Handbook for reducing food waste – for health care, schools and care services

No one wants to throw away food unnecessarily. Food waste has serious impacts on both the climate and the environment, and it costs money.  Municipal meal services have an important role to play as they have a great potential to reduce food waste. They can also serve as excellent role models.

The Swedish Food Agency has produced this handbook to support  kitchens and other food service providers in their work with reducing food waste.


The handbook for reducing food waste builds on the Gothenburg Model for Cutting Food Waste, which has proven successful in helping meal services to cut their food waste by half.


It is based upon the Gothenburg Model, with the addition of an extra section on “plate waste”, ways of measuring food consumption, and the Swedish Food Agency’s national method for measuring food waste.


Läs publikation
Frontpage of Handbook for reducing food waste.

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