According to the United Nations Environment Programme (UNEP), 32 % – roughly one-third – of all food produced globally is lost or wasted. The production of this unused food has a significant impact on the environment, as resources such as water, energy and land are needlessly wasted in the process.
Food loss and waste account for 8–10 % of global greenhouse gas emissions – almost five times the total emissions caused by the aviation sector. On the one hand, the food production process itself generates emissions; on the other, additional greenhouse gases are released when food waste decomposes in landfills.
In Luxembourg, as in many other EU countries, households are the biggest contributors to food waste. They account for over half (53 %) of all food that is thrown away. Reasons for this include buying too much food, not storing food properly, misinterpreting the use-by/best-before dates and/or not reusing leftovers.
79.405 tonnes of food were thrown away in Luxembourg in 2022. 53 % of it were wasted in households (42.153 t), 24 % (19.012 t) were lost in production, while 12 % (9.626 t) were discarded in restaurants and 11 % (8.614 t) in retail. This significant amount of resource wastage highlights the need for measures to reduce food waste. You can take immediate action in your own household by following our 8 golden rules for wasting less food.
The label “Zu verbrauchen bis / À consommer jusqu’au” refers to the use-by date. If the use-by date has passed, the food should no longer be consumed, as it may pose a health risk. This date is used for highly perishable goods, such as minced meat, poultry, fish or sausages.
The label “Mindestens haltbar bis / À consommer de préférence avant” refers to the best-before date. The manufacturer guarantees that the product will remain “good” until this date. In other words, that its quality attributes – such as colour, smell, taste and nutritional value – will be the same as on the day the food was packaged, provided that it is stored correctly. Often, food will still be safe to eat after the best-before date has passed. It is therefore not an “expiration date” as such. Best-before dates are found on items like pasta, biscuits, rice, flour and coffee, for example.
Fresh meat, fish and other highly perishable products carry a use-by date. Dry products such as pasta, quinoa or rice have a best-before date instead, as do tinned goods. Many foods are still perfectly edible after the best-before date. It is important to use your senses to check whether an item of food is still safe to eat. This means: look, smell, taste.
A shopping list helps you only buy what you really need, so food doesn’t go unused and have to be thrown away.
A yellow ribbon with the inscription “Hei dierft Dir plécken!” on a fruit tree indicates that anyone is allowed to pick the fruit for personal consumption free of charge, without needing to ask the owner for permission beforehand. This must be done in accordance with the behavioural guidelines of the “Gielt Band” campaign. Such a campaign helps to reduce food waste while also increasing appreciation for food and preserving our traditions and knowledge of fruit preparation and preservation.
Dry foods such as flour, rice, biscuits and pasta should be stored in their original packaging or airtight containers to protect them from moisture, pests and contamination. Keeping them in a dry, cool and dark place will extend their shelf life.
Apples and bananas produce ethylene, a gas that speeds up the ripening process of fruit. When stored together with other fruits, this can cause those fruits to ripen and spoil more quickly. It is therefore advisable to store apples and bananas separately.
The coldest part of the fridge is usually the bottom shelf (the glass plate) above the vegetable drawer. This is where highly perishable foods like meat and fish should be stored to maximise their shelf life.
If fruits and vegetables should be stored in the fridge depends on their individual properties and characteristics. Some varieties benefit from the cold, which slows down their ripening process and keeps them fresh for longer. Others may lose their flavour or change their texture as a result of the low temperatures. It is important to consider the specific needs of each variety in order to preserve their freshness and quality for as long as possible.
When storing a lot of warm drinks in the fridge at the same time, it is important to consider the impact on its internal temperature. If too many warm items are placed inside at once, it will raise the temperature throughout the fridge. A fridge with an average cooling capacity typically takes between 2 and 8 hours to chill two crates of drinks. This can cause the food that is already in the fridge to lose its optimal storage temperature and spoil more quickly. To prevent this, it is important not to overfill the fridge, and to allow enough space for air to circulate properly. It can also be helpful to add the drinks gradually in smaller batches to minimise the temperature increase inside the fridge.
A typical portion of uncooked rice for an adult is about 60 grammes as a side dish and 120 grammes (half a coffee mug) as a main course. The exact amount may vary depending on appetite and any other side dishes that are served. If rice is left over from a meal, it can be reused the next day (e.g. as an ingredient in soup).
The transport distances for regional and seasonal foods are shorter, which means less time in transit. As a result, they arrive fresher at the customer and stay fresh for longer. Buying seasonal products from the region therefore helps to reduce food waste. It also supports local producers and reduces the environmental footprint of the products.
More information can be found here.
And on regionalsaisonal.lu, the Ministry of Agriculture’s website dedicated to regional and seasonal products.
Food loss refers to the loss of food intended for human consumption wherever it is produced or processed. Food loss occurs at any stage of the food supply chain, be it harvest, production or processing. Food waste, on the other hand, occurs at the end of the supply chain in retail, restaurants and households. Avoidable food loss and waste are referred to as food wastage.
To minimise the growth of bacteria, poultry should be thawed in the fridge on a separate plate that catches any dripping water, and without touching any other foods. This is the safest method, as the meat remains consistently cool during the thawing process. It is also important to ensure that the use-by date has not yet been exceeded before freezing.
Freezing does not kill all bacteria in food; it simply slows down their growth. When thawed, the bacteria can start to multiply again. It is therefore important to thaw frozen food properly and process it quickly.
To ensure food safety, it is important to keep things clean while cooking. You should wash your hands regularly and clean all surfaces, utensils and equipment. Food must be thoroughly heated – especially meat, poultry, eggs and fish – to ensure they no longer contain any harmful bacteria. It is also crucial to store food at the right temperatures. As a general rule, prepared foods should not be left standing at room temperature for more than two hours. Perishable food, even if it has been cooked, should be eaten promptly or cooled down in the fridge (below 5 °C). Raw and cooked foods should be strictly separated during preparation to avoid cross-contamination. Separate knives and chopping boards should be used for processing raw foods.
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