{"id":6350,"date":"2024-04-16T18:34:06","date_gmt":"2024-04-16T18:34:06","guid":{"rendered":"https:\/\/www.advance-foodwaste.eu\/?p=6350"},"modified":"2024-04-16T18:34:06","modified_gmt":"2024-04-16T18:34:06","slug":"uloga-obuke-osoblja-horeca-u-smanjenju-bacanja-hrane","status":"publish","type":"post","link":"https:\/\/www.advance-foodwaste.eu\/index.php\/sr\/2024\/04\/16\/uloga-obuke-osoblja-horeca-u-smanjenju-bacanja-hrane\/","title":{"rendered":"Uloga obuke osoblja HoReCa u smanjenju bacanja hrane"},"content":{"rendered":"<p>Prema najnovijim podacima Eurostata (2023), restorani i prehrambene usluge proizveli su 2021. oko 9% otpada od hrane na nivou EU-27 (12 kg po stanovniku godi\u0161nje). Istra\u017eivanje u Velikoj Britaniji procenjuje da je godi\u0161nji tro\u0161ak otpada od hrane u restoranima u zemlji 682 miliona funti, ili oko 5.500 funti po restoranu u proseku, dok ReFED procenjuje da u procentima cena otpada od hrane u SAD prelazi 4% prose\u010dne prodaje restorana.<\/p>\n<p>Efikasno upravljanje otpadom od hrane prvenstveno zavisi od prevencije. Ovo zahteva sveobuhvatnu reviziju i stro\u017eiju kontrolu celokupnog procesa nabavke, pripreme i serviranja hrane. Konkretno, sledec\u0301e mere su imperativne:<\/p>\n<ul>\n<li>Upravljanje prinosom, maksimiziranje proizvodnje dobijene od sirovina.<\/li>\n<li>Upravljanje zalihama, obezbe\u0111ivanje pravilnog protoka sirovina u i iz kuhinje kako bi se spre\u010dilo kvarenje hrane.<\/li>\n<li>Upravljanje otpadom, odnosno minimiziranje otpada kad god je to moguc\u0301e i kompostiranje ili drugi oblik recikla\u017ee pre odlaganja na deponijama.<\/li>\n<\/ul>\n<p>Implementacija ovih procesa omoguc\u0301ava preduzec\u0301ima u HoReCa sektoru da minimiziraju rasipanje hrane i smanje povezane finansijske tro\u0161kove. Primena metoda \u201elean management\u201c rezultirac\u0301e pojednostavljenim, prilagodljivim i fleksibilnim procesom. Na primer, kori\u0161c\u0301enje lean management u pripremi obroka ima potencijal da optimizuje razli\u010dite aspekte, uklju\u010dujuc\u0301i izbor sastojaka, veli\u010dinu menija, veli\u010dinu porcije i stvaranje ostataka od strane kupaca.<\/p>\n<p>Prema istra\u017eivanju WWF-a i Ameri\u010dkog udru\u017eenja za hotele i sme\u0161taj iz 2017. godine, poslovno osoblje igra klju\u010dnu ulogu u uspehu programa smanjenja rasipanja hrane. U stvari, preko 90% kuhinjskog osoblja je reklo da \u017eeli da pomogne u spre\u010davanju rasipanja hrane, ali im je potrebno uputstvo koje bi, na primer, moglo doc\u0301i u obliku dnevnih sastanaka i diskusija izme\u0111u \u010dlanova osoblja i, pre svega, kroz uspostavljanje programa obuke.<\/p>\n<p>Re\u0161avajuc\u0301i ovu potrebu, ADVANCE je razvio prilago\u0111en program obuke za osoblje HoReCa sektora. Program pokriva op\u0161te aspekte problema rasipanja hrane, kao \u0161to su definicije, veli\u010dina problema, relevantno zakonodavstvo, itd. Tako\u0111e se bavi specifi\u010dnim aspektima rasipanja hrane u sektoru, kao \u0161to su otpad pre i tokom pripreme hrane, otpad posle pravljenja hrane koja se servira kupcima, koristi i prepreke za smanjenje rasipanja hrane, smernice za prac\u0301enje i merenje problema i mere i prakse za smanjenje rasipanja hrane koje se mo\u017ee izbec\u0301i i ne izbe\u0107i. Materijal za obuku c\u0301e biti dostupan u veb okru\u017eenju prilago\u0111enom korisniku, sa dodatnim izvorima informacija i pitanjima\/problemima za samoocenjivanje.