LISBON, Sept. 20 (Xinhua) -- In Portuguese households across the country, from Lisbon's bustling neighborhoods to rural villages in the north, an average of 182.7 kilograms of food per person ended up in trash bins during 2023, according to Portuguese National Statistics Institute (INE) data.
This staggering figure represents more than just household inefficiency; it reflects a continental crisis that costs the European Union (EU) countries over 132 billion euros (about 154 billion U.S. dollars) annually, according to European Parliament data.
The paradox is stark. While an estimated 10 percent of the food available to EU consumers (approximately 60 million tons) is wasted, about 40 million people in the member states cannot afford a quality meal every two days.
Portugal's position as the fourth-highest food waster in 2022, with 184 kg per person, places it behind only Cyprus, Denmark, and Greece. The slight improvement to 182.7 kg in 2023 suggests awareness is growing, but the challenge remains enormous.
A CONTINENTAL CRISIS
Households are responsible for more than half of food waste in the EU (53 percent). About 9 percent of waste (12 kg per inhabitant) comes from primary food production, such as agriculture, and 18 percent (23 kg per inhabitant) comes from the processing and manufacturing sector.
In Portugal's case, INE data shows households account for 66.8 percent of national food waste, significantly higher than the EU average. Portuguese families generated 1.27 million tons of food waste in 2023, while commercial distribution contributed 12 percent, restaurants and hospitality 11.5 percent, primary production 6.8 percent, and industry 2.9 percent.
Food waste represents approximately 16 percent of emissions from all greenhouse gases in the EU food system. According to the UN Food and Agriculture Organization data, the production and transport of food that is subsequently wasted represent 8 percent of global greenhouse gas emissions.
The environmental impact extends beyond carbon emissions. Water used to produce food that ends up being wasted represents 12 percent of total water used in food production and consumption in the EU, according to the same data from the UN.
Dr. Ana Rodrigues, an environmental economist at the University of Lisbon, explains the multiplier effect: "When we waste food, we're not just throwing away the product. We're discarding all the resources that went into producing it - water, energy, fertilizers, labor, packaging, and transportation."
A study conducted by the European Commission in 2018 shows that up to 10 percent of annual food waste may be due to misinterpretations of food date labels. Many consumers misunderstand the difference between "best before" dates, which indicate quality, and "use by" dates, which relate to safety.
At the consumer level, impulse buying due to commercial promotions, packages with inadequate sizes, lack of access to refrigeration or freezers, insufficient planning of purchases and meals, or refusal to buy "ugly" fruits and vegetables are just some of the reasons for food waste in homes.
THE WASTE CHALLENGE
The European Parliament approved binding targets for food waste reduction in EU countries by 2030 in September 2025, marking a significant milestone in continental waste reduction efforts.
The European Union member states should reduce food waste by 10 percent in manufacturing and processing, and by 30 percent per capita in retail, restaurants, food services, and residences by the end of 2030, calculated from a 2021-2023 baseline average.
Large food sector companies will be obligated to facilitate the donation of unsold but suitable for consumption products, in an additional effort to minimize unnecessary disposal.
Anna Zalewska, the European Parliament rapporteur for the legislation, emphasized the practical approach: "We managed to ensure feasible and realistic provisions for member states to implement food waste reduction policies while ensuring the agricultural sector would not be negatively affected."
PATHS TOWARD CHANGE
Technology is beginning to play a role in waste reduction. Several Portuguese startups have developed apps connecting consumers with restaurants and bakeries selling surplus food at reduced prices, gaining traction in Lisbon and Porto, though rural adoption remains limited.
Food waste experts recommend several practical strategies across different sectors. For households, specialists emphasize planning meals and creating detailed shopping lists before grocery trips, proper food storage using appropriate containers and temperatures, and understanding date labels where "best before" indicates quality while "use by" relates to safety.
Practicing portion control and saving leftovers, donating excess food when possible, and purchasing cosmetically imperfect produce that retailers discount can significantly reduce waste.
Businesses require comprehensive inventory management systems to track food flow, staff training on proper storage and handling, partnerships with food banks for surplus distribution, and dynamic pricing systems that reduce costs as expiration dates approach. Regular waste audits help identify improvement opportunities, while restaurants should consider offering smaller portion options.
Policymakers should support food recovery and redistribution programs, standardize date labeling systems to reduce consumer confusion, invest in food waste education campaigns, develop infrastructure for donation and composting, and encourage businesses to measure and report waste data.
Portugal's slight improvement from 184 kg per person in 2022 to 182.7 kg in 2023 suggests awareness campaigns may be having an effect, but the pace of change must accelerate to meet 2030 targets.
Whether Europe can meet its 2030 targets will depend on swift changes in consumer habits and effective implementation of new policies. ■
