Намаляване на хранителните отпадъци – политики и доброволни подходи
Food Waste Reduction – Policies and Voluntary Approaches

Author(s): Maria Chifligarova
Subject(s): Politics / Political Sciences, Politics, Social Sciences, Economy, Business Economy / Management, Energy and Environmental Studies, Sociology, Environmental and Energy policy, Political Ecology
Published by: Университет за национално и световно стопанство (УНСС)
Keywords: food waste; regulations; voluntary initiatives; sustainable consumption; education
Summary/Abstract: Food waste is a significant global issue with economic, social, and environmental consequences. Annually, around 1.3 billion tons of food are lost and waste, representing 33% of global production. Key causes include poor purchase planning, excessive portions, and confusion surrounding expiration dates. This study examines regulatory approaches and voluntary initiatives aimed at reducing food waste, including examples from countries in Europe. The research is based on a literature review and analysis of existing policies and voluntary initiatives. The focus is on regulatory measures such as the French law of 2016, which mandates that supermarkets donate unsold food to charities, and Italian legislation, which encourages the donation of food whose "best before" date has passed, provided it remains safe for consumption. Additionally, voluntary initiatives such as “Too Good To Go,” which connects restaurants and stores with consumers for surplus food sales, and “Love Food, Hate Waste” in the UK, which raises awareness among households, are examined. Regulatory measures, supported by voluntary initiatives, play a crucial role in promoting sustainable practices and accountability within the agri-food chain. Engaging people through awareness campaigns and educational programs is essential for long-term changes in consumer habits. The combined approach of legislative measures and voluntary efforts creates opportunities to reduce food waste and support sustainable development.

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