ANSVSA: Household consumers generate over 40% of Romania's food waste

Household consumers generate more than 40% of the food waste recorded in Romania, according to data presented Tuesday by the National Sanitary Veterinary and Food Safety Authority (ANSVSA) on the occasion of the International Day of Awareness of Food Loss and Waste.

The authority emphasizes that reducing waste must not compromise food safety. ANSVSA President Alexandru Bociu said that sanitary-veterinary legislation must be complied with throughout the distribution chain, while surplus food may be directed for human consumption only under strict hygiene conditions and with the cold chain maintained.

In shops and restaurants, recommended measures include quickly reducing prices for products approaching their best-before date, donating surplus food to associations and food banks, adapting portions to customer demand, and training staff.

For households, ANSVSA recommends planning meals, checking stocks before shopping, and applying the “first in, first out” principle. The refrigerator should be kept between 1 and 5 degrees Celsius, while food that will not be consumed in time can be portioned and frozen. Waste can also be reduced by choosing appropriate portions, using leftovers, and asking restaurants to pack food to go.