Hospitality Food Surplus Redistribution Guidelines
Created by: David Rogers
Updated on: 29th August 2017
Authors: Balázs Cseh, Hungarian Foodbank Association, Katalin Újhelyi
The Hospitality Food Surplus Redistribution Guidelines are designed to help those looking to redistribute food from the hospitality and food service sector.
The guidelines were prepared within the framework of FUSIONS (Food Use for Social Innovation by Optimising Waste Prevention Strategies) project, funded by the FP7 program of the European Union. In the Guidelines we have included all the knowledge we have learned from already existing initiatives within and outside the EU and during the implementation of a pilot project in Hungary. The pilot tested hot-hot redistribution of prepared meals and hot-cold
The primary goal of the document is to help the starting and roll-out of similar activities all across Europe. The Guidelines where prepared primarily from the point-of-view of a project coordinator, although some parts of the Guidelines are relevant for donor and recipient organisations as well.Contact name: Balázs Cseh
Contact email: firstname.lastname@example.org
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