New initiative launched in Netherlands to reduce food waste

A group of 25 companies, research institutes and government bodies in the Netherlands, known as the Task Force Circular Economy in Food, has launched a new initiative called ‘United against food waste’.

The goal of the task force is to reduce food waste by 50% 2030 in the country, measured against a 2015 baseline. The initiative is being partly funded by the Dutch government.

The country’s Ministry of Agriculture, Nature and Food Quality will offer a grant of €7m over the next four years to carry out research, monitoring and create awareness through the programme.

The task force consists of entities such as Rabobank, McDonald’s Netherlands and Wageningen University & Research.

Netherlands Minister of Agriculture, Nature and Food Quality Carola Schouten said: “Huge amounts of food are being wasted. This is especially serious when you consider how widespread poverty remains around the world, even in the Netherlands.

“There are places where people go to bed hungry. We need to learn how to better manage foodstuffs and the raw materials, labour and energy required for their production and transportation.

“There are opportunities in this process for many new and innovative ideas and initiatives. Less waste would also allow a significant reduction in CO2 emissions while saving money. In short, it would be good for the environment as well as the finances.”

Wageningen University & Research programme manager for sustainable food chains Toine Timmermans said: “The members of the task force have worked hard over the past year to give concrete shape to their ambitions and approach.

“We can be proud of our integrative agenda, with a wide range of partners already forming new partnerships, launching interesting initiatives and achieving real results.

“The task force shows that, if we all build together, with companies at the helm, it is possible to develop an ecosystem of solutions that will generate economic, environmental and social progress towards achieving the transition to a better and more circular food system.”