Less Waste, Greater Efficiency: The Summer Challenge Testing the Entire Food Supply Chain

Reducing food waste has become one of the greatest challenges facing the food supply chain. According to the latest 2024 Food Waste Index Report published by the United Nations Environment Programme (UNEP), 1.05 billion tonnes of food were wasted worldwide in 2022, with households accounting for 60% of the total.

In Spain, however, the situation has improved significantly, with figures showing a downward trend since 2020, when household food waste increased as a result of the pandemic. According to the latest 2024 report published by Spain’s Ministry of Agriculture, Fisheries and Food, food waste fell to 1.125 billion kilograms or litres, representing a cumulative reduction of nearly 20% compared with pandemic levels and a 4.4% decrease compared with 2023. Outside the home, food waste dropped to a historic low, down 9% year on year, accounting for just 2.5% of the total.

Nevertheless, the summer season remains a particularly sensitive period. According to an analysis by Phenix, based on data from the Ministry, food waste during the summer is approximately 30% higher than at other times of the year. Changes in purchasing and consumption habits, together with higher temperatures, place additional pressure on the logistics chain and accelerate the deterioration of perishable foods, making products such as fish and seafood especially vulnerable to spoilage.

These factors make it essential to strengthen preservation measures, plan purchasing carefully and manage inventory efficiently in order to minimise losses. In this context, maintaining a balanced mix of fresh and frozen products helps ensure product availability throughout the season. Frozen products, in particular, become increasingly important during the summer campaign, as they provide a stable supply and offer greater flexibility in responding to fluctuations in demand. Products with a higher degree of preparation also play a key role by optimising product utilisation and reducing waste.

Ultimately, reducing food waste during the summer through effective planning, inventory management and proper product preservation not only delivers environmental benefits but also contributes to a more efficient and sustainable food supply chain.