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Austrian gastronomy industry wastes 200,000 tonnes of food each year

Xinhua, January 21, 2015 Adjust font size:

Austrian commercial kitchens, hotels, and other gastronomy industry establishments avoidably waste about 200,000 tonnes of food a year, the "United Against Waste" initiative has claimed.

During a presentation of its results in Vienna on Tuesday based on an extrapolated analysis of 29 establishments, the initiative said the figures from its pilot project were considerably higher than expected.

With help from the University of Natural Resources and Life Sciences Vienna, it was found that waste in relation to prepared meals ranged from 5 to 45 percent.

In larger kitchens an overproduction particularly for soups and side dishes was found, that often do not even leave the kitchen or are returned unconsumed.

The initiative also revealed a number of suggestions such as shock freezing or vacuum-sealing non-served food, smaller packaging, or avoidance of edible decorations. Smaller portions with optional cost-free extras are also a possibility.

Tests on saving food are currently being carried out at a number of establishments, with findings to be made known to the industry in spring. Endit