Stop Food Waste Day is an international day of action that takes place in April every year. The day aims to raise awareness about the issue of food waste and encourage people to take action to reduce the amount of food that is wasted around the world.
Food waste is a major global issue, with an estimated one-third of all food produced for human consumption being lost or wasted every year. This equates to approximately 1.3 billion tonnes of food, which could feed the world’s hungry four times over. Food waste also has significant environmental and economic impacts, including the generation of greenhouse gas emissions, water wastage, and increased food prices.
Stop Food Waste Day was first launched in 2017 by Compass Group, a global food service company, as part of its commitment to reducing food waste. Since then, the day has grown in popularity and is now celebrated by individuals, businesses, and organizations around the world.
The aim of Stop Food Waste Day is to raise awareness about the issue of food waste and encourage people to take action to reduce it. There are many simple steps that individuals can take to reduce food waste, such as planning meals in advance, buying only what is needed, and storing food correctly to extend its shelf life. Businesses and organizations can also take action to reduce food waste by implementing waste reduction strategies, such as composting, donating surplus food to those in need, and working with suppliers to reduce overproduction.
By raising awareness and promoting practical solutions, we can all play a part in reducing food waste and creating a more sustainable future. Whether you are an individual, a business, or an organization, there are simple steps that you can take to make a difference on Stop Food Waste Day and beyond.
Food waste in Europe
Food waste is a major problem in Europe, with an estimated 88 million tonnes of food wasted every year across the continent. Here are some key facts about food waste in Europe:
- The average European household wastes around 173 kg of food per year, with households in Northern Europe wasting more than those in Southern and Eastern Europe.
- The food service industry, including restaurants and catering companies, is responsible for around 14% of food waste in Europe.
- The retail sector, including supermarkets and grocery stores, is responsible for around 5% of food waste in Europe.
- The majority of food waste in Europe occurs during the production and processing stages of the food supply chain, accounting for around 40% of total food waste.
- Food waste in Europe has significant environmental and economic impacts, contributing to greenhouse gas emissions and wasting valuable resources such as water, land, and energy.
To address this issue, the European Union has set a target to reduce food waste by 50% by 2030. This target is part of the EU’s broader strategy to create a circular economy, which aims to reduce waste and improve resource efficiency. Efforts to reduce food waste in Europe include measures such as improved food labeling, better food storage and packaging, and increased donations of surplus food to charity.