Food waste: we throw away three meals a week, here are the tips for respecting food

Food waste, or: how much food do we throw away in a year? A lot, too much, assuming that there is an acceptable quota – and there isn’t. Second Too Good To Gothe social impact platform committed to combating it food wastean Italian throws the equivalent of 47 days of spendingabout three meals a week. A heavy environmental and economic impact, which despite everything tells us how our habits struggle to change. That is, we struggle to shop more wisely, to stock up on what we really need and perhaps even to prepare the right ones.

These are just some of the findings that emerged from the survey carried out by Too Good To Go in view of the International Food Loss and Waste Awareness Day which is celebrated on September 29th. Since its launch in 2016, Too Good To Go – which has 100 million registered users and 170 thousand active partners in 19 countries in Europe, North America and Oceania – has helped save over 350 million meals from being wasted, equivalent to avoiding the emission of 945 thousand tons of CO2e and the unnecessary use of 283.5 billion liters of water and 980 million square meters of soil per year. They can be purchased for a few euros on the app, booking collection at certain time slots in bakeries, grocery stores, pizzerias, chip shops, supermarkets and many other businesses.

According to Unep, every Italian citizen wastes on average 67 kg of food per year. Too Good To Go has calculated that this is equivalent to throwing away 2.6 meals a week, generating the emission of 180 kg of CO2e per year in the environment. Food waste not only impacts the climate but also represents a useless consumption of resources: 187 square meters of land and 54,270 liters of water per year, equal to over 330 bathtubs. Let’s think about it: only by thinking more before and after a meal could we intervene on such high numbers.

Other sources, for example the 60 Sei ZERO project of the University of Bologna with the Ministry of the Environment and the campaign Zero waste of the spin-off Last Minute Market, explain that food waste it is worth 0.88% of Italian GDP: the estimate is over 15 billion euros which are the sum of food waste in the supply chain (production and distribution), overall estimated at over 3 billion and real domestic food waste, i.e. that measured in Italian homes through the Family Diaries test, which therefore represents 4/5 of overall food waste in Italy and is worth 11.8 billion euros.

As mentioned, waste naturally also generates a economic impact. That is, we also throw our money into the dustbin: it is estimated that each person wastes 360 euros a yearapproximately 13% of the average food budget, which is equivalent to doing the shopping unnecessarily for 47 days a year. As if for a month and a half we went into the supermarket or shop and, coming out, threw what we had just purchased into the bin. We do not do it directly but indirectly, the substance does not change.

For these reasons, on the occasion of the international day, Too Good To Go launched on September 23rd A Zero Waste Weekan unprecedented mobilization campaign, designed to inform and make people more aware of the issue, promoting the adoption of more sustainable behaviors and practices. By participating in the campaign, people will have the opportunity to see how many others are joining, thus feeling part of a larger collective movement. Throughout the week, participants will receive a daily tip to be put into practice at home, to concretely contribute to reducing waste and foster a sense of collective participation.

«September 29 is an annual opportunity to draw attention to the extent of food waste and the work still to be done to eradicate it – he explains Mirco CerisolaItaly country director of Too Good To Go – the data published today by Too Good To Go once again highlights its scope and consequences. But above all they invite us to embrace the solutions that already exist, together. Because it is thanks to this collective effort that the phenomenon can be stemmed. With this belief, we are pleased to launch “A Zero Waste Week”: an unprecedented week of mobilization that puts the community at the center. We hope that by recognizing that profound collective change is taking place, people will be even more willing to participate. So, consumers, professionals, institutions, it’s up to us!

As a campaign poster, Too Good To Go has prepared seven pieces of advice that are always validone for each day of the week, to live a week without waste. The goal is to integrate small gestures that can make a difference into everyday life, starting from our kitchens to combat food waste in a concrete way. On the other hand, 40% of all food produced is wasted every year. According to Project Drawdown (2020), reducing food waste is the main action that can be taken to address climate change, limiting temperature rise to just 2 degrees Celsius by 2100.

Think first, then buy

The first step to stem waste is simple: plan what you need to buy. In this context, the shopping list can be a valid ally: before going to the supermarket, writing down all the necessary ingredients based on the recipes you want to prepare helps you avoid impulsive purchases, which often end up being wasted.

Organize your refrigerator well

A well-organized refrigerator is essential for minimizing food waste. For example, Put expiring foods clearly visibleso you always have them at hand. Furthermore, use transparent containers to best preserve leftovers or already opened ingredients.

Trust your senses: look, smell, taste

As the European Commission explains, the “use by” date serves to ensure food safety and for this reason foods should not be consumed after this date. On the contrary, however, the wording “best before” concerns the minimum shelf life of foods: in this case they are often still good, even after the indicated date. Use your senses: look at the appearance of the food, smell to see if it still smells fresh, and taste small quantities to check that it is edible and unaltered.

Be creative with waste-free recipes

Anti-waste recipes are one of the best solutions for using leftovers or expiring ingredients. Omelettes, salads, sauces and much more: recipes that include vegetables or foods that would otherwise be thrown away are a step towards a life without waste. Be creative in the kitchen and experiment with new recipes.

Use the freezer

The freezer can be a great ally. There are many foods that can be frozen for a long time: fruit, vegetables, meat, fish, bread and ready-made meals. This allows you to reduce waste and have food available even when you don’t have time to cook.

Even waste can have a second life: don’t throw it away

It seems simple but it is not always obvious. Resist the temptation to throw away food just because it doesn’t look its best or because you don’t know how to use it. There are many solutions for recovering ingredients: for example, vegetable scraps can be used to make broths, or dried bread can become breadcrumbs or tasty croutons. Approaching a zero waste approach to the kitchen will allow you to discover how each food can really be used for many uses and dishes, avoiding throwing them away.

Spread the word, together we can make a difference

Share the zero waste lifestyle with those around you to create more awareness. On the occasion of the International Day of Awareness on Food Waste and Loss, to bring more and more people closer to this approach, you have the opportunity to actively participate in the Zero Waste Week promoted by Too Good To Go. By participating in the campaign, people will be able to see how many other they are coming together and feeling part of a larger movement. Here to join the campaign.