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Reducing food waste is a key priority of Luxembourg’s food policy and is firmly embedded in the National Action Plan for a Sustainable Food System 2026–2030 (PAN-Alimentation). Food loss and waste affect the entire value chain and have significant environmental, economic and social impacts.
PAN-Alimentation
The “PAN-Alimentation” adopts a comprehensive approach, incorporating measures throughout the food chain – from agricultural production through processing, distribution and catering to consumption. The aim is to identify the structural causes of food waste, improve existing practices and raise awareness among all stakeholders regarding responsible food management.
Particular attention is paid to prevention, public awareness and the promotion of good practices. Information and awareness-raising initiatives aim to support consumers in order to enhance the value of food and reduce waste in everyday life. Furthermore, the “PAN-Alimentation” focuses on developing training and strengthening food skills at various levels to provide long-term support for changing practices throughout the food chain.
At European level, Directive (EU) 2025/1892 also sets binding targets for reducing food waste, namely:
- a 10 % reduction in the amount of food waste generated in the processing and manufacturing sectors;
- a 30 % reduction per capita in the amount of food waste generated collectively in the retail sector and other forms of food distribution, in restaurants and catering services, as well as in households.