September 29, 2020
International "Antigaspi" day

We are Antigaspi - and you?

On 29 September, we’ll be celebrating the first International Day of Awareness of Food Loss and Waste (IDAFLW)! This is a United Nations initiative; on the International Day each year from now on, the spotlight will be turned on the worldwide issue of food loss and waste.

This is an important issue because at the same time as one third of all the food produced in the world is thrown away, nearly a billion people worldwide are suffering from hunger - we can’t just stand by and do nothing. Quite apart from the moral obligation to deal with the issue, we should not lose sight of its ecological dimension. By reducing and preventing food loss and waste, we can cut down CO2 emissions and reduce our consumption of resources in terms of land and water.

In the Grand Duchy, our aim is to halve food waste by 2030, both in shops and restaurants and by consumers. And the same goes for production; in this sector, we talk of food loss rather than food waste.

Food loss

Food that is lost during production or processing and consequently never reaches the sale process or the consumer.
  • Vegetables that aren’t harvested;
  • Fruit that has been discarded because it doesn’t meet marketing standards.

Food waste

Food that is thrown away in supermarkets, in restaurants, or by private individuals.
  • Unsold bread thrown away at the end of the day;
  • Leftover pizza not taken home after a restaurant meal;
  • Lettuce forgotten in the fridge and no longer fit to eat.
In 2016, the Ministry of Agriculture set up a campaign to increase awareness of food waste, aimed primarily at the consumer. Private households are in fact responsible for 42% of overall food waste (an even higher percentage than the food processing industry which is responsible for 39%, restaurants for 14%, and retailers for 5%). That’s why the national plan for waste management (Plan National de Gestion des Déchets) aims to halve food waste by 2030.

As a result it’s perfectly logical that the Ministry of Agriculture should be involved in the International Day of Awareness of Food Loss and Waste, making 29 September a focal point for awareness of food loss and waste.

To mark this first International Day devoted to combating food waste, here are a number of worthwhile national initiatives with a view to ensuring that food does not go to waste.

If you have some good ideas of your own and would like to set up a personal project, go ahead and participate in the Call for projects as explained below. The most original ideas will receive financial support from the Ministry of Agriculture.
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Active anti-food waste

F4A was set up at the end of 2018. Its speedy success has attracted a number of international awards for its commitment to combating food waste.

F4A’s concept is to reduce food waste in supermarkets. Using technological solutions, in particular its digital application, F4A provides a user-friendly link between consumers and retailers/distributors. Using the F4A application, the latter can increase the visibility of products close to their use-by date and inform customers of their price reductions on food items in real time.

The application also offers a range of recipes to provide users with inspiration for their dishes.

How does it work? Consumers can download the F4A app free of charge on Apple Store and Google Play. The app allows consumers to add products to their shopping list and to immediately start their shopping tour in the supermarket. Adopting F4A means saving money whilst using an eco-responsible approach.

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Food4All

"Adopting F4A means preventing food waste, increasing traders’ net margins, and offering everyone access to quality food."
Ilana Devillers – founder and CEO of F4A

f4a.icu
Antigaspi Frigo

The anti-waste fridge in Tuntange

"Food waste is an insult to poverty."
Stephane Mossay – manager of the youth hostel in Hollenfels

youthhostels.lu

The youth hostel in Hollenfels, in collaboration with the municipality of Helperknapp and the Ministry of Agriculture, installed an anti-waste fridge in Tuntange in September 2019. The restaurant serving the youth hostel in Hollenfels/Marienthal puts its surplus meals in the fridge, and members of the public can come and help themselves, at a cost of 3 euros per meal. The fridge works on the principle of ‘first come, first served’.

Rather than ending up in the garbage bin, unsold dishes are offered a second chance to get eaten. In this way people who live in Tuntange, and indeed anyone passing by, can have easy access to a high-quality meal via direct distribution. The youth hostel indeed uses products bearing the ‘Sou Schmaacht Lëtzebuerg’ label and certified Fairtrade products, and encourages sustainable eating.

This self-financing project has made it possible to prevent two tonnes of food being thrown away!

The concept of the BENU village – the first eco-village in the Grand Duchy, in Esch, near the French border, – became a reality in 2015. It advocates a socio-ecological circular economy. Professionals can rent spaces in the village and carry out their activities on condition that they comply with the BENU charter, which is based on the values of transparency, social responsibility, local production and ecological excellence.

The BENU village is still in its early stages at the moment, and is expecting the arrival of a clothing upscaling design company, a sales platform for the social upcycling of art, and an anti-waste restaurant. The first anti-waste restaurant in the Grand Duchy showcases both local organic food and efforts to combat food waste; it aims to work exclusively with ‘rescued’ food - food that never made it to the shelves in the supermarket. Although this food meets the necessary standards, customers are unwilling to buy it in shops because of its appearance. The restaurant aims to be inclusive. It is still only in its development stage; it is to be built using only recycled materials, and will open for business at the end of the year.

