Countdown to Spain´s Food Waste Act

The fight against food waste is about to take a crucial step with the imminent approval of the Law on the Prevention of Food Loss and Waste in Spain.

The text has already been submitted to the Senate by the Congress of Deputies and is in its final phase of processing, with key dates that mark the path to its entry into force: the deadline for amendments and veto proposals ends on 7 February, and 26 March is the deadline for processing in the Senate. From the publication in the Official State Gazette (BOE), supermarkets and other actors in the large-scale food distribution sector will have one year to adapt to the new obligations.

An important law that has supermarkets as a key player

In Spain, 25 million kilograms of food are wasted weekly, of which more than 80% are unused products, according to data extracted from the foundations of the Law. These worrying figures were the driving force behind the legislation that sets specific objectives: reducing per capita waste at retail and consumer level by 50% by 2030, and food losses during production by 20%.

Supermarkets are key players in achieving these goals because they are located at a strategic point in the food chain, connecting producers and consumers. By managing large volumes of food, they have the capacity to generate a significant impact on reducing waste, both in the management of their own surpluses and in raising awareness among employees and customers.

For this reason, the law establishes a series of responsibilities for supermarkets. One of the most important, detailed in Article 6, indicates that those establishments in the food chain with a surface area of ​​more than 1,300 m² will be obliged to sign donation agreements with social entities, guaranteeing that food that cannot be sold, but is still fit for consumption, is destined for those who need it most.

They should also promote the sale of products with imperfections or those close to their best-before date, and encourage sustainable practices that reduce waste at the source.

Restaurants must also play a part

Restaurants and other food outlets will also have to adapt to the changes, ensuring, as much as possible, that no food goes to waste, and that customers are able to take their uneaten food home.