Food waste costs the EU over €130 billion each year | Restaurant Talk

Welcome to Restaurant Talk, the quick catch-up on what’s shaping the industry this month. Served in three bites, here’s what you need to know:

(Przejdź do historii👇)

• European food waste cuts
• Turkey withdraw’s “national dish” rules
• Guests still cautious with spending

Europe targets food waste cuts by 2030

🗣️ O czym mowa?
The European Parliament has approved binding targets to cut food waste by 30% in restaurants, retail, and food service by 2030. With around 60 million tonnes of food wasted each year across the EU, the new directive encourages smarter purchasing, storage, and donation practices.

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For restaurants, this is not just policy; it is a chance to lead. Reducing waste can lower costs, boost sustainability credentials, and attract eco-minded guests who value responsible dining.

Przeczytaj całą historię: European Parliament

Turkey drops Its bid to regulate Europe’s doner kebab

🗣️ O czym mowa?
Turkey has officially withdrawn its attempt to enforce EU-wide rules on how doner kebabs are made. The proposal would have required strict guidelines on meat type, slicing thickness, and marinades, which could have reshaped Germany’s €2.4 billion kebab industry. After backlash from German officials and kebab producers, the bid was abandoned.

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The kebab conflict shows how food identity and innovation can collide. Restaurants thrive when they adapt classics to local tastes. Authenticity matters, but so does cultural evolution. Guests love a story behind what’s on their plate, so don’t be afraid to celebrate your own twist on tradition.

Przeczytaj całą historię BBC News

Consumers stay cautious but still spending

🗣️ O czym mowa?
McKinsey’s latest consumer sentiment update shows European spending intent is holding steady despite inflation pressures. Around 70% of consumers plan to spend the same or more than last year, but many continue to trade down, choosing better-value options or smaller indulgences.

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Value remains the keyword. Restaurants can win by offering flexible price points, from weekday deals to set menus, while keeping quality and experience high. Guests want to feel like they are treating themselves, even when being careful.

Przeczytaj całą historię: McKinsey & Company

To by było na tyle na dziś. Sprawdź blog więcej informacji o restauracjach, przewodników i nie tylko.