Food Waste

According to FAO 1/3 of all food is lost or wasted globally, which amounts to about 1.3 billion tons per year. It is food that either never leave the farm, get lost or spoiled during distribution, or are thrown away in hotels, grocery stores, restaurants, schools, or home kitchens. 45% of all fresh fruits and vegetables go to waste.

Unfortunately, food waste and loss is not the only issue. It also leads to a major loss of resources such as water, land, energy, labour and capital, and leads to an increase in greenhouse gas emissions, which in turn contributes to climate change.

The related greenhouse emissions are so immense, that it would be the world's 3rd largest emitter if it were its own country. On top of all that, these food losses have a major impact on the food security and hunger in the world’s poorest countries.

The facts show that food waste should be reduced.

1. Buy "ugly" fruit and vegetables as well

A lot of food is wasted for cosmetic reasons. Imperfect shapes and sizes are unattractive to most consumers. Help to change that!

2. Shop smart

When you go food shopping, make sure you don't buy too much food. Plan out your meals and make a detailed shopping list with the ingredients you need. Don't shop hungry!

3. Trust your senses instead of expiration dates

Expiration dates refer to food quality, not food safety. In reality, the food is still edible much longer.

4. Don’t focus on composting

Try composting, but don't focus on it. We should reduce the waste we create and then compost. A composted whole fruit is also food waste and bad for the environment.

5. Use helpful local gadgets

Apps such as "Too good to go" make it possible for restaurants and shops to sell foods that do not have a long shelf-life much cheaper.