Greece Wastes More Than 2 Million Tonnes of Food Every Year

Greece wastes more than 2 million tonnes of food annually, while approximately 930,000 tonnes of food waste come from households and 12.7% of the population faces food insecurity. The country ranks third among European Union member states for food waste per capita, generating around 201 kilograms per person each year, according to Apostolos Petalas, director-general of the Union of Supermarkets of Greece (ESE).

Speaking to the Athens-Macedonian News Agency (AMNA), Petalas highlighted the need to systematically measure food losses, expand food donations and improve waste management. He also proposed specific measures for supermarkets, stressing that reliable data remain essential to assess progress in reducing food waste.

According to available figures for 2023, Greece generates more than 2 million tonnes of food waste annually across the entire food supply chain, from primary production to households. Greek households account for approximately 930,000 tonnes, averaging 89 kilograms per person each year.

At the same time, 12.7% of the population experiences food insecurity. When food waste across all stages of the supply chain is included, Greece records approximately 201 kilograms per person annually, placing it third-highest among EU member states.

Consumer confusion over food date labels also contributes to the problem. Only 22% of consumers correctly understand the “best before” label, placing Greece third from the bottom in the EU for this indicator and highlighting the need for better public information.

Supermarkets account for just 4%-5% of food waste

Although supermarkets are among the most visible places where unsold products accumulate, organised food retail accounts for an estimated 4%-5% of total food waste, Petalas said.

The Union of Supermarkets of Greece is conducting extensive research with academics and consultants to measure the volume and composition of waste generated by supermarkets.

Initial results from a pilot study covering 15 stores found that weekly waste ranged from one to 15 tonnes per store, depending on turnover. Based on estimates covering 245 municipalities and 2,500 stores, supermarkets generate approximately 100,000 tonnes of waste annually.

The estimated composition of this waste includes:

• 50%: Organic biodegradable waste, mainly from fruit and vegetable departments.
• 32%: Cardboard and plastic film.
• 10%: Animal by-products.
• 3%: Mixed waste.
• 5%: Other categories.

More than half of this waste is managed directly by supermarkets rather than placed in municipal bins. This includes cardboard, plastic film, animal by-products and organic waste.

From supermarket shelves to donations, recycling or disposal

Removing a product from a supermarket shelf does not necessarily mean discarding it. Depending on its condition and the circumstances, a store may return it to the supplier, recycle it, donate it or dispose of it as waste.

However, the sector still lacks comprehensive figures showing the total quantity of food that supermarkets withdraw from sale and ultimately discard.

Available data indicate that fruit and vegetable waste accounts for 48.9% of food losses, while dairy products, meat, baked goods and prepared meals contribute considerably smaller quantities.

Accurately measuring these losses remains difficult, particularly for fruit and vegetables, because stores use different cleaning and handling practices. Pineapples, for example, lose a substantial portion of their original weight during peeling, making comparisons between the initial product and the remaining waste more complicated.

Consumer expectations also influence supermarket waste. Petalas noted that demands for fully stocked shelves and products with a “perfect” appearance can affect the quantities that stores withdraw from sale.

Confusion between the “use by” and “best before” labels further complicates efforts to reduce food waste.

More opportunities to recover surplus food

Petalas said supermarkets could make greater use of products and materials they currently withdraw from sale.

Depending on their suitability, organic waste can go towards animal feed, composting or biogas production. Surplus food and returned products may also be donated when they meet the necessary requirements.

However, the sector does not yet have definitive figures for either the quantity of food donated or the amount that could potentially reach people in need under existing conditions.

Establishing reliable data on available quantities and recovery options is therefore essential to reducing waste and directing more edible food towards those who need it.

Greece considers pay-by-weight waste charges

Greece relies on municipal waste management, following a model also used in France, Italy, Spain, Portugal and Sweden. In countries such as Germany and the Netherlands, supermarkets take greater responsibility for arranging waste management services through the market.

In Greece, municipalities primarily calculate waste charges according to a store’s floor area rather than the actual quantity of waste it generates.

Petalas identified a transition to a pay-as-you-throw (PAYT) system as a practical measure. Under this approach, waste management charges reflect the actual weight of waste produced.

He outlined three key measures to improve supermarket waste management:

1. Introduce weight-based charges: Link waste management costs to the actual quantity of waste generated.
2. Require waste separation: Ensure all stores separate cardboard, plastic film and organic waste.
3. Standardise data collection and reporting: Establish comparable figures on waste generation and management across supermarket chains and individual stores.

Petalas also highlighted the lack of a unified picture of Greece’s progress towards a circular economy and zero waste. Key obstacles include limited space for collecting and separating waste, differences between information systems and insufficient coordination.

Greece faces food waste reduction targets for 2030

Under the targets outlined by Petalas, Greece must meet two key food waste reduction objectives by December 31, 2030.

The first requires a 10% reduction in food waste from processing and manufacturing, compared with the annual average generated between 2021 and 2023.

The second requires a 30% reduction in per capita food waste across retail and other food distribution, restaurants and food services, and households, compared with the annual average for 2021-2023.

Meeting these targets will require systematic measurement, better coordination and measures to prevent losses at every stage of the food supply chain.

What ends up in supermarket waste bins?

Petalas said the bins behind large supermarkets mainly contain mixed waste and organic material from fruit and vegetable departments.

However, supermarkets could divert much of this material towards more productive uses. Organic waste can support composting, biogas production or animal feed, while eligible surplus food and returned products can go to charitable organisations and other donation channels.

The central challenge is to establish a reliable, unified picture of the quantities and categories of food waste and how businesses manage it. Better data would allow the industry to move beyond measuring the problem and implement targeted solutions.

The Union of Supermarkets of Greece has signed a voluntary cooperation agreement with the Ministry of Environment and Energy, which is scheduled to take effect in September 2026. The agreement aims to prevent and reduce food waste.

Under the initiative, the union’s 19 member companies are coordinating their efforts through improved stock management, food donations and information campaigns for employees and consumers. The initiative also supports the European commitment to reduce food waste in retail and distribution by 30% by 2030.