Tonnes of wasted food and billions of euros up in smoke, not to mention the squandering of natural resources and environmental pollution: the problem of food waste concerns each and every one of us. Here's how to put responsible, sustainable and solidarity-based food consumption into practice.
According to the Fao, one third of the food produced every year worldwide is wasted before being consumed; the European Union has calculated that, in 365 days, 88 million tonnes of food end up in the bin across EU countries, while according to data from Last Minute Market (an organisation that develops projects and services for waste prevention and reduction), the average Italian family throws away one and a half quintals of food per year. The studies that take stock of food waste are numerous and all equally alarming. And while the figures refer primarily to edible food, this is not the only aspect to consider. Waste also affects the natural resources used to produce food, such as water and soil. Furthermore, waste spans the entire food supply chain, from production to distribution to consumption, because food is often discarded after harvesting, after transport, or after being purchased. From manufacturers to supermarkets, from restaurants to the home environment, everyone can act responsibly to combat and reduce food waste. More responsible production and consumption of food would help reduce greenhouse gas emissions generated by agriculture and industry, and more equitable distribution would make it possible to feed everyone.
Last August, a law against food waste was introduced in Italy that allows surplus food to be recovered and donated, an action supported by incentives and bureaucratic simplifications. This legislation facilitated, for example, the recent signing of a memorandum of understanding between the National Order of Food Technologists (Otan) and the Fondazione Banco Alimentare Onlus (Fbao) for the recovery of still-edible food. Last April, the European Parliament's Environment Committee, with the aim of meeting the established food waste reduction targets (30 per cent by 2025 and 50 per cent by 2030), proposed a reduction in prices for products nearing their expiry date and a VAT exemption for food donations, as well as an information programme for citizens on the difference between a product's expiry date and its best-before date. On this subject, in England an initiative promoted by The Real Junk Food Project gave rise to a supermarket where expired or near-expiry food can be purchased by paying what one considers "fair"; and then there is Wefood, in Copenhagen, which sells bruised fruit and vegetables or food in damaged packaging at reduced prices — items that can no longer be placed on the shelves of a conventional supermarket.
Home appliance manufacturers also play an important role in the fight against waste: Whirlpool is involved in an educational project in schools, Momenti da non sprecare, with the aim of promoting the value of food. As part of this project, drawing on the scientific expertise of the Whirlpool Global Food Institute — a research and development hub in the field of food technology research applied to the development of high-performance and innovative household appliances — the company offers useful tips for reducing food waste within the home. The first step is smart shopping, which means buying only the amount of food needed, avoiding illusory offers (such as buy-two-get-one-free deals) that tempt us into buying more than we need. When we put away our shopping, it is always better to place products with the nearest expiry dates most prominently in the cupboard, while in the fridge it is important to store vegetables in the lowest compartment, meat and fish in the middle section, and dairy products — which are generally more delicate — on the highest shelf. Before a food item reaches the end of its shelf life, to avoid throwing it away, we can freeze it or look for a new recipe that calls for it, treating ourselves to a dish we hadn't thought of before but that turns out to be just right for us. We should also remember that what we often consider fruit and vegetable scraps are in fact edible and can be reused in many dishes with a little creativity. Potato peel, for example, can be turned into tasty crisps, while apple peel can be used to make a beneficial herbal infusion.
There are many anti-waste projects in the restaurant sector: among the most recent is the one by Caritas Ambrosiana, which has launched the Ristorante solidale project. Restaurants that join the initiative commit to preparing extra meals using surplus food, which are then delivered, via food delivery services and couriers, to three shelters in Milan. Another good practice that restaurants are increasingly being asked to adopt is the family bag, a special container that allows customers to take home food left on their plate. In the age of smartphone technology, apps have also emerged in the United States that allow users to order leftover food from a restaurant at the end of the day and then collect it to eat at home, saving 80 per cent on the price of the dish.
