Food Service Surplus Solution
The food service sector presents unique challenges in terms of food distribution given shorter timelines, more rigorous hot/cold chain requirements, additional health and safety regulations and often smaller and more diverse actors involved
This feasibility study, managed by the Hungarian Foodbank Association (HFA), based in Budapest sought to address these issues by developing new relationships between the food service sector and food banks, as well as provide a replicable model for collaboration to support food distribution.
The project addressed food surplus within the hospitality sector by identifying that it was possible and worthwhile to redistribute food from the hospitality sector (often seen as the end of the supply chain), to those experiencing food insecurity.
Two pilots with separate models (hot-hot and hot-cold-hot) where set up and implemented with the participation of 7 donors and 2 recipient charities that work with food insecure individuals.