On International Stop Food Waste Day, UM set out to ask students whether they knew the difference between the best before and the expiry date. This is what they had to say:
Newspoint also sought the expert opinion of Dr Karen Mugliett, Senior Lecturer from the Department of Health, Physical Education and Consumer Studies within the Faculty of Education, about the studentsâ levels of awareness.
âI was pleased to see that students have some awareness of the two terms but were not too knowledgeable about the terms. In terms of practice, their knowledge probably reflects that they donât have enough to be able to use their informed sense to use products sustainably at home or to purchase wisely. Things do not have to be bad, just because they have just expired. Shops in fact, sometimes have special offers to sell food which is just about going to expire at a reduced price. That is wise shopping.â
Food waste accounts for 52.1% of municipal solid waste on the Maltese Islands, yet to date, there has been limited research seeking to understand why this statistic is so high.
âThis was taken from a study in 2016 by Daniel Vella who also states that, âhousehold food waste increases proportionally with food shopping frequency. Misunderstanding of the âUse By Dateâ and âBest Before Dateâ might be a significant driver of food waste among respondents. Food waste prevention does not yet appear to be well established in the Maltese Islands, so triggering simple behaviour changes, strengthening the link between food waste and its environmental impact, and building awareness among society is an important initial step to undertakeâ.
Vella also states that the most common volume of household food waste disposed of per week is less than half of one 2L container. Leftovers, fresh vegetables/ unused vegetables/ rotting vegetables and bread are the most commonly wasted foods. The most common reasons why food gets wasted in Maltese households, include: âtoo much food is cookedâ, âleftovers are not re-used or eatenâ, and âfood in the freezer or fridge goes off (or left for too long).
In an article in the Malta Independent on Food Waste on 5 February, 2023, it was stated, it has been estimated that each Maltese individual generates approximately 62kg of food waste each year. This is particularly worrying since it not only increases greenhouse gas emissions but furthers the burden on landfills which are continuously being used to dump all sorts of waste including food.
Dr Mugliett believes food waste in Malta does not receive enough attention apart from a small amount of awareness on âStop Food Wasteâ day. There is the need for more education and policies on this issue, for example as identified in the report by students from the University of Wageningen, entitled Food Waste in the Maltese Retail Sector, âcombating food waste faces a multitude of barriers, determined by several key factors such as political engagement and culture but also the practices of stakeholders including suppliers, foodbanks, waste collection and processing and waste quantification. Interactions between these factors and stakeholders shape barriers to successfully combating food wasteâ.
Date marking, she says, is one of the main causes of food waste, as consumers may not have enough information on the meaning of these two words and so may be disposing of food unnecessarily.
Reducing food wastage involves a combination of personal habits, community initiatives, and policy changes. These may include:
- wise shopping practices,
- meal planning and
- portion control to reduce left overs, thereby reducing the likelihood of purchasing or cooking excess food that may go to waste.
Proper storage of perishable foods to prolong their freshness is also important.
This includes using airtight containers, wrapping foods properly, and storing them at the appropriate temperature. A clear sound understanding of date markings. This means consumers need to understand the difference between best before and use by dates clearly and become confident when purchasing.
Learn to assess the quality and safety of food beyond expiry dates by relying on sensory cues such as smell, appearance, and texture. Other measures such as composting or donating food to food banks should become part of our culture and habits, but this needs education and campaigns to create awareness.
Education is key to raising awareness about the importance of reducing waste and adopting sustainable practices.