Topic 2.2: Food rescue organizations – good practices to reduce food waste in various operating models

By freepik

Advice for organisations that give food packages, especially if you pass food aid with short expiration date.

  • Build a base of volunteers who can help when there is a lot of food or involve people in vulnerable situation, thus activating them professionally
  • Choose a tool for efficient communication with people in vulnerable situation, e.g. through messengers, Facebook groups – consider a tool for mass texting
  • Distribute parcels to people who are unable to collect them themselves
  • In the case of unusual products (e.g. in Poland, unusual products are seafood, tropical fruits, vegan products) attach a recipe for using the unusual product or talk to the recipients
  • Organizing culinary workshops using products that often appear in packages, which will encourage recipients not to waste and experiment

Advices for organisations and institutions that serve meals:

If you have a kitchen where you cook meals or even manage orders for the kitchen, consider these few issues that you can introduce into your daily practice to reduce food waste both in the kitchen and from plates:

  • use products wisely. When you need ten egg whites for one of your cookies, what do you do with the remaining yolks? use them for another recipe, or adapt your current recipe to create less waste while preparing the dish.
  • use every part of the product – recipes for zero waste dishes and ideas for using different parts of the product can be found in unit 5
  • consider purchasing appropriate equipment for your kitchen that will reduce losses during preparation, e.g. slicers, graters, grinders
  • check stocks on an ongoing basis and apply the first in, first out principle
  • store your products properly, especially fresh ones, which spoil faster – you can read more about storage in unit 2
  • order your supplies wisely, especially fresh products such as vegetables, fruit and meat. check which products sell the fastest and in the largest quantities
  • plan your menu in advance, basing it on local and seasonal products, but allow yourself to be spontaneous and use products that need to be used at a given moment.
  • consider offering different portion sizes
  • give the option to choose additions, such as vegetables or starch (potatoes, groats, pasta), and try to offer vegetarian dishes.
  • give you the opportunity to pack up leftovers.
By freepik

Good practice from the Rybnik city hall

Example of food waste management on local government level


In local government institutions providing collective catering (e.g. schools, kindergartens, homes social assistance) the method of preparing and serving meals is regulated by strict rules recipes and established by the habits of the kitchen staff and the tradition of the place. Large quantities of food waste were constantly being produced here for several reasons. These were waste from the cooking process, unused portions and uneaten dishes, i.e. leftovers from plates.


To implement the zero waste idea in canteens, food losses were examined at every stage of the food preparation process. Knowing the scale of losses, you can manage them and limit them. Thanks to better portion management and the way meals are served, less uneaten food remains on plates and ends up in the trash.

Students and residents of social welfare homes expressed their opinions in surveys about their favorite dishes, which helped shape menus. Local government organized culinary workshops for kitchen staff and stewards, as well as training for culinary educators and teachers-enthusiasts of healthy food.


food losses decreased by 44% per year.

By freepik

Effective use of food rescued from stores

This video presents a collection of gudlinesses on how to quickly and effectively manage food that has a short expiry date and should be used quickly to reduce the risk of wasting it. The advice is based on experience from cooperation between Food Banks and local organizations that provide food. You can find tips for organizations that donate parcels and cook for those under their care.