Collares
A research collaboration to promote responsible food resource management in the Hospitality and Food Service sectors in Colombia and Peru.
About us
COLLARES is an ongoing collaboration between: Manchester Metropolitan University, Universidad EAFIT, Universidad Nacional Jorge Basadre Grohmann, Universidad Privada del Norte and SINBA.
As an international research team, we are committed to supporting the Hospitality and Food Service (HaFS) sector in Colombia and Peru. Our aim is to promote responsible management of food resources by preventing food waste.
results PERU
Highest food waste areas
Kitchen (68.66%), pre-production phase (56.72%) and post-consumption – diners (43.28%).
Principal disposal methods for organic waste
Food waste: landfill (49.3%); pig farms (37.3%), compost (9%) Food surplus: giving to the staff (58.2%), landfill (28.4%) and pig farms (20.9%)
Pre-Covid 19 food waste. . .
Food Waste: chicken bones, fruit peels, unusable vegetable scraps, and leftover dishes.
Food surplus: vegetables, stews, broths, prepared salad, fruits, French fries and chicken.
results COLOMBIA
Highest waste areas
Plate leftovers (28%), pre-production phase (20%).
Principal disposal methods for organic waste
Food waste: municipal public collection (75%); compost (19%), private waste company (12%) Food surplus: give to the staff (54%), landfill (27%) and collected by recyclers (25%)
Pre-Covid 19 food waste. . .
Food waste decrease: 63%
Food surplus decrease 68%
50% working with reduced opening hours
60% adding a delivery service and 46% adding takeaway
36% reduced menu
