Globally, it is said that 25-30% of all food produced is either lost or wasted. According to the Waste and Recourses Action Programme, this accounts for between 8 to 10% of all man-made greenhouse gas emissions. 

In recent years, there has been an increased awareness of this issue, with many big brands coming forward to take action against food waste, including donating surplus food that would otherwise be wasted. This coincides with the rise of apps such as TooGoodToGo and Olio, which pair businesses with community members, charities and consumers to distribute, divert and utilise surplus food.

This post will cover the main factors that should be taken into account when considering donating food to reduce food waste.

Overview:

Food safety is governed by regulations including the Food Safety Act 1990 and the Food and Safety Hygiene (England) Regulations 2013, which make it an offence to place food on the market which is unfit for human consumption. Government guidance confirms that this is also applicable to food provided to community groups and local organisations. It is therefore vital that thought is given to whether food is fit for consumption before donating.

Date Labelling:

One of the most important distinctions to consider when deciding whether food is suitable for donation is the difference between “use-by” and “best before” dates.  

Frequently a source of confusion for consumers, a "best before" date is an indication of quality rather than safety. Food is not automatically unsafe for consumption once that date is passed. Therefore it can still be be donated provided it is not contaminated and has been stored in appropriate conditions. Mindful that this date is an indication rather than a guarantee, it is still important to check for freshness and damage before donating. 

Conversely, the "use-by" date is an indication of safety. Food that is past this date should not be donated or consumed regardless of what it may look or smell like, as it could still be contaminated and harmful for human consumption. The only exception is where the food has been through a safe freezing or cooking process and re-labelled accordingly beforehand. 

Transport and Storage:

Both "use-by" and "best before" dates are only valid guides if the food is stored appropriately. Food may become unsafe before either date if, for example, it is not refrigerated appropriately in accordance with its instructions. Therefore it is important to check whether an item has been stored appropriately before donating.

Food should be handled, transported and stored safely at all times and maintain the correct temperature when awaiting collection. Information should be made available on collection to ensure that food with a limited shelf life can be cooked, frozen or consumed as appropriate.

Frozen Food: 

Some organisations may be able to freeze food prior to donating to an end user but in doing so should ensure that information regarding defrosting and cooking is provided and that foods are re-labelled accordingly.

Should food fail to meet the required standards for donation, this does not mean it has to be wasted. Alternatives are available, such as for use in animal feed or compost.  With net zero on the agenda, we may expect to see more innovative solutions and initiatives closing the gap on food waste in the future. 

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