Requirements regarding food loss

  • Meal services
  • Food Loss


Requirements and Criteria Type: 
  • Qualification Requirements

Main Objective: 

The main purpose is to prevent and reduce food loss, as the Norwegian authorities have undertaken to do under the industry agreement on reduction of food waste, and to help achieve the reduction goals of the industry agreement and the UN Sustainable Development Goal 12.3. Suppliers shall therefore have a quality assurance system with procedures for surveying food loss, initiatives and cooperation in the value chain. 


Requirement Specification: 

Surveying and analysis:

Suppliers shall have procedures for the daily sorting and weighing of food waste. For nursing homes, day care centres and schools/after-school programmes, sorting and weighing the food waste is adequate for a period of one month twice a year. Commercial kitchen and canteens must sort daily. 

Suppliers shall have a clear system for sorting, labelling of rubbish bins, as well as initiatives to increase awareness among the users.

The procedures shall include measurement of the quantity and composition of food loss at least twice a year, respectively, from:

  • Storage
  • Preparation
  • Serving (buffet or delivered, for example, to meeting rooms or nursing home rooms)
  • Plate loss

For places where several meals are served (such as breakfast, lunch and dinner), the procedures shall include surveying the various meals. Food loss and food waste in the residual waste shall be broken down in the surveys. Both manual and automated measurement are accepted. The causes of food loss shall be analysed based on the surveys.

The procedures shall also include goals and initiatives.

Food loss is defined as all edible food produced for humans that is either discarded or removed from the food chain for purposes other than human consumption, from the point in time when the animals or plants are slaughtered or harvested.


Documentation of the Requirement Specification: 

Suppliers shall submit their quality assurance system that describes the above procedures.

Suppliers shall also, no later than the signing of the contract, submit a signed declaration of endorsement of the industry agreement on reduction of food waste. Suppliers are required to use subcontractors who have also signed such a declaration of endorsement, down to the producer/importer. 


Information about the Requirement Specification: 

Surveying and analysing food loss is an important step in reducing food loss. The survey plan can be brief and general, but it shall include all the elements of the wording of the requirement. The plan for initiatives should be quite specific and also refer to the supplier’s experiences with such initiatives and how they envision cooperation in the value chain. This is described in more detail in the Agency for Public Management and eGovernment’s (Difi's) guidance at

Reducing food loss will be a cooperative effort by the procurers, suppliers and users. The contracting authority should therefore also work out in advance how it will contribute to this. It is important that work with food loss is followed up during the contract period as an item on the agenda of status meetings.

An advice from Østlandsforskning (Eastern Norway Research Institute)is that nursing homes, day care centres and schools/after-school programmes do not "demand" weighing of food waste on a daily basis. Two yearly periods, each lasting one month, of accurate weighing, be sufficient.Canteen and commercial kitchen businesses, however, must sort daily.

 Please note that food loss differs from food waste, which is defined as any organic matter that is not to be consumed and arises in connection with the production of food, such as offcuts, shells, bones, etc. Sometimes food waste is used as a collective term for both food loss (which could at one time have been eaten) and food waste (which could not have been eaten at any time). 

Criteria Relations and Conflicts: 

Rutiner for å forebygge og redusere matsvinn

Relatert kriterium
Published: 11. Mar 2019, Last modified: 31. May 2019