<\/p>\n<p>Beta verziju mo\u017eete proveriti ovde: <a href=\"https:\/\/vvv.advance-foodvaste.eu\/indek.php\/pr4-advance-course\/?shovtask=0\">https:\/\/vvv.advance-foodvaste.eu\/indek.php\/pr4-advance-course\/?shovtask=0<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prema najnovijim podacima Eurostata (2023), restorani i prehrambene usluge proizveli su 2021. oko 9% otpada od hrane na nivou EU-27 (12 kg po stanovniku godi\u0161nje). Istra\u017eivanje u Velikoj Britaniji procenjuje da je godi\u0161nji tro\u0161ak otpada od hrane u restoranima u zemlji 682 miliona funti, ili oko 5.500 funti po restoranu u proseku, dok ReFED procenjuje da u procentima cena otpada od hrane u SAD prelazi 4% prose\u010dne prodaje restorana. Efikasno upravljanje otpadom od hrane prvenstveno zavisi od prevencije. Ovo zahteva sveobuhvatnu reviziju i stro\u017eiju kontrolu celokupnog procesa nabavke, pripreme i serviranja hrane. Konkretno, sledec\u0301e mere su imperativne: Upravljanje prinosom, maksimiziranje proizvodnje dobijene od sirovina. Upravljanje zalihama, obezbe\u0111ivanje pravilnog protoka sirovina u i iz kuhinje kako bi se spre\u010dilo kvarenje hrane. Upravljanje otpadom, odnosno minimiziranje otpada kad god je to moguc\u0301e i kompostiranje ili drugi oblik recikla\u017ee pre odlaganja na deponijama. Implementacija ovih procesa omoguc\u0301ava preduzec\u0301ima u HoReCa sektoru da minimiziraju rasipanje hrane i smanje povezane finansijske tro\u0161kove. Primena metoda \u201elean management\u201c rezultirac\u0301e pojednostavljenim, prilagodljivim i fleksibilnim procesom. Na primer, kori\u0161c\u0301enje lean management u pripremi obroka ima potencijal da optimizuje razli\u010dite aspekte, uklju\u010dujuc\u0301i izbor sastojaka, veli\u010dinu menija, veli\u010dinu porcije i stvaranje ostataka od strane kupaca. Prema istra\u017eivanju WWF-a i Ameri\u010dkog udru\u017eenja za hotele i sme\u0161taj iz 2017. godine, poslovno osoblje igra klju\u010dnu ulogu u uspehu programa smanjenja rasipanja hrane. U stvari, preko 90% kuhinjskog osoblja je reklo da \u017eeli da pomogne u spre\u010davanju rasipanja hrane, ali im je potrebno uputstvo koje bi, na primer, moglo doc\u0301i u obliku dnevnih sastanaka i diskusija izme\u0111u \u010dlanova osoblja i, pre svega, kroz uspostavljanje programa obuke. Re\u0161avajuc\u0301i ovu potrebu, ADVANCE je razvio prilago\u0111en program obuke za osoblje HoReCa sektora. Program pokriva op\u0161te aspekte problema rasipanja hrane, kao \u0161to su definicije, veli\u010dina problema, relevantno zakonodavstvo, itd. Tako\u0111e se bavi specifi\u010dnim aspektima rasipanja hrane u sektoru, kao \u0161to su otpad pre i tokom pripreme hrane, otpad posle pravljenja hrane koja se servira kupcima, koristi i prepreke za smanjenje rasipanja hrane, smernice za prac\u0301enje i merenje problema i mere i prakse za smanjenje rasipanja hrane koje se mo\u017ee izbec\u0301i i ne izbe\u0107i. Materijal za obuku c\u0301e biti dostupan u veb okru\u017eenju prilago\u0111enom korisniku, sa dodatnim izvorima informacija i pitanjima\/problemima za samoocenjivanje. Beta verziju mo\u017eete proveriti ovde: https:\/\/vvv.advance-foodvaste.eu\/indek.php\/pr4-advance-course\/?shovtask=0<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[68],"tags":[],"class_list":["post-6350","post","type-post","status-publish","format-standard","hentry","category-uncategorized-sr"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Uloga obuke osoblja HoReCa u smanjenju bacanja hrane - ADVANCE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.advance-foodwaste.eu\/index.php\/sr\/2024\/04\/16\/uloga-obuke-osoblja-horeca-u-smanjenju-bacanja-hrane\/\" \/>\n<meta property=\"og:locale\" content=\"el_GR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Uloga obuke osoblja HoReCa u smanjenju bacanja hrane - ADVANCE\" \/>\n<meta property=\"og:description\" content=\"Prema najnovijim podacima Eurostata (2023), restorani i prehrambene usluge proizveli su 2021. oko 9% otpada od hrane na nivou EU-27 (12 kg po stanovniku godi\u0161nje). Istra\u017eivanje u Velikoj Britaniji procenjuje da je godi\u0161nji tro\u0161ak otpada od hrane u restoranima u zemlji 682 miliona funti, ili oko 5.500 funti po restoranu u proseku, dok ReFED procenjuje