How is the sector combating food loss and waste?
The fruit and vegetable sector operates according to the Zero-Food-Waste principle: no waste of vegetables or fruit, water or energy in the entire supply chain, from the field to the customer. Reducing food loss and waste is crucial because the loss not only affects the food that is not consumed but also all the natural resources used to produce the food (such as water and energy) are lost.
Processing after damage
Fruits and vegetables that do not meet the required quality still make it to the market as processed alternatives. Typical examples include cauliflower and leeks, which are processed by frozen vegetable manufacturers, apples and pears, from which compote and juice are made, as well as strawberries and berries, which are turned into jam.
What the farmer doesn’t sell, is still eaten
Everything that is not sold is used elsewhere. Fruit and vegetable cooperatives apply a cascade system for unsold products: Surpluses are distributed for free to charities such as food banks. What remains, and ideally as little as possible, goes to animal feed, green manure producers, or biogas plants.
Longer storage thanks to optimal packaging
Companies are looking for optimal packaging solutions to store products for as long as possible. The size of the packaging is also tailored to the consumer.