According to a recent WWF study, it is estimated that almost 40% of food produced worldwide is thrown away every year. In practice, some 2.5 billion tonnes of food already produced will never be consumed, and could easily feed millions of people on the planet in need. In Europe, food waste amounts to 88 million tonnes per year and costs the European economy around EUR 143 billion. According to EU Fusions, 12% of food waste in the EU is attributed to food services (restaurants, catering, etc.), while 59% of food waste recorded in food service is edible.
In Greece, with the new law 4819/2021, measures are taken for the first time to reduce food waste. In particular, food wastage should be reduced by 30% by 2030 compared to levels measured in 2022. In this context, among others, catering businesses with a turnover of more than three hundred thousand euros (€300,000), large catering businesses with an annual turnover of more than five hundred thousand euros (€500,000), supermarkets and hotels with more than 100 beds are now obliged to register on a special electronic platform the food waste they produce annually.
