Main content
What is the challenge?
Food waste is a systemic issue involving multiple stakeholders. Restaurants often discard significant quantities of food, creating environmental pressure and financial losses.
Why this pilot?
By improving planning, procurement and food management processes, restaurants can significantly reduce waste. The pilot aims to lower food waste, cut costs and increase sustainability across the sector.
What has been done so far?
- Review and evaluation of existing best practices
- Interviews with restaurant owners in north-eastern Fryslân
- Assessment of willingness to participate in a food waste challenge
- Development of an action plan for provincial roll-out
Who is involved?
Restaurant owners (SMEs), KHN, Rabobank, Ynbusiness, VCF, Ynova and RMT.
What will it deliver?
- Reduced food waste and lower purchasing costs
- Practical knowledge and awareness within restaurants
- A replicable bookkeeping and monitoring method
- Improved communication with dining guests
Want to know more?
Ynbusiness, VCF