Food waste is a global problem with significant environmental and economic implications. In Switzerland alone, around one third of all edible food is lost or wasted between the field and the plate. This amounts to approximately 2.8 million tons of food wasted each year, with households accounting for 38% of avoidable food losses.

According to an ETH Zurich study by Beretta and Hellweg (2019), the average Swiss citizen throws away about 330 kg of avoidable food per year. This not only contributes to environmental degradation, but also represents a significant economic loss, with each person throwing away an average of CHF 620 worth of food.

One innovative solution to combat food waste is to set up drop-off points within universities where students can share surplus food. One such initiative is Madame Frigo, an organization that operates shared fridges where students can donate excess food and take what they need.

Imagine this scenario: it's the end of the semester and you're moving out of your student residence. You have a box of unopened pasta, a few cans of soup and some fresh produce that you know you won't be able to eat before you leave. Instead of throwing these items in the bin, you can leave them in a designated area on campus for fellow students in need to pick up.

This simple act not only reduces food waste, but also fosters a sense of community and solidarity among students. It's a win-win situation - those with excess food can help those in need, while minimizing their carbon footprint.

The benefits of such initiatives extend beyond the university campus. By reducing food waste at the household level, we can make significant progress towards a more sustainable future. Not only does this conserve valuable resources, but it also helps to alleviate food insecurity in our communities.

References

Beretta, C., & Hellweg, S. (2019). Potential environmental benefits from food waste prevention in the food service sector. Resources, Conservation and Recycling, 147, 169–178. https://doi.org/10.1016/j.resconrec.2019.03.023

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