Pasta salad with your kid’s favourite sauce.

Yoghurt and fruit - you can try different fruits over to time to find the big winner.

“Picky bits” such as proteins, cut-up veg and dips.

Mini veg-packed frittatas which are easy to prep many in advance using a muffin tin.Cold noodles and thinly sliced veg with a honey-soy sauce dressing - best for slightly more adventurous kids.Veggie wraps with protein of your choice and cheese.Hummus and veggie crudites such as cucumber, carrot, peppers, radishes or any raw veg your child loves.The EPA also funds research and studies to develop finer scale understanding and address data gaps in this area. The EPA produces national waste statistics and therefore has responsibility for producing the relevant statistics under the Waste Framework Directive. View the presentations and videos from the latest Forum that took place on 4 November 2021. Robust and meaningful data on food waste is central to building a compelling narrative on the benefits of preventing food waste and to complying with national legislative reporting requirements.įorum on Food Waste: The EPA hosts the national forum on food waste bringing together business and policy leaders from across the food supply chain. analysis of waste characterisations and national waste data.national surveys on behaviours and attitudes.Initial actions are focused on roll-out of a standardised measurement methodology and developing tools and resources for upskilling for action on food waste prevention.ĭata and evidence: Behavioural insight is a foundation of the programme, providing evidence and data to inform policy, behavioural change interventions and awareness campaigns, establish sectoral benchmarks and indicators, and to monitor progress. Supply chain and hospitality: activities to drive change across the Retail, Distribution, Processing and Manufacturing sub-sector, and reducing food waste in the Hospitality and Food Service sectors. Household food waste: awareness raising activities through stopfoodwaste.ie and application of behavioural insights to achieve widespread public awareness of environmental and social issues around wasted food leading to a significant increase in the number of people taking action on the issue. The programme delivers campaigns and supports targeting food waste in households, across the supply chain and in the hospitality sector, with a view to achieving the national target for a 50% reduction in food waste by 2030. The EPA’s food waste prevention programme is implemented through the Circular Economy Progamme. In line with the food waste hierarchy, the best option is to prevent food waste and then ensure any food waste that arises is treated in the most resource efficient way possible. “By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains”.

The Government’s Climate Action Plan and Waste Action Plan for a Circular Economy include food waste as a priority waste stream and articulate a 50% reduction, reflecting the EU Circular Economy Package and the UN Sustainable Development Goal 12.3 which states:

It is estimated that food waste generates about 8% to 10% of global greenhouse gas emissions. In Ireland, we generate nearly 800,000 tonnes of food waste every year. Food waste and climate changeįood waste is a significant contributor to climate change. Diverting food waste from landfill has environmental and financial benefits, and the benefits of preventing food waste are even greater. Preventing food waste should be prioritised, and any unavoidable food waste should be treated in the most resource efficient way possible. Reducing food waste is therefore an effective climate action. Food waste is also a significant contributor to climate change. Globally, more than 25% of food produced is wasted.

Wasted book food