As part of the project to reduce food waste in tourism, we have prepared an overview of all strategic foundations at the global and national levels.
We have included the requirements of various sustainability certificates for restaurants (recognized by the Green Scheme of Slovenian Tourism) in the area of food waste. We designed the questionnaire to review the situation in five selected restaurants of the JRE-Slovenia association (Jeunes Restaurateurs) and prepared an analysis of the results. We researched and presented four global food waste measurement methods and an overview of the smart scales for measuring food waste. The method, selected and confirmed as the most suitable, was adapted for the Slovenian market, equipped with instructions for use and partially translated.
We created guidelines for reducing food waste for restaurants, which can be implemented on three levels: in their operations (steps to reduce food waste), in cooperation with suppliers, and in the relationship with guests, and thus achieve a holistic approach to the problem of food waste.
- Business solutions
- Training
