Poland wastes millions of tons of food annually; solutions involve planning, donation, and policy changes across Europe.
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Poland wastes approximately 5 million tons of food annually, equating to nearly 126 kg per person, with households being a major contributor, discarding about 3,000 PLN worth of food yearly. Food waste peaks around holidays, particularly on Christmas Eve. Common wasted items include bread, fish, cold cuts, and fresh produce, leading to losses in energy, water, and money. The Ministry recommends smart shopping, processing leftovers, and sharing unused food, while more food-sharing points are emerging. Donors can deduct VAT for food given to Public Benefit Organizations. Since 2019, regulations require food sellers to sign agreements with non-governmental organizations to donate edible but unsold food. In comparison, Spain’s hospitality sector generates 14% of annual food waste, leading to over 200 million euros in losses; Spanish households waste 53% of their food, and the country aims to halve waste by 2030 through redistribution incentives. Eco-One assists hotels with sustainability diagnostics and staff training to reduce environmental impact. Austrian hospitality generates about 95,000 tons of food waste annually, and while retailers must report waste quarterly since 2023, this requirement does not apply to hotels/restaurants, though many are starting to collaborate with organizations using apps for donation or discounted sales. In Greece, an estimated 75% of hotel waste is linked to overconsumption, generating over 300,000 tons yearly due to factors like guests skipping breakfast.
