UK households are guilty of binning £468 worth of perfectly usable food every year. This adds up to 4.2 million tonnes of Food thrown away and the cost to the UK of avoidable food and drink waste in 2012 (latest available statistics) was £12.5 billion.
More shockingly 41% of all household food waste was as a result of serving portions that were too big.
Mid-Scotland and Fife MSP Murdo Fraser wants people in Perth and Kinross, Fife Stirling and Clackmannanshire to think before serving portions over the Christmas period.
In the first six months of 2013 Tesco wasted around 30,000 tonnes of food. At least 90 million tonnes of food were wasted across the EU last year.
Murdo Fraser believes that home economics classes should include greater guidance on how to avoid food waste, and believes that suppliers, restaurants and supermarkets should be incentivised to avoid waste. He also wants Government to encourage retailers to donate perishables (nearing their expiration date) to homeless shelters and charities.
Under a new law set to crack down on food waste, French supermarkets are to be banned from throwing away or destroying unsold food and must instead donate it to charities or for animal feed. Fines of up to £53,000 will be imposed on offending retailers.
Murdo Fraser MSP said:
“Christmas is the one time of year when we do our upmost to avoid wasting food, turkey sandwiches become a staple of the post-Christmas diet, and I believe this good practice should be repeated all year round.
“In 2010, 15 million tonnes of food were wasted in the UK. Living costs are rising fast, but we can combat this by using food more efficiently. Furthermore, if producers can reduce waste then consumers will see the cost of their weekly shops reduce.
“The Scottish Government must look to communicate with producers, suppliers and consumers to create a more efficient food chain.
“Laws have recently been passed in France which will force retailers to crack down on animal waste or face hefty fines.
“More inclusive home economics lessons could help teach youngsters the value of creating dishes using leftover food. Raising public awareness and creating targets for suppliers to meet could also incentivise a reduction in food waste.
“Finally, large retailers should also have dispensation to donate perishables still within date to homeless shelters and charities.”