How to reduce food waste during events?

As part of the "Just Like Home" pilot project, participants prepared a guide that provides useful advice to event organizers who wish to organize the events with the least amount of food waste.

The "Event Catering Food Waste Reduction Guideline", created by the Hungarian PWP, aims to provide practical advice and suggestions for the stages of organizing and implementing the catering services of an event, with the help of which the amount of food surpluses and losses can be reduced.

Events using this guide may use the logo "Food-saving Event". Based on the Guide and the experience gained through the use of the Guide, the PWP aims to outline a new "market norms system" that creators hope to be applied to the widest possible extent in Hungary and in other countries.

The guide was created under the auspices of the Food Value - Forum for Reduction of Food Waste and Food Losses, coordinated by the Hungarian Food Bank Association, supported by the EU REFRESH project. The HORECA Marketing Club, the BCSDH (Business Council for Sustainable Development in Hungary), and the catering group of the HCSFO-led Project “Without Leftovers” were also involved in the implementation of the project.