Food systems are a major contributor to environmental impacts, such as greenhouse gas emissions and biodiversity loss, with widespread dietary changes required to avoid surpassing safe planetary boundaries by 2050. A study published in Elsevier’s Journal of Cleaner Production analyses the dimensions underlying public perceptions and misperceptions of food's environmental impact.
The European Parliament has given the green light to new measures to prevent and reduce waste from food and textiles across the EU. For context, each European generates 132kg of food waste and 12kg of clothing and footwear waste per year. The updated legislation will introduce binding food waste reduction targets, to be met at national level by 31 December 2030: 10% from food processing and manufacturing and 30% per capita from retail, restaurants, food services and households.