Total of 1.20 kilograms per week. That is the amount of food that everyone lives on Gipuzkoa average waste in your home. In the rest of the territories of the CAV the figure is similar; 1.21 kilograms in Bizkaia and 1.19 in Araba. The data is removed a study carried out by the Basque Government about the food waste that already exists in the Basque Country, which the executive has done at the expense of the measurement guidelines established by the European Commission, which require all EU Member States to have their data ready by 2022.
The document was released this Thursday morning in Donostia and the results obtained have been communicated by the Deputy Minister of Agriculture, Fisheries and Food, Bittor Oroz; and the director of the Elika Foundation, Arantza Madariaga.
In general, the number of foods not used is voluminous: 313,558 tonnes in the CAV each year, if all areas and sectors are taken into account; namely, 142 kilograms per inhabitant, of which 40 are edible, 28% of the total. The rest correspond to bones, thorns, trimmings and other similar elements.
Of that total waste throughout the food chain, almost half, 44.7%, are produced in homes and retail stores; the rest is divided between distribution (20.4%), industry (23.8%), primary sector production (1.6%) and hospitality (9.5%).
It is also worth noting what the Basque Government requested “Potentially usable materials”What is that what is discarded in the stage of food production and transformation, but could be used. In this case, waste 4,332,945 tons per yearwhich establishes a wide margin for sustainable improvement.
And the reduction in food waste, both in the CAV and at a global level, must be significant, if the UN’s Sustainable Development Goals are to be achieved, which reduce demand for waste in minority households and businesses by 50% by 2030as well as that be lowered in the rest of the sectors.
This study, in which they participated more than 1,000 companies and 150 houses, to diagnose the situation of the CAV itself and to identify the origin and causes of food waste, according to its promoters. The quantification of the problem will allow the implementation of prevention policies, which are the “main reduction mechanism” of food waste.
“This diagnosis we have made It’s not going to get colors out of anyone“, Madariaga has expressed. “The details are that it is; we have to know them, but we are all responsible for everything. We cannot blame one link more than another. This is a food system and we are responsible“.
The director of Elika has emphasized that “we are the problem” and also “the solutions” to it, and he focused on “continuous dialogue between all agents of the chain”.
With these details on the table, Madariaga hopes that “everyone in his field, as far as possible, keep in mind that there is a lot of food value“. Not only economic, but also environmental and social. “In the end, many people are going hungry and we throw away food.”
This analysis of food waste in the BAC is part of the Basque Green Deal-Euskadiko Itun Berdea initiative of the Basque Executive, but it also responds to a request from the European Commission to know the figures of all the member states during 2022, in which after that. in 2019 establish uniform measurement guidelines for all. Therefore, the results of all the states will be comparable to each other.
For example, the 142 kilograms of food waste per year per person in the Basque Country is lower than the current European average of 179 kilograms. However, Oroz has since refused to engage with them general EU data were collected before the parameters were agreedand various aspects can be quantified.
The waste report the CAV was presented for the first time at the state level and also one of the first in Europe.
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