Food waste in Europe is a major issue; countries implement laws and organizations try to reduce it, though collaboration remains challenging.
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Food waste in the hospitality and restaurant sectors in Western Europe is a significant issue, with Spain generating 14 percent of its food waste annually, leading to over 200 million euros in losses, prompting legislation to reduce waste by 2030. Austria faces similar issues, with the hospitality sector alone wasting over 50,000 tons of food yearly, and while retail businesses are required to report food waste, the hospitality sector is exempt. Food banks struggle to engage the HoReCa sector, noting that while they save significant amounts of food, less than one percent comes from this sector. Past attempts to create platforms for food donation from hotels and restaurants were unsuccessful due to lack of consistency and perceived stigma. In contrast, some international initiatives, like “TooGoodToGo” and “Tafel Austria,” successfully encourage food donation from various hotel chains. In Lithuania, some establishments focus on waste prevention through optimized menus and sourcing local ingredients, while others direct unavoidable food waste to composting and biofuel production. Food banks emphasize that collaboration with the healthcare sector is beneficial, as leftover food could serve as a vital resource for vulnerable populations.
