Foodser­vice joins forces to reduce food waste

The foodservice sector is taking the next step in tackling food waste. In early April, the kick-off of the Foodservice Cluster took place at the Social Impact Factory in Utrecht. Various parties from the sector came together to share knowledge and strengthen collaboration. With this initiative, they aim to better respond to shared challenges and apply existing solutions more broadly.

Sector faces structural challenges

Food waste has been an ongoing issue within foodservice for some time. The balance between hospitality and sustainability requires constant trade-offs. No-shows and high staff turnover also have an impact. During peak hours, speed often conflicts with a careful approach.

At the same time, attention from policymakers, politics, and society is increasing. The sector’s contribution to reducing food waste is coming under closer scrutiny.

Collaboration within a growing network

An increasing number of foodservice companies are joining the network. In catering, hotel, and quick-service segments, monitoring is used to reduce waste. As the network grows, it becomes clear that many parties face similar challenges. At the same time, solutions already exist that work well in practice. The need for knowledge sharing and collaboration across the entire chain is increasing.

Participants at the meeting included Hai, Bilderberg, Food&i, the Ministry of Defence, Too Good To Go, and Vitam.

Focus on measurement and implementation

During the kick-off, participants shared practical experiences and insights. It became clear how important it is to measure food waste in a consistent and concrete way. Discussions also addressed how to make these insights visible at a central level.

In addition, attention was given to translating this information to individual locations. For the coming period, joint themes have been defined. The focus is on employee behavior and engagement, the measurement of food waste, and waste at banqueting and events.

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