In 2020, a total of 6.26 million tons of food were thrown away by households in Germany, said Prof. Dr. Volker Sieber from TUM Campus. This puts Germany in 13th place worldwide, just ahead of France.
Across the EU, 344 kilograms of food per capita are wasted each year—more than the EU imports, Hübner explained. Food waste represents not only a social but also an ecological and economic issue. “Eight to ten percent of global greenhouse gas emissions can be traced back to food waste,” he said. “That shows how big the lever really is.”
“Promotions Double Food Waste”
Hübner informed the audience that in September this year, the EU passed legislation setting mandatory reduction targets for food waste. Germany, however, relies on voluntary measures. Retailers face a dilemma: consumers expect fully stocked shelves until late in the evening. Yet because food has limited shelf life, this leads to higher waste levels.
“Food waste doubles during promotional campaigns,” Hübner reported from recent research. Current studies also focus on how consumers contribute—specifically through their “picking behavior” at the dairy shelf, Hübner said. In about 30% of cases, customers dig for the longest-lasting products, which increases store-level food waste by an average of 64%. “If we changed our behavior, we could reduce food waste by two-thirds,” Hübner concluded, advising shoppers to think twice next time whether to reach for the front or the back of the shelf.
Raising Awareness for Waste Prevention
During the subsequent panel discussion, moderated by Prof. Dr. Sebastian Goerg from TUM Campus, representatives from various sectors shared their perspectives: the food industry (Simon Blank, Donautal Bogen), retail (Hannah Nicklas, responsible for food waste management at Lidl and Kaufland), catering (Mario Deller, university dining services at the Student Union of Lower Bavaria/Upper Palatinate), consumer research (Junior Prof. Dr. Karolin Schmidt, environmental psychologist at the University of Magdeburg), and consumers (Hildegard Rust, certified ecotrophologist). The consensus was clear: awareness of food waste exists—but much remains to be done.
“We process poultry with skin and feathers,” assured Blank. Each day, about 200,000 to 210,000 chickens are slaughtered, generating only three and a half to four percent waste. “The rest becomes food or feed.”
Deller reported that roughly 8,000 lunches are served daily at various university locations. “We don’t have a waste bin. We cook on demand—only when food is requested at the counter is it finished,” he explained. “Sound knowledge about grocery shopping has been lost,” said Hildegard Rust, pointing to the influence of social media and influencers. Her advice: plan your weekly meals and shop with a list to avoid impulse purchases.
Hannah Nicklas noted that apps already exist to help consumers use up what’s in their fridge, and described a retail problem: “Every day, someone leaves a package of ground meat outside the cooler.” Since the cold chain is broken, the meat must be discarded. Junior Prof. Karolin Schmidt identified over-purchasing as the main driver of food waste. “Those who buy less, waste less,” she said. But consumers often struggle to make the right decision in the moment. Retailers, she added, also bear responsibility—not to encourage excessive consumption.
Finally, Toni Hinterdobler, chairman of the University Town Association, announced that the next Sustainability Talk will focus on energy.
