Project:Food Rescue/Concept: Difference between revisions

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Revision as of 01:33, 10 March 2020

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 Unspoiled food needs a real chance of being eaten. This is not only climate protection and environmental protection, but ultimately also relevant for the global implementation of the human right to adequate nutrition. Hunger is only a distribution problem!
+== Background ==
+From a 2019 study "Ernährungsreport" of the German ministry of nutrition and farming (as referred by welt.de<ref>"Noch immer verfallen die Deutschen der MHD-Panik", https://www.welt.de/wirtschaft/article200208000</ref>), food waste composed of items that are still edible in principle has the following composition in Germany (excluding the farm level):
+* fresh fruits and vegetables: 34%
+* self-prepared meals: 16%
+* bread and baked goods: 14%
+* drinks: 11%
+* dairy: 9%
+* ready-made meals and deep frozen food: 7%
+* other: 9%
+According to the same study, the reasons given by consumers for throwing away these still edible food items are: concerns about food expiration / edibility after storage (58% of cases), too large portion sizes (21%), bad amount selection at the time of purchase (12%). It can be assumed that, in the majority of cases where consumers were concerned about edibility of edible (!) food after storage, an expired best-before date raised these concerns. When throwing away for example rotten vegetables, it is not counted in this statistic. In a minority of cases, consumers might wrongly assess a food item to be inedible, while in fact it is. For both sources of the edibility concern, better information can help.
 == Approach ==