LIFE shows the way in cutting Christmas food waste

It’s a good thing Christmas comes but once a year. Recent research suggests we each generate an average extra 650 kg of CO2 emissions and 30% waste during the festive season.

Much of it results from buying too much food. According to the four-year, €2.5 million LIFEfoodCycle project — which appropriately concludes this New Year’s Eve — we waste around 88 million tonnes of food worth €132 billion every year.

‘Our vision is based on zero waste,’ says Pedro Lago, Director of Sustainability Projects at project lead Sonae MC in Portugal. ‘No edible food should be wasted.’ The project created a digital circular economy platform to help supermarkets and businesses trade or donate surplus food nearing its expiry date instead of discarding it - including selling 5kg boxes of fruit and vegetables close to their ‘best before’ date for just €0.50 per kg. ‘Retailers have a fundamental role in fighting food waste, helping to set an example and encouraging consumers, employees and suppliers. It’s everyone's responsibility,’ says Pedro.

Nearly 60% of food waste comes in the final stages of food supply chains. Not surprisingly, fruit and vegetables are top of the list - one recent study found they account for an astonishing 85% of all food waste in some European countries.

That’s where LIFE FOODPRINT steps in, a €1.3 million, three-year campaign to prevent and manage food waste in Cyprus. ‘Food waste is one of the biggest problems when it comes to sustainable consumption and waste management,’ says Sara Maria Vryonidi of project partner Friends of the Earth Cyprus. 

Among the project’s notable events was a ‘Zero Waste Dinner’ hosted by Cypriot celebrity chef Jack Yiannakou to showcase sustainable cooking and tasty plates from food usually left in the fridge. ‘Events have the potential to bring people together, foster meaningful connections, and create unforgettable memories,’ explains Sara. ‘However, they can also generate significant amounts of waste, negatively impacting the environment.’

LIFE FOODPRINT also laid on food waste classes for 5 150 students and training for 300 catering and hospitality professionals, whilst cutting supply food waste by 15%.

Christmas food waste varies between European countries, but we can all do better, says Pierre Condamine, policy officer at Zero Waste Europe. ‘Cook with a preventative approach, calculate exactly how much food you need, and adapt recipes accordingly. Use online food sharing platforms, or give any leftover food to neighbours or someone in need.’

Both LIFE FOODPRINT and LIFEfoodCycle contribute to the EU target of cutting supply chain and consumer food waste by 50% by 2030, as well as the Farm to Fork Strategy and the European Green Deal.