Demonstration project on integrated waste management in the gastronomy sector in Bogota (Colombia)

1. To conduct an assessment on food waste and food loss in the gastronomy sector in Bogota. 2. To identify best practices of integrated waste management in the gastronomy sector. 3. To raise awareness of selected restaurants of the benefits from an integrated waste management. 4. To support restaurants to implement best practices on food waste prevention and management. 1. Develop an scoping study of food waste and food losses in the gastronomy sector in Bogota. The scoping study was developed adopting a life cycle assessment approach. 2. Develop a "Guidelines of good practices to prevent and reduce food waste and food losses in the gastronomy sector in Bogota" . This guideline was based on the best practices identified in the scoping study. 3. Implement pilot projects in five selected restaurants to showcase the benefits of an integrated waste management. 1. Partnership with Bogota Chamber Commerce served as platform to raise interest from 37 restaurants to participate in the project. 2. Project raised attention from many national organization (including media) such as the National Planning Department (DNP), who recently launched an study on food waste and food losses at national level. 3. Thirty-seven (37) restaurants benefited from the scoping study. An optimization plan to enhance waste management was delivered to each one. 4. Five (5) restaurants benefited from the implementation of pilot projects. Restaurants received specialized advisory from food waste experts and infrastructure to enhance waste management (e.g. compost-making machines)