"Preventing Food Waste: Companies Face Penalties for Disposing of Edible Surpluses"

Companies, when they have the capacity to do so, must apply a hierarchy of priorities to avoid throwing food away, and they must give the possibility of donating the excess, as long as it can still be consumed without risk.

Companies that are dedicated to food, both in their production and transformation process as well as distributors, as well as restaurants and other catering establishments, will face Penalties of up to half a million euros for wasting food.

The law for the prevention of food losses and waste, which is being debated today in the Congress of Deputies, establishes three levels of infractions, from minor to very serious, and contemplates fines from 2,000 euros for companies that, being obliged to do so they do not comply.

After approval by Congress, the bill will be voted on in the Senate before becoming final.

Companies, when they have the capacity to do so, must apply a priority hierarchy to avoid throwing food away, and they must give the possibility of donate the surplusas long as it can still be consumed without risk.

Preventing in any way that leftovers can be donated will constitute a minor infraction, and these companies will have to collaborate with the administrations to quantify waste that generate.

In addition, in the case of companies that are responsible for donating food, they will be persecuted if they do not deliver the surplus to disadvantaged people. Discriminating when distributing food will constitute a serious offence.

Food loss and waste prevention law.

Millions of tons end up in the trash every year around the world. Most of it, 70%, is lost in our homes and in restaurants.

In addition to controlling waste in the initial chains and the hotel industry, it is also convenient to focus on the houses. On average, each household throws away around 70 kg per year. Above all, we throw away food, food that we don’t even touch. 78% are products that go from the purchase to the garbage, and the remaining 22% are dishes that we have cooked and did not end up eating.

These are some OCU advice to avoid throwing so much food in the trash.

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What can we do to avoid throwing food at home?