The goal of the project is to reduce nutrition risks in the food services. The aim is also to find ne ways to support food service producers in monitoring and reducing food waste.
The project plans new practices to be piloted in environmental health care units. The pilots are evaluated, good practices are compiled and reported.
The project will result in a reasoned proposal to address nutritional risks and food waste reduction, either as part of food control or advice to operators. The project also provides further recommendations for progress.
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