• 27 November 2017 – Daciana Octavia Sârbu – [E-007281-17] - Subject: Food waste
The
transition to a circular economy where products and their components are used
in a consistent long-term cycle is one of the Commission’s priorities with a
view to achieving economic sustainability and creating low-carbon societies
through the efficient use of resources. This process of economic and social
change will make it possible to consolidate high levels of competitiveness
among Member States and enhance public awareness of the need to take care of
the environment.
To
this end, and in line with the Sustainable Development Goals, the European
Union has created the European Platform on Food Losses and Food Waste in order
to contribute to the common goal of reducing per capita food waste by 2030. The
platform’s work covers areas of activity such as better use and understanding
of date marking on food labels, awareness, information and education campaigns,
along with technological and social innovation.
What
corrective measures and incentives is the Commission planning to introduce in
order to help reduce food waste?
What
measures is the Commission planning in order to increase awareness so that
consumers can avoid high levels of food waste?
Answer
given by Mr Andriukaitis on behalf of the Commission (7 March 2018):
«A survey of
unsold food and leftovers from catering activities was conducted in October and
November 2017 at the General Secretariat of the Council. It showed a relatively
low level of food waste thanks to constant monitoring of attendance at the
canteens and steady management of purchases and stocks.
In particular, food
production in the canteens has been adapted to match expected throughput, based
on an analysis of planned meetings and events in Council buildings in Brussels.
Account is taken of school holidays, periods when buildings are closed for
maintenance or events, as well as the reduced presence of staff due to external
factors such as strikes or transport disruption. On a daily basis, the volumes
of sales of each dish are analysed and serve as a reference for future stock
orders. For protocol events, the quantity of food ordered is fine-tuned in
accordance with the expected number of participants.
Moreover, self-service by
weight in the salad bar and the availability of smaller portions of food upon
request ensure that the amount of food does not exceed consumption.
Unsold food and unused raw
products are stored for re-use the following day, as appropriate.
Leftovers — appropriately
sorted and grinded — are collected for recycling.
As for food donations, the
required logistics, hygiene and food safety measures are being assessed within
the GSC — under the supervision of the Belgian Federal Agency for Food Safety —
with a view to exploring the possible setting-up of such a scheme.».
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