In Switzerland, a third of food ends up in the trash. Faced with this observation, the Federal Council wants to halve food losses by 2030. Point J wonders what concrete solutions can be put in place by businesses, restaurants and consumers.
“We waste 2.8 million tonnes per year across the entire food chain,” says Rebecca Eggenberger, food manager at the Fédération romande des consommateurs. Households are the biggest wasteers: they throw away an average of 90 kilos of food per person per year.
At the household level, it is rather fresh vegetables, bread and exotic fruits, but also storage vegetables that are wasted the most. If we are interested in the processing sector, it is more likely to be cheese, whey or bakery products.
“Food waste is an area that politics and authorities need to be interested in and take charge of, like many other areas of consumption,” believes Rebecca Eggenberger. The Federal Council has also announced that businesses could be sanctioned if they do not make more efforts by 2025.
What solutions exist to reduce food waste on an individual and collective scale?
Jessica Vial and the Point J team
Business
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