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Filters
Promoters
amministrazione pubblica | public administration
Project typology
sensibilizzazione attiva | active sensitization
Area of action
scarti e rifiuti alimentari | food waste
Impacts
ambientale | environmental
Beneficiaries
ristoratori | restaurants
Reference scale
regione | region
Description
The guide is directed to the operators of the hotel, restaurant and catering sectors, to sensitise and help them in adopting a more just and sustainable management of food in their activities. You can find advices on how to plan the shop, how to know better the products from their label, how to preserve and transform them and how to size the portions, how to serve food in order to permit the recuperation and donation of unserved food.
Promoters
The guide is realised by the department for the environment of the Autonoma University of Barcelona and the Alicia Foundation with the support of the regional department for the territory and sustainability (Departament de Territori i Sostenibilitat) and the waste management agency (Agència de Residus de Catalunya).
Effects
waste reduction, sensitisation, improved use of resources
