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Why we do it - Food waste

 

In Europe (EU-28) 88 million tons of food is wasted along the supply chain each year with an estimated cost of €143 billion

51 million tons are edible and 23 million tons occur in sectors of primary production, processing and manufacturing, retail and food service.  

 

Read the full report from FUSIONS on food waste (2016) here 

EU Waste Framework Directive on the circular economy 

Adopted in January 2017, this framework aims for Member States to achieve a Union-wide food waste reduction target of 30% by 2025 and of 50% by 2030, to measure progress made in the reduction of waste and losses using a uniform measurement of the levels of food waste. 

It is also recommended that: 

  • A food waste hierarchy is established 
  • Member States should provide incentives for the collection of unsold food products in food retail and food establishments and for their redistribution to charitable organizations, such as […] facilitation of food donation.
  • Consumer awareness of the meaning of 'use-by' dates should also be improved in order to reduce food waste.

Visit The European Commissions- DG Health on food waste here

FEBA has been advocating for such measures for a long time and will continue to follow-up closely their implementing together with its country members. 

Food donation guidelines with industry trade associations 

FEBA and its members actively cooperate with EC- DG Health as an expert in the drafting of the EU donation guidelines.  

FEBA has also collaborated with EU-level food related trade organizations to publish Guidelines on food donation

EU Guidelines on Food Donations   Every Meal Matters     Hospitality Industry Guidelines                                                                              

Read more here.                                 Read more here.                    Read more here

Food waste and the United Nations 

The UN Sustainable Development Goal # 12 encourages a 50% reduction of food waste by 2030  aiming to: " Halve per capita food waste at the retail and consumer level by 2030, and reduce food losses along the food production and supply chain"