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Food waste

Food waste :
a few figures

1/3of worldwide food production (for human consumption) is lost or wasted every year. This translates as 1.3 billion tonnes.
20% of climate change is due to the production, conversion and storage of food.
89million tonnes of food are wasted per year in Europe, or 179 kilograms per person. Current predictions for 2020: 126 million tonnes, an increase of 40%
2014European Year Against Food Waste.
2025The European parliament has adopted a resolution demanding urgent measures to halve food waste by 2025.
50%The European parliament states that almost 50% of healthy food is wasted every year in the European Union, by households, supermarkets, restaurants and the food chain, while 79 million people live below the poverty line and 16 million people depend on food aid provided by charities.

Shelf life tips

  • Bonduelle offers its consumers different types of packaging, allowing them to make informed choices based on their household and their type of consumption.
  • Checking the number of portions indicated on the packaging when purchasing allows the consumer to limit his impact on the environment.
  • Respect the use-by-date indicated on the labels for perishable items, which should be stored in the refrigerator at the temperature clearly marked on the label. This use-by-date applies to products that may be harmful to health after a short period of time. This use-by-date applies to prepared goods salads and packaged salads.
  • Respect the Best Before Date indicated on the packaging of certain sterilised products, or products with a low water content: biscuits, cans, etc. These products are not dangerous even after their Best Before Date - they can still be sold and consumed, although they may lose some or all of their qualities (taste, textures, etc.). The Best Before Date applies to cans and frozen goods, for example.

School canteens: a closer look at wasted vegetables

A study conducted in Lyon, France in late 2012 provided greater insight into waste in school canteens, with a particular focus on vegetables. In addition, this study is original in that it describes the waste in qualitative and quantitative terms and provides reasons for non-consumption. This study was conducted in collaboration with Bonduelle, the Paul Bocuse Institute Research Centre and Elior Restauration.

The official figures for average national waste in France

(source : )

30% to 40% waste in school restaurants

125 grams of food wasted per child per meal

¼ of the food wasted is food that is not served

Download the scientific poster for this study, presented during the French Nutrition Days event (Journées Francophones de Nutrition) 2012.

* This analysis is based on a sample of 215 children between the ages of 5 and 11.

La Fondation Louis Bonduelle s'engage contre le gaspillage alimentaire :

The "summer 2013" and "winter 2013-2014" call forproposals by the Louis Bonduelle Foundation addressedthe issue of food waste. This is a major issue as Frenchpeople throw away an average of 20% of the food that theybuy each year, including 7 kg of unopened and unconsumedfood! This problem can be seen across the whole of Europe:in Belgium the equivalent of 174 euros in food is thrownaway per inhabitant each year. In the United Kingdom, 25%of food purchased is thrown out. This waste not only impactshousehold budgets, but is harmful to the environment. This call for proposals aims to support actions to reduce consumerhousehold waste.

Food Banks and Bonduelle

In order to reduce food waste in France, Bonduelle donates products that cannot be sold yet can still be consumed. Fresh food plants generously donate their daily surplus to local associations. Factories producing canned and frozen vegetables donate products with short Best-Before Dates.

In 2014-2015, these donations represented 2,644 tonnes of canned, frozen, fresh-cut and prepared salad products in France, Italy, Poland and Hungary.

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