Chorizo Actions Explorer

The principle is one evening a week, volunteers make soup from products that would otherwise be wasted, and anyone can join to help cooking or to consume. People are encouraged to give a free gift, however, people who have trouble to make ends meet are also offered a free meal.

A 100 percent organic, local, and homemade food procurement in schools.

Development and testing of an algorithm that processes food consumption data to predict and prevent food waste before it occurs.

BioCanteens Transfer Network is about ensuring the distribution of sustainable school meals in participating cities as a key lever towards the development of an integrated local agri-food approach, protecting both citizens’ health and the environment. The project aims to transfer Mouans-Sartoux’s Good Practice in the field of collective school catering, to other highly committed cities across Europe. Mouans-Sartoux’s Good Practice is based on the daily distribution of meals that are 100 percent organic and mostly composed of local products. The drastic reduction of food waste thereby fully compensating the higher cost of switching to organic products, and the organisation of dedicated educational activities to raise children’s awareness about sustainable food.

A project that promotes healthy and organic food, as well as short supply chains of products to school canteens. It explicity promotes a zero waste idea, also as part of the bigger campaign "Wroclaw nie marnuje". It is running between June 2021 and the end of 2023. For now, workshops are carried out with school children.

A social norm of charging for leftovers emerging in many buffet restaurants in Germany, such as Yuoki in Stuttgart and Okinii in Dusseldorf.

With this initiative, the Piedmont Region intends to involve consumers and restaurateurs in order to start a path of awareness toward conscious consumption aimed at reducing food waste.

The hospitality industry’s historic collaborative project, created an important foundation for the work in this sector, with clear definitions, indicators, systems for measurement and reporting, training and communication tools, and sharing of best practices in the industry. Key actors, including group purchasing organizations, have joined forces with Matvett to continue the work of cutting food waste in the hospitality industry.

Elaborating a zero waste guide for local restaurants. Evaluating the response of restaurants to said guide, and assessing the implementation of recommendations.

A takeaway bag to motivate food service guests to take their leftovers home. The goal is to make it normal to take leftover food from food service (such as a restaurant) back home.

Dose certa is a program aimed at restaurants and canteens. Businesses that adhere to this initiative commit to implement active measures to tackle FLW.

Publication with an analysis of the situation and steps to prevent waste in public establishments. The project developed tools for monitoring and assessing food waste. Intergenerational workshops for young and old were also held.

The association puts the managers of the catering companies in touch with the non-profit organization in the area where the event is held so that it can recover the excess food at the end of the lunch or dinner. The recovered food is then delivered to charitable organizations (family homes, soup kitchens and refugee centers.

In 2015 was launched the Food Lab, a platform for local stakeholders to create food guidelines for the city. These include targets on reducing food waste from public organizations, which prompted four healthcare institutions to start pilots to decrease food waste. Learnings were compiled in methodologies for replication at other healthcare institutions.

This food waste mitigation intervention runs in the City of Copenhagen and started in 2021. It is part of the municipality’s ambition to cut food waste on the public plate and is part of the city’s urban food strategy. It is targeted the municipal food service and is an active intervention where the intervention components are food waste mitigation counseling, awareness raising and training for kitchen staff. It is targeted at all institutional food service units in the city.

A digital platform that helps professional kitchens automatically measure food waste and guest choices, and use these insights to make better food for the environment and for guests. The platform consists of a menu planning system that is synchronized with data from scales that are placed under all serving plates and garbage bins. The scales automatically collect data on how much is taken and wasted for each dish, which is used to optimize future menus based on e.g. composition, quantities and canteen guests' choices.

From Waste to Taste’s trucks picks up surplus food from supermarkets in the mornings and Loop’s team of chefs plan the day’s menu based on the available ingredients.

An initiative was set up by the municipality and the nutrition council (Ernaehrungsrat). The goal of Zukunftskuche Essen is to promote climate-friendly communal catering in the city through a pilot project involving various canteens. There was also a plan to operate it as an education and training center for canteens and caterers on sustainable and local food. Also involved agricultural producers in order to promote regional products.

Amongst the different levers, there is the Rest-o-pack: food container to take leftovers home from restaurants.

Scrapped the fixed mealtimes that have traditionally been used in the hospital system for many years and introduced flexible eating time as per the patient needs.

Reducing food waste in its food stores together with United Against Food Waste through a strategic selection of measures after installing a food waste management system.

Restaurant where the chef creates recipes based on surplus food. The surplus food comes directly from the Albert Heijn grocery stores. Instock consists of three restaurants (Amsterdam, The Hague and Utrecht), a food truck, and a catering service.

