Facts and challenges for hospitality, catering and food service businesses

A specialised survey has been conducted by the Federation of Employers & Industrialists (OEB) to gather information on food waste and to record the challenges in managing it in businesses in the hospitality, food catering, catering and food service sectors. The findings of the survey show significant wastage of food items such as fish – 70% discarded, fruits and vegetables (50%), bakery products (45%).

The OEB survey was conducted during the period December 2020 – January 2021 through an online/internet questionnaire. This action is part of a wider, multi-level survey under the Life – “FOODPrint” project which aims to reduce food waste. It is a campaign funded by the EU’s Life programme and coincides with the implementation of Cyprus’ strategy to achieve the broader environmental goals of sustainable management and drastic reduction of municipal waste by 2030.

The OEB’s survey of businesses aimed to identify challenges, recommend measures to reduce food waste and good practices for the use of organic waste. The survey showed that businesses understand the definition of organic waste and the materials that can be composted.

The survey showed that in the hospitality, catering and food service businesses that participated in the survey:

• 70% of the fish plate portion is thrown away
• 55% of the seafood (molluscs/shells/crabs) portion of the plate is discarded
• 50% of fruit & vegetables are not consumed
• 45% of the portion of baked goods is not consumed
• 40% of starchy foods end up in the garbage.

• Presentation of food waste survey results March 2021