Rijeka’s bold move to tackle food waste: a collaborative journey

When the Rijeka Food Council was first formed under the Fusilli project, it was clear that the city was embarking on something much bigger than just another environmental initiative. This council, an informal yet driven body, set out with a singular mission: to reduce food waste and overhaul the city’s food system. But what really stands out is the collaboration between such a diverse group of stakeholders—from city departments and waste management to the passionate Horeca (Hotels, Restaurants, Cafes) sector.

The result of their efforts was the creation of the “Interdisciplinary Guidelines for Contributing to the Process of Reducing Food Waste in the City of Rijeka,” a comprehensive document aimed at educating and providing practical solutions for both businesses and households.

As someone who has observed this effort closely, I find it inspiring to see how the desire for change turned into a multi-stakeholder project.

Why does it matter?

Food waste has become one of the most pressing issues of our time. Globally, about one-third of all food produced is wasted, contributing massively to greenhouse gas emissions, resource depletion, and, not to mention, the ethical dilemma of food security.

The Rijeka Food Council, made up of municipal employees from departments like health and waste management, alongside Horeca representatives, understood that food waste reduction wasn’t just an environmental issue—it was a cultural shift. They wanted to create guidelines that would not only educate and inspire the community but also provide practical solutions for businesses and households to adopt.

The people behind the guidelines

It’s easy to focus on the outcomes, but the people involved in creating these guidelines deserve recognition. I was particularly struck by how committed the city departments were to the cause. Imagine people from the health and communal services departments coming together with waste management company Čistoća, each bringing their own expertise to the table. They aren’t usually the ones in the spotlight, but their input was crucial.

One of the most impressive aspects of this collaboration was the involvement of the Horeca sector. These businesses often operate under tight margins, and asking them to change long-standing practices can be daunting. Yet, their representatives showed up, contributed, and recognized that sustainability could not only help the planet but also their bottom line.

The council didn’t just want to reduce waste—they wanted to engage the entire community, empowering citizens to take responsibility and make small changes in their daily lives. The “Sustainable Cookbook” and the Food Waste Analyzer app, both introduced in the guidelines, reflect a clear vision of how technology and simple shifts in behavior can lead to real impact. These tools aren’t just nice ideas; they’re designed to fit seamlessly into the lives of residents and business owners alike.

A long road ahead

Of course, creating the guidelines was only the first step. The real test lies in their implementation. How do you convince a busy restaurant owner to adopt a food waste tracking app? How do you get households to rethink their food purchasing and consumption habits?

In my view, the biggest challenge will be education and engagement. It’s one thing to have the tools in place; it’s another to inspire consistent use. Getting people to adopt a new habit—whether it’s separating their food waste more diligently or utilizing leftover ingredients more creatively—requires more than just an app or a pamphlet. It requires a cultural shift, and that takes time.

I’m also keenly aware that there are financial and infrastructural limitations that could hinder progress. Smaller businesses in the Horeca sector, in particular, may find it difficult to implement the changes without additional support. In some ways, these challenges are to be expected, but they shouldn’t dampen the momentum that’s been built so far.

Why I’m hopeful

I’m optimistic because of the way these guidelines were developed—not in isolation, but through a collaborative effort involving many voices. This wasn’t a top-down mandate from the city; it was a grassroots effort that involved listening to the needs and concerns of all stakeholders. The solutions, like the Food Waste Analyzer, are both innovative and practical, offering a way to make tangible changes in day-to-day operations and lifestyles.

What really excites me is the potential ripple effect this initiative could have. As more people and businesses in Rijeka start to adopt these practices, it will set an example for other cities, both in Croatia and beyond. The fact that the city is even looking into signing the Milan Urban Food Policy Pact later this year is a testament to how serious Rijeka is about its commitment to food sustainability.

Final thoughts

The creation of the “Integrated Guidelines for Food Waste Reduction” is more than just a response to a growing problem; it’s a hopeful blueprint for change. It shows what can happen when city officials, businesses, and residents come together with a shared vision of sustainability. It’s not going to be easy—changing habits never is—but I believe that Rijeka is on the right path.

As we look ahead, the focus will need to be on fostering engagement, ensuring that the resources are in place for businesses and households to follow through, and continuing the dialogue between all stakeholders. The success of this initiative hinges on collaboration, and if the past few months are any indication, I think we’re in good hands.

Rijeka’s bold move to tackle food waste: a collaborative journey