{"id":3446,"date":"2026-02-26T09:52:54","date_gmt":"2026-02-26T09:52:54","guid":{"rendered":"https:\/\/gefsinus.gr\/?p=3446"},"modified":"2026-07-29T06:56:03","modified_gmt":"2026-07-29T06:56:03","slug":"wwf-greece-and-gefsinus-join-forces-to-reduce-food-waste-in-the-catering-sector","status":"publish","type":"post","link":"https:\/\/gefsinus.gr\/en\/wwf-greece-and-gefsinus-join-forces-to-reduce-food-waste-in-the-catering-sector\/","title":{"rendered":"WWF Greece and GEFSINUS Join Forces to Reduce Food Waste in the Catering Sector"},"content":{"rendered":"

With the shared goal of reducing and preventing food waste in the catering industry, WWF Greece and GEFSINUS\u2014one of the largest contract catering companies in Greece\u2014combined their expertise in the implementation of an innovative program titled <\/span>\u201cFood Providers, Food Waste Fighters.\u201d<\/span><\/p>\n

The initiative is based on the recognition that, in Europe, the contract catering sector employs more than 600,000 people and serves over 6 billion meals annually to 67 million consumers. Addressing food waste within this sector therefore has significant environmental, social, and economic impact. In Greece, the lack of comprehensive quantitative and qualitative data, as well as limited training on food waste management, highlights the urgent need for improved understanding and better food handling practices.<\/span><\/p>\n

Responding to this need, WWF Greece focused strategically on the catering sector and partnered with GEFSINUS to implement the program. The project was structured around two key pillars: the collection of quantitative food waste data and the training of employees to support behavioral change and operational improvement. The ultimate objective of WWF Greece was to develop a practical food waste reduction guide for catering companies, to be shared across the WWF network in Europe and beyond.<\/span><\/p>\n

As part of the program, WWF designed tailored educational material for GEFSINUS employees and conducted training workshops aimed at promoting best practices for reducing food waste within the organization. In parallel, a practical food waste monitoring and measurement system was developed and implemented through three pilot interventions across selected operational sites. Over a one-month period, baseline food waste levels were recorded, while best practices for reduction were identified based on both qualitative and quantitative findings.<\/span><\/p>\n

From its side, GEFSINUS set realistic and measurable targets, assessed total food waste volumes, and implemented immediate actions to reduce waste, actively engaging its workforce throughout the process.<\/span><\/p>\n

It is worth noting that GEFSINUS produces approximately 49,000 meals daily and 12 million meals annually, operating foodservice points across 72 corporate sites (including banks and telecommunications companies), 29 educational institutions, and 8 hospitals. Measurements conducted in July 2021 at three GEFSINUS operational sites by WWF Greece revealed that in on-site meal preparation locations, the highest proportion of food waste (46%) occurred during fruit and vegetable preparation. The lowest levels of waste were observed in meat and fish dishes (around 2%), while higher waste rates were recorded in pasta (28%) and legume-based meals (30%). Overall, based on portions served per customer and daily meal production per site, GEFSINUS achieved a final food waste level of just 2% of total daily meals.<\/span><\/p>\n

WWF Greece Food Waste Reduction Guide for the Catering Sector<\/span><\/p>\n

A key outcome of the collaboration between WWF Greece and GEFSINUS is the development of a practical guide for catering businesses and organizations across the broader foodservice sector seeking to implement structured food waste management strategies\u2014from procurement to serving and consumption.<\/span><\/p>\n

The guide is publicly available and includes a tested methodology for waste measurement, target setting, and implementation of reduction measures. It outlines sorting and tracking systems, step-by-step implementation processes, best practices, as well as employee training and customer awareness tools developed within the program. Overall, it serves as a valuable resource for tackling food waste in the foodservice industry.<\/span><\/p>\n

The Global Food Waste Challenge and the Situation in Greece<\/span><\/p>\n

According to recent WWF research, nearly 40% of all food produced globally is wasted each year. This corresponds to approximately 2.5 billion tons of food that is never consumed, despite being sufficient to feed millions of people in need. In Europe alone, food waste amounts to 88 million tons annually, costing the EU economy around \u20ac143 billion. According to EU Fusions, 12% of food waste in the EU originates from food service operations (restaurants, catering, etc.), while 59% of this waste is still edible.<\/span><\/p>\n

In Greece, Law 4819\/2021 introduces, for the first time, regulatory measures aimed at reducing food waste. Specifically, food waste must be reduced by 30% by 2030, compared to 2022 baseline levels. Within this framework, catering companies with annual turnover exceeding \u20ac300,000, large-scale foodservice businesses exceeding \u20ac500,000, supermarkets, and hotels with more than 100 beds are now required to record their annual food waste in a dedicated digital platform.<\/span><\/p>\n

As noted by Vicky Barboka, Sustainable Food Programs Manager at WWF Greece:<\/span>
\n<\/span>\u201cThrough long-standing initiatives with companies committed to sustainability, WWF has demonstrated that proper food utilization ensures both environmental protection and operational efficiency. The \u2018Food Providers, Food Waste Fighters\u2019 program shows that awareness and training of foodservice employees can be a key driver in addressing this major global challenge. By implementing a simple and reliable food waste monitoring system across procurement, preparation, serving, and consumption stages, companies can achieve significant economic, social, and environmental benefits.\u201d<\/span><\/p>\n

Kostas Antoniou, General and Commercial Director of GEFSINUS, stated:<\/span>
\n<\/span>\u201cRespecting the environment and recognizing the need for sustainable development, GEFSINUS\u2014one of the largest contract catering companies\u2014has long acknowledged the importance of reducing food waste. Our collaboration with WWF Greece provided an opportunity to further evaluate our commitments and identify areas for improvement, strengthening our sustainability initiatives. We are very pleased with this partnership and its outcomes, and we remain committed to taking every possible action to protect the environment, while contributing to a better future for our communities and the next generations.\u201d<\/span><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

With the shared goal of reducing and preventing food waste in the catering industry, WWF Greece and GEFSINUS\u2014one of the largest contract catering companies in Greece\u2014combined their expertise in the implementation of an innovative program titled \u201cFood Providers, Food Waste Fighters.\u201d The initiative is based on the recognition that, in Europe, the contract catering sector […]<\/p>\n","protected":false},"author":1,"featured_media":3444,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[44,50],"tags":[],"class_list":["post-3446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gefsinews_en","category---eng"],"acf":[],"yoast_head":"\nWWF Greece and GEFSINUS Join Forces to Reduce Food Waste in the Catering Sector - Gefsinus<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gefsinus.gr\/en\/wwf-greece-and-gefsinus-join-forces-to-reduce-food-waste-in-the-catering-sector\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WWF Greece and GEFSINUS Join Forces to Reduce Food Waste in the Catering Sector - 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