for a
sustainable
catering
+
Authors
Felipe Celis (CETT-UB)
Gaby Susanna (Plataforma Aprotem els Aliments)
With the support of
City Council of Barcelona
CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy
English version & translation: Karen Luyckx (Feedback Global)
Final review: Helena Appleton (Feedback Global)
Authors
Felipe Celis (CETT-UB)
Gaby Susanna (Plataforma Aprotem els Aliments)
Graphic design and layout
Fundació Espigoladors
Original version published in December 2019 / English version published in May 2021
Acknowledgements
The starting point of this guide was the nal project of the interuniversity degree of
Culinary and Gastronomic Sciences of the University of Barcelona and the Polytechnic
University of Catalonia UB-UPC) by Esther Faus and Fiorella del Carpio, students of
the Barcelona School of Tourism, Hospitality and Gastronomy. They interviewed the
following chefs and catering teams to whom we are very grateful for the experiences
and advice shared: Clara Balmaña, Rosa Batalla, Sergi de Meià, Victor Quintillà, Ada
Parellada, Nikoletta Theodoridi, Raül Torrent and Laura Veraguas.
Another starting point was the Hungarian guide “Event catering Food Waste Reduction
Guidelines” from the Food Value Forum, which they shared with us through the European
project Refresh.
The authors also want to thank Fernando Martínez-Conde, Bernat Benito, and Dani
Giménez for their review and positive feedback on the guide.
Most of the photographs were taken during the catering service provided by BonAprot
at the Final Conference of the European project on food waste Refresh, which served as
a pilot test of the guide. Our thanks also to the photographer Sebastian Szulfer for his
permission to use his photographs.
Table of contents
TABLES
Table 1: Recommended grammages per serving according to the type of food. Source: Own creation.
Table made with the help of SENC 2004, adult recommended servings by type of food.
Table 2: Loss control. Source: Own creation
FIGURES
Figure 1: Information sheets for the client. Source: Menjador Ca la Rosa
Figure 2: Hierarchy for the management of organic waste. Source: US Environmental Protection
Agency (USEPA)
1
Communication
Pg. 6
Presentation
Pg. 4
2
Measurement
Pg. 10
3
Priorities in food waste
management
Pg. 11
4
Menu design
Pg. 12
5
Purchasing policy
Pg. 16
6
Event planning
Pg. 17
7
Stock management
Pg. 19
8
Menu preparation
Pg. 19
9
Service
Pg. 20
10
What to do
with leftovers
Pg. 22
11
Management
of nal waste
Pg. 23
12
Monitoring
and control
Pg. 23
Annexes
Pg. 25
References
Pg. 27
Summary
Pg. 28
With the support of:
-5--4-
Delivering a catering service minimizing waste is possible.
We want to show that delicious and nutritious food can go hand in hand with sustaina-
bility.
The hospitality sector contributes signicantly to greenhouse gas emissions. Conventio-
nal food production, processing, delivery and preparation are processes that are associa-
ted with a large consumption of fossil fuels as well as the pollution of land and water,
the proliferation of plastics and other non-organic waste and local air pollution caused
by the transport.
Food waste occurs at all stages of the food cycle, including the hospitality sector, has se-
rious impacts on society and contributes to climate change. Throwing away food means
wasting all the energy and resources invested in its production.
The great challenge we face is twofold: to provide food in a healthy and nutritious way
and to do it in a way that respects the planet. We cannot do this without recognizing the
true value of food.
This good practice guide therefore aims to provide tools to organise and run a more
sustainable and responsible food service in the easiest way possible. For this reason, the
guide is not all-inclusive and does not go into detail. We assume that you already have a
broad overview of the issues we are facing.
Moving towards more sustainable and respectful food systems involves recovering
the value of food and you, cooks and associated teams have a great responsibility as a
powerful voice within the food system. You work with a high-value raw material: food,
and your behaviour acts as a reference point.
Our starting point has been the Hungarian guide “Event Catering Food Reduction Guide-
lines” of the European Refresh project (eu-refresh.org) and we have also had the inva-
luable contributions of cooks, chefs and collaborators: Clara Balmaña, Raül Torrent and
Rosa Batalla, Sergi de Meià, Ada Parellada, Víctor Quintillà, Nikoletta Theodoridi and
Laura Veraguas. Your experience and observations have been very helpful to us.
