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As a major end-user of food products, serving millions of meals to European consumers, the hospitality industry is an important player in the food chain and is directly concerned by EU food legislation and policies.
Food-related issues are high on the agenda of European policy makers. The rationale for EU action in this field is twofold:
- Guaranteeing safety and health of consumers across Europe; and
- Ensuring the effective functioning of the internal market.
EU food legislation and policies cover a wide range of issues such as:
- Food safety (food hygiene, etc.);
- Traceability (GMOs, etc.);
- Food labelling and nutrition.
EU food legislation and policies fall under the responsibility of the Commission's Directorate General for Health and Consumer Protection (DG SANCO).
Key EU measures:
Main HOTREC documents:
HOTREC guidelines to reduce food waste and recommendations to manage food donations 19 January 2017
This brochure presents some guidelines to help hospitality businesses reducing their food waste and managing food donationsDownload
HOTREC position on food waste reduction and the circular economy package 7 April 2016Download Food Information to Consumers - HOTREC position on national implementation 12 November 2013Download EU Regulation on official controls in food chain - HOTREC Position Paper 21 October 2013Download HOTREC press release - food labelling in restaurants 22 February 2011
Member States'position threatens use of fresh food in hotels and restaurantsDownload
HOTREC letter to Spanish EU Council Presidency on food labelling 25 February 2010Download HOTREC letter to Swedish EU Council Presidency on food labelling 23 October 2009Download Speech at European Tourism Forum 2009 - food labelling 9 October 2009Download HOTREC initial remarks on food labelling proposal 19 November 2008Download Letter to TRAN Committee on the proposal to exempt micro-businesses from HACCP procedures 11 April 2007Download HOTREC comments on DG SANCO consultation on food labelling 18 May 2006Download