Food Waste in Greece: An Empirical Study

The increasing number of food markets has been accompanied by the evolutionary effect of food waste and loss and is associated with irrational food management. The problem of food waste has taken on environmental and economic dimensions and has been closely related to the social and moral conditions affecting consumers. For the last few decades, food waste has reached alarming proportions with economic, social, and environmental implications. The precise reasons for wasting food are varied and are largely contingent upon country- and area-specific circumstances. Consumer habits are shaped by social factors, specific consumer attitudes and views about food, and, finally, by consumers’ poor information, knowledge and skills. Reducing food waste by at least 50% by 2030 is among the primary goals set by the United Nations (UN) for Sustainable Development. Greece, among all European Union member countries, is committed to reducing food waste, as waste prevention is a key measure suggested by Circular Economy policies and European Green Agreement requirements. The present empirical study demonstrated that Greek consumers seem to be aware of the problem of food waste and its impact on both the environment and their income. They are also concerned about the amount and cost of wasted food.