In Poland, we waste millions of tons of food every year. What can you change this Christmas?

Christmas is a time for reflection, including on what is on our tables. In Poland, almost 5 million tons of food are wasted every year, and the cultivation of traditions does not facilitate changes in this regard. What are the main causes of this phenomenon? Can consumer choices really make a difference? In an interview with Agnieszka Hobot, Anna Spurek, director of the Green REV Institute, reveals the behind-the-scenes of the global food production system, points out why a plant-based diet should be based on local and seasonal products, and explains how small changes – especially during the holiday season – can become a step toward greater responsibility.

Agnieszka Hobot: In the run-up to Christmas, the topic of food waste becomes particularly topical. However, it seems that despite numerous discussions, we are still unable to deal with this problem. What, in your opinion, are the main causes of this phenomenon in Poland?

Anna Spurek: The problem of food waste does not exist in a vacuum – it’s part of a much broader system that includes how food is produced, distributed and consumed. Let’s start with what we can afford and what choices we have. In Poland, more and more people are reaching for the cheapest products because their budgets are limited. According to the Poverty Watch 2024 report, the material situation of Poles is the worst in a decade. We choose food available in nearby stores, often in Żabki, Biedronki or Lidl, which provide the illusion of abundance. Meanwhile, the climate crisis and the problem of malnutrition in the world are invisible to us. It is worth recalling that 900 million people are currently starving and 3 billion do not have access to healthy, sustainable food.

The key function of food is to nourish the body – not just to provide calories, but to provide the ingredients necessary for proper functioning. Unfortunately, corporations focus on selling cheap and often low-quality products. This results in health problems such as obesity, diabetes and diet-related diseases. In such a system, food waste is a side effect – we buy products that spoil quickly, are improperly labeled or don’t know how to use them effectively.

A.H.: If so, can food waste be reduced through better shopping planning and consumer education?

A.S.: Education is only part of the solution. Systemic changes are needed. Consumers are often unfairly blamed for wasting. We need to have access to healthy, local and seasonal food. Currently, there is a lack of widely available culinary, health and food education, which leads to poor purchasing decisions. The production and sale of food in excess is the result of a profit-driven market – from advertising to promotions. Being able to buy strawberries in January or cherries from Argentina for astronomical sums does not mean that the system is working efficiently. On the contrary, it is a manifestation of overproduction and waste of resources.

It is also worth noting the waste in the livestock sector. The production of meat, dairy and eggs involves the suffering of so-called farm animals, some of which do not make it to consumption at all. One in six animals is simply discarded. This shows how unfair and inefficient the current food system is.

A.H.: Can you imagine a food system that functions differently?

A.S.: For such a system to exist, action is needed on many levels. Education from an early age should include information on healthy eating, cooking and choosing local and seasonal foods. It is also crucial to create regulations that support the production of sustainable food and reduce waste at the production and distribution stages. Without such changes, food waste will remain a symptom of a deeper problem – a broken system that caters to the financial needs of corporations at the expense of consumers, public health and the environment.

A.H.: You mentioned that the food system in its current form is flawed and largely beyond the control of consumers. Could raising public awareness be the key to change, or are other measures needed to reduce food waste and change attitudes toward nutrition?

A.S.: To change the situation, it is necessary to reformulate the entire “food story.” Currently, as a society, we are almost completely disconnected from it. However, this does not mean that consumers are completely devoid of responsibility – we should develop critical thinking about what and how we buy. At the same time, the degree of privilege plays a key role. People with higher incomes have more opportunities to choose healthy food, while residents of smaller towns with limited access to stores or transportation are often forced to choose low-quality products.

This is not just a problem for individuals – the European Commission already announced draft legislation for a sustainable food system two years ago, which was to include mechanisms to counter waste. However, these proposals are still not sufficient. Systemic responsibility should be assumed by governments, local governments and retail chains. For example, chains can influence consumer choices by what they promote and how they arrange products on the shelves. If they can effectively advertise unhealthy food or encourage excessive shopping, they can just as well promote healthy and sustainable choices.

A.H.: What else can be done at the system level to reduce food waste?