Presentation
Did you also know that a third of the food produced in the
world is lost in transit from the eld to the plate each year
(FAO, 2011) 1,300 million tons of food that is wasted annually
along the supply chain.
Did you know that just half of the food currently
wasted could nourish the entire population that
currently suffers from hunger in the world
(Manifest Prou Malbaratar Aliments, PAA, 2014).
This guide is aimed above
all at commercial catering
service teams (private events,
conferences, congresses, etc.) and
catering for anchor institutions
(schools, hospitals, etc.) with the
aim to provide solutions that
facilitate the execution of the
most sustainable and responsible
service possible.
-7--6-
A conscientious, motivated and committed team is essential to
modify behaviours and make progress. Beyond the knowledge
and skills on food safety, allergies and intolerances, the team
must also be aware of the wider potentially negative impacts
of their service. The rst step to reduce waste is, therefore, to
educate the people behind the service. The more knowledge, the
more you generate impact and the more change you generate.
1.1. Training your sta
The manager of a food service can inuence and promote the reduction of waste but in
the end, the person in charge of the day-to-day organisation, storage and preparation is
the service staff. Continuous training and encouragement are crucial to ensure proper
training of each and every employee, especially if there are many shifts. The more
training strategies, the more effective (eg in-person training but also clearly visible
signs at strategic points).
1 Address the scale of the problem,
impacts, the need to take measures
and the opportunity that the circular
economy presents us.
2 Give value to food, the primary mate-
rial with which we work.
3 We recommend that a single person
be responsible for purchases and
procurement to avoid mistakes and
unnecessary purchases.
4 Analyse the catering service supply
chain with the team and identify
the points / spaces and processes
where waste is generated, quantify
the waste and look at why it was
generated.
5 Take care of storage to ensure that
the food does not spoil before using it.
6 Design and prepare the menu to re-
duce waste during food preparation
and reduce leftovers returning to the
kitchen.
7 Monitor, control and prevent conta-
mination.
8 Present and share the menu with
the whole team (including front of
house staff). In addition to helping
to improve the menu, knowing
the dishes well enables the staff
to present them to the diner with
sensitivity and detail and thus reduce
the possibility that the guests do not
like it or there are intolerances or
allergens.
9 Foster a uid dialogue between the
restaurant or canteen and kitchen in
order to benet from an exchange
of information (and value). Not only
from kitchen to restaurant, but also
in the opposite direction in terms of
customer preferences, last minute
changes, customer feedback, etc. Ma-
naging this information can mark a
major change.
1. Communication
Basic measures for working with the team
Archive image. Source: Pexels
-9--8-
1.3. Involving the diners
Commitment from the diners is essential. It is the only way to ensure their satisfaction,
important both for the caterer and the client.
Informing guests prior to the event is the best tool to balance our production. There-
fore, it is important to obtain and manage the maximum amount of information. Both
the information sharing and the commitment of our guests could be achieved through
a personalised invitation (either on paper or via email) with a message like “diner, we
need you to be part of the sustainability movement”.
1.2. The customer / client
The customer / client is our best ally (their commitment facilitates the commitment of
the diners) and it is important that you share our values so that we can take holistic
action.
A QR code could be
generated to take the
customer to a form
like this one:
1 Transmit a clear
message with
regard to our values
(sustainability,
Sustainable
Development Goals,
maximum respect for
the product / food).
2 Use concrete data to
inform clients and
customers about the
problem of food was-
te and overproduc-
tion in hospitality and
catering.
3 Create added value
through ingredient
sourcing information.
4 Flip the narrative:
maximizing food
utilisation does
not imply low
quality, quite the
opposite: adapting
the menu according
to availability is
synonymous with
fresher, more
nutritious food at a
more competitive
price. This could
ultimately reduce the
cost for the consumer.
5 Create a presentation
showcasing how the
company operates
in written or
audiovisual format.
How to get the client on
board and committed?
