Efficient Food Management in Event Hospitality – EFMEH - Jezeršek catering
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Efficient Food Management in Event Hospitality – EFMEH

PROJECT FUNDING Fund: European Commission, SMP-FOOD program, European Health and Digital Executive Agency (HaDEA)

Project Duration: January 1, 2022 – December 31, 2024
Total Project Budget: €331,614.40, of which HaDEA co-financing: €165,807.20 (50% co-financing).

PROJECT PURPOSE

The project aims to reduce food waste in the hospitality and event management sectors. Through innovative solutions and sustainable practices, it addresses key challenges in food management, from planning, storage, and preparation to serving and minimizing food waste.


The project’s goal is to promote sustainable food consumption in the hospitality industry, positively impacting the environment, reducing costs, and increasing social responsibility.

PROJECT WORK PACKAGES

The project encompasses nine key work packages:

  • WP1 Supply and Demand: Optimization of ordering systems and attendance confirmation for events.
  • WP2 Food Procurement and Purchase Planning: Implementation of advanced procurement planning systems.
  • WP3 Food Service Operations: Introduction of technological solutions for food labeling and sustainable packaging.
  • WP4 Food Handling and Storage: Optimization of food transport and storage.
  • WP5 Menu Design: Development of sustainable menus, including the 80:20 concept.
  • WP6 Consumer Awareness and Behaviour Change: Educating clients and guests on the importance of reducing food waste.
  • WP7 Training of Staff: Training employees in sustainable practices.
  • WP8 Redistribution of Surplus Food: Development of a system for redistributing surplus food.
  • WP9 Food Waste Monitoring and Reporting: Implementation of systems for monitoring food waste and guest attendance at events.

PROJECT ACTIVITIES

  • Introduction of smart scales for measuring food waste.
  • Development of a guest attendance confirmation system and software for monitoring event attendance.
  • Implementation of sustainable food packaging and the development of an 80:20 menu offering.
  • Preparation of sustainable menus featuring local and seasonal ingredients, reducing meat content.
  • Development of a system for redistributing surplus food to socially disadvantaged groups.
  • Educating clients and guests on responsible food management.

PROJECT GOALS

The project focuses on a multifaceted approach to reducing food waste in the hospitality industry, particularly in event management. Key goals include:

  1. Establishing systematic food waste management

    • Using advanced technologies, such as smart scales, to monitor, weigh, and analyze food waste.
    • Linking food waste data with cost analysis to enable comprehensive planning and long-term business optimization.

  2. Promoting sustainable practices among guests and clients

    • Developing a system for monitoring guest attendance at events.
    • Adjusting offerings based on attendance data to reduce over-ordering and over-preparation of food.

  3. Integrating sustainable solutions into the company’s processes

    • Enhancing food waste processing efficiency through upgraded bio-waste processing equipment.
    • Establishing a strategy for food reuse in compliance with HACCP standards.

EXPECTED PROJECT OUTCOMES

  • Environmental Impacts:

    • Reducing food waste by 2 percentage points (from 21% to 19%) by the project’s end and to 17% within three years post-project.
    • Preventing approximately 61 tons of CO₂ emissions annually.

  • Social Impacts:

    • Raising awareness among clients, guests, and employees about sustainable practices and responsible food management.
    • Increasing surplus food donations to socially disadvantaged groups.

  • Economic Impacts:

    • Reducing bio-waste management costs by 10% by the project’s end.
    • Lowering overall food procurement and disposal costs through process optimization.

  • Measurable Indicators:

    • Establishing a comprehensive system for monitoring and managing food waste.
    • Introducing at least one new handbook for sustainable event management and guidelines for event organizers.
    • Increasing the use of "Doggy bags" packaging by 10% annually.
    • Involving 100% of employees in sustainable training programs.

PROJECT RELEVANCE

This project is vital for achieving the goals of the European "Farm to Fork" strategy, which aims to halve food waste by 2030. Additionally, it supports the circular economy, reduces environmental burdens, and strengthens sustainable development in the hospitality industry in Slovenia and Europe.
Through this project, Jezeršek Gostinstvo sets new standards in sustainable food management, solidifies its position as a regional leader, and inspires other hospitality providers to implement sustainable best practices.