Using Social Norms to Reduce Food Waste: An Actor-Specific Guidance for Food Services

This guidance, developed within the CHORIZO Horizon Europe project, explores how social norms—unwritten rules shaping everyday behaviour—can be leveraged to reduce food loss and waste (FLW) in food service settings. Drawing on research into the links between consumer behaviour, decision-making, and waste generation, it provides practical insights tailored to restaurants and catering services. The document combines project findings with established behaviour change approaches to support organisations in designing effective interventions. It offers background knowledge, real-world examples, and a structured 8-step framework to plan, implement, and evaluate actions that shift social norms and reduce waste. By integrating social norms into food service strategies, the guidance aims to enhance the impact of sustainability efforts and empower actors across the sector to contribute to the goal of zero food waste.

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