A.S.: First, education – from an early age. In kindergartens and schools, children should learn what healthy, local and seasonal food is, why it is worth choosing it and how to prepare it. Second, regulations are needed to support access to healthy food for all. Fiscal mechanisms could, for example, reduce the price of healthy and local food, while raising taxes on off-season imports, like cherries in February.

It is also important that retail chains are obliged to responsibly manage surplus food. Today, unfortunately, many products are wasted already at the production or distribution stage.

A.H.: What steps is the Foundation taking to affect these changes?

A.S.: We operate mainly at the systemic level. We are submitting legislative recommendations, including on the law against food waste. Unfortunately, the current version of the law is only a cosmetic change – we need much stronger action. We are fighting for governments and politicians to take responsibility for this problem, because only they have the tools to make real changes.

Consumers cannot be the only ones with responsibility. With more than 10 percent of Europeans living in food poverty, shifting the blame for food waste to them is unfair. There are systemic inequalities – limited access to healthy food, transportation exclusion, lower incomes. All of this means that some people can afford to make informed choices, while others cannot.

But I stress that we need a comprehensive approach – from education, to changes in fiscal policy, to regulation of retail chains and promotion of healthy food. Only then can we talk about reducing waste, which is one of the most visible symptoms of a flawed food system.

A.H.: It seems to me that doctors rarely pay attention to the importance of healthy eating, yet it is the basis of well-being. I’ve never heard a simple “eat healthy, you’ll feel better” from a doctor. However, I would like to confront two myths. The first is the notion that a plant-based diet always means that we don’t waste food or harm the environment. I often hear that someone is a vegetarian and therefore “does everything right.” Meanwhile, obtaining such products as the popular avocado is associated with huge problems, such as violence against people in their countries of origin. How do you assess this public awareness and its impact on actual consumer choices?

A.S.: This is a very important topic, and I’m glad you brought up the example of avocados, because it perfectly illustrates the problem of food globalization. In the “Plant School” program, we always emphasize: a plant-based diet should be local, unprocessed and sustainable. This means using products from local farmers, as long as we have access to them. In Poland, despite more than 1 million farms, only a small part of them operate in an efficient and sustainable way.

Globalization of food is one of the greatest challenges of our time. Politicians and policymakers have allowed it to grow, promising benefits that in reality are illusory. Tomatoes are an example – the ones we buy in cans may come from China, and we are not sure how they were produced. Instead, we should use food that grows close to us and is adapted to local conditions.

It is also important for us to understand that food is not only a way to satisfy hunger, but also an expression of care and closeness. For example, vegan cuisine can be excellent if it is based on local, seasonal products. We work with many people to create menus composed exclusively of such ingredients, which shows that it is possible to eat in harmony with nature and health.

A.H.: You mentioned the shift away from local products. Many people, especially in smaller towns, have given up their own home gardens in favor of quicker access to products in stores. Shouldn’t we go back to these good practices, promoting local production and using unused land in Poland?

A.S.: Indeed, we are seeing a massive shift away from traditional forms of farming. This phenomenon is the result of the Common Agricultural Policy, which largely promotes industrial farming and ranching. In the European Union, huge resources are allocated to support the meat and dairy sectors, while small local farms are often unable to compete with them.

However, I am not advocating a return to the past. I believe that the future belongs to a sustainable, plant-based diet, based on technology and modern solutions, such as vertical farms. At the same time, it is crucial to rethink the entire food system – from production to consumption. Corporations don’t care about healthy consumers, because healthy people don’t generate profits. That’s why it’s important to promote a responsible approach to food, where quality, not quantity, matters.

A.H.: What can we do, especially during the holiday season, to put these ideas into practice and take better care of ourselves and others?

A.S.: The holidays are the perfect time to get back to basics – to celebrate food as an expression of love and care. Instead of reaching for exotic products, go for local ingredients, such as seasonal vegetables or homemade preserves. This is not only healthy, but also more emotionally valuable food.

Let’s remember that a meal is not just about calories, but about memories and closeness. The smell of homemade borscht or homegrown mushrooms is something that cannot be bought in the store or replaced by ready-made products. By returning to these values, we can not only take care of our health, but also create truly special moments with our loved ones.