Knowledge documents
22 July 2025
Self-Assessment Tool launched to measure food waste in the HoReCa sector
Knowledge documents
22 July 2025
Gastronomy tourism
Circularity of tourism services
Green Transition of Tourism Companies and SMEs
+13 more
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The ReS-Food project has launched a free Self-Assessment Tool to help workers and managers in the HORECA and supermarket sectors assess and improve their food waste management and donation practices.
Topics
Albania
Armenia
Austria
Belgium
Bosnia and Herzegovina
Bulgaria
Croatia
Cyprus
Czechia
Denmark
Estonia
EU-27
Finland
France
Georgia
Germany
Greece
Hungary
Iceland
Ireland
Italy
Kosovo
Latvia
Liechtenstein
Lithuania
Luxembourg
Malta
Moldova
Montenegro
Netherlands
North Macedonia
Norway
Poland
Portugal
Romania
Serbia
Slovakia
Slovenia
Spain
Sweden
Switzerland
Türkiye
Ukraine
Company with 250 or more employees
Consumer Organisations
SMEs (a company with less than 250 employees)
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Specific types of tourism
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Gastronomy tourism
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Transition Pathway Strategic Areas
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Circularity of tourism services
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Green Transition of Tourism Companies and SMEs
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Improving formal education
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Online visibility of tourism offer
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Short-term rentals
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Business activities
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Activities of associations and other organisations supporting tourism
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Camping grounds, recreational vehicle parks and trailer parks
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Events catering and other food services
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Holiday Housing / Apartments and other short stay accommodation
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Hotel and similar accommodation
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Mobile beverage services
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Mobile food services
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Other accommodation
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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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The ReS-Food project—“Reducing Food Waste and Rescuing Surplus Food Supplies”—co-funded by the European Union, concluded on 31 October 2024. As one of its key outcomes, a Self-Assessment Tool was developed for senior managers and executives of SMEs and large enterprises operating in the HORECA and supermarket sectors. This tool is designed to evaluate current practices related to food waste management and to provide recommendations for reducing food waste and enhancing food donation efforts.
A team of 12 researchers contributed to the development and evaluation of the tool, which was tested by at least 95 representatives from the target sectors.
The Self-Assessment Tool is freely accessible to supermarket, hotel, restaurant, and cafeteria managers and staff via the link provided on the left-hand side of the platform.
#Resource efficiency #Waste reduction #Sustainable consumption #Circular tourism economy #Zero-waste initiatives #Handbooks and guidelines
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