COMCEC
Reducing Food Waste
In the 01CMember Countries
Leisure
Outlets which are in places where
leisure services are the prime focus of
activity. Outlets may include
restaurants, quick services or pubs
Museums/galleries, theatres,
cinemas, sports clubs, event
and mobile caterers, on board
travel, motorway service
stations
Staff catering
Feeding employees at the place of
work including government locations
as well as business and industry
Self-run or contracted
canteens, staff restaurants
Public sector
Healthcare
Outlet whose fecus is providing
healthcare (including short- and long-
stay care)
Private and public hospitals,
care and nursing homes
Education
Outlets which are primarily concerned
with educating children or adults (or
both)
Nursery, primary and
secondary schools; further and
higher education
establishments
Services
Outlets which provide a publicly-
funded service which are not
healthcare or educational
establishments
Prisons, armed forces; police
and fire service catering
Source: WRAP (2013)
2.2.2. Causes o f fo o d se rv ice w a s te
The food service sector is very diverse and stakeholders have significantly different
characteristics. This makes it a challenge to identify all the explanatory factors for food waste in
the sector. However, referring to studies on the issue (FUSIONS, 2014; Carlsson-Kanyama, 2004;
WRAP, 2013; MAAPRAT, 2011; Pirani & Arafat, 2015; Beretta et al., 2013; Mena et al., 2014;
Goggins and Rau, 2015; Papargyropoulou et al., 2014; Sustainable Restaurant Association, 2010;
BSR, 2014; Parfitt et al., 2010], the causes can be synthesized into three main categories:
• Preparation waste,
• Consumer leftovers, and
• Management of surplus food.
Meal preparation
Poor meal preparation is said to contribute 45% to the total amount of food waste generated in
the food service sector (MAAPRAT, 2011]. This includes waste produced during food
preparation, over-production, peeling, cutting, expiration, spoilage and overcooking (SRA,
2010]. The primary driver is the difficulty of estimating and calculating the correct amount of
food to cook, due mainly to the complexity of predicting consumer expectations as well as
forecasting demand (European Commission, 2010]. The difficulty of anticipating the number of
customers leads to over-stocking food and food waste (WRAP, 2013a].
Most of the surveyed OIC Member Country food service sector respondents agreed that most
food waste is generated at the preparation stage, with some suggesting this is due to a lack of
accurately knowing the numbers to be served.
In healthcare, upstream food waste is related to a wide variety of nutrient profiles to meet the
need to provide sufficient calories, depending on the patient. In schools, food waste is often
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