Reduction of food waste in Finnish food production chain as part of life cycle management

Reduction of avoidable food waste is one way in mitigating the environmental impacts of the entire food supply chain, and these reductions call for efforts both from food supply chain players and consumers. Based on the new Finnish research project FOODSPILL's results most of the food waste is generated due to consumer's behaviour especially in households but also in restaurants as plate leftover food. In Finland the amount of food waste at household level is studied to be around 120 000–160 000 tons per year. This estimate was based on a follow-up study concentrating on mapping the volume and composition of food waste in 380 Finnish households. Average per capita waste, 23 kilos, calculated from diary entries was significantly lower than the findings in international studies are pointing out. Food waste, both in Finnish restaurants and retail sector, were both found out to be around half of the food waste created in the household level.