In 2025, we continued the food waste reduction project. The measurement and recording of food waste quantities were carried out in selected restaurants/inns under the “Gostilna Slovenija” brand and with two tourism businesses who are members of the Slovenia Green Association.
In the initial phase, we collected key information from the participating restaurants regarding their food waste management practices and the scope of their services. We organised an introductory meeting, explained all instructions, and presented the workflow (a four‑week weighing of food waste according to its source: spoilage, preparation waste, plate waste, and other-buffet waste, manual entry into a tracking sheet and transcription into a summary Excel calculator). After completing the four‑week measurement period, we conducted an in‑depth analysis of the results and prepared an individual report for each of the seven participating restaurants (including anonymised data comparisons). In parallel, we developed a survey questionnaire through which participants evaluated their experience and the overall measurement process.
Both data sets – the measurement results and the survey responses – were also presented graphically and included in the final report, which we presented at a joint meeting with all participants. In addition, in cooperation with two restaurants/hotels, we upgraded the existing food waste reduction guidelines into a set of concrete measures. These measures are based on real-life examples and are supported with photographs, descriptions, and an overview of the resources required for implementation.
- Sustainability programmes
- Business solutions
