The document has been produced with Rezero, within the framework of the Maresme Waste Prevention Plan, which aims to reduce waste generation in the region by 26.4%
FAGEM (Maresme Federation of Business Associations and Guilds) hosted the presentation of the manual at a training day for the catering sector organised jointly with the Maresme Consortium for the Promotion of Tourism and the Mataró and Maresme Hotel, Catering and Tourism Guild
The document provides resources and knowledge to the catering sector and school canteens so that they can implement measures to prevent food waste
Maresme Circular has published the ‘Manual for the prevention of food waste in the catering sector and school canteens‘, a document that provides these sectors with resources and information so that they can reduce the impact of food waste.
The initiative is part of the actions that Maresme Circular, a project of the Maresme Waste Consortium, is carrying out with Rezero to prevent food waste in the region and is part of the Maresme Waste Prevention Plan, which aims to reduce waste generation by 26.4% by 2027, compared to 2010.
Beginning from the first half of this year, a regulation will come into force which states that restaurants with more than 10 workers will be obliged to have a plan against food waste. As a response to this, the manual aims to be a tool at the service of restaurants and school canteens which, as well as raising awareness of the importance of valuing food, details the current regulatory framework and provides examples of good practice to avoid waste.
The document was presented in Mataró this Tuesday at the FAGEM (Maresme Federation of Business Associations and Guilds), at a training day aimed at the catering sector and organised jointly with the Maresme Consortium for the Promotion of Tourism and the Mataró and Maresme Hotel, Catering and Tourism Guild.
Laia Carulla de Rezero presenting the ‘Manual for the prevention of food waste in the catering sector and school canteens’
More than 260,000 tonnes of food are wasted in Catalonia every year
According to a recent Eurostat study, 127 kilos of food were wasted per inhabitant in 2020, of which 55% corresponds to waste in households and the remaining 45% to the entire production chain.
In Catalonia, more than 260,000 tonnes of food are wasted annually in households, retail shops and catering establishments, the equivalent of 35 kilos of food per person per year, according to 2012 data from the Catalan Waste Agency.
Other actions against food waste
As part of the Maresme Waste Prevention Plan, the Waste Consortium is carrying out other actions to prevent food waste, such as the creation of a food reuse circuit in El Masnou, reuse cooking workshops in different municipalities in the region, a recipe competition and training sessions for restaurants and school canteens.
The manual provides resources and information to the catering sector and school canteens so that they can implement measures to prevent food waste / Marga Cruz
