Throw away less food, plan more precisely and demonstrate progress: that’s the purpose of Europe’s new food waste targets. For workplace and university canteens, the main question is: what do we need to know, and what can we change in our day-to-day kitchen operations?
This article explains what has been agreed, which operations fall within the scope and how to move from your first weigh-in to better production planning. With examples for workplace and university canteens.
Date of the original legal assessment: 18 October 2026. Added to the local website on 20 October 2026.
The practical sequence is: measure, understand causes, adjust production, redistribute suitable surplus, then measure again. That turns a policy target into practical kitchen decisions.
What has been agreed?
The European Union has adopted binding food waste targets through Directive (EU) 2025/1892. It amends the Waste Framework Directive, Europe’s basic rules for waste management. The amendment has been in force since 16 October 2025. [1]
The following targets are to be achieved by 2030:
| Where does the waste arise? | What should be achieved by 2030? | How is the target assessed? |
|---|---|---|
| Food processing and manufacturing | Ten per cent less food waste | For each country as a whole |
| Retail and food distribution, restaurants, food services and households combined | A combined 30 per cent reduction in food waste per person | Across these sectors together, within each country |
The comparison is generally against the average annual waste generated in 2021–2023. Earlier reference years may be used under certain conditions. [2]
Who is affected, including our canteen?
Workplace and university canteens are part of the food services sector. Other examples include school, hospital and care-home catering. Restaurants, food retailers and households also fall within the combined target group. [1, 2]
The key point: the European Union initially places obligations on its Member States, including Germany. Germany must take measures to achieve the combined target. Any additional obligations for individual businesses will be set out in national implementation.
What does “30 per cent less” mean for an individual kitchen?
It does not automatically mean: “Our canteen must go from 100 to 70 kilograms or we’re in breach of this directive.” The 30 per cent is calculated across the listed sectors together, relative to population. It is not an identical reduction quota for every kitchen. [1, 2]
A canteen can still set its own reduction target. That needs a transparent baseline and comparable data. The next sections explain how.
When does it apply, and what should canteens do now?
Germany must implement the necessary provisions by 17 June 2027. This is a legislative deadline, not a blanket deadline for canteens to buy software. [1]
As of 18 October 2026, the German environment ministry still lists the relevant legislative amendment as an ongoing proposal with a ministerial draft. Such a draft is part of the legislative process, not an adopted law. [3]
The European reduction targets alone therefore do not create a general obligation for every canteen to buy a particular digital measurement system immediately. Also check the rules and contractual requirements applicable to your site.
Food safety and hygiene requirements already apply: unsafe food must not be served. Businesses must follow their required procedures for controlling food risks. This also applies when redistributing surplus. [7, 8]
A practical starting point: appoint someone responsible, record the main leftover quantities and test a specific improvement. This supports operations and creates a data baseline while German implementation progresses.
Surplus is not the same as food waste
A freshly prepared meal that can still be safely redistributed should be treated differently from leftovers already discarded. German circular economy law defines food waste as food that has become waste. [9]
For practical analysis, separate the following:
| Category | Example | First question to ask |
|---|---|---|
| Storage losses | Spoiled food or stock not used in time | Are purchasing and stock management aligned? |
| Preparation waste | Waste generated during preparation | Which parts are avoidable, and which are not? |
| Unserved food | Prepared food not served to guests | Were production volumes and replenishment appropriate? |
| Plate waste | Food left by guests | Do portion sizes, dishes and acceptance match? |
Not every category is entirely avoidable. Not all unserved food is suitable for redistribution. Record exactly what you include when making comparisons.
Measuring food waste: a useful starting point
Start with a reliable routine. Lower Saxony’s Centre for Nutrition and Home Economics recommends a suitable scale, separate containers at each measurement point and a record of date, location and weight. Guest numbers are also helpful. [4]
Define a clear measurement scope
Start with one site and a clearly defined period. Record whether you measure only unserved food or also preparation, storage and plate waste. State whether unavoidable components are included.
