Topic 2.1: Food redistribution
Food redistribution is a process whereby surplus food that might otherwise be wasted is recovered, collected and provided to people, in particular to those in vulnerable situation.
Recovery of safe and nutritious food for human consumption’ is to receive, with or without payment, food (processed, semi-processed or raw) which would otherwise be discarded or wasted from the agricultural, livestock and fisheries supply chains of the food system.
The redistribution of surplus food is covered by the General Food Law. Organisations which receive food surplus – be they redistribution organisations or NGO’s – are to be considered as food business operators under the General Food Law.
Redistribution network
‘Back-line’ organisations recover donated food from actors in the food supply chain which they transport, store and redistribute to a network of affiliated and qualified charitable organisations including charities, social restaurants, social enterprises, etc.
Front-line’ organisations receive donated food from ‘back-line’ organisations and/or directly from actors in the food supply chain. They, in turn, provide this food to their beneficiaries in various forms (e.g. food parcels, soup kitchens, meals served in social restaurants/cafés, etc.); some may also sell food products to people in vulnerable situation at a subsidised price.
Food surplus
Surplus food, consisting of finished food products (including fresh meat, fruit and vegetables), partly formulated products or food ingredients, may arise at any stage of the food production and distribution chain for a variety of reasons. Foods which do not meet manufacturer and/or customer specifications (e.g. variations in product colour, size, shape, etc.) as well as production and labelling errors can generate surplus in the agricultural and manufacturing sectors for instance.
Surplus food may be redistributed provided that is fit for human consumption and compliant with all food safety requirements, as specified by EU rules on food safety and food information to consumers as well as relevant national rules.
Foods suitable for food donation is:
- Perishable food products nearing the ‘use-by’ date;
- Non-perishable food products nearing and possibly beyond the ‘best before’* date; Incorrectly weighed or measured food products that cannot be sold;
- Harvested in the fields with the consent of the producer;
- Incorrectly labelled food products – as long as all mandatory information including allergens and ingredients can be provided;
- Damaged, imperfect items and bulk ends where food safety and food information to consumer have not been compromised;
- Unopened, oversupplied items, food product returns or shipping errors;
- Out-dated promotional or seasonal items, discontinued products and other inventory to be cleared out
*not every EU country allows the donation of food that exceeds its expiry date, e.g. in Poland it is not possible
Why should food and drink manufacturers, retailers and wholesalers donate surplus food?
If you are an organisation that wants to receive surpluses and establish cooperation with food and drink manufacturers, retailers and wholesalers you can use such arguments:
- making environmental improvements and tackling food poverty;
- cooperative action in a context of increasing food poverty;
- fostering community engagement;
- food waste prevention;
- optimising the production process and the management of inventories;
- potential for reducing disposal costs;
- improving the reputation with customers and stakeholders;
- tax deductions and fiscal incentives, where applicable.