da u procentima cena otpada od hrane u SAD prelazi 4% prose\u010dne prodaje restorana. Efikasno upravljanje otpadom od hrane prvenstveno zavisi od prevencije. Ovo zahteva sveobuhvatnu reviziju i stro\u017eiju kontrolu celokupnog procesa nabavke, pripreme i serviranja hrane. Konkretno, sledec\u0301e mere su imperativne: Upravljanje prinosom, maksimiziranje proizvodnje dobijene od sirovina. Upravljanje zalihama, obezbe\u0111ivanje pravilnog protoka sirovina u i iz kuhinje kako bi se spre\u010dilo kvarenje hrane. Upravljanje otpadom, odnosno minimiziranje otpada kad god je to moguc\u0301e i kompostiranje ili drugi oblik recikla\u017ee pre odlaganja na deponijama. Implementacija ovih procesa omoguc\u0301ava preduzec\u0301ima u HoReCa sektoru da minimiziraju rasipanje hrane i smanje povezane finansijske tro\u0161kove. Primena metoda \u201elean management\u201c rezultirac\u0301e pojednostavljenim, prilagodljivim i fleksibilnim procesom. Na primer, kori\u0161c\u0301enje lean management u pripremi obroka ima potencijal da optimizuje razli\u010dite aspekte, uklju\u010dujuc\u0301i izbor sastojaka, veli\u010dinu menija, veli\u010dinu porcije i stvaranje ostataka od strane kupaca. Prema istra\u017eivanju WWF-a i Ameri\u010dkog udru\u017eenja za hotele i sme\u0161taj iz 2017. godine, poslovno osoblje igra klju\u010dnu ulogu u uspehu programa smanjenja rasipanja hrane. U stvari, preko 90% kuhinjskog osoblja je reklo da \u017eeli da pomogne u spre\u010davanju rasipanja hrane, ali im je potrebno uputstvo koje bi, na primer, moglo doc\u0301i u obliku dnevnih sastanaka i diskusija izme\u0111u \u010dlanova osoblja i, pre svega, kroz uspostavljanje programa obuke. Re\u0161avajuc\u0301i ovu potrebu, ADVANCE je razvio prilago\u0111en program obuke za osoblje HoReCa sektora. Program pokriva op\u0161te aspekte problema rasipanja hrane, kao \u0161to su definicije, veli\u010dina problema, relevantno zakonodavstvo, itd. Tako\u0111e se bavi specifi\u010dnim aspektima rasipanja hrane u sektoru, kao \u0161to su otpad pre i tokom pripreme hrane, otpad posle pravljenja hrane koja se servira kupcima, koristi i prepreke za smanjenje rasipanja hrane, smernice za prac\u0301enje i merenje problema i mere i prakse za smanjenje rasipanja hrane koje se mo\u017ee izbec\u0301i i ne izbe\u0107i. Materijal za obuku c\u0301e biti dostupan u veb okru\u017eenju prilago\u0111enom korisniku, sa dodatnim izvorima informacija i pitanjima\/problemima za samoocenjivanje. Beta verziju mo\u017eete proveriti ovde: https:\/\/vvv.advance-foodvaste.eu\/indek.php\/pr4-advance-course\/?shovtask=0\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.advance-foodwaste.eu\/index.php\/sr\/2024\/04\/16\/uloga-obuke-osoblja-horeca-u-smanjenju-bacanja-hrane\/\" \/>\n<meta property=\"og:site_name\" content=\"ADVANCE\" \/>\n<meta property=\"article:published_time\" content=\"2024-04-16T18:34:06+00:00\" \/>\n<meta name=\"author\" content=\"George Athanasiadis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u03a3\u03c5\u03bd\u03c4\u03ac\u03c7\u03b8\u03b7\u03ba\u03b5 \u03b1\u03c0\u03cc\" \/>\n\t<meta name=\"twitter:data1\" content=\"George Athanasiadis\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u0395\u03ba\u03c4\u03b9\u03bc\u03ce\u03bc\u03b5\u03bd\u03bf\u03c2 \u03c7\u03c1\u03cc\u03bd\u03bf\u03c2 \u03b1\u03bd\u03ac\u03b3\u03bd\u03c9\u03c3\u03b7\u03c2\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 \u03bb\u03b5\u03c0\u03c4\u03ac\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.advance-foodwaste.eu\\\/index.php\\\/sr\\\/2024\\\/04\\\/16\\\/uloga-obuke-osoblja-horeca-u-smanjenju-bacanja-hrane\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.advance-foodwaste.eu\\\/index.php\\\/sr\\\/2024\\\/04\\\/16\\\/uloga-obuke-osoblja-horeca-u-smanjenju-bacanja-hrane\\\/\"},\"author\":{\"name\":\"George