Figure 1: Presentation leaet for the
client. Source: Menjador Ca la Rosa.
Picture caption: Basket to deposit the cabbage leaf that was
used as a plate on top of a cardboard box. Credit: PAA
-11--10-
The second step after raising awareness among
our staff is to quantify and track our waste. It is
useful to know the quantity, the type (eg chicken
breast), the state (e.g. raw, semi-nished or
nished) and the reason why it has occurred (e.g.
overproduction, improper cooking). It is important
to understand that to nd the best interventions
that contribute to reducing food and packaging
waste, we need to know more details in addition
to the amount of waste generated.
The hierarchy for the management of or-
ganic waste (see gure 2) helps us to iden-
tify the different options in order of prefe-
rence to manage food waste. Prevention
at source is always the best.
In terms of packaging reduction strate-
gies, it closely resembles the food reco-
very hierarchy:
1. Reduction at source or prevention be-
fore the waste is produced.
2. Reuse.
3. Recycling / composting.
2. Measurement
3. Priorities in
waste management
a. There are some very useful tools
available internationally:
b. If in your case you do not have access
to any tool, you can start by weighing
the bags of waste generated at the end
of each day weekly and you will see
that you will normally have 3 types of
food waste:
How to quantify food waste?
+
Food is wasted in very
different quantities
and for different
reasons depending on
the business. Without
quantication, we will
achieve little waste
management. So, look at
your food waste!
Leanpath
Winnow
Chef Eco
Figure 2: Food recovery hierarchy (US environmental protection agency).
-13--12-
4. Menu design
The circular economy is important when
designing a sustainable menu. Although the
key to success is knowing the recipient (cultural
background, gender, age, religion…), here are
some menu design recommendations that can
help us to have a good base from which to work.
1 The demand for a sophisticated menu often generates waste that can be
used in simpler recipes or dishes that can be perfectly integrated without
having to take centre stage: base layers (
fondos
in Spanish), dishes with the
disguise concept, recipes with offal, sauces, purees, leftovers of chopped fruit
for smoothies, or the “toppings” of a cream, ice cream, bread “from the day
before” for croutons, etc.
2 Creativity and daring will help us to take advantage of and adapt the menu
to the product we have. Working better by “plate concept” instead of with
specic recipes, this gives us more exibility with the ingredients that we are
going to use (e.g. a vegetable stir fry can include lettuce leaves).
3 Reduce the amounts of animal protein (we advise moving towards a mostly
vegetarian diet, since the production of animal protein has a greater environ-
mental impact). Other strategies could include:
• Buy / keep the whole animal and adapt the menu to the different parts /
organs.
• Encourage nose to tail eating including offal.
• Publicise unknown and less popular local species.
• In the case of sh, opt for local discard sh.
• Limit the range of options.
Food
•
•
4 Listening to suppliers / producers and trying
lesser-known local products can result in
pleasant surprises and add value.
5 Consider whether there is capacity to design
the menu according to the producer’s offer
(e.g. derived from overproduction due to
special weather conditions or uctuations in
demand) to help reduce waste.
6 Work with the team on the “food id”: staff
have to know how to identify edible parts
from inedible ones.
7 Integrate the use of wild herbs in a responsi-
ble way and promote their usage.
8 Consulting cookbooks from other cultures can
be a great source of inspiration, in the same
way as reviewing / recovering traditional
cookbooks.
9 Running out of stock can be positive.
Remember that the kitchen and client can
work together.
10 Introduce a reusable or compostable
container / lunch box so that guests can take
leftovers.
11 To be able to give a second chance to dishes
that have not been served, the food safety
recommendations must be respected in order
to minimise the risks of contamination / food
spoilage (for example for the team).
Technical data
sheets
To avoid production failu-
res, we recommend creating
and keeping updated technical
sheets for each recipe. Optimi-
sing them and respecting their
updates is just as important!
In the market there is already
software that facilitates the up-
dating and control of purchases,
management and production.
Innovate to include recovered
foodstuffs on menus. This requi-
res adaptability from both the
team and the client.
