I thank Bethan for her supplementary. The fact of the matter is, obviously, that the best way is that we have far less waste at all. But unfortunately, the catering service is compelled to comply with food hygiene regulations, which stipulates that chilled food laid out for buffets at room temperature must be disposed of after four hours. The Commission must point out that most buffets are requested by external event organisers who are responsible for purchasing the correct amount of food required. I understand that these are advised by the catering management to order conservatively. However, there is a natural risk-averse culture among organisers who do not want to see buffet shortages for guests, which often results is over ordering.

I must admit that I do concur with Bethan that we should be reaching out to local charities et cetera, and requesting perhaps that they could pick up this food at a very early stage, explaining to them that it has to be disposed of. But there is a difficulty as well, which has been explained to me by the catering manager, should somebody take food under those circumstances leave it for six or seven hours and then contract something from eating that food, the catering company is said to be responsible for that.