Catering: food waste reduction
Wageningen UR is also monitoring caterers to see where food is wasted in the catering process. This will hopefully lead to targeted measures aimed at reducing waste.
Researchers from Wageningen have joined the branch organisation Veneca to study food loss among caterers: in schools, company cafeterias, hospitals, airlines, etc. Although the causes of waste vary per type of catering, a common problem among caterers is having to throw away particularly high volumes of soup and salads.
More food waste research
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