BonAprot catering at the EU REFRESH nal
conference with recovered food such as these
quiches using recovered bread rolls. Photograph
by: PAA
Everyone serves themselves depending on their need (catering
detail from BonAprot). Photograph by: Sebastian Szulfer
-15--14-
1 Homemade drinks, from infusions,
natural juice concentrates, juice, fruit
(peel) maceration in water.
2 Bulk drinks available in the vicinity
(organic if possible, but not necessa-
rily) and dispensers to avoid cans or
bottles.
3 Implement a “Freshly made” water
system that is achieved with a re-
verse osmosis system that provides
immediate pleasant and sustainable
water served in reusable glass bottles.
4 Support change projects (local bulk
drinks, mushrooms grown on coffee
grounds, etc.).
5 Opt for drinks / soft drinks with an
added value of a social and / or envi-
ronmental project.
6 Coffee:
• Use coffee in bulk and traditional
coffee makers such as plunger or
strainer and serve in a thermos or
other reusable serving device.
• Opt for fair trade coffee and if pos-
sible organic.
• Avoid using coffee capsules as
they have a signicant environ-
mental impact. If unavoidable use
recyclable or biodegradable coffee
capsules.
7 Infusions: we propose in order of
preference:
• Tea / herbs in bulk or grow and
collect your own natural plants.
• Locally and if possible organically
produced tea / infusions.
• Keep / serve the infusion in tradi-
tional teapots, making use of loose
leaf tea and reusable lters.
• If there is no other solution, use
a biodegradable teabag free from
plastic and staples.
8 Milk:
• Local preferably and organic if
possible.
• Offer alternative drinks or
plant-based “milk” such as oat
milk.
• Serve the milk in a jug or thermos.
Drinks
1 Rent or nd reusable or recycled ma-
terials.
2 Avoid or reduce single-use packaging
/ tableware / cutlery / glasses.
3 Explore creative alternatives such as:
2nd life crockery, glasses made from
upcycled glass bottles, edible plates
made with food, etc.
4 Use your own reusable materials. If
this is not possible, try to use com-
postable or biodegradable crockery /
cutlery /napkins.
5 Use cloth tablecloths made of natural
fabrics such as cotton or linen.
6 Try to not use paper as a mat on ser-
ving trays, paper usage can be lowe-
red.
7 If you have to use paper napkins,
use a dispenser that releases one at a
time.
8 Avoid single-dose formats for items
such as condiments, serve bulk in
glass containers distributed across the
tables.
9 Make reusable or compostable con-
tainers / lunch boxes available to the
diner to take leftovers home.
10 Collect unused water from the bottles
or jars on the tables and use it
elsewhere (to mop the oor or water
plants or veg patch).
11 Eliminate or reduce plastic materials,
or at least be very conscious in how
to use this material responsible.
Introduce sustainable substitutes to
clinglm, aluminium foil, kitchen
paper and others.
12 Remove EPS foam (expanded polys-
tyrene) foam from the kitchen and
replace it with reusable boxes.
Materials
•
•
Lemon and mint water served at the EU REFRESH nal
conference. Photograph by: Sebastian Szulfer
Reusable food boxes, winner of the best lunch box context at the
Final Refresh Conference. Author: Sebastian Szulfer.
-17--16-
5. Purchasing
policy
The role of the purchasing manager is very important to achieve
a sustainable product or your best option and avoid mistakes and
unnecessary over-purchases. Base the buying strategy on buying
less and using more.
1 Grow your vegetables and / or herbs,
if you can. It is the best way to get
what you need when you need it. If
this is not possible, another option
is to look for a market garden with
whom to establish a relation of
trust. We also recommend joint
planning with your provider annually
according to produce seasonality.
2 Work with organic products if
possible.
3 At all times, prioritise proximity and
season; work with close-by producers
that share our values and establish a
relationship of trust. Local products
guarantee maximum freshness
and reduces transport. In many
cases, this can help to reduce the
carbon footprint. It also means less
packaging since you don’t need as
much protection and it entails support
for the local economy. We need more
food networks that are locally based
and in the hands of a majority.
4 Buy in bulk or large quantities and
avoid single serving portions that are
individually packaged, this will help
to reduce plastic waste (of yoghurt,
sugar, jam, honey, mustard, etc).
