Food waste study

We carry out the study and quantification of the waste generated in a catering establishment. To this end, we design an action plan together with the establishment, which includes the determination of avoidable and unavoidable waste, as well as the study of the segregation and elimination of such waste.

Once this quantification has been carried out, work is done on development and the implementation of measures in line with the establishment to reduce food waste and raise awareness at staff. In this sense, training actions are implemented aimed at the entire staff of the establishment.