Margarida Morais

Cristina Teixeira

UrbanWINS LEIRIA

As a result of the Local Agoras carried out, and

after a long journey, 3 pilot actions were selected

for the Municipality of Leiria to implement.

Pilot actions to be implemented in Leiria

5

Action 1 - Guide to reducing food waste

Loss and food waste are a barrier to "ending

hunger, achieving food security and improving

nutrition, and promoting sustainable

agriculture," according to the seventeen United

Nations Sustainable Development Agenda

objectives 2030.

Most of the food wasted is a result of problems

of recovery in the post-harvest, transportation,

storage, pre-preparation and handling phases of

food for consumption

In the European Union alone, the estimated food waste is 88 million

tonnes per year, which means that about 20% of the food produced is

wasted each year.

In Portugal, 1 million tons of food products are wasted annually, 97

kilos of food wasted by each of us in a year.

Objective: To develop a guide to combat food waste.

The guide will be developed for the following sectors:

Residential;

Catering, catering and bars;

School canteens and bars;

Armed forces.

But what is food waste?

Food losses that occur at any stage in the food chain, from

production to consumption, and which imply that the food does not

serve the purpose for which it was produced, ie not consumed, is

considered a waste.

Means any substance or product which has been partially or

unprocessed, intended to be ingested by humans or is reasonably

likely to be ingested by the holder (farmer, agri-food industry, trade

and distribution, obligation to do so, assuming the nature of waste.

Under the National Strategy and Plan of Action to Combat Food

Waste, the CNCDA (National Commission for Combating Food Waste)

considers the following hierarchy of food waste:

Prevention

Donation

Animal Feed

Recycling (composting)

Energy recovery

Disposal (landfill)

It is estimated that 42% of food waste is generated in the residential /

household sector, 22% in agro-industry, 17% in production, catering

and 14% in retail and 5% in retail trade.

Food waste is not only a moral and social issue, it also implies

impacts on the consumption of natural resources such as soil, water

and energy, and indirectly on environmental pollution due to the use

of fertilizers and pesticides and the emission of gases greenhouse

gases (GHG) emitted during primary production (eg livestock

production) or during recovery or disposal.

The impacts of food waste are centered on worsening climate

change, with an overall carbon footprint of about 8% of total GHG,

representing a waste of scarce resources.

Action I consists of the development and implementation of a

guide to combating food waste, to be implemented by the

residential, trade and services sectors, catering and catering,

school bars and canteens and armed forces.

To date, the Municipality of Leiria has developed 5 guides for each

of these sectors, and is now in the implementation phase of these.

The establishments raised to test the guide were 6 (pilot projects):

- 1 canteen of the Armed Forces (RAL 4)

- 3 school canteens of the Polytechnic Institute of Leiria

- 2 restaurants or bars raised by ACILIS

This action allows:1. Improve food management and avoid waste;

2. Help those who need it most;

3. Reduce the cost of waste management;

4. Reduce cost with food;

5. Environmental, economic and social benefits.

Schedule Expected results

8 months 5% reduction of food waste in participants

16 months 10% reduction of food waste in participants

The partners are asked to:

• Provision of statistical data for measurement purposes;

• Access to facilities for quantification and characterization of

food waste (edible food remains) / waste (non-edible food waste);

• Implementation of guide measures;

• Collaboration in process monitoring;

• Access to facilities for the purpose of obtaining results and

evaluation of the action.

The guide will have measures of different levels of application,

being in charge of who interprets them, those that will be selected

and implemented.

Preventing or avoiding food waste

Reuse foods or meals already made

Recycle food waste to serve as

a novel food fertilizer

Structure of the Guide

To combat food waste in the municipality of Leiria we must:

The Guide will present in detail the actions to combat food waste

The guide will be available on the

website of UrbanWins and the

Municipality of Leiria.

Guide to catering, restaurants and bars

Food waste prevention: how to do

At the level of supplier and retail selection

• Prefer certified suppliers or concerns related to combating food waste.

• Look for local suppliers, with greater proximity and with flexibility in the services

provided.

• Choose to use fruit and vegetables of the time.

• Plan meals by reducing the number of foods per meal, and diversifying the cooking

options.

• When purchasing products, always bear the label on the food: 'Conserve date' or

'Date of minimum durability'

At the planning of the menus

At the level of service planning selection

• Sensitize and train your employees to better plan meals, particularly at the portion

sizes in preparation and service, so there is no food waste.

• Use smaller plates so that the quantity served is the one consumed.

• If you do not already have it, implement the solution half-dose or other solutions of

different sizes (eg children's menu) to adjust the supply to the customers' needs

Guide to catering, restaurants and bars

Food waste prevention: how to do

Below is a table showing the quantities and portions typical for an active

adult. Other groups will have other needs, thus reinforcing the

importance of providing different-sized doses to avoid waste.

Food Portion Food Portion

Steak

200 g per person Carne picada para

hambúrgueres e

tartes

170 g por pessoa

pieces of meat

with bone

320 g por pessoa Carne picada para

massa (esparguete à

bolonhesa)

110 g por pessoa

Canapés

4-5 com bebidas

10-14 prato principal

(ambos por pessoa

Massa 80 g entrada

100 g prato principal

(ambos por pessoa)

Reuse of food waste: how to do

• Know the IPSS of your zone. Gather information about your food and meal needs.

Maybe I can help.

• Donate prepared non-consumed / unsold meals that are fit to be eaten elsewhere.

Internal alternatives

External alternatives

• Talk to your collaborators. You can wake up with the needy to consume the potions

of unsold meals, or to take them home.

Guide to catering, restaurants and bars

Recycling of food waste: how to do

• Try to equip your space with the appropriate packaging media (containers, bags,

etc.) for food waste so that they can be routed according to their type (food waste,

used cooking oils) and according to the hierarchy of management.

• Contact the Municipality of Leiria to find out the possible destinations of your

food waste: anaerobic digestion, composting, recovery of used cooking oils,

feeding of domestic animals, among others, are some of the possibilities.

• Join local, regional or national initiatives to promote the recycling of food waste

from food waste and to recognize and disseminate the effort

Guide to catering, restaurants and bars

Indicators Description

Amount of food wasted Amount of food waste generated

Meals saved Number of meals diverted to associations / institutions

Environmental awareness Level of environmental awareness regarding food waste

Social ImpactLevel of participants' perception that the action (diversion of

meals) helps others

Feasibility of the guideLevel of feasibility to implement the guide (difficult, medium,

easy)

Cost of implementing the

guide

Expenditure level to implement the guide (difficult, medium,

easy)

Number of participants Number of participants in the action

Implementation of the guide Number of measures voluntarily implemented by participants

Elaborated guides The total number of guides developed

The indicator system provides accurate information needed to assess whether

proposed changes have occurred. To effectively monitor and evaluate the impact of

the action, it is necessary to have appropriate indicators.

Measurement / evaluation

Thank you very much! Website: www.urbanwins.eu

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