5 Explore the option to negotiate / unify
product deliveries which would mean
fewer deliveries per week, and in
turn, lower emissions (this is easier
with local suppliers).
6 Monitor and control the pollution
linked to distribution.
Ideas for sustainable procurement
Food service or catering is a special segment of the food service sector in which usua-
lly there is a company that orders and pays for the service but the nal consumer or
nal diner is another. This leads to a curious situation in which we have a paradox of
“over-providing for virtual needs” that ends up causing even more waste.
Food is closely related to culture and habits. Knowing the age,
gender, nationality, even the diners’ religion can help us adjust
the gastronomic experience, menu and quantities.
Knowing what our nal number of diners will be is very important. Having an updated
number that is closest to the reality will be a key piece of information and for this we
recommend:
6. Event planning
1. Setting a date / time limit to conrm the nal number X days prior to the
event, but also ask for a last update to lter last-minute cancelations and avoid
that waste.
2. From here, we suggest you revalue the raw materials required by:
• Applying the grammage guide-table (see below),
• keeping a control / record of your measurements and results in a
spreadsheet or menu database. Learn from different types of consumers
to t their consumption prole, both in terms of quantities and food
preferences!
Chickpeas, rice and caramelised onion
dish served on banana leaves. Credit:
Sebastian Szulfer
-19--18-
FOOD GROUP PORTION WEIGHT
Carbs
Vegetables
Fruits
Olive oil
Dairy products
Fish
White meat and eggs
Pulses
Dried fruit / nuts
Grammage guide table
These are the reference grammages by type of food to prepare an adult meal, bearing
in mind that nal portions can vary considerably.
7. Stock management
1 Apply the FIFO Strategy (First In,
First Out) with the raw ingredients,
semi-nished or elaborated to
optimize preparation and avoid
making unnecessary purchases in the
warehouse, cold rooms and freezer.
2 Find ways to increase turnover of
stock, perhaps with the help of a more
exible menu.
3 In the case of catering on demand,
the purchases must be exact and be
adapted to our needs.
4 The vacuum packaging technique
for meat, sh or sauces lengthens its
shelf life and can also be helpful in
preserving foods purchased in bulk.
5 Labelling is important to ensure food
traceability.
6 Ensure correct temperatures by the
correct sealing of refrigerators, cold
rooms and freezers.
7 Ensure good lighting in the warehouse
and pantries so that everything is very
visible.
1 Follow the technical recipe sheets: gram-
mages are an important point of inec-
tion to avoid waste, which also helps to
avoid overproduction and associated cost.
2 As much as possible keep intermediary
preparations separate and in the cold
chain so that they can be used again
while avoiding spoilage.
3 Before throwing things into the bin, con-
sider how peelings and other leftovers or
unused parts can be given a new purpose.
It’s a way of getting new ingredients for
our catering.
4 Maintain ovens and kitchen equipment
calibrated and knives well-sharpened to
reduce unnecessary wasting of food and
time.
5 Reduce sizes of ready-made dishes such
as soups or sauces that ca be reheated.
6 Be careful with the garnishes: ask if they
are wanted or allow clients to choose
reduced quantities.
7 Correct handling of food will reduce
cross-contamination and as a result
prevent waste due to contamination.
8. Menu preparation
Table 1: Recommended grammages per serving according to the type
of food. Source: Own creation. Table made with the help of SENC 2004,
adult recommended servings by type of food.
Additional corrections
An optional correction measure (used by BonAprot) consists of fragmenting the total
number of guests in 3 different types of size / portion: S, M, L; where M is the standard
measure (regular size) so that we portion 40% of the dishes according to the regular size
M and we portion the rest, 30% + 30% in size S and L respectively. (We recommend the
200 g serving as a standard measure or regular size “M”).
The key to the success of this measure is not to exceed the number of diners, that is, if we
have 150 diners, we will produce: 45 “S” size servings (30%), 60 size servings “M” (40%)
and 45 “L” size servings (30%). And never 150 standard servings, as it would only contri-
bute to overproduction and therefore to waste.