In a series of five workshops, young people from grades 6-8, with the support of a nutrition education coach and a teacher, develop ways to reduce food waste at school. The project will be summarised in a report, which will include good practices shared by all schools. Started in September 2022.

Jótékonyha is a social enterprise of the Hungarian Foodbank, offering food waste-free catering services. Surplus (if any) and food from charity cooking events gets (re)distributed to charities.

An app to avoid waste in the food services sectors. Consumers can locate food services such as grocery stores, restaurants, that are offering reduced priced food due to surplus, close to expiry date, or appearance.

The project supports restaurants / food service in offerering and promoting the option of safely and hygienically taking home any leftover food during a meal, thanks to a biodegradable and compostable box.

A living-lab, a participatory working table with the goal of improving integrated sustainability in food service and school food service in particular.

The aim of the campaign is to reduce food waste in school canteens. Any school can be part of the solution which consists of implementing four steps to reduce the amount of food thrown away.

Undertaking multiple measures in the hospital kitchen service, e.g. installing a feedback system, reducing portion size etc. to reduce food waste.

Offer to professional commercial kitchens to get assistance from a consultant to reduce food waste.

The project aims to promote healthy eating habits and support social solidarity projects with an anti-waste perspective. By counting the amount of uneaten food and analyzing the correlation between the caloric intake of the mid-morning snack and the food leftover, a new method of administering food has been created: new school menus are now being proposed, as well as the distribution of fruit for the mid-morning snack.

An app for the catering industry in order to reduce food waste. It allows the customer to reserve the meal the day before. This allows catering staff at restaurants and schools to plan the amount of food they need in advance, ensuring a reduction in their food waste.

This project involves adapting school menus and creating a vegetarian school menu, encouraging local production of agricultural and fruit products, training actions for non-teaching staff working in the canteens, carrying out awareness-raising actions in the community and evaluation and monitoring of school community satisfaction.

To bring forth minimal food waste by working together with UN´s sustainable goal (no 12: Responsible consumption, production and reduction of food waste). Different topics are covered: What is food waste and why do we work with it, how can leftovers be used, food waste data, interdisciplinary collaboration, date marking, and food legislation.

Measures to prevent surplus food in food services with procurement planning, short supply chains, food storage and food donation. The aim is to bring changes in food services regarding food handling habits and behaviours and to promote food waste reduction.

The intervention targets 5 nursing homes and 14 kindergartens in the municipality. The intervention consists of an awareness raising component that includes educational material and training of food service staff. In addition, the data collection part – the measurement component - is seen as part of the intervention. The assumption is that the agenda setting and data collection itself will provide to some extent an effect based on the so-called Hawthorne phenomena. The intervention has been organised around a partnership based on the principles of the knowledge Triangle - a type of partnership where the public engage with market actors and academia, in this case with local university and a technology provider (FoodOp).

The essence of the project consists in restaurants, bistros, bakeries, confectioners or cafés left with unsold food, or which have surplus food nearing its expiration date, offering this food to anybody who is interested at a discount of at least 30 percent, but usually 50 percent.

A mobile application that offers an alternative to reduce food waste and is in operation in Madrid. NiLasMigas puts in contact establishments in the food sector (greengrocers, bakeries, restaurants, etc.) willing to lower the price of products that they have not managed to sell with potential end customers near the establishment (by working with the geolocation of the devices).

Sustainable criteria for public procurement, also on the topic of food. It addresses FLW issues explicitly.

The Facilities department of the Flemish government has achived at least 15 percent reduction in food loss through various measures in its restaruants and kitchens. In terms of quantity, the 15 percent reduction is an equivalent of approximately 2,758 kg of solid food and 2,058 liters of soup on an annual basis.

Examples of good practices during the school year 2016. Measuring food waste from the trays in the school childrens' dormitory and recording the amount of food waste in a logbook. They also organized "Zelemenjava" (Crops2swap) event, where visitors are invited to bring produce from their gardens that they cannot use.

By recording food leftovers in a diary, wanted to find out which food is most often wasted, how much is left, where it goes, and why children wasted it.

A multivectorial programme that addresses multiple challenges related to sustainable meals at schools, operating since 2014. Operates on various axes (2 and 3 are related): Axis 2 - acquisition of food products: Regional and organic procurement of foodstuff. Axis 3 - cooking: The menus are prepared by each institution, respecting the nutritional balance, taking into account anthropometric values ??and favoring local seasonal foods, traditional dishes or those most appreciated in each location.

Public-private collaboration that looks at data to learn from patterns and create adjusted menus.

A national certification for the food services sector (such as canteens and restaurants) to highlight their work towards less food waste. Partners could use the ReFood label to show their commitment to reducing food waste - civil society driven.

