Madrid. – Food waste is not only a waste of resources but also responsible for “10% of global greenhouse gas (GHG) emissions”, according to data provided by Too Good To Go director Marie Lindström on Tuesday. TGTG) in Spain.
Lindstrom warned that “when food is wasted, the resources used to produce it, such as water, land and energy, are also wasted.”
A study conducted by TGTG and the consultancy “21 Grams” shows that 73% of Spanish consumers are concerned about this waste for three reasons: economic aspects, ethical and social issues and environmental impact.
Waste of food
With an eye on the International Day for Food Loss and Waste Awareness, held annually on 29 September, this document aims to raise awareness of the massive amount of food waste in the world, In Spain alone, this amounts to nearly 8 million per year, according to analysis by the Food and Agriculture Organization of the United Nations (FAO).
According to TGTG, the total amount of food that “ends up in the bin” exceeds 2.5 billion tons every year, “more than 79 tons every second.”
According to the analysis, the main causes of this waste must be found in the way food is planned and purchased, organized and stored, and prepared and cooked.
Regarding the first point, 81% of the 600 respondents admitted that they would buy “eye-catching food” rather than “ugly food, even if the quality is the same”, and 49% admitted that they are “addicted to discount”. When it comes to “selling” at the point of sale, 26% of people say they make “headless” impulse purchases.
Regarding the organization of pantries and refrigerators, 43% of citizens said that they do not invest time in storage, and almost 50% said that they do not have information on how to best preserve food.
Finally, on the last point, 30% of consumers stated that they do not know how to effectively count the quantities of food they prepare, 31% of consumers believe this is justified because of their lack of skills in the kitchen, and 26% of consumers meaning they don’t have the necessary time to cook, all of which means many products will eventually go bad.
Tips for making the most of your food
During the presentation, a workshop was held by organization and kitchen usage expert Cristina Ferrer, who offered some simple tips for getting the most out of your food.
For example, organize them in the pantry by theme with warning labels for upcoming expiration dates, dedicate one day a week to cooking and preparing different preparations so that each day “when the base is already cooked, you can finish the current products” and “make sure the products are seen, because if they aren’t seen, they won’t be used.”
Finally, 19% said they didn’t know the difference between the best before date (which indicates how long a food is safe to eat) and the best before date (which indicates how long a food can be eaten while retaining the quality consumers expect) After the difference. EF Cape Verde
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