FROM INVISIBLE TO VISIBLE WASTE
It is amazing that only 52% of waste is generated in the consumer part of the food cycle, which means that almost half of all food produced is already wasted before it gets on your plate. Clearly, something needs to change in the catering and distribution processes that create huge amounts of surplus food in the event industry.
What are we going to do this week of waste reduction?
We will start raising awareness against food waste. We will inform households and food providers not to throw away food surpluses but to reuse them. If this is not possible, these surplus foods should be offered to consumers to consume the next day.
We will do a survey of what hotels and providers do with excess food. We will be interested in whether they know how to use it again, whether they tell users and how they plan to reduce this waste. Kindergartens and schools will also be included in the analysis, where we will investigate how Covid-19 measures affect food residue levels.
And finally, we can all make small changes in our own lives and work that could have a big impact: we will set up a food sharing corner in our offices and inform households how to plan meals in advance to reduce food waste.
we will give daily advice on social networks and in the media to reduce waste, especially food scraps. We will pay special attention to invisible waste and direct citizens to the Reuse Center, which operates as a packaging-free store and enables repairs and prepares for re-use. Thus, by raising awareness, it is possible to reduce the amount of waste every day.