Greece is among the top five countries for food waste in the EU, along with Cyprus, Belgium, Denmark, and Portugal, according to global data platform Statista.
Food waste is considered food intended for human consumption that is wasted and lost. It is not only food that people throw away at home because it was not eaten or has gone bad. This also doesn’t refer to food leftovers from a restaurant. It refers to raw food and produce lost in the farming stage, harvesting process, or during transportation and storage. Food waste can occur anywhere throughout the entire supply chain.
For many years, the food waste phenomenon was focused on developing countries where malnutrition and hunger are more common. During the last two decades, however, developed countries began examining food waste, and the attitude towards food waste, in general, has changed as more people in wealthier countries seek assistance in meeting their nutritional needs. The United Nations recognized the importance of the problem of food waste and, in early 2013, inaugurated the program “Think-Eat-Save: Reduce your Footprint” with the goal of drastically reducing food waste in wealthy nations.
Today, the problem of food waste has reached alarming proportions, extending to environmental and economic dimensions, and it is closely related to the social and moral conditions affecting consumers. In a world where millions face food insecurity, the wastage of consumable food is both a moral and environmental crisis.
The precise reasons people waste food vary and are largely contingent upon country and area-specific circumstances. Consumer habits are shaped by social factors, specific consumer attitudes, and views about food. Finally, there is also the fact that consumers are misinformed to take into consideration.
UN aims at food waste reduction by 50 percent
The United Nations aims at reducing food waste by at least 50 percent by 2030 for sustainable development. The European Union has set a target to reduce food waste by 50 percent by 2030 as part of its Farm to Fork Strategy, which is a cornerstone of the European Green Deal. Greece, much like the rest of the EU member countries, is committed to reducing food waste, as waste prevention is a key measure as per circular economy policies.
In Europe, food waste has become a major issue. According to Eurostat data from the 27 member states, each person in the European Union generated an average of 131 kilograms of food waste in 2021, with an estimated 88 million tons of food wasted annually. The economic cost is estimated at 143 billion euros, according to the European Commission.
Greece is not exempt from this problem. According to a study by the Barilla Center for Food & Nutrition, Greece wastes approximately 1.3 million tons of food each year, representing a significant proportion of the country’s food production and import.
What causes food waste?
Several factors contribute to food waste in Greece and Europe. At the household level, over-purchasing and improper storage are primary causes. Consumers often buy more food than they need, influenced by promotions and bulk discounts, leading to spoilage and disposal of unused food. Furthermore, inadequate knowledge about proper storage techniques exacerbates the problem, causing perishable items to go bad prematurely.
In restaurants, people often order more than they need either because they have the feeling that what they order might not be enough or because they want to impress their company and other customers by being big spenders.
At the retail level, aesthetic standards and expiration date policies play significant roles. Supermarkets and stores often discard perfectly edible food that does not meet visual quality standards. Only some of the stores offer these products at significantly reduced prices to avoid disposing of them. Additionally, confusion over “best before” and “use by” dates leads consumers to prematurely dispose of perfectly good food products.
Agricultural and production inefficiencies likewise contribute to food waste. Imperfect harvesting techniques, inadequate infrastructure from production to shelf, insufficient packaging, and suboptimal supply chain management result in significant quantities of food being wasted before even reaching the grocery store.
Environmental and economic impact
The environmental impact of food waste is profound. Decomposing food in landfills produces methane, a potent greenhouse gas that significantly contributes to climate change. The resources used in food production, including water, energy, and land, are wasted when food is discarded. The European Commission estimates that food waste contributes to 8 percent of global greenhouse gas emissions.
Economically, food waste represents a substantial loss. The resources invested in growing, processing, and transporting food are squandered, and the financial burden of waste management falls on municipalities and taxpayers. For Greece, a country that has faced significant economic challenges in recent years, the economic implications of food waste are particularly pressing.
The magnitude of food waste highlights the need for comprehensive strategies involving food producers, consumers, retailers, and policymakers. By addressing the root causes of food waste and implementing effective solutions, it is possible to reduce the environmental footprint, alleviate food insecurity, and create a more sustainable and equitable food system.
Food saving in Greece
Contrary to other developed countries, food waste in Greece was approached as a humanitarian issue during the economic crisis that began in 2010, when many of its citizens suffered from food insecurity, according to The Economist. At the time, unemployment had reached almost 20 percent, with the governor of the Bank of Greece stating that one third of the population lives near or under the poverty line. The crisis had also caused a reduction in food waste because households were purchasing less due to lower income.
In the late 2010s to early 2020s, when the Greek economy got back on its feet along with the help of UN and EU initiatives, food waste in Greece started becoming an issue to be dealt with.
Initiatives such as the Boroume (“We Can”) organization are making strides in reducing food waste. Boroume connects surplus food from supermarkets, restaurants, and farmers’ markets with charities and food banks, ensuring that edible food reaches those in need rather than ending up in landfills.
There is also the Food Saving Alliance Greece, a collective effort of public authorities, professional and scientific bodies, food and catering companies from all stages of the supply chain, social organizations, and bodies of the academic community.
The aim of the NGO is reducing food waste through coordinated actions to inform citizens and raise awareness about the extent and effects of wasting food resources. This will done through a combination of strategies, including training and educating people on effective practices, promoting research and innovation, and facilitating the donation of food surpluses. The formulation and implementation of relevant public policies will also be overseen.
