Leipzig's pioneering strategy: This is how the city is fighting food waste!

Leipzig announced the climate emergency in 2019 and pursues the ambitious goal of becoming climate -neutral by 2040. In order to achieve this goal, the city plans a drastic reduction in CO2 emissions to 0.25 tons per head and year. A central element of this strategy is nutrition that plays a crucial role in the environment. It is estimated that around a quarter of all climate gases come from food production in Germany.

The city has recognized that a total of over 600 kg of CO2 emissions per capita could be saved through less food waste and changing eating behavior. The production of meat, milk and eggs in particular contributes significantly to greenhouse gas emissions. In addition, changes in agricultural production could save an additional over 350 kg CO2 per capita and year. A focus is on regional agriculture and organic food.

concepts for sustainable nutrition

In order to achieve the goals, Leipzig works on concepts that are developed in cooperation with farmers, logistics companies, retailers, caterers and consumers. The city has commissioned the “Study on the Nutritional System of the City of Leipzig”, with the aim of giving all citizens access to healthy, regionally produced food. In addition, the regional value chain is strengthened by financial support for farmers.

A survey entitled "Isn't sausage for you regionally either?", Which is active until February 6th. In addition, four specialist workshops on various topics of sustainable nutrition are planned. The results of this survey and workshops will flow into the strategy formulation. The final concept is to be presented to the city council at the end of the year. According to the wwf it is important to note that almost 10 percent of global emissions can be attributed to food waste. In Germany, for example, 313 kilos of food are thrown away per second; About 40 percent of the food produced worldwide are never consumed.