-21--20-
This section is important because here we put into practice all the previous work and an
error here can have considerable impact.
It is necessary to dene the pre-service steps with the intention
to avoid exposing food to conditions not favourable to its
conservation (reduce exposure times to risky temperatures,
avoid mixing preparations ahead of time, application of hygiene
recommendations).
Additionally, it can help to nd strategies for the following topics:
• Updating the kitchen on last minute changes (guests).
• In the case of using additional staff, plan specic training for them.
9.1 Service preparation
Even if everything works awlessly in the kitchen, the customer is sure to generate
food waste. Although it seems inevitable, clear messages on the menu and by the
service staff can make a difference.
9. Service
• To emphasize the value of food, indi-
cate its origin and other meaningful
information (same with drinks).
• “Help yourself or order according to
your hunger (remember: You can
come back for seconds (and even
thirds!)”.
• Indicate where to deposit the lefto-
vers.
• Indicate if the material is reusable
and how to proceed.
• Warn / remind guests to be respon-
sible in the use of napkins and other
single-use materials if necessary.
• Invitation to take leftovers home
boxes provided or brought by the
guest.
• Give recommendations of good prac-
tice if you take food in a container /
lunch box.
• Inform that unserved food will be
delivered to social entity X of the
neighbourhood so others can enjoy
the food.
Explanatory infographics
9.2 Storage and transport
In the event that the event is outside one’s own premises and food has to be
transported, consider the following:
• At the time of designing the menu, decide which foods better withstand transport
(Tº, movement...).
• Respect the separation of food during transport.
• Respect the storage temperatures and reduce exposure times to risk temperatures.
• The risk is lower with food that has just been cooked or reheated on-site.
• Think in advance of a valid option to give these foods a second life considering
associated transportation.
• Avoid large portions; it is preferable
and advisable to make small portions
which the guest can repeat.
• Do not serve bread by default (typical
of Mediterranean cultures). Bread
is a delicate subject, but should be
understood the bread as a valuable
food not as a habitual part of the
service.
• Having individual portions rather
than trays/platters of food can reduce
waste up to 30% according to studies.
• Offer the possibility of bringing own
lunch boxes from home to take away
leftovers or offer boxes.
• Buffet or table buffet option:
• Suggest the option of presenting
the product / food on the table so
that each one serves the desired
amount. In this case, it is best that
the plates or containers that func-
tion as plates are small, allowing
people to repeat as opposed to
overserving.
• Accompany with a clear message
on cards on the tables.
• Adapt size of platters from the
buffet to the number of diners and
the frequency of relling. Find
the balance between replacement
frequency and consumption.
-23--22-
By now, we are clear that we must think of leftovers as a resource.
10. What to do
with leftovers
1 Encourage guests to bring their own
lunch box or put preferably reusable,
compostable or biodegradable boxes
at their disposal.
2 Use the concept of
adoption
to give
value to these leftovers and allow
guests to take responsibility.
3 With unprocessed leftovers from the
kitchen, another option is to deliver
vacuum packed and labelled leftovers,
together with the recipe on how to
prepare the food on another occasion.
4 Have a network of entities / soup
kitchens in the area where leftovers
can be donated, ensuring that they
have transportation, volunteers, and
cooling capacity.
5 Depending on the nature of the
leftovers, giving them a second life
might be an option.
6 Always label with details and keep
the leftovers in optimal conditions.
It is important to address this issue with the managers of the space where the event /
catering service will take place. It has to be agreed and made clear that as a sustainable
catering service, we must ensure that waste is selectively collected and deposited
correctly.
Research and contact in advance the nearby composting facilities to see if they can
receive an agreed amount and type of organic waste.
11. Management
of nal waste
Cardboard boxes with an information la-
bel on how to take leftovers home safely.
(Credit: PAA).
12. Monitoring
and control
The information that we can provide ourselves will
be the most valuable to support internal improvement
strategies. What is needed here is awareness and
teamwork. Each manager should share their results
and analysis so that then the best solutions can be found
amongst the whole team. Be creative! Small gestures
can be powerful.
Awareness,
willpower, and
passion are
key. Our work
contributes to raise
awareness.
