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This is clear from a study carried out by the Institute of Environmental Science and Technology of the Autonomous University of Barcelona (ICTA-UAB), which has quantified food losses in this sector, its socioeconomic impact and the products that are most discarded.
Food waste is a critical problem in the current climate and socioeconomic crisis. Products discarded in the production phase reduce the amount of food available to consumers and raise the economic costs of producers. Furthermore, crops use limited natural resources such as water, soil and energy, which is why part of these resources end up wasted.
Among all the crops produced in Catalonia, 11 foods constitute 80% of horticultural production (excluding potatoes) and are, therefore, key in the management of food losses. These are cabbage, lettuce, watermelon, pumpkin, zucchini, tomato, cucumber, artichoke, cauliflower, beans and onion.
ICTA-UAB researchers establish the three main reasons why the large quantity of these foods are not marketed. The first type of losses is made up of food that is not collected by farmers in the field – called avoidable losses – so the collection is not profitable given the low prices at which intermediaries pay them for vegetables. Another type of loss - called possibly avoidable losses - is due to the fact that the product does not meet the quality standards established by the market for its sale, either because it does not have the expected color, size or shape. The third group of food losses – called avoidable losses – is due to technical problems, such as destruction of food due to errors in collection or negligence on the part of collectors.
In monetary terms, the losses in Catalonia amount to 19 million euros per year. These are mainly associated with avoidable losses (61%) that come mainly from watermelon, lettuce and cauliflower crops.
Regarding losses due to the appearance or quality of the product (21% of the total), zucchini, tomatoes and onions are relevant, because between 10 and 15% of the marketable product is discarded. “They spoil quickly and, if they are damaged, they are not suitable for long periods of storage,” explains Pietro Tonini, researcher at ICTA-UAB. Only 17% of the lost value is due to an unavoidable or technical cause. “It would correspond to vegetables that have been spoiled due to the machinery or the plant,” says Tonini.
For the horticultural sector, reducing food loss is key both to achieve the objectives of national and international policies that aim to reduce food waste by half by 2030 and to satisfy the growing demand for vegetables, caused by the promotion of healthier diets. healthy and sustainable. The figures, which were calculated based on data from 2020, can be extrapolated to other periods.
Researchers have identified measures to minimize food loss and adapt to a changing climate, and highlight the need for solutions to control, plan and invest in crops, market solutions and financial support for producers.
The study gives short-term recommendations, such as selling “ugly” products locally, and highlights the need for long-term strategies to address systemic problems. The goal is to benefit both consumers and farmers, ensuring a win-win approach as well as comprehensive waste reduction strategies.
Prieto Tonina recommends that farmers plan crops using predictive models based on agronomic and meteorological remote sensors, as well as historical production data. She advises diversifying vegetable production through local value-added products and selling them through multiple distribution channels. It is necessary to focus on the processing of surpluses, to convert them into products of greater value and to extend their useful life.
The public administration should encourage farmers to redistribute surplus products with tax incentives. “They should also promote short-chain distribution systems, such as farm stores and agricultural cooperatives, and encourage consumers to buy seasonal and non-commercial products,” adds Tonini.
Likewise, it recalls the importance of protecting farmers from unfair commercial practices, "such as refusing to return unsold products and avoiding commissions such as marketing to wholesalers, which reduce economic margins."
