Four fifths of Spanish consumers value waste reduction initiatives when shopping

Some 78% of Spanish consumers state that knowing what initiatives stores have in place to reduce waste influences their choice of where to shop, according to new data from AECOC.

According to the latest AECOC Barometer report, which was presented at Alimentaria in Barcelona, while efficient food management is increasing, 23% of Spanish households still throw food away, and more than half of consumers admit they forget products until they spoil.

Consumers are calling for greater transparency, discounts on products close to their expiration date, and solutions to reduce food waste.

Managing food waste

As the report showed, over the past decade, the number of households that manage food more efficiently has increased by 53%. However, significant challenges remain: 23% still admit to throwing food away, and the same percentage believe they waste more than they would like, while 86% say they feel bad when food spoils.

Food waste remains closely linked to everyday habits, the report noted, with more than half of consumers admitting that they forget food in the fridge or pantry until it spoils. Other common factors include miscalculating quantities, overbuying, or undervaluing low-cost products. Millennials stand out as the group most prone to forgetting.

Fruits and vegetables continue to be the most wasted products, followed by bread. The main causes include product deterioration (39%) and storage issues (30%). Still, improvements are visible: 58% freeze leftover bread and 57% store fruit in the fridge to extend its shelf life.

Preventative measures

Spanish consumers are also increasingly adopting preventive measures. 64% freeze products before they expire, 56% check what they already have at home before shopping, and 53% avoid buying excessive quantities. In addition, 80% check expiration dates before choosing a product, 69% buy only what they need, and 79% check the condition of fresh foods to prioritise their consumption. Meanwhile, 66% organise food in the fridge according to temperature zones.

At the same time, 48% say they reuse leftovers to create new recipes, although 31% admit they eventually throw them away when they spoil – up from 39% the previous year.

In terms of measures that could be accelerated to continue progress in waste reduction, consumers value discounts on near-expiry products (68%) most highly, while other relevant initiatives include offering takeaway containers in restaurants (63%) and last-minute discounted menus (56%).

AECOC, the Association of Manufacturers and Distributors, is one of the largest business organisations in Spain, with more than 34,000 member companies. Read more here.