Food waste

According to a FAO study entitled “Global Food Losses and Food Waste“, more than a third of the food produced each year for human consumption is lost or allowed to expire (about 1.3 billion tons: 670 from industrialized countries and 630 from those in development). The leading role in this “process” is played by industrialized countries and researches show that Europe alone wastes 89 million tons of food per year (an average of 180kg per person).

The greatest waste is recorded in the Netherlands with 579kg per person and Italy, although far from such levels of waste, is still one of the leading countries in this ranking with its 149kg per person. The phenomenon of food waste has reached dramatic dimensions and takes even more importance if we consider that more than a billion people suffer from hunger and that about 24,000 people die from it every day.

This problem affects our lives ever more closely and highlights the responsibility of every citizen: “In Europe, 42% of food waste occurs within the walls of the house” explains Francesco Mele, head of the campaign against food waste of Slow Food Italy; and according to Adam Rein (report contributor of MissionPoint Partners) “about 85% of food waste occurs in homes and restaurants”.

These data led Consea srl, Softline srl, Nisi & C. Synthesy scarl, Bonassisa Lab srl, Megamark srl, together with the University of Bari as a research body that supports companies in the grouping with the two Emergency and Transplant departments. of Organs (DETO) and of Soil, Plant and Food Sciences (DiSSPA), to respond to the needs emerging from the Living Lab Catalog that can be assimilated to the theme of food in excess. The beneficiaries want to create a co-design path of a solution that aims at 1) The creation of a permanent network of solidarity made up of institutions, organizations, associations, profit and non-profit companies, donors with a view to develop the Smart City & Community ; 2) to the reduction of food surplus as an implementation action of the Gadda Law (Law 19/08/2016 n.166) and in relation to the objectives of prevention and reduction of waste production with also social purposes aimed at guaranteeing food support to thedisadvantaged categories, and 3) to sensitize consumers to health issues and thus make them aware of their food choices. The duration of the project is 18 months and develops from the Apulian territory, but with the possibility of replicating this model throughout Europe.