Prices overall have climbed and consumer choices lean toward processed meals. People eat out more to save time at home, while some purchases become more deliberate. This mix reduces fresh food purchases and pushes households across Spain to curb waste. Even as environmental, economic, and social consequences are visible, many families do not fully grasp the impact of waste. Since 2017 data from the Ministry of Agriculture and Food show households with older children were the group most likely to increase waste last year, pointing to a segment where outreach and education could yield meaningful results.
The highest level of food waste occurred in 2020 during Covid-19 lockdowns when many Spanish homes faced cupboards stocked with uneaten items. Activity dropped sharply, stockpiling surged, and overall consumption fell. As routines returned to workplaces, waste patterns shifted again. By 2022, the last full year with available data, total waste had eased from the pandemic peak, though balancing convenience with waste reduction remained a challenge.
Pietro Tonini, a researcher at the Institute of Environmental Science and Technology of the Autonomous University of Barcelona, notes that global consumption also declined. He explains that much fresh produce becomes inedible after preparation, such as skins or bones, and those parts are often not counted in official waste tallies. With more processed foods at home, organic waste levels appear lower because less effort is needed to separate inedible components. Tonini suggests this shift signals a broader change in how households manage food and waste as the food landscape evolves.
The ministry’s findings also reflect a rise in public awareness and a growing appreciation for gastronomy that has influenced waste patterns. A positive takeaway is the share of fresh produce waste captured as a portion of total waste. In recent years, fresh produce waste declined to 78.6 percent of total waste from 87.5 percent in 2017. Yet not all households share this improvement. Researchers like Raquel Díaz, director of Fundació Espigoladors and a food waste expert, caution that a sizable group continues to waste more than others. Further data could reveal where these households are located and what drives their behavior.
Despite the overall downward trend, some households still produced more waste in 2022 than in 2021. On average, these households discarded 5.43 kilos of food per person that year, up from 5.33 kilos the previous year. Among 17.9 million homes surveyed in 2022, 29.2 percent reported making a conscious effort to reduce waste, showing growing but uneven adoption of best practices in purchase planning and leftovers management. Technological solutions are playing an increasingly important role in cooking and grocery shopping, reinforcing a shift toward smarter household routines. A study on food trends in Catalonia highlighted the use of smart devices that alert users when a product is starting to spoil or when inventory is running low, signaling digital tools becoming embedded in daily habits.
Although the adoption of smart home appliances remains modest about 3.9 percent of global households owned such devices at the end of 2019, prospects for expansion look strong. Projections cited by PricewaterhouseCoopers suggest up to 75 billion connected devices worldwide by 2025, underscoring a move toward automation and real-time guidance in kitchens and shopping aisles. The trend holds relevance for Canada and the United States as households consider how connected devices can support waste reduction and smarter purchasing decisions.
A key factor in waste prevention is better portion control, understanding how much to buy and eat so leftovers are minimized. This approach is increasingly embraced at home and in the restaurant sector. Luis Planas, Spain’s Minister of Agriculture and Food, framed this shift within the context of an anti-waste bill and emphasized that cultural change is essential for reducing waste. The path forward combines careful planning with responsible consumption, bolstered by technology, policy, and a public commitment to cutting food waste.