The Less Food Waste Project draws attention to food waste
The production and consumption of food generates waste that has an impact on the environment and the economy. Finnish households generate an estimated 25 kg of food waste per person each year. The money wasted by throwing away food is about 500 million euros each year.
We cannot eliminate food waste entirely, but we can reduce it both in food production and at home. The Less Food Waste Project is designed to draw attention to food waste, help estimate the amount of food waste generated by your household, and inspire everyone to reduce waste.
With our food waste calculator, you can estimate the food waste generated by your household each year. You also get an idea of the euro value and carbon footprint of your waste, and you can compare the results to Finnish household averages.
Your food waste figure is significantly higher than average, so the carbon footprint of waste generated at your home is much bigger than the Finnish household average. Your food waste figure is based on a proportion of the CO2 emissions generated by your waste. The counter is based on the Foodspill study by the Natural Resource Institute Finland with variable analysis applied. Here you can find tips to reduce your waste.
In Finland, the estimated household food waste is 120 to 160 million kg every year, about 25 kg per person. In terms of money wasted, this means that Finnish households throw away 500 million euros worth of food every year.
Consumption and production of food always has an impact on the environment, contributing over 20% to the total climate impact, or carbon footprint, of all consumption. Only habitation is a heavier burden on the climate than food.
Food production has an impact on, for example, global warming, eutrophication, acidification, and biodiversity loss. In addition, food production consumes nutrients, land area, energy, and water resources. Of all arable land in the world, one third is used to produce food that goes to waste. When food is lost, work in primary production goes to waste and emissions generated in the production chain have been for nothing, all the while wasting valuable raw materials.
It’s easy to reduce waste
Every Finn throws away an estimated 25 kg of edible food each year. The most common reasons are food going bad and expired dates. Leftovers, making too much food, and reluctance to have the same meal twice also contribute to food waste. Vegetables and dairy products are thrown away more than any other food.
Think about what you actually need and buy accordingly. If you’re not sure if and when you need it, leave it on the shelf.
Read the date labels.
If it’s past ‘best before’, it doesn’t mean it’s bad. You can tell by smelling and tasting.
‘Expiration date’ tells you that the product should be used by that date.
Clean the fridge often to see what expires next.
Freeze your leftovers and be sure to put them to use later.
Transform your leftovers into a delicious new meal.
Stop perfectly good groceries from going to waste and save money by buying products with red best before tags or ‘30% off’ labels.
What is Paulig doing to reduce food waste?
As an international food company and a pioneer in sustainability, reducing food waste is important to Paulig. Paulig’s sustainability programme is based on the UN Sustainable Development Goals. As part of this comprehensive programme, Paulig wants to cut food waste in half across their value chain by 2030.
Food loss and waste is generated throughout the value chain, from growing raw materials to food production and consumption.
A study by Paulig and the University of Helsinki examines the generation of food loss early in Paulig’s supply chain and helps identify ways to reduce food loss in the raw materials production chain. The study helps Paulig better understand which product categories and raw materials have the highest impact and how to reduce food loss in the countries of origin. This study commissioned by Paulig also helps other food producers in the future.
In their operations, Paulig constantly develops innovative ways to reduce food waste: