Spain is in the midst of adapting and strengthening its fight against food waste., a far-reaching problem that involves not only businesses and administrations, but also citizens themselves. The entry into force of the Law on the Prevention of Food Loss and Waste places the country at the forefront of Europe in the fight against food loss, with the challenge of reducing the social, economic, and environmental impacts of discarding products fit for consumption. This regulatory movement responds to a growing concern and a social consensus that, according to the AECOC Food Waste Barometer, has the support of the 95% of the citizenry.
The new regulations require that the entire agri-food value chain —from the primary sector to retail, including hospitality and catering— implement specific plans for prevention, control and use of food. This forces us to diagnose potential inefficiencies, improve processes and, ultimately, minimize waste at every stageOnly cooperatives with fewer than ten employees and very small businesses are exempt from this obligation, ensuring that the largest sources of loss are under control.
The role of technology in prevention and traceability
To address the operational complexity of complying with the new law, both the private sector and social entities are betting heavily on digitalizationA prominent example is the platform PlanB, developed by the Spanish Federation of Food Banks (FESBAL)This tool allows for efficient and secure management of surpluses, ensuring traceability and legality in donations. Through PlanB, Donors, food banks and recipient entities can coordinate digitally, optimizing logistics routes, generating tax certificates, measuring carbon footprint impact, and controlling the flow of donations. Major chains like Eroski have already implemented API integration, facilitating collaboration even in hard-to-reach areas.
The use of technology is not limited to logisticsMany companies are incorporating artificial intelligence and big data tools to predict real demand and adjust production, thus avoiding the generation of surpluses and waste. These solutions allow adapt purchasing volumes, accurately track storage temperatures and monitor leftovers to plan reduction strategies tailored to each context.
A law for the entire chain: priorities and operational challenges
The legislation establishes a clear hierarchy in the management of non-marketed food.. First of all, priority must be given to prevention and utilization of the product for human consumption, seeking to transform it into other foods when possible. If these measures cannot be applied, the law promotes the donation —a step that is now mandatory— and, as a last resort, diversion to animal consumption, composting or energy recovery when it is no longer suitable for other purposes.
Guarantee the logistics and donation network Throughout Spain, especially for fresh products, on a small scale or in rural areas, this represents one of the greatest challenges. Therefore, the law contemplates the need to promote agreements and conventions to facilitate donations, in addition to requiring larger businesses and operators to develop detailed plans and collaborate with recipient entities.
This regulation also highlights the importance of social and cultural involvement. Companies are called to play a leading role, but it is essential educate and raise awareness among consumers, since most of the waste is produced in homes.
Impact, awareness and the opportunity for change
Food waste not only represents an economic loss - according to the FAO, it represents an annual global cost of more than one trillion dollars - but its consequences extend to the use of natural resources such as water, energy and land, as well as the increase in greenhouse gas emissionsIt is estimated that around 20% of the world's fresh water It is used for food that is never consumed, and if food waste were a country, it would be the third largest emitter of COâ‚‚ on the planet.
Sector organizations and the administration agree that the success of this legal framework It depends on the collaboration and awareness of all stakeholders: businesses, public administrations, the third sector, and citizens. Educational initiatives—such as those developed in schools or through apps like Too Good To Go—information campaigns on expiration and best-before dates, or suggestions for making the most of "imperfect" products are gaining ground in transforming the collective mindset toward greater utilization.
This legal framework, although with a sanctioning approach, is seen by the sector as an opportunity to review processes, optimize resources, and align with international trends set by the Sustainable Development Goals, particularly the goal of halving food waste by 2030. Companies and organizations are requesting greater clarity on some operational points, such as waste measurement and the development of prevention plans, as well as support for SMEs.
The drive for digitalization, the involvement of the entire food chain, and the expansion of donation networks allow us to face the future with a more responsible and efficient perspective. Spain has taken a decisive step in food waste management, combining legislation, technological innovation, and cultural change to address one of the greatest challenges of our time.
