10. Prevention of Food Loss and Waste
Did you know that around one-third of the food produced in the world is wasted or lost? The highest waste rates are between 40-50% for tubers, fruits, and vegetables; 35% for fish; 30% for cereals; and 20% for oilseeds, meat, and dairy products.
In this final block, we address one of the most important challenges of modern catering: the transition toward a model of intelligent and socially responsible management.
Since the entry into force of Law 1/2025, food waste management has ceased to be primarily a voluntary practice linked to corporate social responsibility (CSR) and has become a legal obligation. However, the law establishes a transitional adaptation period, meaning it is from April 2026 that its main requirements—such as the preparation of prevention plans, the donation of surpluses, and the application of the hierarchy of uses—become fully enforceable and punishable.
10.1. Law 1/2025 in Detail. Regulatory Framework
This law applies to activities carried out on Spanish territory by food chain agents, whether in production, transformation, or food distribution, as well as hospitality, catering, other entities and associations for the distribution of donated food, and the public administration, without prejudice to the provisions of Law 7/2022, of April 8, on waste and contaminated soils.
In other words, the new Law 1/2025 complements Law 7/2022 on waste and circular economy, integrating sustainability as one more pillar of food safety.
10.1.1. General Obligations
Food chain agents will apply as many measures as possible and will have as their primary obligation the prevention of food loss and waste, adapting their actions to a hierarchy of priorities, as established in article 19 of Law 7/2022.
First, priority will be given to the prevention of food loss and waste, promoting the transformation of those agricultural products or foods that, although not having been marketed, are still suitable for human consumption, into other products intended for the same purpose.
For those surpluses whose generation could not be avoided, the following order of priority will apply:
- They will be preferably intended for donation or other forms of redistribution for human consumption.
- Failing that, they may be intended for animal feed or the manufacture of feed, in accordance with applicable regulations.
- When none of the above options are possible, they may be used as by-products in other industrial processes.
Finally, when materials cannot be destined for any of the previous uses, they will be managed as waste, prioritizing their recycling, especially through the production of quality compost or digestate for soil application. If this is not viable, energy recovery will proceed, such as the production of biogas or fuels, in accordance with current regulations.
Additionally, all food chain agents have the following obligations:
- Possess an application plan for the prevention of food loss and waste that outlines how the hierarchy of priorities will be applied.
- Promote agreements or contracts to donate their food surpluses to social initiative entities and other non-profit organizations or food banks, except in cases where it is unfeasible and duly justified.
10.2. Food Waste Prevention Plan
A Food Waste Prevention Plan (PPDA) should not be managed as an independent document; it is more effective when integrated into existing quality and food safety systems.
10 principles have been defined to develop and implement a PPDA:
- Define strategic objectives.
- Designate a team (Sustainability Committee).
- Describe the product life cycle.
- Analyze and quantify losses.
- Identify causes and define and implement prevention and reduction actions.
- Identify critical points and define corrective measures.
- Train staff to prevent loss and waste.
- Create a monitoring, documentation, and recording system.
- Communicate achieved results.
- Verify and update the plan.
This PPDA is not a static document drafted only for inspection purposes; it must be considered a document in continuous update and adaptation to the evolution of the company and its processes.
The responsibility for the design and supervision of this plan lies with the business operator, who must ensure that all workers know and apply the established measures.
This new scenario represents an administrative burden, but it should be seen as an opportunity to reinforce efficiency, competitiveness, and business profitability. Good surplus management offers economic, reputational, and social advantages.
Annex. Resources for Updated Training
Congratulations, you have finished the course! You now have the fundamental knowledge that allows you to protect consumer health. But remember, in the food sector, learning never ends. Regulations evolve, new risks emerge, and science improves control processes.
Current regulations emphasize that food hygiene instruction consists of a continuous and dynamic process. Although the certificate does not legally have a rigid expiration date, the handler is required to keep their competencies adapted to technological and legal changes.
This annex serves as a professional compass designed to help you navigate between legal updates and new scientific discoveries. You will find official channels and reference bodies where you can consult truthful information and update your knowledge.
- Spanish Agency for Food Safety and Nutrition (AESAN): This body, attached to the Ministry of Health, acts as the main technical advisor in Spain and the focal point of the European Food Safety Authority (EFSA). Its web portal is the reference tool for resolving doubts about hygiene and nutrition.
- Main portal: www.aesan.gob.es
- Sanitary registries: Allows public consultation of registered food companies and industries (RGSEAA).
- Legislation by sector: Organized access to specific laws, such as those regulating prepared meals, meats, or fishery products.
- Publications and guides: Section where technical manuals and Guides to Good Hygiene Practices (GPCH) endorsed by the administration can be downloaded for free.
Other resources of interest. For a global and specialized vision, periodic consultation of the following is recommended:
- European Food Safety Authority (EFSA): Entity responsible for evaluating risks affecting the food chain throughout the European Union.
- Official State Gazette (BOE): Primary source for consulting the entry into force of new laws, such as Law 1/2025 on the prevention of food losses.
- Health Portals of the Autonomous Communities: Provide information on local inspection campaigns and specific requirements for each territory.
List of Main Foodborne Pathogens
