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Zero Food Waste Certification

This seal distinguishes the effectiveness of the measures implemented by organizations to contribute to the reduction of food waste.

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Zero Food Waste Certification

Food waste is a global problem that crosses all sectors of today's society and that, in addition to environmental, social and economic consequences, has a great ethical component, since 9% of the world's population suffers from hunger.

Thus, organizations and agents belonging to the agri-food chain need to value the programs they develop to prevent and reduce food waste.

AENOR's Zero Food Waste certification recognises those organisations that prioritise good preventive management and the recovery of surpluses that cannot be used for human consumption, within the defined scope, avoiding landfilling.

Zero Food Waste

The certification guarantees efficient management to reduce waste and promote sustainable food.

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Resource management to avoid food waste

In response to this need, within its trusted platform "Combating Food Waste", AENOR offers the Zero Food Waste Certification solution , which will help organisations to:

To convey confidence to customers and consumers about its commitment and management of food waste through a recognised brand such as the AENOR brand.
Quantify waste, establish specific goals for its prevention and minimization, and evaluate the effectiveness of its management
Increase the efficiency of your production system and improve costs.
Align their objectives with European circular economy strategies.
Among the aspects evaluated by AENOR are the prevention and quantification of food waste, efficient waste management and commitment to continuous improvement.

This seal distinguishes the effectiveness of the measures implemented by organizations to contribute to the reduction of food waste.

How to become certified in zero waste?

Among the aspects evaluated by AENOR are all the actions that an organization implements to prevent the generation of surpluses, and when these occur, their quantification and management are evaluated to minimize the food that may end up destined for disposal, as well as efficient waste management and a commitment to continuous improvement.

This seal distinguishes the effectiveness of the measures implemented by organizations to combat food waste.

Methodology and fundamentals of AENOR's Zero Food Waste scheme

AENOR's certification model allows companies to value their efforts and achieve a better connection with the consumer.

The success of this initiative requires complying with a series of fundamental requirements, such as carrying out a detailed inventory of food waste, identifying its typologies, quantities, as well as the processes or activities that generate it; establish a mass balance to track the entry and exit of food at all stages of the process; prioritizing actions to reduce waste according to an established hierarchy; calculate the percentage of product destined for disposal in relation to total food inputs; develop a comprehensive plan for the minimization of food waste and finally, implement a robust management system to ensure compliance with the established requirements.

Within the methodology to be implemented, it is established that the AENOR Zero Food Waste Certification is based on five fundamentals:

Sectors and experience of the Certification

The Zero Food Waste certification is developed for those organisations that are involved in the agri-food chain, from fruit and vegetable handling centres, industries, logistics centres, large distribution and points of sale, to hotel and restaurant establishments, among others.