Entrepreneur that makes chocolates, cakes, and pies from fruits and vegetables that would normally be wasted. Launched various pop-up restaurants where chefs prepared a 3-course menu with ingredients that would normally be wasted: crooked fruit and vegetables, fish from by-catch or unloved parts of the pig.

An App that lets people buy restaurants' surplus meals for a discounted price - typcially 40-60 percent. Enables restaurants and hotels to advertise their leftover food portions that are still in great condition, but which need to be consumed that day. The food can be listed as "to be rescued" on the mobile app. Users can then use the app to check what meals are avaialable on the day, make an order, pay and pick up the food. They can also receive offer notifications from their favourite restaurants or for certain types of food, such as vegetarian meals.

Free and compostable food containers for leftovers.

A restaurant run by volunteers and serves meals prepared with surplus ingredients which otherwise would be thrown away. It receives surplus food from a food bank or supermarket, and cooks the food in a restaurant setting and serves it to guests.

To achieve the ambitious goal of enabling community-wide food system change, the 43 partners involved in SF4C – spearheaded by ICLEI Europe – follow a holistic multi-level approach: this entails the development of innovative and sustainable food procurement criteria and methods, the promotion of planetary health diets and cooking, and the introduction of a Whole School Food Approach. This is a defined framework for municipalities and schools that are aiming to create a holistic food culture and bring food to the heart of the school mission.

Local initiative which aimed to halve food waste and increase the proportion of climate-smart food in 40 municipal schools. Various methods and mechanisms have been used, involving different stakeholders in schools.

Restaurant which buys surplus food directly from suppliers to turn into delicious meals, thereby highlighting the volume of waste to its customers.

An app through which bars, restaurants, supermarkets sell the day's surplus at a discounted price.

Strive to minimize food waste every day. Not only in the kitchens, but also by informing and positively influencing the many guests that are served daily. - 2019: Monitoring guests’ plate waste - 2018: First Stop Food Waste Day in Denmark - 2016: Campaign-use everything! - 2015: Menu planning tool and “Empty the Buffet”/ “Leftover Lovers” introduced in the restaurants - 2014: Preparing food as needed and serving individual portions, incl. front cooking, is introduced in the restaurants - 2011:Monitoring kitchen waste.

One of the first municipalities in the country, Gladsaxe has mapped food waste in the entire municipality to be used as a baseline for the goal of reducing food waste by 50 percent by 2030. The action is based on the FoodOp measurement technology. The baseline shows that, only approximately 2 percent of food waste occurs in municipal kitchens such as children's homes and care centres, while the retail trade and households account for 62 percent and 26 percent of the total food waste, respectively. Company canteens account for 7 percent and restaurants and cafes account for 2 percent.

Public procurement mechanisms to reduce GHG emissions through circular food systems.

Green public procurement criteria for acquisition of foodstuff, including menu planning.

Municipality-owned Pirkanmaan Voimia Oy catering firm and the municipality have included some criteria for sustainable nutrition. Measures inter-alia: reduction of food waste in meals and exploration of opportunities for revalorisation of food waste (2020-21), re-tendering of municipality-owned café and restaurant services including environmental criteria (2020-25), selling of surplus food from upper secondary schools (2020-29).

More organic ingredients, less meat and more seasonal products. Criteria such as food waste and human and animal welfare are taken into account. Part of the Ghent en Garde Strategy.

The waste innovator's task is to be innovative in the area of food waste. The waste innovator must investigate what is required to bring about a lasting change in how the administration handles its food waste. Directed at public kitchens.

An innovative digital solution by Sodexo. Decreased food waste by 50 percent in its restaurants by 2022. The program covered 180 industrial kitchens from different sectors; from a hospital, school, residential care center, army base and various companies to its own headquarters in Ixelles.

WASTED is a national, peer-to-peer education programme for chefs and food service teams that focuses on reducing food waste in the hospitality industry.

To motivate children to reduce their food waste, the students were involved in all parts of the process – monitoring the food waste, evaluating the menu, creating the action plan, and in celebrating after food waste was reduced.

YourLocal is a mobile app that connects neighbourhood stores and mainly small food services - such as restaurants, cafes - with local consumers. On the app shops can make offers (up to 70 percent) on food to be sold "here and now" and notify nearby users who want to make a delicious deal just before closing time.

A youth hostel, taking part in the "MehrWertKonsum" (Added Value Consumption) project from 2018-2021 implemented measures to reduce food waste, with the support of the Consumer Advice Centre NRW.

Too good for the bin! - Dialogue on reducing food waste in the service sector. A series of 12 case studies in different kinds of gastronomy (care sector, hotels, and corporate catering). Identifying effective ways of reducing food waste in different sectors of the gastronomy sector to aid the reduction of food waste by half by 2030.