Reducing food losses has become a strategic priority across Europe. According to Eurostat (2024), more than 58 million tonnes of food are lost annually within the European Union, equivalent to 131 kilograms per person. Romania contributes around 2.8 million tonnes, one-third of which originates from agricultural production and processing.

In line with the new European regulations, farmers and processors are encouraged to implement flow monitoring systems and reduce waste at the source. The Romanian Ministry of Agriculture and Rural Development (MADR) introduced in 2024 a set of “food efficiency” recommendations, aligned with the eco-conditionality framework under the National Strategic Plan 2023–2027. Through these measures, losses during storage, sorting, and packaging can be reduced by 10–15%, with a proportional gain in economic efficiency.

In the food industry, digital tools and automated processing technologies now enable real-time control of inventory and shelf life. Farms and factories adopting such systems gain priority access to sustainability support schemes.

Reducing food losses is no longer just an ethical obligation, but a condition for profitability. In an increasingly competitive market, resource efficiency is becoming the strongest economic advantage.

(Photo: Freepik)