Athanasiadis\",\"@id\":\"https:\\\/\\\/www.advance-foodwaste.eu\\\/#\\\/schema\\\/person\\\/a347b01fcc42ff47c5c7324edf3b9cf6\"},\"headline\":\"Uloga obuke osoblja HoReCa u smanjenju bacanja hrane\",\"datePublished\":\"2024-04-16T18:34:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.advance-foodwaste.eu\\\/index.php\\\/sr\\\/2024\\\/04\\\/16\\\/uloga-obuke-osoblja-horeca-u-smanjenju-bacanja-hrane\\\/\"},\"wordCount\":422,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.advance-foodwaste.eu\\\/#organization\"},\"articleSection\":[\"Uncategorized\"],\"inLanguage\":\"el\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.advance-foodwaste.eu\\\/index.php\\\/sr\\\/2024\\\/04\\\/16\\\/uloga-obuke-osoblja-horeca-u-smanjenju-bacanja-hrane\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.advance-foodwaste.eu\\\/index.php\\\/sr\\\/2024\\\/04\\\/16\\\/uloga-obuke-osoblja-horeca-u-smanjenju-bacanja-hrane\\\/\",\"url\":\"https:\\\/\\\/www.advance-foodwaste.eu\\\/index.php\\\/sr\\\/2024\\\/04\\\/16\\\/uloga-obuke-osoblja-horeca-u-smanjenju-bacanja-hrane\\\/\",\"name\":\"Uloga obuke osoblja HoReCa u smanjenju bacanja hrane - 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Istra\u017eivanje u Velikoj Britaniji procenjuje da je godi\u0161nji tro\u0161ak otpada od hrane u restoranima u zemlji 682 miliona funti, ili oko 5.500 funti po restoranu u proseku, dok ReFED procenjuje da u procentima cena otpada od hrane u SAD prelazi 4% prose\u010dne prodaje restorana. Efikasno upravljanje otpadom od hrane prvenstveno zavisi od prevencije. Ovo zahteva sveobuhvatnu reviziju i stro\u017eiju kontrolu celokupnog procesa nabavke, pripreme i serviranja hrane. Konkretno, sledec\u0301e mere su imperativne: Upravljanje prinosom, maksimiziranje proizvodnje dobijene od sirovina. Upravljanje zalihama, obezbe\u0111ivanje pravilnog protoka sirovina u i iz kuhinje kako bi se spre\u010dilo kvarenje hrane. Upravljanje otpadom, odnosno minimiziranje otpada kad god je to moguc\u0301e i kompostiranje ili drugi oblik recikla\u017ee pre odlaganja na deponijama. Implementacija ovih procesa omoguc\u0301ava preduzec\u0301ima u HoReCa sektoru da minimiziraju rasipanje hrane i smanje povezane finansijske tro\u0161kove. Primena metoda \u201elean management\u201c rezultirac\u0301e pojednostavljenim, prilagodljivim i fleksibilnim procesom. Na primer, kori\u0161c\u0301enje lean management u pripremi obroka ima potencijal da optimizuje razli\u010dite aspekte, uklju\u010dujuc\u0301i izbor sastojaka, veli\u010dinu menija, veli\u010dinu porcije i stvaranje ostataka od strane kupaca. Prema istra\u017eivanju WWF-a i Ameri\u010dkog udru\u017eenja za hotele i sme\u0161taj iz 2017. godine, poslovno osoblje igra klju\u010dnu ulogu u uspehu programa smanjenja rasipanja hrane. U stvari, preko 90% kuhinjskog osoblja je reklo da \u017eeli da pomogne u spre\u010davanju rasipanja hrane, ali im je potrebno uputstvo koje bi, na primer, moglo doc\u0301i u obliku dnevnih sastanaka i diskusija izme\u0111u \u010dlanova osoblja i, pre svega, kroz uspostavljanje programa obuke. Re\u0161avajuc\u0301i ovu potrebu, ADVANCE je razvio prilago\u0111en program obuke za osoblje HoReCa sektora. Program pokriva op\u0161te aspekte problema rasipanja hrane, kao \u0161to su definicije, veli\u010dina problema, relevantno zakonodavstvo, itd. Tako\u0111e se bavi specifi\u010dnim aspektima rasipanja hrane u sektoru, kao \u0161to su otpad pre i tokom pripreme hrane, otpad posle pravljenja hrane koja se servira kupcima, koristi i prepreke za smanjenje rasipanja hrane, smernice za prac\u0301enje i merenje problema i mere i prakse za smanjenje rasipanja hrane koje se mo\u017ee izbec\u0301i i ne izbe\u0107i. Materijal za obuku c\u0301e biti dostupan u veb okru\u017eenju prilago\u0111enom korisniku, sa dodatnim izvorima informacija i pitanjima\/problemima za samoocenjivanje. 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