Food rescue in school kitchens

For years, the Magyar Élélmiszer Egyesület has been looking for the possibility of how food remaining in the field of catering and public catering, which has not yet come into contact with the consumer, could be included in the already well-functioning charity redistribution systems.

In public catering, an average of 42% of all cooked food prepared in school kitchens ends up as food waste. About half of this amount is tray waste returned from the consumer, which is classified as hazardous waste and is transported by specialized companies, the other half is unserved food that can still be eaten. An important aspect is that only those foods are suitable for this purpose, which fully meet the food safety requirements and their traceability is ensured at all points of the production, storage and transport processes.

Until now, the limitation of rescuing ready-to-eat food and delivering it to the needy has been the lack of the necessary methodological guide, which was recently published by the Food Bank in cooperation with the National Food Chain Safety Office under the auspices of the Food Value Forum.
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