network partner of United Against Waste

As one of the largest food companies in the country, we go to great lengths and it costs us a lot of money to be able to produce our high-quality food in Austria with the best raw materials under the best conditions. When you then think that a large proportion of this valuable food is simply thrown away without a second thought, it makes your heart bleed. There is so much dedication, passion and commitment behind it, as well as the highest quality raw materials. This justified concern about the issue of food waste unites us with United Against Waste. With our partnership, we want to set an example and together create even more awareness for the careful handling of food.

About United Against Waste:

The industry platform United Against Waste has jointly committed itself to the goal of reducing avoidable food waste in out-of-home catering by half by 2030. Since it was founded in 2014, the United Against Waste initiative, which is supported by a broad network of partners from the federal government, federal states, industry and science, has already come a step closer to achieving its goal, but there is still a lot to do, as sustainable food waste prevention requires not only a rethink, but also systemic changes.

Avoiding food waste is an important issue both at home and when eating out. Especially in communal catering, such as in hospitals, care homes or company canteens, a lot of food that is still edible ends up in the bin due to the size of the establishment, complex logistics and strict framework requirements - on average, a third of the food, or around 134,000 tonnes of avoidable food waste per year. According to recent calculations by the United Against Waste initiative, an average value of around 170,000 euros per year is lost due to food waste in an Austrian canteen kitchen. This not only consumes valuable resources, but also has a negative impact on the climate. There are many reasons for this, ranging from ordering logistics to menu design and guest behaviour. In out-of-home catering, for example, there is potential to save between 3 and 48 percent of food waste, depending on the establishment, and the mere fact that food waste data is collected in establishments and advisory services are used (e.g. by raising employee awareness and making the quantities produced visible) helps to reduce avoidable food waste.