Best practices
25 June 2025
Reducing food waste through consumer behaviour change
Best practices
25 June 2025
Ecotourism
Gastronomy tourism
Best practices, peer learning and networking
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A 2024 guide by Belgium’s Department of Environment helps local actors reduce food waste by using behavioural science to encourage more sustainable consumer habits.
Department of Environment of Belgium
Topics
Belgium
Academic / Research and VET Institutions
Company with 250 or more employees
Consumer Organisations
Local Authorities
National authorities
NGOs / Non-profits
Regional Authorities
SMEs (a company with less than 250 employees)
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Specific types of tourism
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Ecotourism
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Gastronomy tourism
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Transition Pathway Strategic Areas
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Best practices, peer learning and networking
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Circularity of tourism services
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Business activities
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Activities of associations and other organisations supporting tourism
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Events catering and other food services
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Mobile beverage services
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Mobile food services
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Other
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Other food and beverage services
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Restaurants, cafes and bars (Food and Beverage serving activities)
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A practical guide, published by the Department of Environment of Belgium in April 2024, supports local authorities and organisations in reducing food waste by promoting positive consumer behaviour. It focuses on applying behavioural science to design effective interventions and communication strategies that help consumers make more sustainable food choices. The manual presents tested tools, campaign examples, and step-by-step guidance to influence habits around food planning, storage, and consumption. As a result, it offers a replicable model for reducing household food loss and fostering long-term behavioural change.For a detailed overview of strategies to reduce food waste through behavioural change, please refer to the link provided on the left-hand side of the platform.
#Waste reduction #Circular tourism economy #Resource efficiency #Sustainable consumption #Handbooks and guidelines
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