BENU Logo

BENU Restaurant

"Using all the food produced each year that isn’t eaten by either humans or animals, it would be possible to prepare three meals a day for every person on the planet. Every household throws away 100 kilos of food every year. It’s totally scandalous. The BENU restaurant offers an alternative by preparing high-quality meals so that people can be made aware that a different approach is possible."
Georges Kieffer – originator of the BENU Village

benu.lu

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Dudelmagie

"Whether too big or too small, we value each and every egg."
Marc Emering – operator of the Biohaff An Dudel

dudelmagie.lu

In 2007, this conventional dairy farm abandoned its original activity to devote itself to fattening organic chickens. Dudel-Magie started up in 2013, and since then it has been selling chicken and pasta under this trade name. The idea of producing pasta was developed to make use of the eggs that couldn’t be marketed because they didn’t meet marketing standards, rather than throwing them away! In 2014, Dudel-Magie received a Bio-Agrar-Präis award in the “processing of organic products” category.

This innovative initiative not only reduces food waste; its direct distribution network also has a positive impact on the ecological footprint of its pasta.

Too twisted, too small, too big - not perfect enough: the idea behind on.perfekt is to set up the first shop in the Grand Duchy selling imperfect food, the aim being to engage the battle against food waste. The shop aims to give a second chance to foodstuffs that have to be discarded because they don’t meet the standards or have gone past their use-by date.

The shop also aims to support local and regional producers, either by carrying out a second harvest on regional farms or by recuperating unsold products from small producers, food shops and supermarkets. Consumers are free to pay whatever they think is a fair price. on.perfekt is a cooperative within which its active members offer their assistance in the shop and in the fields.

on.perfekt is currently looking for people who want to make an active commitment to the project. Initially the shop will operate as a pop-up outlet and later there will also be a shop in the northern or central part of the Grand Duchy.

Onperfekt Logo

On.perfekt

"The world isn’t perfect, so why should vegetables be perfect?"
Aline Hentz & Fabienne Faber & Julia Gregor - founders of on.perfekt

onperfekt.lu

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Foodsharing Luxembourg

"When you realise how much edible food has to be thrown away, you can’t just ignore it. It has motivated me to actively and sustainably change the system we live in."
Michelle Kleyr – co-founder of Foodsharing Luxembourg

foodsharing.lu

Foodsharing Luxembourg was set up in 2019 in the form of a not-for-profit association with the mission of reducing the volume of food wasted in the Grand Duchy.
Various projects are intended to help achieve this:

  • cooperation with food shops, restaurants, cafés, etc, to recuperate and redistribute leftovers that can no longer be sold;
  • installation and maintenance of open fridges, to share surplus food from private households;
  • increasing awareness, particularly via information stands and cookery activities.

The association holds a monthly information session, at which anyone interested can find out more.

Eppelpress is a family firm that has been producing juice, syrup, jam and balsamic vinegar using locally grown fruit since 2008. And since you don’t get fruit if you don’t have bees, Eppelpress has had its own swarms of bees for the past two years, busy pollinating the blossom on fruit trees. Honey and honey eau-de-vie have been added to the products on offer.

Anyone can make an appointment and go to Eppelpress. If they have at least 200 kilos of apples they receive apple juice (Viz) pressed from their own apples. It’s also possible to leave surplus fruit with Eppelpress (by appointment), which will then put the fruit into the production circuit.

The pomace is either used to feed the farm’s cows or delivered to a biogas energy production unit.

The aim of Eppelpress is to support and promote the conservation and maintenance of our orchards, and this only makes sense if the fruit can be used. The anti-waste logic starts with harvesting and using fruit.

Eppel Press Logo

Eppelpress

"Our customers are involved in the production process, which means they know the value of their Viz. In each glass of juice, you can feel their commitment, from the first show of blossom to picking the ripe apples."
Jean-Paul Friederes – founder of Eppelpress

eppelpress.lu

Sozialepicerien- a Restauranten

Social food shops and restaurants

It’s not always easy for people in precarious living circumstances to have access to foodstuffs. Social food shops and social restaurants have been looking into the problem, while at the same time helping to avoid food waste.

centbuttek.lu | buttek.lu | stemm.lu

The food shops ‘Caritas Buttek’ and ‘Croix-Rouge Buttek’ offer a range of basic items that are sold at a third of their purchase price. This basic offer is supplemented by items that have remained unsold in a supermarket but are still fit to eat: these are sold at a token price.

At ‘Stëmm vun der Strooss’ social restaurants, people in precarious living circumstances can get a meal for 50 cents and a drink for 25 cents. The food comes from a partnership with a superstore, and is recuperated and redistributed by the team of ‘Atelier Caddy’, another ‘Stëmm vun der Strooss’ initiative.

The workers, who are mainly unpaid volunteers, are responsible for recuperating the food from supermarkets, sorting it, storing the food, ensuring that the shops operate properly, and preparing food for consumption in the restaurants.

Call for projects

If you want to get really involved in combating food waste, let us know by submitting your anti-waste project. The Ministry of Agriculture is offering support totalling 7 500 euros for the best project(s) submitted.

Anyone can take part – private individuals, cooperatives, associations, or other initiatives. The only condition is that the project must make a contribution to preventing and reducing food loss and/or waste in the Grand Duchy.

In addition to receiving financial support, the winning project(s) will be made public and presented on the platform at antigaspi.lu.

To submit your project, just fill in the form entitled ‘Soumission d'un projet antigaspillage’ and send it to us by e mail (antigaspi@ma.etat.lu) or post (Ministère de l'Agriculture, de la Viticulture et du Développement rural, “Antigaspi”, 1, rue de la Congrégation, L-1352 Luxembourg).

Be aware that the deadline for submitting a project is 30 November 2020.

Find the form, together with the official rules and additional information in PDF format below.

We look forward to finding out more about your ideas - thank you in advance for your commitment.

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