We lose 115 kilos of food per person per year in the Basque Country, a total of 244,000 tonnes
The Minister for Food, Rural Development, Agriculture and Fisheries, Amaia Barredo, has stressed the need for the Basque Country to be an "international benchmark" in raising awareness of food waste.
In the Basque Country, 115 kilograms of food per person per year has been lost, totalling 244,000 tonnes, above the average of 132 kilograms per person in the European Union.
Amaia Barredo, Counsellor for Food, Rural Development, Agriculture and Fisheries, who has participated in the Gastroutopia Days organized by the Bisubi Foundation in Bilbao, has stated that "just as the Basque Country is an international reference in food and gastronomy, it must also be a reference in raising awareness against food waste".
On the occasion of the International Day of Awareness of Food Loss and Waste, established by the United Nations, Amaia Barredo has called for "not to waste food because it is a scarce commodity and more in countries with high poverty rates".
According to data from this department, 115 kilograms of food per person per year have been lost in the Basque Country, a total of 244,000 tonnes; and they stress that households waste 57% and trade 26%. In the European Union more than 59 million tonnes of food are wasted each year, or 132 kilograms per person.
The Councillor has stressed that the campaigns of the Basque Government are helping to reduce the loss of food in public canteens, schools and businesses. On 30 May, the campaign against food waste in collective canteens in the Basque Country began. Amaia Barredo and the director of Elika, Arantza Madariaga, presented the dissemination materials distributed in collective canteens.
Under the slogan "Food is not thrown away", in 2025 the sector of collective canteens in the Basque Country (school, institutional, hospital, residential, business, etc.) insists on the need to raise awareness in order to reduce the loss and waste of food. This campaign calls on both the group of workers in the companies involved and the group of catering users.
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