FOOD WASTE REGULATION
of an EU regulation around food waste. Rather, the bloc established binding reduction targets in line with the United Nations’ Sustainable Development Goals 12.3 (halving food waste by 2030, which has become the universal reference), giving each country the flexibility to decide how to achieve them. However, Spain’s framework is the
most advanced to date. “Implementation will present several challenges, especially in a sector like hospitality where margins are always very tight. But overall, this is a law that promotes efficiency and responsibility throughout the entire food supply chain,” says Pastor.
DIFFERENT FACTORS, DIFFERENT SOLUTIONS
not required today may well be in the future, as more European sustainability regulations are coming to the hospitality sector.” Te law mentions several voluntary
measures for small operators, such as flexible portion sizes, consumer awareness campaigns, staff training, and technology to measure food waste. For Pastor, these options represent a real business opportunity. “As the consumer mindset of being more sustainable and environmentally conscious keeps growing, these practices will mark the difference between businesses with the right mentality and everyone else.” Spain is not the first country to enact
food waste legislation. Italy, Greece and France already have laws, while other EU countries have initiatives covering different parts of the supply chain, with varying focus on voluntary measures and requirements. What explains this variety is the lack
Tere is no one-size-fits-all approach to food waste reduction. Te problem is a complex one, with many possible solutions that can vary between countries, depending on different factors. Tis becomes even more evident when looking at the Middle East: “Te approach to food waste reduction can be very different between Gulf countries such as UAE and Saudi Arabia, and Mediterranean countries including Egypt or Morocco. GCC countries have higher GDP and smaller populations, so they can invest more in advanced food waste initiatives,” says Mohamed Karam, business development manager for InSinkErator and FCSI committee member for sustainability solutions. One example is UAE’s ne’ma, the
National Food Loss and Waste Initiative supported by the UAE Restaurant Group and Dubai Hotel Group, working to build a national benchmark and provide restaurants with tools to reach 50% food waste reduction by 2030.
“Implementation will present challenges, but overall this is a law that promotes efficiency and responsibility
throughout the food supply chain”
Climate is another factor, Karam says:
“Food waste in UAE or Saudi mainly occurs further down in the supply chain. Agriculture is very difficult because of the temperature, so most food is imported, while internal production comes from vertical farms and greenhouses. In Morocco and Egypt, you have four seasons and rich soil, and agriculture is very productive. Most food waste happens during irrigation, cultivation, and transport.” Finally, cultural differences also play a
role. With an estimated 132 kg per person per year, the EU produces more food waste than the Middle East. During Ramadan, however, there’s a significant spike: “During the 30 days of Ramadan, food waste reaches up to five kg per person. Te goal of reducing food intake should be to clean our body and soul. However, now people use it as an opportunity to feast – they’re hungry all day and then expect to eat a lot of food, which is not really possible. You see five-star hotels prepare big buffets with seven-course menus and a lot of that goes to waste,” says Karam. Approaches vary by region, but the
business case for action is universal. Pastor notes that consultants will be key – to carry out internal food waste audits to identify critical points, such as excess purchases, poor storage, product rotation errors, or incorrect portioning. “Tere are studies indicating potential yearly savings of €3,000 just by adjusting purchasing surpluses. Tis pushes us to continue developing purchasing expertise, a strategy much of the industry has advanced on, while others are still struggling to find the right talent.”
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