Frequency of food waste compositional analysis – Target: at least 4 per year. Please indicate the number of food waste compositional analyses conducted per year. *Food waste compositional analysis refers to the examination and characterization of the different waste streams that make up food waste that is produced from the operations of a HoReCa business. Compositional analysis can help HoReCas identify the main contributing sources of food waste, understand waste-intense processes and assess repurposing options. Therefore, the frequency that a HoReCa performs a compositional analysis can determine the responsiveness of the business to take measures against food waste. It is recommended that the compositional analysis is conducted at regular time intervals in order to capture seasonal effects that may occur (minimum 4 times/year)Number of installed bins for separate collection. Target: at least 3 bins. Please indicate the number of installed bins for separate collection. *Separate collection bins are a crucial aspect of the waste management of HoReCa businesses. This is because separate collection enables the separation of the different waste streams and facilitates the reusage and repurposing. HoReCas may typically use separate bins for frying/cooking oil, bio-waste, packaging as well as storage for food that has not been served. In this direction, the higher the degree of outflow separation the more effective the management that can be achieved. At least 3 bins should be installed, as follows: 1 bin for biowaste; 1 bin for recyclables; and 1 bin for waste cooking oil% of food waste to food supplies – Target: 10% reduction of the produced food waste. Please provide the percentage of food waste to food supplies. *The percentage of food waste to the food supplies (w/w) is another indicator that is menu specific for the HoReCa businesses. It captures what percentage of the original stocked food did not serve its original purpose, i.e. being consumed by the customer. This indicator does not separate the different management options of the unserved food; it only measures the efficiency of the operations regarding food recovery. This indicator measures pre-kitchen, kitchen, and post-kitchen waste. A realistic target for a HoReCa business should be 10% maximum.% of customers taking home their leftovers in doggy bags– Target: 50%. Please provide the percentage of customers taking home their leftovers in doggy bags. *Food that is not consumed by customers can still serve its original purpose and not end up in the trash if it can be taken back home inside a doggy bag. Businesses should promote the use of doggy bags and enable their customers to take home uneaten food, thus engaging them into a holistic approach to the issue. Using this indicator, a business interested in reducing food waste can monitor the customer engagement in this endeavour. A realistic target is 50% of customers take their leftover food in a doggy bag, with the prospect, however, of a further increase.% of leftover food (suitable for consumption) that is landfilled – Target: 30%. Please provide the percentage of leftover food (suitable for consumption) that is landfilled.Landfilling food waste is the least sustainable option according to the food waste management hierarchy. HoReCas need to evaluate the options they have to manage leftover food that is suitable for consumption and redirect it from the landfill. A proper indicator that helps HoReCas monitor their amount of leftover food ending up in the landfill is the % of leftover food (suitable for consumption) that is landfilled. A realistic target is 30%, with the prospect, however, of a further decrease.% of leftover food (suitable for consumption) that is reused, recycled and treated in any way – Target: 70%. Please provide the percentage of leftover food (suitable for consumption) that is reused, recycled and treated in any way.This indicator shows the amount of leftover food that is managed in a more sustainable manner, i.e.reused, recycled and treated in any way other than landfilling. A realistic target is 70%, with the prospect, however, of an increase to 100%.% of food waste (unsuitable for consumption) that is landfilled – Target: 5%. Please provide the percentage of food waste (unsuitable for consumption) that is landfilled to total food waste (unsuitable for consumption) produced.Food that is not suitable for consumption consist of food parts that cannot be consumed by humans (pits, bones, skins etc) or food that cannot be served due to the fact that it has expired. Food waste unsuitable for consumption makes up a large part of the total amount of food wasted and therefore monitoring this fraction is also important for a HoReCa business. Based on the hierarchy of food waste management, the percentage of this fraction that ends up in landfill and the percentage that is recovered in a sustainable way should be monitored. The target of food waste that is not suitable for consumption and ends up in landfills should be 5%.% of food waste (unsuitable for consumption) that is reused, recycled and treated in any way – Target: 95%. Please provide the percentage of food waste (unsuitable for consumption) being recycled, reused and treated in any way to total food waste (unsuitable for consumption) produced.Based on the hierarchy of food waste management, food waste unsuitable for consumption should be recovered in a sustainable way. The target of food waste that is not suitable for consumption and is reused, recycled and treated in any way is 5%.% of food waste collected in a separate bin – Target: 100%. Please provide the percentage of food waste collected in a separate bin.Separate collection is essential for the sustainable management of food waste. This is because separate bins enable better management of the food that is wasted and facilitates the treatment purposes that have been chosen to be followed (animal feed, self-composting, etc). Therefore, the more food waste is collected in a separate bin the bigger the amount that may not end up in the landfill.% of waste cooking oil (including frying oil) collected in a separate bin – Target: 100%. Please provide the percentage of cooking oil (including frying oil) collected in a separate bin.Cooking oil is one of the most common ingredients used by the HoReCa sector and as a result used cooking oil is a main waste contributor. If cooking oil ends up in drains, it can cause problems in the sewage system (e.g. blockages) and if it ends up in a landfill, its decomposition will release greenhouse gases. On the other hand, the recycling of used cooking oil can convert it into animal feed, biofuel, soaps etc. The more cooking oil is collected into a separate bin the higher the recovery that can be achieved.% of packaging waste collected in a separate bin – Target: 100%. Please provide the percentage of packaging waste collected in a separate bin.Packaging is used to store and transport food and although its use is necessary for food safety reasons, it contributes to the total amount of waste produced by a HoReCa business. The most common packaging materials are cardboard, plastic, metal, glass and paper. While recycling processes for these materials are now in place, unfortunately large quantities of packaging still end up in landfills in the EU. HoReCa businesses should separate packaging from other outflows and collect it in a separate bin to facilitate recycling. Their aim should be to recycle all the food packaging they use.Internal training programs on food waste – Target: 100% all personnel (permanent and seasonal) attend at least one training/awareness program per season or year. Please provide personnel attended at least one training/awareness program per season or year.Internal training programmes on food waste can be an effective way for HoReCas to raise awareness of the food waste problem among employees. The main issues to be covered by these programs are the impact of food waste, the best practices to follow in order to prevent food waste in the operations of the business, and strategies to be followed in order to engage customers in food waste prevention and reduction.Submit