Questions about sustainability are on the minds of head chefs across Europe, especially since there are usually close connections between sustainability and economic efficiency. Whoever uses less energy and water, releases fewer emissions, and discharges less waste water, and is demanding with his staff but still treats them attentively, is working economically and at the same time environmentally friendly. Actually, sustainability is a solvable task.
By Dieter Mailander, mailander marketing.
In 2006, each of the almost 500,000,000 citizens in the European Union generated an average of 182 kg of food waste (cf. chart). The spectrum ranges from 44 kg in Greece to 349 kg in Cyprus (the data for The Netherlands and Belgium deviate sharply from the average and that’s why they are not considered here). The author of a study published in 2015 estimates that each European throw away between 45 and 153 kg of food per year: this is an average of 123 kg. They assume that 80% of this food is still probably edible and therefore doesn’t have to be thrown away.
The difference between 182 kg and 123 kg per person is tremendous. Has the awareness in Europe changed so much? Presumably, many end consumers and cooks are trying to deal with food on a more conscious level than in the past. But the decline can definitely not be explained by this. It can more likely be attributed to researchers having completed their data and evaluating them differently. In any case, 123 kg of food waste per per...