“Reduce Food Waste, Cook for your Guests” 2021 Pilot Project  Project Reduce Food Waste 2022 – 2024

Project “Reduce Food Waste” is carried out in order to prevent the generation of biowaste (food waste) in hotels in the Republic of Croatia. The applied methodology is laid down in Annex III of Commission Delegated Decision (EU) 2019/1597. The project implemented in hotels in 2021 identified the types and quantities of discarded food and determined the stages of food preparation and/or serving that generate food waste in the hotel. Recommendations for the hotel were prepared based on the results of measurements carried out in cooperation with hotel staff and management over a period of 7 days. The project activities also included the calculation of the financial cost for the hotel related to food waste, and the use of food waste reduction devices (digesters). The main activities by hotel staff that have an impact on the prevention of food waste have been identified: staff engagement, review of the buffet spread, reduction of excessive preparation of food, and conversion of surpluses. An online guide for hotels was published, which explains the measurement methodology of food waste quantities and the calculation of the financial cost associated with food waste. Also, practical table talkers with information about food waste  prevention were designed, distributed to the participating hotels and displayed in hotel restaurants. Measurements were carried out over a 3-year period (2021 – 2023) and have been continuing in 2024.