Reducing of food waste in public catering

Sponsor:

Technology Agency of the Czech Republic

Duration:

2,5 years, 1.3.2018 – 31.8.2020

Project coordinator:

Technology Centre of the Czech Academy of Sciences

Project partners:

MEDIA s.r.o., Zachraň Jídlo, z.s., Institute of Agricultural Economics and Information

Leader:

Ing. Iveta Bošková, Ph.D.

Investigators:

Ing. Marcela Tuzová, Ph.D.

Annotation:

The main aim of the project is to provide qualified background documents for the implementation of measures focused on reduction of food in catering.

Partial aims are:

1. To quantify the food waste in catering (selected canteen and fast food chains) and estimate the amount of waste in the whole segment in the Czech Republic,
2. To identify the causes of food waste on the side of operators as well as consumers (customers) in selected establishments and to derive from them general factors leading to food waste in canteens and fast foods,
3. To propose measures supporting reduction of food waste in the segment of catering for practical use in firms, NGOs / CSOs as well as public administration.

Obrázek

Obrázek