According to Ministry of Agriculture, Fisheries and Food Spaniards throw away in their homes 42% of the total food discarded in Spain. In other words, each Spaniard throws away thirty kilograms of food on average. The experts appeal to the population for social awareness, to prevent and reduce this situation. One of the possible solutions to reduce food waste is to freeze it, especially in broth dishes, in this article you can consult How long do frozen foods keep?.
José Miguel Herrero, general director of the Food Industry of the Ministry of Agriculture, Fisheries and Food in Spain, affirms that: "A third of food production in Spain is not consumed according to data from the European Union".
During the XNUMXst International Agri-Food Summit, José Miguel Herrero reaffirmed the social awareness requested by the experts: “Even with everything, the trend of discarded food is downward. There is a correlation between rising inflation and falling waste. We always say that we throw away what we do not value, and the rise in prices has boosted the value that we as a society give to food”, pointed out the general director of the Food Industry.
Statements of leaders.
During this first summit held in Barcelona, all the experts have agreed to highlight the strength of the food sector and promote a circular diet.
Carmel Mòdol, secretary of food of the Department of Climate Action, Food and Rural Agenda, has stressed: "We dedicate more to leisure than to food, we must make the population aware that if we do not take care of the production of our food, the day will come where we miss them. We have to reflect and use resources rationally”, according to the online media Aral Magazine
Regarding the business theme, leaders of emerging home service and packaging applications also participated. Mette Lykke, leader of Too Good to Go, stated the following: “We must provide people and companies with the necessary tools to reduce waste. We have to focus on tangible solutions, since driving change consists of modifying our lifestyles, the way we treat food and the respect we have for it, as companies and as people"
While Gloria Martí, responsible for Sustainability and the Environment of the Freixenet Group, has expressed that: “The challenge we face is the time that industries have to adapt to this regulatory tsunami that we are facing. It is important to face this transition jointly and globally”.
Conclusions.
Spain needs new culinary projects to raise awareness about food waste, these must be based on fresh and local food. Nikoletta Theodoridi, founder of Sobres Mestres, advocates for culinary projects that use fresh, nearby food to raise awareness about food waste. She focuses on creating anti-waste initiatives and collaborates with supermarkets, farmers and producers to recover and reuse unsold food in cooking workshops.
During the I International Agri-Food Summit, sustainability in the global food chain to reduce waste, has been the main theme. The experts agreed on the crucial points, and effective and realistic solutions will soon arrive to stop these high figures.
