In developed countries, 40% of food waste occurs at retail and consumer level. Not enough planning before shopping and cooking, as well as misunderstanding the "best before" and "use by" dates on product labels, results in edible food being thrown away.
In fact, half of the food we put in the bin can still be eaten. Many vitamins and minerals that are currently below recommended levels – such as calcium, iron and vitamin B12 – are lost in substantial amounts in our wasted food.
from our factories since 2007
Preventing food waste is good for the economy, our health and the planet. And it’s not just consumers and retailers that can make a difference.
Food companies like Nestlé also play their part by anticipating product demand in order to prevent overproduction or by creating more effective packaging so that less food is damaged.
Since 2007, the company has reduced waste from its factories by 88%. It is also contributing towards halving all global food loss by 2030, supporting the UN’s Sustainable Development Goal 12 for responsible consumption and production, as well as highlighting the issue through organisations like Champions 12.3.
And to help consumers reduce food waste, Nestlé is working to develop more easily understandable date labelling.
We can all reduce waste and often with the minimum of effort. So why not start by getting creative in the kitchen.
Try making soup with left over vegetables or smoothies with fruits that are going soft. It’s easy to turn leftovers into tasty and nutritious meals.
Here’s a simple quiche recipe made from leftover vegetables:
Ingredients
- 1 Buitoni quiche pastry (or 230g shortcrust pastry)
- 2 leeks
- 1 green pepper
- 1 red pepper
- 1 aubergine
- 1 courgette
- 1 ball of mozzarella
- 3 eggs
- 200ml (1 glass) evaporated milk
- some oregano
- 3 tablespoons olive oil
- salt and pepper to taste
Method
- Heat the oven to 200ºC.
- Cut the leeks into thin discs.
- Heat oil in a frying pan and cook the leeks over a low heat until they begin to take colour.
- Cut the peppers, aubergine and courgette into small squares and add them to the leeks. Cook for a further 5 minutes. Season with a little salt and pepper.
- Beat the eggs and evaporated milk together. Add the vegetables. Season with a little oregano.
- Cut the mozzarella into cubes. Add to the egg mixture.
- Cover a quiche tin with the dough. Press the base several times with a fork and press the sides well. Pour the mixture into the dough.
- Cook in the oven for about 30 minutes or until the quiche is lightly browned.
Want to become a zero food waste hero? Here are our 10 tips to stop food waste.
