Food Control Group

Our goals are to map the environmental footprint of the contract catering sector and improve its sustainability. A huge problem of the contract catering sector is the high amount of food waste. By the reduction of food waste both the sustainability and the food security would be efficiently improved. In our research institute, we have been investigating the possibilities of reducing food waste for more than 10 years. Every year, we measure plate waste in more than 200 school catering kitchens, where 2 million portions of food are served annually. We believe that an efficient food system is widely acceptable, safe, sustainable and producing almost zero waste.