Food Waste and Bio-Waste Analysis for Tourism and Hospitality Operations

Advisory service focused on the analysis of food waste and bio-waste generation in restaurants and other tourism and hospitality operations. The service includes the identification of waste points across purchasing, storage, preparation, serving, and post-consumption stages, as well as the preparation of an analytical report with recommendations for waste prevention, improved stock management, and more efficient use of resources.

Type of Service: Advisory

Expected Outcome: Analytical report on food and bio-waste generation; identification of key waste points; recommendations for food-waste reduction and operational improvement; draft internal monitoring checklist; summary of priority actions for implementation.

Target Groups: Restaurants, hospitality businesses, hotel F&B departments, catering operators, and tourism SMEs with food service activities.

Digital & Green Transition contribution: Supports the digital transition by encouraging data-based monitoring and analysis of food and bio-waste flows in hospitality operations. It also contributes to the green transition by reducing avoidable waste, improving resource efficiency, and supporting more sustainable food-service practices.

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