Romania faces one of the highest rates of food waste in the European Union. According to data from the European Commission, a Romanian throws away, on average, more than 70 kilograms of food each year — most of it still perfectly edible. This reality has major economic, social, and environmental implications.

The most common causes of waste include overstocking, poor meal planning, inadequate packaging, confusion between “use by” and “best before” dates, as well as a lack of food education. In the agri-food chain, losses occur at every stage — from harvesting and transport to processing, distribution, and final consumption.

For processors and retailers, waste means direct financial losses, but also a logistical and reputational challenge. Solutions may include optimizing packaging, creating recipes using recovered raw materials (e.g. imperfect fruit), donating food nearing expiry to food banks, and integrating circular economy principles into production flows.

In Romania, Law 217/2016 on reducing food waste provides a legal framework for collecting and redistributing food products, though implementation remains partial. However, more and more industry players — particularly in the dairy and bakery sectors — are beginning to invest in sustainable solutions.

For consumers, simple actions can have a major impact: planning purchases, storing food properly, freezing surplus items, and understanding the difference between “use by” and “best before.”

Reducing waste is not only a moral obligation but also an economic and environmental necessity. In a country where millions of people are at risk of food insecurity, every saved food item counts.

(Photo: Freepik)