Food Safety Association Releases "Food Loss and Label Reading Survey"

A study commissioned by the Food Safety Association from Nielsen Research Company on perceptions and behaviors leading to food waste among Turkish consumers, conducted in 26 cities representing the urban population of Turkey with 1,545 people aged 18-65, has produced striking findings. It is known that more than 30% of food produced for human consumption worldwide is lost or wasted during production, distribution and consumption stages, causing annual financial losses of around USD 1.3 trillion. Numerous studies conducted in America and Europe show that labeling approaches are one of the most important factors causing food waste, and that food products in many countries have various date labels with different meanings. According to the Food Waste and Label Reading Study, consumers do not clearly understand the difference between Best-By Date (BBD) and Use-By Date (UBD). While 86% of consumers know what Best-By Date (BBD) means, this rate drops to 26% for Use-By Date (UBD). When no problems are detected by taste, smell and appearance, consuming food that has passed the Use-By Date (UBD) is not a health risk; however, 72% of consumers report that they throw away food products that have passed the Use-By Date (UBD) when they see them in their homes. Food that has passed the Best-By Date (BBD) should not be consumed after the date listed on the label.

According to Consumers, Most Food Waste Occurs in Restaurants and Hotels

Consumers believe that the most food waste occurs in restaurants and hotels. Consumers estimate that in Turkey, 4.5 out of every 10 plates of food prepared in restaurants, and 3 out of every 10 plates in homes, end up in the trash. However, when asked "would you take leftover food in a package?", only 21% of consumers "always" request takeout packaging, though 50% of those who do not would change their mind if the restaurant offered it. The higher perception that food in households should not be reheated more than once suggests that leftovers are more likely to be discarded. The foods most commonly thrown away in homes are fresh fruits and vegetables at 42%, followed by milk and dairy products at 41%. While consumers generally reuse glass and earthenware bowls from food packaging at home, they throw plastic packaging away. However, only 33% of consumers use recycling points for recyclable waste, while 39% report that there are no recycling points in their neighborhoods. To preserve food for longer periods, 3 out of 10 households make preserves at home. For bread, there is social awareness and consciousness toward preventing food waste. Looking at consumers who prefer to use their stale bread, 64% of them use these products in making meatballs or egg bread. Additionally, 32% place stale bread in a sealed bag and leave it on the street for those in need to take, while 41% use it to feed animals.

Food Safety Association offers 10 tips to consumers to prevent food waste:

1. Make a shopping list before you go shopping.
2. Stick to your list and buy only what you need.
3. Do not buy shelf-life items if you will not consume them within the specified time.
4. When shopping, buy meat, poultry and fish last.
5. Package the meat you will freeze in the sizes you will use, freeze it, and learn how to freeze leftovers.
6. Check your refrigerator temperature and frost frequently.
7. Keep your refrigerator organized regularly and move foods that have been waiting for a long time to the front to consume them.
8. Do not throw away softened fruits and vegetables as long as they are not spoiled; use them.
9. Use cooked vegetables. Use them in soups, purees or salads.
10. Reheat meals in small portions and serve.