Limiting food waste has become important factor in today’s world. This growing problem has many interlinked aspects:
Business:
growing food prices and increased competition put pressure on existing sectoral players. Food waste cuts revenue of HoReCa business by 4-12%. Around 50% of buffets are wasted;
Socio-Ethical:
food waste increases, at the same time 1,5 bln people suffer of structural hunger. It becomes one of key global challenges undermining stability of our world;
Ecological:
HoReCa environmental footprint is significant and growing (eg. producing 1 kg of beef requires 15 500 liters of water (FAO));
Legal:
most countries including the EU are introducing waste regulations to tackle the problem in a more efficient way. The EU parliament has passed a new waste directive in April 2018.
