Food waste refers to the loss of food along the entire value chain – a far-reaching ecological and economic problem.

Food waste refers to discarded food which, together with its environmental impacts, represents a significant and far-reaching problem. Food production consumes considerable resources such as land, water and energy and causes high greenhouse gas emissions. In the catering sector, food waste can be reduced through precise quantity calculation and smaller portions.
Food waste arises mainly from spoilage, quality defects and inappropriate shopping and storage habits. On average, one in three food items is lost between production and the consumer. Particularly affected are:
Each household incurs losses of around 600 francs per year.
Each year, every German consumes around 456 kg of food, of which around 81 kg (about 20%) ends up as waste - a loss of around 230 euros per person. Considerable quantities of pesticides and fertilisers are used in food production, which places an additional burden on the environment.
All players in the food chain - from agriculture through retail to end consumers - play a decisive role. Helpful measures include dialogue with producers, actively buying rejected food and legal provisions, such as the goal of halving food waste in Switzerland by 2030. Households can contribute through careful shopping planning, smaller portions, using up leftovers, donating surplus food as well as buying seasonal, unstandardised produce and day-old bread.
Innovative approaches include delivery services that bring dishes straight to the home, as well as own product lines of long-lasting foods such as chutney, spiced nuts, pickles and hummus. Cooperation with local member shops promotes more sustainable agriculture. Start-ups, some founded by students, rescue surplus fruit and vegetables from being wasted. egora contributes to reducing waste through flexible menu offerings - including vegetarian, vegan and gluten-free options - as well as precise quantity calculation.
