point of view.

Between 20% and 60% of the food purchased in the hospitality industry is wasted. This is not only questionable from an economic point of view, but also from an ethical point of view, since almost a billion people worldwide are considered undernourished. Also, the food sector is a major contributor to global warming and is estimated to be responsible for about a quarter of anthropogenic greenhouse gas emissions. Also, food is by far the most significant contributor to water use in the tourism industry, with the majority being freshwater used for food production. Moreover, food waste also poses an environmental burden as landfilling emits methane gas, which is a key contributor to climate change. Therefore, the prevention and management of food waste is of great importance.

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Waste prevention – Facts

Food waste should be avoided at all costs. Read more.

Food Waste Hierarchy – Facts

What options are there in waste management. The “Food Waste Hierarchy” shows this.

Sources of food waste – Facts

Where does food waste occur and what are the costs? Read more.

Optimise the menu – Tips

Find out how to optimise your menu to avoid waste here.

Prevention of stock losses – Tips

Read here our tips to avoid stock losses.

Production waste – Tips

Here you will find tips on how to avoid production waste.

Overproduction – Tips

Here are tips on how to avoid overproduction, especially of buffet leftovers.

Plate leftovers – Tips

Here you will find tips on how to avoid plate leftovers.

Using stale bread – Best practices

Read here how you can use up stale bread.

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