Food waste is a global issue that affects all stages of the food chain—from production to final consumption—and generates not only significant economic losses but also considerable environmental and social impacts. The causes of food waste are diverse and include factors such as overproduction, deficiencies in the supply chain, inadequate agricultural practices, lack of storage and transport infrastructure, and unsustainable consumption habits.
Catalonia was a pioneer in Spain with the approval of Law 3/2020, of 11 March, on the prevention of food loss and food waste, which establishes measures to reduce food waste at all stages of the food chain and promotes the donation of unsold but still edible food.
In recent years, ENT has carried out several projects related to food waste from different perspectives. Our experience, combined with a multidisciplinary team, allows us to provide the comprehensive approach that this issue requires.
We have participated in projects to implement local initiatives for redistributing food surpluses through the design of systems and tools required for proper operation; we have carried out diagnoses and action plans to reduce food waste at local or supramunicipal levels; we have analysed food waste in the specific context of the fisheries sector; and we have developed communication and awareness‑raising materials on this issue.
