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Food wastage Food wastage
4.2 Reducing wastage
There are two categories of food waste:
In 2013, the Italian Ministry of Environment started working on a Na-
originally edible (OE) food waste and originally
tional Plan for Food Waste Prevention, involving the main stakeholders of the
inedible (OIE) waste (Silvennoinen et al. 2015,
food chain (PINPAS adopted with D.M. 185 of 18/07/2014).
EXPO 2015 was an initiative concerning the food waste prevention. The PIN-
According to Silvennoinen et al. (2015, 140), when we are talking about PAS foresees ten priorities at the national level.
“food service sector” it means a part of the food system, business or institu- A new law promote the donation of food instead of let it became waste. This
tional activities responsible for any food or meal prepared and served outside regulation is composed by 18 articles and is the national framework for the
the home. This “food service sector” includes different types of served food food waste.
outlets that serve and prepare food and at the same time produce food wa-
stage. The objectives of this new national law are to reduce the waste production
(Silvennoinen et al. 2015, 140.) along the whole chain (production, transformation, distribution) for food and
pharmaceutical products; to promote the recycling and donation of food lefto-
It’s good to remember that food wastage can be generated in any stages of ver (and pharmaceutical products) for the purpose of social solidarity and
the service, whether it is in the kitchen or on the plate. When it comes to the human use; to limit negative impacts on the environment and on the natural
question of when food goes to waste, before that you must understand what resources with specific actions intended to reduce the waste production and
bio wastage is. There are two categories: originally edible food waste (OE)
or originally inedible bio waste (OIE) such as vegetable peelings, bones and promote the re-use and recycling in order to expand the life cycle of any pro-
coffee grounds. ducts; to reach general objectives established by the National Programme
(Silvennoinen et al. 2015, 140.) for the Waste Prevention and the reduction of the biowaste going to landfills.
(Italian Ministry of the Environment.)
According to Silvennoinen et al. (2015, 140) Finnish research indicated that
about 20% of all food handled and prepared in the sector was wasted. Ac-
cording to the research findings the main drivers of wasted food are created Italian National plan for the prevention of food waste:
on the breakfast buffet or buffet services and overproduction. Main reason
for that is that in the buffet service food should be filled from time to time to http://www.minambiente.it/sites/default/files/ar-
10%20MISURE%20PRIORITARIE%205%20GIU-
maintain it attractive and good looking all the time. chivio_immagini/Galletti/Comunicati/PINPAS%20
(Silvennoinen et al. 2015, 140.) GNO%202014.pdf
HEALTHY FOOD CHOICES FOR A SUSTAINABLE FUTURE – HEALTHY FUTURE HEALTHY FOOD CHOICES FOR A SUSTAINABLE FUTURE – HEALTHY FUTURE
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