Measuring across two typical operating weeks can be a useful operational starting point. This is a recommendation, not a statutory minimum or a guarantee of representativeness. Term breaks, company holidays or an exceptional event should not silently become your supposed normal week.
Keep records simple and consistent
An initial measurement sheet can include the date, dish, measurement point, net weight, meals served and a short note on the cause. Subtract the empty container’s weight. Packaging should not distort the food quantity.
Digital recording can simplify analysis. Check how quantities are determined and errors corrected.
The Food Loss and Waste Accounting and Reporting Standard provides a framework for disclosing periods, system boundaries and measurement methods, among other things. It is methodological guidance, not automatic proof of legal compliance. [5]
Choose a few metrics
For internal management, we suggest:
Total kilograms of food waste: the absolute quantity within the defined scope.
Grams of food waste per meal served: waste weight in kilograms multiplied by 1,000, divided by meals served.
Unserved food by dish: to identify recurring excess quantities.
Redistributed quantities: recorded separately, with the method documented.
Compare the same measurement points and reference units: “per guest” and “per meal” can produce different figures.
A question for your team: which dish generates the most avoidable waste?
Turn measurement results into better kitchen decisions
The following are typical use cases, not documented Food Be Good customer results.
Workplace canteen: larger quantities of a dish repeatedly remain on Fridays. Check actual demand, attendance and production volume. Test a smaller initial batch and controlled additional cooking, where kitchen operations allow.
University canteen: demand changes during exam periods. Compare equivalent periods and account for the academic calendar rather than treating every weekday as identical.
Plate waste: a popular dish generates a lot of returns. Test smaller initial portions with an appropriate option for seconds, or adjust the meal’s composition. Check acceptance and adequate provision as well as leftovers.
Demand forecasts can support planning. Good data and comparison with actual sales remain essential.
Which waste data helps production planning?
“Twelve kilograms left” is a start. For the next production decision, you need context: which dish? How much was prepared and served? Was it unserved food or plate waste? Only then does a leftover quantity become a useful basis for decisions.
| Specific data | Possible adjustment | Follow-up check |
|---|---|---|
| Production volume, sales and unserved food per dish | Smaller initial batches, demand-led replenishment | Leftovers and sufficient availability |
| Plate waste relative to meals served | Test portion sizes and meal composition | Grams per meal and guest feedback |
| Recurring differences by weekday and menu | Adjust starting quantities to actual demand | Excess quantities and selling out too early |
| Approved surplus and quantities actually collected | Better align approval and pickup windows | Separately recorded redistribution and remaining leftovers |
That is data-informed production planning: base quantity decisions on observed demand and specific waste causes. Redistribution statistics alone do not tell you how much to cook next time.
Redistribute suitable surplus through an agreed process
Even with improved planning, suitable meals can remain. The EU rules provide for promoting food donation and other redistribution for human consumption. This is not a blanket donation obligation for every canteen. [1]
Before redistributing food, the relevant requirements must be checked. The European Commission explicitly addresses food safety, hygiene, traceability and other conditions. [6]
Five useful questions for agreeing the process:
Who decides which food is approved?
Which operational hygiene and information requirements apply?
When is food served, and to whom?
Which containers and handover steps are planned?
How are completed collections documented?
Food Be Good organises this process: registration, limited access, a set pickup window after regular service and digital pickup confirmation. The canteen decides approval, quantities and availability. Neither daily availability nor a particular menu is guaranteed.
Three elements work together: measurable quantities, production decisions based on specific leftover data and responsibly organised redistribution. In a conversation with Food Be Good, you can explore how pickup fits your site and which recording and analysis we can support.
This complements the prevention of overproduction. It replaces neither demand-led planning nor the food business’s responsibility.
Document progress and costs clearly
Fictional example: a canteen measures the same categories in two comparable periods. Initially, it generates 100 kilograms of waste from 1,000 meals served: 100 grams per meal. Later, it records 80 kilograms from 1,000 meals: 80 grams per meal. Within that measurement boundary, the figure falls by 20 per cent.
With only 800 meals, however, 80 kilograms would still equal 100 grams per meal. The total falls; waste per meal does not. That is why quantities and service data belong together.
Record production, redistribution and disposal separately. Cooking the same amount but redistributing more does not prove less overproduction. Confirmed collections are also not automatically weighed kilograms. Carbon dioxide equivalents require an explained calculation with suitable factors and system boundaries.
Calculate savings using your own purchase prices and waste disposal contracts. Include any additional work.
An action plan for the first 90 days
The following plan is an operational suggestion, not a legal deadline.
| Period | Focus | Result |
|---|---|---|
| Days 1–14 | Agree responsibility, measurement scope and baseline measurement | A transparent starting point |
| Days 15–30 | Review the main causes and select one measure | A concrete change with clear ownership |
| Days 31–60 | Measure again under comparable conditions | Assessment of quantities, availability and workload |
| Days 61–90 | Assess suitable redistribution and document routines | An agreed process and a date for the next review |
Start with a decision your team can actually change, then measure again.
Frequently asked questions
Does every canteen have to cut waste by exactly 30 per cent by 2030?
No. Germany must achieve the target across retail, food services and households combined. Calculated food waste per person should fall by 30 per cent. This does not impose an identical quota on every business.
Do the new rules cover workplace and university canteens?
Both fall within the food services sector. Additional obligations for individual facilities depend on German implementation and other applicable rules.
Must we have everything implemented by June 2027?
17 June 2027 is the deadline for Germany to implement the necessary provisions. It is not a blanket operational deadline for changing every kitchen process.
Does the directive require digital waste measurement?
The targets cited do not create a general obligation to buy a specific digital system. Manual measurement can be a useful starting point for internal improvement.
Can we use 2026 as our operational baseline year?
You can define a clearly described current baseline for your own improvement target. That is not the national reference baseline for the EU reduction target.
Is the number of rescued meals enough to measure waste?
No. It describes a different process. A waste metric needs a defined measurement scope and appropriate quantities. Collections should be documented separately.
Can we redistribute all unserved food through Food Be Good?
No. The canteen decides whether food is suitable under the applicable requirements. Food Be Good organises access and collection; the platform does not replace hygiene approval.
What is the most useful first step?
Appoint a responsible person and define a manageable measurement scope. Then investigate a specific cause. If suitable surplus remains, an agreed redistribution process can be the next measure.
How does leftover data help production planning?
Record unserved food together with the dish, production volume and actual sales. If excess quantities recur under comparable conditions, adjust initial batches or additional cooking and check the result.
Can we treat plate waste and unserved food the same way?
No. Plate waste is food returned by guests. Organised redistribution is only appropriate for suitable food approved by the business under its hygiene and safety requirements.
Could organised redistribution fit your canteen?
If suitable meals regularly remain after service, it’s worth reviewing your on-site process. A first conversation with Food Be Good can clarify what access, pickup times and responsibilities could look like at your site.
Tell us which canteen you run, when service ends and how you currently handle suitable surplus. Together, we’ll explore whether Food Be Good fits your operation.
This article provides general professional context and does not replace an assessment of the legal requirements applicable to your business.
Article sources
[1] Directive (EU) 2025/1892, particularly Article 1(4) and Articles 2–4, EUR-Lex.
[2] European Commission: Food waste reduction targets.
[3] German environment ministry: ministerial draft amending the Circular Economy Act, updated 30 September 2026.
[4] Lower Saxony Centre for Nutrition and Home Economics: waste measurement in food services.
[5] Food Loss and Waste Protocol: Food Loss and Waste Accounting and Reporting Standard.
[6] European Commission: Food donation.
[7] Regulation (EC) No 178/2002, particularly Articles 14 and 17.
[8] Regulation (EC) No 852/2004, particularly Article 5.
[9] Section 3(7a) of the German Circular Economy Act.
Our current article converts production surplus into euros and explains the June 2027 deadline.
Read the costs and deadlines article