HISPACOOP Hosts Virtual Session on Food Waste Reduction

On September 24, HISPACOOP held a virtual session aimed at advancing the objectives of Sustainable Development Goal (SDG) 12.3, which seeks to halve global food waste at the consumer level by 2030. This initiative was part of the VII Week Against Food Waste organized by AECOC under the slogan “Food is Not Waste,” coinciding with the International Day of Awareness on Food Loss and Waste on September 29.

Moderated by Carmen Redondo from HISPACOOP, the session highlighted that food waste is a shared responsibility. It emphasized the need to educate consumers about the importance of healthy and sustainable eating, as well as the necessity of reducing waste both at home and in the community. According to FAO data, households are the primary contributors to food waste, wasting over 1 billion servings of food daily, while 783 million people worldwide suffer from hunger. In Spain, the Ministry of Agriculture, Fisheries, and Food reported that households wasted more than 1.17 billion kilos of food in 2022, although this marks a reduction from previous years.

Various organizations and experts shared initiatives and solutions to combat food waste and minimize its social, economic, and environmental impacts. Núria Riba from Consum Coop presented awareness campaigns aimed at promoting healthier eating habits among consumers, including a school contest launching on November 16, 2024, to encourage sustainable food practices.

Isabel Sierra and Judith Gañán from Rey Juan Carlos University showcased their award-winning service-learning projects that engage vulnerable communities in managing food resources. They emphasized the importance of practical workshops that teach participants about proper food storage and label interpretation, alongside visual materials for families to use at home.

Pauline Bonnier from the cooperative supermarket La Osa explained their internal management measures to reduce waste and promote awareness of sustainable eating. She detailed initiatives to manage food inventory effectively and promote products nearing expiration.

The session concluded with a call to continue educating and empowering citizens to reduce food waste and foster a more equitable and sustainable food system. 

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