The end of food waste?

The Council of Ministers has approved the draft Law on the Prevention of Food Loss and Waste, the first regulation on this subject to be enacted in Spain, with the aim of reducing the disposal of unconsumed food and encouraging better use of food.

This draft law against food waste obliges companies in the food chain (from farmers, through manufacturers, to distribution) to have a prevention plan to minimise waste and put this food to other uses.

The regulation, which is now going through parliament and is expected to come into force in January 2023, provides for fines of between 2,001 and 60,000 euros for companies that do not have this plan in place.

All businesses will have to have this plan, except for businesses with less than 1,300 square metres. Bars and restaurants, another source of waste, will be obliged to make it easier for consumers to take away what they have not consumed. Establishments with buffet service will have to have reusable containers.

The law’s priority is to divert waste for human consumption by donating it to companies, NGOs or food banks. And food that is not fit for human consumption will be destined for animal feed and the manufacture of animal feed, for use as by-products in other industries and to obtain compost or biofuels.

Commitment to end food waste by 2030

This law aims to highlight and raise awareness in society about the responsible use and consumption of food, as hunger in the world is increasing and approximately one third of all food produced worldwide is lost or wasted.

According to the European Commission, 20% of food is lost or wasted, so the European Union has made a commitment to substantially reduce food waste by 2030. European policy to reduce food waste is based on three main pillars: food security, waste reduction and support for donation.

In addition, this measure contributes to meeting the UN Sustainable Development Goals, which include targets such as halving food waste by 2030.

Hotels, a conscientious sector

It is important to note that hotels are a sector that is very committed to food waste. Proof of this is that of the 7.7 million tonnes of food waste produced in Spain, the hotel sector produces a small percentage (12%, equivalent to 840,000 tonnes) compared to other groups (agri-food industry 19%, the supermarket network 5%, farmers and livestock farmers 11% and households 53%).

 Le Room Service, Sustainable DNA.

Since 2019, Le Room Service has a strong commitment ‘for a planet without food waste’. Our business model advocates responsible food consumption, where we serve only what is actually going to be eaten. In this way, we work with our partners to generate a positive impact, raising awareness of this issue.

The launch of this new law endorses our commitment to put an end to food waste and build alliances with the Hospitality sector to achieve sustainable development.

 

 

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