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About the project

Food waste

Every year, one third of all produced food goes to waste. In addition to the social and economic aspects, the environmental aspect is also relevant in food waste management. Reducing the amount of disposed food waste (in landfills) directly contributes towards the reduction of greenhouse gas emissions. According to the EU, food waste is the cause of 7% of all GHG emissions in Europe.

The two main objectives of the activity for the reduction of GHG emissions by preventing and reducing food waste are obtaining data on the amount of food waste in Slovenia, on the basis of which various awareness-raising campaigns will be conducted, and reducing food waste amounts in Slovenia by 30% by the end of the project.

By the end of the project, the following will be achieved:

  • two compositional analyses of bio-waste with a focus on the amounts of food waste;
  • four pilot projects of measuring the amounts food waste by diary method (in households, public sector and accommodation and food service);
  • six annual reports on the analysis of food waste amounts (public sector, accommodation and food service, trade/retail);
  • five annual awareness-raising campaigns for different stakeholders (households, public sector, accommodation and food service, trade/retail), preparation of materials, contents and tools;
  • one national school competition on food waste prevention and reduction;
  • workshops and development of educational tools for municipalities and operators of the obligatory municipal public utility service of waste collection on the methodology of determining food waste amounts in municipal bio-waste.

Project activity

Activity ID Description of activity Partners
C7.1

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.

 MESP
C7.2

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).

 MESP
C7.3

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.

MESP

Library

Rezultati sortirne analize bioloških odpadkov s poudarkom na določanju deleža odpadne hrane za obdobje pomlad-poletje 2021

Results of sorting analysis of biological waste with emphasis on determining the share of food waste - spring / summer 2021

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Rezultati sortirne analize bioloških odpadkov s poudarkom na določanju deleža odpadne hrane za obdobje jesen–zima 2021/2022

Results of a compositional analysis of biological waste with emphasis on determining the share of food waste – autumn-winter 2021/2022

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Rezultati analize podatkov, zbranih z metodo vodenja kuhinjskega dnevnika odpadne hrane v gospodinjstvih, za obdobje pomlad–poletje 2022 in primerjava z rezultati za obdobje jesen–zima 2021

Results of analysing data collected through a kitchen diary of food waste in households for the period spring-summer 2022 and comparison to the results for the period autumn-winter 2021

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Rezultati analize podatkov, zbranih z metodo vodenja kuhinjskega dnevnika odpadne hrane v gospodinjstvih, za obdobje jesen–zima 2021

Results of analysis of data collected by the method of keeping a kitchen diary of food waste in households for the period autumn–winter 2021

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Poročilo monitoringa s preglednico kazalnikov

Monitoring Report, Including Life Performance Indicators Table

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Ozaveščevalna kampanja o preprečevanju in zmanjševanju količin odpadne hrane – komunikacijski načrt

Communication plan for reduction and prevention of food waste

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Navodilo za izvedbo sortirne analize bioloških odpadkov s poudarkom na določanju deleža odpadne hrane – posodobljeno

Bio-waste analysis methodology – BWA methodology

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Food waste kitchen diary

A food waste kitchen diary is a diary for recording the amount of food waste produced in a household. For seven consecutive days, households participating in the study will record the type of food they throw away (e.g. bakery products, dairy products, pasta, etc.) and its composition – edible and inedible parts, and indicate how the food was treated – whether it was disposed of as biological waste or composted.

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Project partners

Ministry of the Environment and Spatial Planning

The Ministry of the Environment and Spatial Planning (MESP) is the project's lead partner. In addition to coordinating the project, the ministry is responsible for the implementation of activities of green public procurement, the prevention and reduction of food waste and general awareness-raising and empowerment of all partners for the transition to a low-carbon society.

Website: www.mop.gov.si
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