Case study of a restaurant that tried to control FLW.

Overview of animal by products and links to relevant EU legislation and information.

Definitions of food recovery and redistribution are discussed, and country level guidance and examples are included.

This publication focuses on the financial business case for reducing food loss and waste in the catering sector. 

Every year 1.3 billion tonnes of food are thrown away, equalling one third of all food grown for human consumption. Filmmakers explore the reasons for this waste and for ways to fix the problem.