Nothing else is mentioned, but it’s clear that we haven’t fully grasped the seriousness of the problem yet: we waste about a third of all the food we produce. This is not only a matter of costs, no matter how high and with a noticeable specific gravity they may be, but also environmental implications It has already been sufficiently verified that food produced and not consumed causes greenhouse gas emissions in the amount of 8 to 10% of global emissions. Let’s not forget that the production of food destined for garbage also wastes water equal to the annual flow of the Volga River, also known as the longest river in Europe. In short, a problem that we absolutely can no longer ignore, with consequences so serious that they weigh on all of us.

Why are we spending? Is there a solution to the problem or can we never avoid it? Talking about numbers can help us see the face of this phenomenon.

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The amount of food wasted and the cost in terms of resources

This willingly bought frozen tuna lay in the freezer for months without inspiring us, all the salad bought on a wave of healthy enthusiasm lies forgotten at the bottom of the refrigerator until it turns into porridge, bananas that still looked green turned black before we remembered that we had them. They seem like trivial things, small expenses that don’t seem to affect your monthly budget too much, gaffes that don’t make you feel too guilty. Yet the environmental, social and economic impacts are enormous, and we are not used to thinking big. The exact figures regarding this phenomenon are reported by the UN itself: every year about 30% of produced grain is thrown away, 40% of grown fruits and vegetables, 20% of meat, dairy products and seeds, and more than 30% of purchased fish. If we talk only about Italy, then each of us throws out 67 kg of food in just a year. Restaurants, retailers and other food service businesses throw away 931 million tons of food every year.

Unfortunately, however, food production moves many resources and creates just as much pollution: a study published in nature in 2021 confirms that 34% of all greenhouse gas emissions are related to the food system.. Of this 34%, 71% comes from the use of soil in agriculture (but not only), and the rest is created at various stages of the food chain, from transportation to packaging. The richest countries seem to have a hard time accepting the idea of ​​producing and buying less food, and continued demand is also affecting soil exploitation: about half of the planet’s habitable surface is used for growing crops, and 28% of that produces food that will eventually ends up in the trash.

Too much for us, nothing for the hungry

All this food… e world hunger shows no sign of abating. Against. While we are languishing, there are still people dying of malnutrition in some parts of the world, and the numbers associated with this phenomenon are destined to rise, because production and distribution are often in the hands of large multinational corporations. The latter exploit the local cheap labor force, use its land and resources, but export the resulting products in order to sell them at higher prices and maximize profits. Agricultural policies and economic agreements between countries are born with the noble intention of keeping the incomes of farmers stable, who are often victims of food price fluctuations.

The problem is that many of these agricultural policies are based on the unintended principle of exploitation: the more you grow, the more subsidies you get. As a result, support funds end up in the pockets of large landowners. Small producers continue to be forgottenin order not to survive in a market that absorbs everything, while many groups of the population find themselves without resources.

How to solve the problem of food waste

To tackle the increasingly pressing problem of food waste, we need a comprehensive top-down policy, an infrastructure that allows us to redistribute what is too much to offer to those in need, and to reuse whatever it allows. It serves then a radical change in the habits of our consumers: buy less, choose only what you need, plan carefully and don’t get bogged down in shopping. How to change habits? FROM small simple steps that completely change the way we think about waste:

Never shop on an empty stomach

There is nothing worse than going shopping with a raging hunger, because it will force us to buy (much) more than we need, including salty snacks, sweets, and foods that we would normally never put in a shopping cart. It is better to go with a full stomach and clear thoughts.

Plan your meals carefully

Another winning move is to plan meals in advance, creating a weekly schedule with the ability to make any changes at the last minute. It’s good to list recipes with ingredients next to each dish so you always know what you need.

Make an accurate shopping list

It’s time for a shopping list, as accurate as possible based on the recipes provided by the weekly meal plan. It is important to adhere to the list of necessary ingredients without spaces. So nothing (or almost) will be wasted.

Choose long-term alternatives

Fresh produce is always the best in terms of quality and taste, but for many dishes you can also choose from long-lasting alternatives that are just as delicious and of excellent quality. Vacuum-packed, dried jars: Anything that lasts longer will be harder to throw away.

Allow yourself to be tempted by offers only if they are for products you actually consume.

So-called 3X2 and attractive deals are a clear policy of supermarkets and grocery stores to sell more and often represent real savings for the consumer, but they are also a waste accelerator. Try to be tempted to buy more packs at a discount only if it’s a food you always enjoy, perhaps with a long shelf life.

Organize your pantry to consume what runs out first

Proper organization of the pantry also allows you to throw away less food: products with a long shelf life are left behind, and those that spoil faster should always be in sight.

Keep the refrigerator at 4 degrees

The refrigerator plays a role in food management: the ideal would always be to keep the temperature at 4 degrees so that the contents last as long as possible.

Follow the recommended expiration date: sniff and taste before throwing away.

There are products with a well-defined expiration date, and there are others where you will find the words “preferably before”. In the second case, the expiration date is only a recommendation, but not binding: the product may remain suitable for a long time after the indicated date. Open it, smell the food and taste it a little: if you think everything is in order, well, don’t throw it away!