![]() ![]() The national waste legislation allows the possibility to use tax incentives for food donations, in order to prevent surplus food from going to waste. The guidance is accompanied by an information sheet for the HORECA sector on the legal aspects concerning food donation, developed by the Chamber of Crafts, the HORECA sector and the relevant ministries. In order to facilitate food donation, guidance has been developed to help food business operators and redistribution organisations to apply the correct hygiene rules. A special training developed by a private company in collaboration with the Ministry of Agriculture is helping municipalities to tackle food waste. Most of the Luxembourgish communes, as well as several canteens, have signed the national solidarity pact against food waste. It includes practical measures such as specific food waste prevention plans for supermarkets and the right for consumers to take-away meal leftovers from restaurants in ‘doggy bags’. The new national waste legislation includes a specific paragraph on food waste and the food use hierarchy, prioritising food donation over other destinations for surplus food. ![]() using economic tools (the ‘polluter pays principle’, tax incentives in case of food donations).įood waste measures have been integrated in the new draft of the national waste law ( Loi modifiée du 21 mars 2012 relative aux déchets), including the obligation for businesses to put in place waste prevention and management plans (also covering food waste).increasing communication (establishment of a food council).reviewing regulations and standards (endorsement of prevention plans at industry, retail level, in hospitals).working on infrastructures and tools (food banks, awareness raising activities etc.).the involvement of all relevant stakeholders across the food supply chain.The national waste strategy Null Offall Lëtzebuerg (Zero Waste Luxembourg) contains a road map for valorising food, including actions to prevent and reduce food waste, based on the following principles: Actors across the food supply chain are involved in implementing these measures through working groups or concrete projects. The national waste and resource management plan (2018) has a dedicated section to food waste, with various measures foreseen in order to reach the target to halve food waste by 2030. The avoidable share is estimated at 14,200 tonnes or 23.5 kilos per capita per year (-31%). As Luxembourg has 602,000 inhabitants (as of 2018), this represents about 75% of the total food waste. In Luxembourg, 53,270 tonnes of food, or about 88.5 kilos per capita annually, are disposed every year, mixed with municipal waste, organic waste and compost. The majority of food waste is produced in households. However, food waste per capita decreased by 3.8%. The study shows that the total amount of food waste in all sectors increased by about 4.8%, as compared to 2016. Per consumer and day, 0.35 kilos of food ends up in the bin. On average, each citizen throws away 118 kilos of food per year, of which about 48 kilos could be avoided. The 2018/2019 analysis, indicates a food waste volume of 70,800 tonnes, disposed each year by the catering, retail and hospitality sectors, as well as by households. The Environmental Agency carries out compositional analyses of household waste on a regular basis, measuring also the ratio of food waste. The amount and composition of food waste in Luxembourg were estimated based on data from various waste statistics, on the results of a survey of selected companies in the distribution and food processing chain, results of the 2018/2019 analysis of mixed municipal waste, and a range of secondary and tertiary data. ![]()
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