This April, the main obligations stipulated in Law 1/2025 on the Prevention of Food Loss and Waste will come into effect. This law mandates prevention plans to avoid food waste, focusing on donations or the redistribution of surplus food to those in need. The goal is to create a more responsible industry that doesn't discard food that could help many people struggling to feed themselves. Among the donation priorities established by the law is the donation of perfectly good food, which would otherwise go to waste, to social organizations that assist people with limited resources. In this context, the Too Good To Go app announces the launch in Spain of Donations+, a technological solution that connects food businesses with charitable organizations. The app facilitates more efficient, traceable, and legally compliant donations of surplus food, according to the app's developer. In this way, the company expands its range of solutions to continue helping companies in the food sector reduce waste and comply with the new regulatory framework.

First course: a celery salad with blue cheese and walnuts, a bread and tomato soup, or an anchovy and vegetable tart. Second course: shavings of pork loin on creamed potatoes or cooked Catalan sausage with sautéed apple. And for dessert, pineapple carpaccio with mango coulis and yogurt foam. These were some of the dishes diners at Semproniana could choose from on June 16, 2015. It was a special night at Ada Parellada's Barcelona restaurant. All the ingredients the chef had used to prepare the dishes were destined for the bin because they were unattractive, an unusual size, or past their expiration date. However, for the symbolic price of 4 euros, dozens of people enjoyed a first-class meal without any stomach aches.

The significant advances in global food production seen in recent decades have not succeeded in ending world hunger. At the same time, food waste It's still enormous. Supermarkets Caprabo They are committed to fixing it and only In the first half of 2025, they have prevented the waste of 1,106 tons of food. In addition, everyone at home can also do their bit to avoid throwing away food that spoils before it is consumed.

In Catalonia, every family throws away their trash throughout the year. 63 kilos of foodA huge amount of food that, day after day, goes bad in the refrigerator or pantry of Catalan homes, without giving it the attention it deserves, until it's too late and it's no longer fit for consumption. And a large part of the solution to avoiding all this unjustified waste lies in the kitchen. By rolling up our sleeves and putting on our aprons to learn how to use up all those half-wilted or grilled fruits and vegetables that at first glance don't appeal to us, but which, with creativity and good treatment, can be transformed into equally valid ingredients for an excellent dish.

Ten years ago, chef Ada Parellada decided to host a four-euro dinner at her restaurant, Semproniana, to raise awareness about food waste. On June 16, 2015, Parellada created a dinner with foods that had either not entered the food distribution system or had left, proving that they were good, very good. This Tuesday, the Department of Agriculture, Livestock, Fisheries and Food launches the fourth edition of the campaignWe take advantage of food, which, of course, has the Semproniana chef as its driving force, and a total of seventy restaurants have joined the campaign. Until October 31, menus are available at very affordable prices (three dishes for around twenty euros) with the aim of raising awareness about the importance of making the most of food.

We read in the ARA a fact more, with a percentage increase, which allows us to say once again that each home is a world in itself, but which, nevertheless, is shocking. "Each citizen of the European Union generates 132 kg of food waste and throws away 12 kg of clothing and footwear each year." Europe "intends" (what an uncommitted verb) that each Member State meet objectives. "By law, by December 3, 2030, at the latest, producing companies will have to reduce food waste by 10% in food processing and manufacturing, and retail trade and restaurants (as well as households) will have to reduce it by 30%."

The future of the agri-food sector in Catalonia is closer than ever thanks to innovative initiatives like Almendro Origen, which combines sensors, AI, and regenerative agriculture to produce more sustainably and save energy and raw materials. In fact, innovation and new technologies should help people make better decisions, but never replace them. Agricultural and technical staff will continue to be key throughout the entire process.

Each Catalan family threw away, on average, 63 kilograms of usable food last year. And that wasted food could have been used by 300,000 people. Or, to put it another way, it would cover the needs of 14% of the population at risk of poverty. These are the calculations made this Monday by the Department of Agriculture, Livestock, Fisheries and Food, which until now did not exclude food thrown away at homes, but rather accumulated it in a count that included waste from restaurants and shops.