How can food waste be reduced?

Food wastage and energy use per calorie consumed are issues of concern to EU countries. These problems are caused by issues that arise throughout the supply process such as:

  1. The lack of meal planning results in many foods going bad before they are used for the purpose for which they were purchased or excess energy being used to prepare meals which are not ultimately consumed.
  2. Overconsumption combined with impulse buying of offers that may not be utilized.
  3. Poor consumer awareness of "best before" and "use by" date labels which lead to wastage of edible food.
  4. Problems with product packaging (e.g. not easily emptied).
  5. Aesthetic reasons that lead consumers to discard food such as bruising of fruit etc.
  6. Lack of efficient devices which allow for more efficient food preparation and storage. These appliances include modern refrigerators, cookers, ovens etc.
  7. Limited and sometimes incorrect knowledge about the impact of food waste on both the economy and the environment.

In a world where there are people who do not have enough money for a good quality meal, in 2023 about 10% of the food produced in the European Union for consumers either through retail or food services and even within households appears to be wasted.

Further information: Food waste and food waste prevention - estimates

This corresponds to 58 million tons of food waste (131 kg/capita) which in economic terms is equivalent to around €132 billion.

Source: https://www.freepik.com/free-photo/woman-recycling-vegetable-leftovers_10079632.htm

Recognizing the importance of this problem, the European Union is committed to achieving Sustainable Development Goal 12.3 to reduce by half the global food waste per capita at retail and consumer level by 2030 and to reduce food losses along the food production and supply chain. Beyond this target, additional positive elements can be achieved such as:

  1. Contribute to the fight against climate change as the environmental footprint of food waste is large, accounting for around 16% of total greenhouse gas emissions from the EU food system.
  2. Contribute to the fight against hunger and malnutrition by redistributing food to those in need e.g. through community food exchange initiatives.
  3. Save a fair amount of money from households, farmers, and companies.

Further information: Food Waste

By adopting strategies that could solve the problems mentioned, EU countries can significantly reduce both food waste and energy per calorie consumed, contributing to environmental sustainability, and reducing the ecological footprint of food consumption.