To this end, the Ministry of Agriculture, Forestry and Food (MKGP), the Ministry of the Environment and Spatial Planning (MOP) and the Biotechnical Faculty of the University of Ljubljana (BF UL) launched the 'Look, Smell, Taste' campaign and, as an aid, prepared sample menus and shopping lists of foodstuffs necessary for a rational preparation of balanced meals that result in zero food waste.

According to the United Nations’ data, food loss and food waste result in as much as eight to ten per cent of all greenhouse gas emissions that cause climate change, which is manifested in unstable weather and extreme weather events (high temperatures, droughts, fires, floods, etc.).

"Climate change has a direct effect on food production and subsequently on its processing. It causes disruption in supply chains and threatens food security," highlighted Irena Šinko, the Minister of Agriculture, Forestry and Food, on the International Day of Awareness of Food Loss and Waste.

"On this year’s international day, the United Nations call for enhanced cooperation for a sustainable future and sustainable food systems. It is our joint responsibility to reduce food loss and the amount of food waste, which requires stakeholders to take action at all levels, including politics, private sector, civil society, development agencies, research and academic institutions, and consumers or the wider public," added the Minister and emphasised, "The food that is, above all, accessible locally is our basic commodity, and finally, with all the events we are witnessing lately, also an exceptional privilege. So, we must treat it with care and respect. We must be smart when planning our food purchases so that we generate as little waste as possible."

 "On average, every Slovenian citizen disposes of 68 kg of food a year, of which as much as 40 per cent is still edible. Half of all the food is discarded at home, in households," pointed out Uroš Brežan, the Minister of the Environment and Spatial Planning. "By throwing away food, we also waste all other natural resources, such as the water, agricultural land and energy that were used in the production of that food. Let’s also not forget about the work and time that goes into the preparation of food. The reduction of food loss and the quantity of food waste has immediate benefits for the climate, and simultaneously improves and enables the sustainability of food systems."

"If we strive for sustainable food systems, food security and the optimal state of the environment, it’s necessary to cooperate at all levels. The cooperation between the public and private sectors and research and development institutions is particularly important," agreed Prof Dr Nataša Poklar Ulrih, the Dean of the Biotechnical Faculty of the University of Ljubljana.

To enhance cooperation and raise the awareness of the public, the Ministry of Agriculture, Forestry and Food, the Ministry of the Environment and Spatial Planning and the Biotechnical Faculty of the University of Ljubljana launched the 'Look, Smell, Taste' campaign and prepared a seasonal menu with proposals for balanced meals and a shopping list of foodstuffs necessary for a family of four. More detailed information and promotional material on the campaign are available on the website, Naša super hrana (Our super food).

According to the European Commission’s research, as much as ten per cent of all food is discarded because the consumers do not know or understand the expiry dates on foodstuffs. It is thus important to know what the expiry dates on foodstuffs actually mean:

• 'Use by' notes the date by which foodstuffs are safe for use. The 'Use by' expiry date is provided on highly perishable foodstuffs, such as fresh fish, fresh meat, dairy and delicatessen products. Highly perishable foodstuffs must be stored in compliance with the instructions on the packaging. After opening, they must be kept in the refrigerator.
• 'Best before' marks the date by which the foodstuff maintains its expected quality. These foodstuffs are still safe for consumption after the relevant date if observing the instructions for storage and if the packaging is not damaged, but the flavour and texture may have changed somewhat. Such an expiry date is usually provided on numerous chilled, frozen, dried or preserved foodstuffs. Before consumption, these foodstuffs must be well examined, smelled and tasted once their expiry date has passed.

Balanced seasonal menus for households to prevent food waste

A lot of seasonal fruit and vegetables can be found in September, which can be combined perfectly with foodstuffs that are available throughout the year, such as fish, meat, milk and dairy products, potato, etc.

Seasonal food boasts nutritional value adjusted to the season and it is also most naturally produced. Consumption of seasonal fruit and vegetables from the local environment is also recommended from the aspect of health, as the produce is usually more optimally ripe and has higher biological and nutritional value.

A two-week menu with examples of foodstuffs for the preparation of meals for a family of four, which was drafted by partners MKGP, MOP and BF UL, is based on the principles of a protective balanced diet. The foodstuffs and their quantities on the weekly shopping list ensure the diversity which the family may adjust to their taste, especially when it comes to selecting fruit, vegetables and bread. The anticipated meals and quantities of foodstuffs will provide sufficient energy, proteins, complex carbohydrates, dietary fibre, fats and omega-3 fatty acids for the family members. Seasonal fruit and vegetables contribute a significant amount of vitamins and minerals, while optimally ripe fruit is also a source of naturally occurring sugars. With different methods of preparation, foodstuffs may be used in several meals and in the course of one week, with the exception of certain foodstuffs with the 'Best before' label that may be used next week, which the shopping list can also be adapted to.

Large commercial systems have also joined the 'Look, Smell, Taste' campaign and will inform their consumers about smart shopping to waste as little food as possible.

Food loss and food waste are a sign of large deficiencies in agri-food systems. In particular, food losses have negative effects on food security, food, economic development and environmental sustainability. Innovations play a significant role in enhancing the fight against food losses and food waste.

With the growing world population, the global challenge should not be how to produce more food, but rather how to sustainably reduce food losses and the quantity of food waste so that we can increase the amount of food that is available and so feed more people.

And finally, food is never waste: with the application of circular practices, lost and discarded food may be turned into compost or used in biogas production to prevent harmful methane emissions.

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Did you know?

• Every person discards at home on average 68 kg of food annually, which is more than the weight of an average person.
• Food waste is a global challenge. It is assessed that 17 per cent of the food produced globally is discarded (eleven per cent in households, five per cent in the hospitality sector and two per cent in retail sale).
• By changing our behaviour that affects the reduction in food losses and the quantity of food waste, we could reduce methane emissions by 65 to 80 tonnes annually in the coming decades.
• Approximately 14 per cent of food produced for consumption is lost annually at the global level between the harvesting of crops and the wholesale market.
• The annual food loss at the global level encompasses 28 million tonnes of wheat, which is more than the entire annual wheat production in Ukraine, the fifth largest exporter of this crop.
• Climate change poses a threat to food supplies in all countries. It is a serious problem for fruit and vegetable production in countries with a temperate climate, as extreme and variable weather conditions have resulted in lower crop yields and agricultural land loss.