Dairy sector takes steps to reduce food waste

Dutch consumers waste an average of 25.5 kilograms of perfectly edible food per person each year. Of this amount, 1.9 kilograms consists of dairy products. During Verspillingsvrije Week, Zuivelpak is drawing attention to this waste. Smart use, proper storage, and packaging all play an important role. The campaign week will take place from September 7 through 13. Flexibility in the kitchen is this year’s national theme. The focus is on making better use of products already at home.

Getting more out of dairy cartons

According to Zuivelpak, yogurt and custard often remain inside cartons. Folding the carton properly helps consumers empty it more thoroughly. Dairy products past their best-before date are also often still suitable for consumption. Zuivelpak recommends using the “Look, Smell, Taste” method.

Leftover dairy products can be used in smoothies, dips, or other dishes. The campaign also focuses on properly sorting beverage cartons. Consumers can place empty, flattened cartons with their PMD recycling. According to Zuivelpak, this allows valuable raw materials to be recycled more effectively.

Toolkit for producers and supermarkets

Zuivelpak has also developed a communications toolkit for organizations throughout the dairy supply chain. It contains ready-to-use content, visual materials, and other communications resources. Producers, supermarkets, and supply chain partners can use these materials during the campaign.

This allows them to engage consumers in reducing food waste. The message focuses on using, storing, and preparing dairy products. Through these efforts, the sector aims to support lasting changes in consumer behavior.

Zuivelpak.nl