2023-05-30 13:07:14
From apps to fodder production: regional traders found creative ways to reduce waste. For example, while the Spar-Landmarkt in Altenmerkt relies on apps such as “Too Food to Go”, the Bauer bakery and confectionery process unsold organic bread into high-quality animal feed, which is then sold to farmers at low prices.
According to a study by the WWF, around 40 percent of the food produced worldwide is never eaten. “Together we can stop food waste,” emphasizes Simon Lindenthaler from Lidl Austria. “We have already achieved a lot within our sphere of influence, but we will continue to work on contributing even more to reducing food waste in the interests of climate protection.”
Region relies on technology and the tried and tested
Regional markets are also setting the course for avoiding waste. For example in Altenmarkt. Emrah Poyraz, head of the Spar country market, also relies on technology, among other things: “With apps like Too Good to Go, which connects customers with shops that have surplus groceries and sell them at a discounted price to customers who collect them themselves, we have We’ve had a lot of success with this. We can use this to significantly reduce the amount of food waste that occurs. We don’t see pictures of garbage cans filled with food. In addition, we haven’t had any organic waste containers for a long time. Because we pass on the organic waste that occurs to the local farmers. We throw it away so really little.”
The Bauer bakery and confectionery has also been taking measures for years to limit food waste in the eleven branches in the state: “We haven’t been supplying wholesale markets for 20 years,” explains Managing Director Wolfgang Bauer. “Because we don’t just want to ensure that the shelves in the stores are full to the brim until closing time, only to then have to dispose of our products the next day. That’s why we measure the quantities we need very precisely so that as little as possible is left over, and process unsold organic bread into high-quality animal feed, which we sell on to regional farmers at a good price.”
In the Rettensteiner-Scharfetter butcher’s shop, people follow more personal paths: “In general, we have very little left over. But if something is left over in the shop, we give it to employees, eat it ourselves or use it for other purposes. We hardly have to throw away anything of ours products.”
And ADEG Pacher in St. Johann is also taking specific steps to ensure that as little disposal as possible is necessary: ”We really only order what we need and not too much, so that it looks better on the shelves,” says Florian Pacher. “We also use the vegetables in the family business, for example as chicken feed, leftover baked goods go to a farmer who uses them as feed, and we often eat expired food ourselves. This way we hardly have to dispose of any food at the end.”
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