Food waste prevention and reduction

Problem addressed

Food waste represents a loss of resources, a significant environmental impact, and an economic cost for the food industry. The new Food Loss and Waste Prevention Law requires companies to implement prevention, recovery, and valorisation plans for surplus food.

What we do and how we do it

• Identification of critical points where food waste is generated across each stage of the value chain.
• Development of tailored prevention and reduction plans adapted to specific processes and products.
• Assessment and validation of processing and preservation technologies to extend shelf life.
• Definition of protocols for the safe reuse of surplus food, including redistribution or transformation.
• Awareness-raising and training programmes for companies and sectors, fostering engagement from all stakeholders.

Key benefits

• Compliance with current regulations on food waste prevention.
• Reduced costs associated with losses and waste.
• Lower environmental footprint linked to production and waste disposal.
• Improved corporate reputation and alignment with consumer expectations.