European Week for Waste Reduction 2024 - Reducing Food Waste

Reducing Food Waste: A Collective Responsibility

Each year, the European Union generates over 58 million tons of food waste, with households accounting for 54% of this total. In Slovenia alone, 165,000 tons of food were discarded in 2022, according to the national statistics office.

Food waste includes not only edible food but also inedible parts such as peels, bones, pits, and eggshells, which were never suitable for human consumption. These account for approximately 63% (104,000 tons) of the total food waste. This means that around 61,000 tons of edible food—about 29 kilograms per person or 79 grams per person per day—were discarded last year.

Reducing food waste is not solely the responsibility of large corporations, restaurants, or governments. Each individual plays a crucial role in addressing this issue. Discarded food has a dual impact: it represents a loss of valuable natural resources required for its production, processing, and transport, while also contributing to greenhouse gas emissions as it decomposes in landfills.

How Can We Reduce Food Waste in Everyday Life?

Food waste is a significant problem affecting the environment, economy, and society. Small changes in shopping, cooking, and eating habits can help reduce the amount of food discarded. These adjustments protect natural resources, save money, and minimize packaging use. Here are some practical tips:

1. Planning and Thoughtful Shopping

• Buy only what you need. Avoid promotions like "buy one, get one free," which can lead to over-purchasing.
• Create a shopping list. Check your inventory at home before heading to the store. A list helps you focus and reduces impulse buys.
• Don’t shop while hungry. Hunger often leads to buying more food than necessary.
• Plan weekly meals. Knowing what you’ll eat helps ensure you use the ingredients you already have.

2. Understanding Food Labels

• "Use by": Indicates the date until which food is safe to eat. Do not consume it after this date.
• "Best before": After this date, the food may lose quality (e.g., taste, texture) but is often still safe to eat. Assess its appearance, smell, and taste before discarding.

3. Proper Storage and Usage of Food

• Freezing: Freeze food you cannot consume immediately to preserve its quality and save time later.
• Store food correctly: Keep items in the fridge (1–5°C) or freezer (-18°C) and follow storage guidelines on labels.
• Rotate your stock: Place newer items behind older ones to use food nearing its expiration date first.

4. Using Leftovers

• Creative cooking: Use leftover vegetables in soups, stews, or omelets. Overripe fruit can be made into smoothies, compotes, or baked goods.
• Store meals: Keep leftovers in containers for the next meal or as snacks.
• Adjust portion sizes: Start with smaller portions and take more if needed.

5. Reducing Waste at Work

• In canteens: Take only as much food as you can eat or request smaller portions.
• Office fridge: Regularly check stored food to avoid waste.
• Share knowledge: Exchange tips with colleagues on reducing food waste.

6. Responsibilities of Hospitality Businesses

• Smaller menus: Limiting options reduces the risk of waste.
• Proper storage: Implement the FIFO (First In, First Out) system to manage stock efficiently.
• Smaller portions: Offer guests the option of smaller servings or side dishes.

7. Sharing and Composting

• Share surplus food: Give extra food to friends, family, or those in need.
• Compost: Turn inedible food scraps into nutrient-rich soil for your garden.