Case Study Estimates of Food Waste Generated due to Marketing Standards

This report provides a comprehensive analysis of how Food Marketing Standards (FMS) influence food waste (FW) generation across key food commodities, as explored within the BREADCRUMB project. Focusing on fruits and vegetables, meat, eggs, cereals, and fish, the report draws from multiple case studies conducted in various European countries to examine the role of both public and private FMS in contributing to or preventing food waste.
The report begins with an overview of the BREADCRUMB project, its structure, and the links of this specific tasks to related work packages. It introduces key concepts and definitions relevant to the analysis, including distinctions between food, waste, food waste, and suboptimal products.
The methodology section outlines a structured, multi-step process for data collection, validation, standardization, and analysis. Challenges encountered by the case studies are discussed, along with the specific focus on commodities and products affected by FMS criteria.
Findings from each commodity sector highlight how FMS; particularly aesthetic or technical standards can result in the rejection of edible but non-conforming products, contributing to food waste at various points in the supply chain. For example:
✓ In fruits and vegetables, non-compliance with size, shape, or colour specifications leads to high volumes of suboptimal products.
✓ In the meat sector, private standards and market expectations impact waste through strict grading and processing criteria.
✓ In the egg sector, sorting requirements and fragility contribute to significant waste during handling and processing.
✓ In the cereal and fish sectors, specific quality or appearance standards similarly affect product utilization and waste levels.
The report concludes by summarizing the limitations of the study and providing research, policy, and general recommendations. These include calls for greater alignment and flexibility in FMS, improved data collection practices, and support for alternative valorisation pathways for suboptimal products. Collectively, the findings underscore the need to balance the objectives of food safety, quality, and trade with the growing urgency to reduce food waste and promote sustainability across the European food supply chain.