Project type                 Waste prevention and Food waste prevention

Partners                       Remenja’mmm is a project of Foundation Rezero and Foundation Banc de Recursos

Dates                             2017- ongoing

Funding                       The project in Balearic Islands had the financing of the government of Balearic Islands

The aim of the campaign is to educate both consumers and restaurants and hotel industries on food waste prevention by proposing alternative measures and actions to reduce it.

The campaign encourages restaurants to implement some measures, such as adapting portions to different needs, serving bread only to customers who ask for it, donating food surplus and allowing the clients to take away the food from the plate and the drink that they did not finish. The restaurants that participated received tips, training and appeared in a specific map.

The proposal, which was launched in Catalonia in 2015, was extended to the Balearic Islands. In 2023, the Balearic Islands were the setting for the Remenja’mmm campaign, to prevent and recover food surpluses generated in the HORECA sector, shops, entities, hospitals and residents. In this sense, Remenja’mmm proposes not only actions to prevent food waste but also identify channels for food surpluses aimed at different actors in the food chain:

• Local administrations: development of municipal prevention campaigns.
• Public participation: awareness campaigns to value food.
• Hospitals: diagnosis, prevention of waste and channeling of food surpluses.
• HORECA sector: waste prevention, food utilization and awareness (Remenja’mmm).
• Commercial sector: promoting the channelization of food surpluses.

• More than 120 restaurants have been visited between Mallorca and Formentera and more than 80 have joined the campaign, preventing food from being left on the plate and inviting diners to adopt the slogan: “If you haven’t finished me, Remenja’mmm.”
• Two training sessions were held at the Balearic Islands School of Hospitality (EHIB) where a hundred students and teachers participated. Good practices for waste prevention were presented.
• Commercial establishments offering food in the main municipalities of Mallorca and Formentera were also visited. In total, 138 establishments: 120 in Mallorca and 18 in Formentera. From all these visits it has been possible to conclude that the majority of establishments already have their own channels to dispose of food surpluses, while others have shown disinterest or difficulties in specifying the possible channels.
• This has led to focus on the production and distribution sector, establishing links between farms and social entities. The first results have allowed the channelling of more than 6,000 kg of food that has been distributed to families in need.
• In hospitals, and in coordination with the management team and kitchen staff, a plan has been drawn up to prevent and channel food waste, which includes prevention measures at different points in the circuit (reception, storage, plating, rooms, etc.) and proposals for channelling food surpluses, establishing a Food Bridge with nearby social entities. This plan also includes the development of a cross-cutting training strategy for workers and communication between services. In addition, three training sessions for kitchen workers have been developed, raising awareness about the implications of food waste, specifically in the hospital sector, and offering tools for better use daily.