1 Quantify the waste that is generated with the help of a scale or software.
Regarding food waste, specify the spaces and processes (kitchen, dining space,
plate waste, buffet, etc.).
2 Monitor each event.
3 Propose measures / challenges to reduce waste in upcoming events. Emphasize
the preparation of the menu making the most of all parts of the ingredients.
-25--24-
Cooks, chefs and collaborators who were consulted:
Ada Parellada
Restaurant and catering Semproniana | semproniana.net
Bernat Benito
Executive Chef/Production manager Gastrora | gastrora.com
Clara Balmaña
BonAprot: the sustainable, artisanal, and healthy gastronomy service |
bonaprot.format.com
Laura Veraguas
Restaurant Iradier | iradierbarcelona.com
Nikoletta Theodoridi
Anti-waste culinary events and catering
Raül Torrent y Rosa Batalla
Menjador Ca la Rosa. Quality canteen, popular kitchen for groups |
menjadorcalarosa.cat
Sergi de Meià
Restaurant Sergi de Meià | restaurantsergidemeia.cat
Víctor Quintillà
Restaurant Lluerna | lluernarestaurant.com
Restaurant Verat | barverat.com
Annexes
This guide aims to be a living document that we can improve
among all. We encourage you to introduce the guide to your
teams and agree on which measures you can apply for each ser-
vice. Your progress and suggestions are very welcome as they
will help us to improve the guide. Sustainability is achieved step
by step and the kitchen is a transformative tool!
And don’t forget: food is a high-value resource: don’t feed the bin,
feed people!
Kitchen team reecting about the quantity and the type of
surplus that was generated. Picture credit: PAA
-27--26-
Clean Barcelona cleanbarcelona.com
info@cleanbarcelona.com | Tel. 934 617 676
Eco festes ecofestes.com
ecofestes@ecofestes.com | Tel. 938 371 548
Eco·reciclat ecoreciclat.com
ecoreciclat@gmail.com | Tel. 932 966 224 /
640 632 502
Efmer efmer.com/es
administracion@efmer.com
Tel. 972 21 60 49
Garcia de Pou garciadepou.com/cat
info@graciadepou.com | Tel. 902 551 399
Iniciatives Jàssera/Sarau sarau.cat
info@sarau.cat | Tel. 934 221 180
Pick’D’Pack pickdpack.com
Tel. 935 65 09 72
Reusabol reusabol.com
La Eco Cosmopolita laecocosmopolita.
com/usaryreusar/
info@usaryreusar.com
Suppliers of sustainable materials and
packaging in Catalonia
Complementary template: waste control
This template will allow us to quantify the total waste during production and after the
event. It will also help to record the reason why the waste has occurred. The inedible
parts are not quantied within food waste, but they can be composted.
DATE EVENT PRODUCTION / AFTER THE SERVICE
Ingredient or
dish
Weight Reason for the waste
TOTAL:
Table 2: Waste control.
Source: Own creation
References
Clean Technology Centre, Cork institute of Technology. Last updated 2018. Less Food
waste, more prot. Food waste reduction in the food service industry.
Hungarian Food Bank guideline (Refresh Eu project) Draft 2019. Event Catering Food
Waste Reduction Guidelines
Innocat. August 2015. Sustainable Public Procurement of School Catering Services
Malena Events& Catering. (2019). Las tendencias del sector de catering para 2019. The
gourmet journal.
<https://thegourmetjournal.com/food-cost/las-tendencias-del-sector-de-catering-pa-
ra-2019/>
United States Environmental Protection Agency (EPA) Reducing Wasted Food &
Packaging: A Guide for Food Services and Restaurants
<https://www.epa.gov/sites/production/les/2015-08/documents/reducing_wasted_
food_pkg_tool.pdf>
Winnow, 2018. Adressing Foodwaste in the hospitality and foodservice sector. An over-
view of why and where food waste happens.
Communication
Measurement
and classication
Priorities in
food waste
management
Menu
design
Purchasing
policy
Event
planning
Stock
management
Menu
preparation
Service
What to do
with leftovers
Management
of nal waste
Monitoring
and control
for a sustainable catering service
+
Storage and transport
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