Speisereste

Speisereste is a German term meaning leftovers from meals. In everyday usage it refers to edible remnants of a prepared meal that remain uneaten after portioning. The term encompasses foods such as cooked dishes, breads, vegetables, soups or sauces that are cooled and stored for later consumption, as well as small portions returned to the kitchen. It excludes inedible waste such as packaging, bones, or spoiled items.

Handling and safety: To minimize foodborne illness, Speisereste should be cooled promptly and stored in clean containers in a refrigerator set to 4°C (40°F) or below. For best quality, reheat leftovers until they are steaming hot and evenly heated; discard if there is any unusual odor, sourness, mold, or visible spoilage. Do not reheat multiple times.

Uses and disposal: Leftovers can be repurposed into new dishes, stock or sauces, or donated to food banks where allowed. In some jurisdictions, leftovers from households or food-service operations may be processed for energy or composting rather than fed to animals. Historically, leftovers were sometimes used as pig feed, but strict animal-feed regulations in many countries restrict this practice to prevent disease transmission.

Regulatory context and history: Regulation around Speisereste has evolved, particularly in Europe, following outbreaks of bovine spongiform encephalopathy (BSE). Since then, feeding catering waste to livestock has been heavily restricted; modern systems emphasize safe handling, disposal, or high-heat processing before any use in animal feed or energy recovery.