Food waste in Styria: up to 100,000 tons every year!

In Styria, an alarming problem is tackled: Every year up to 100,000 tons of food end up in the waste. This corresponds to about 2,300 trucks that control the garbage dumps filled with valuable foods. Sustainability Councilor Hans Seinger emphasizes that around 30,000 tons of food waste are caused by poorly planned purchases and poor storage. A significant part of this waste is generated from freshly produced foods that simply do not correspond to the norms of trade or are disposed of after the minimum preservation date, even though they would still be edible.

The association creates life brings light into the dark of the Austrian eating habits and shows that Styria takes a pioneering role in the efficient use of food. Of the over 1.5 tons of food that each Stierer consumes annually, numerous kitchen waste also falls. Nevertheless, the focus is on initiatives to reduce food waste. Several measures were launched in 2024, including information events for large kitchens and the introduction of the "food strategy white-green" by the state government to strengthen self-sufficiency and minimize waste, such as meinbezirk.at reported.

initiatives against food waste

In the gastronomy and hotel industry, the reasons for food waste are diverse - from overcrowded buffets to large portions. As part of the United Against Waste initiative, a training concept for large kitchens such as hospitals and nursing homes is now being developed, which should help the participants to identify the causes of food waste and to develop sustainable solutions. A successful example comes from the gourmet operating restaurant at Knapp AG, where innovative methods have already reduced food waste to only 5 %, while the average in other large kitchens is 21 %, such as Agrar.steiermark.at

Styria has progress in waste reduction and actively promotes awareness of the value of food. This happens, for example, by campaigns such as "nothing left for waste" to promote educational and consulting programs, which are not only important for catering businesses, but also for private customers. These efforts are necessary, because the savings by reducing waste could be reinvested into the quality and regionality of the food, which makes both ecologically and economically useful