WHAT IS EUROPE’S FOOD AND DRINK INDUSTRY DOING TO PREVENT AND REDUCE FOOD WASTE?

 

FoodDrinkEurope is firmly committed to supporting the implementation of the UN Sustainable Development Goals 12.3 to halve food waste by 2030. FoodDrinkEurope and its members have set a midterm ambition to contribute towards implementing the UN SDGs and its food waste 12.3 target. We will do this by contributing to halving food waste within our manufacturing operations by 2025. This ambition builds on our “Every Crumb Counts” objectives and the Consumer Goods Forum Food Waste Resolution. According to available estimates, approximately one-third of all food produced in the world intended for human consumption is lost or wasted.

Food waste hence represents a missed opportunity to feed the growing world population, a major waste of resources and a needless source of greenhouse gas emissions that impacts climate change. Wasting food also means wasting resources and efforts put into improving the sustainability of food production.

Preventing food waste is a key priority for food and drink manufacturers and forms an important part in delivering a Circular Economy. Food and drink manufacturers in Europe are actively working to reduce food waste in their operations and along the food chain for example through innovative supply chain partnerships.

Join us on this journey and find out more about how we prevent food waste.

LET'S GO

What is food
waste?

Food waste is the loss of edible food mass that was originally intended for human consumption which occurred either at the production, post-harvest and processing phases or at the retail and consumption stages.

DISCOVER THE JOINT DECLARATION ON
FOOD WASTE, “EVERY CRUMB COUNTS”

EUROPE’S FOOD AND DRINK MANUFACTURERS
TAKE ACTION TO PREVENT FOOD WASTE

Following the launch of the joint Declaration and the Food Waste Toolkit on “Maximising Food Resources” in 2013, we conducted a survey among our membership in 2014 to assess uptake of the toolkit, and to highlight industry progress, actions, and future recommendations.

   

A large majority of respondents (over 80%) stressed they are working to identify the causes of food wastage wherever it occurs and are optimising their production systems accordingly.

Approximately 70% of respondents are working with upstream supply chain partners, such as to improve storage, cold chain facilities and transportation, so foods and drinks maintain their quality and safety longer.

Preventing food wastage is part of the sustainability strategy of most organisations (60%).

HAVE A LOOK AT THE KEY FINDINGS

HOW WE MANAGE
FOOD SURPLUS AND
FOOD DONATION?

In Europe, some 88 million tonnes of food go to waste every year. At the same time, 805 million people in the world go hungry. While avoiding food waste from occurring in the first place is the most preferred solution, there are occasions where the generation of surplus food cannot be avoided.

When this happens, it is resource efficient and socially beneficial to make sure that any edible food is redistributed to people in need. Have a look at the food donation guidelines and see how food manufacturers can donate their food surpluses to food banks.

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