2.5 Food waste

According to the Statistical Office of the Republic of Slovenia, 68kg of food waste were generated per capita in Slovenia in 2018. One half of food waste is generated in households, the other half in food production and processing. A detailed methodology for determining the amounts of food waste has not been developed so far. A methodology for conducting the compositional analysis of household bio-waste with a focus on food waste amounts will be developed as part of the project. Two comparative compositional analyses will be conducted in Slovenia (in 2021 and 2025), assessing the amount of food waste for 500,000 Slovenian residents.

Awareness-raising campaigns will take place throughout the duration of the project. The campaigns will be carried out for:

• households,
• public sector (hospitals, kindergartens, schools, homes for the elderly),
• accommodation and food service (restaurants, hotels, catering services) and food trade/retail,
• operators of the obligatory municipal public utility service of waste collection,
• municipalities.

The goal of all campaigns is to raise awareness on how much (edible) food is wasted by each individual and to shed light on habits that lead to irresponsible food waste. Every group of stakeholders will receive written directions and instructions on how to reduce the amount of food waste. The campaigns will be conducted digitally and as printed materials in collaboration with other sectors (agriculture, education, private sector).

Workshops for municipalities and operators of the obligatory municipal public utility service of waste collection will be carried out on:

• the methodology and conducting of compositional analyses of bio-waste,
• the tools and instructions on how to reduce and prevent food waste in households and municipalities.

Workshops for accommodation and food service and food trade/retail on the topic of preventing food waste in their organisations.
The purpose of the workshops is to educate all stakeholders of the food supply chain on the importance of staff awareness-raising and systemic changes. All stakeholders will therefore be equipped with tools for raising awareness at their establishment and will thus multiply the project's impact.