A Growing Problem During the Holidays
As December festivities progress, so does food waste. During this period, Mexico not only increases its consumption levels but also records one of the highest waste points throughout the year, driven by banquets exceeding actual consumption and poor planning.
According to data from the Regional Survey on Perception of Food Waste, almost a quarter of Mexicans admit throwing away food up to twice a week, a habit that gains strength among posadas, Christmas, and New Year’s Eve.
A Tonnage Problem in the Trash
According to diagnostics referred to by SEMARNAT, the country generates more than 120,000 tons of waste daily, of which 46% are organic residues. The magnitude of the problem is reflected in FAO and World Bank estimations that indicate Mexico wastes more than 20 million tons of food annually.
Braulio Valenzuela, Country Manager of the food rescue platform Cheaf, highlights that the problem is not only about forgotten ingredients but also about what has already been cooked.
“Prepared food waste represents more than 65% of the total in households. What ends up in the trash is not raw leftovers but side dishes, salads, and proteins like turkey or leg that never made it to the plate,” Valenzuela explains.
Practical Guide: How to Reduce Food Waste This Christmas?
To avoid the celebration turning into an environmental and economic burden, experts suggest adopting immediate measures both at home and in the commercial sector.
For Families: The Art of Managing the Table
- Realistic Planning: Before going to the supermarket, define how many people will attend. Impulse buying is the first step towards food waste.
- Strategic Cleaning: Organize your refrigerator and pantry before the parties. This avoids buying products you already have and ensures that new food items don’t get lost at the bottom of the shelf.
- Creative Reheating: You don’t have to eat the same thing three days in a row. Leftovers can be transformed into tacos, creams, salads, or bowls.
- Freezing: Cod, roast, and many sauces can be preserved perfectly in the freezer, extending their useful life for weeks.
- Sharing Culture: Have containers ready for your guests to take portions, or consider donating surplus in good condition to neighbors or social initiatives.
For Businesses: Efficiency and Responsibility
- Production Adjustment: Analyze data from previous years to avoid producing more than real demand dictates.
- PEPS Rotation: Apply the “First In, First Out” rule to avoid spoilage due to expiration.
- Flexible Portions: Offer menus adapted to demand to reduce what’s left on the customer’s plate.
- Rescue Alliances: Collaborate with food banks or platforms like Cheaf to offer surpluses at reduced prices or donation, preventing edible food from ending up in the trash.
Celebrating with Awareness
The FAO warns that up to a third of food is lost throughout the food chain. Therefore, staff training in resource management and consumer awareness are vital.
“Celebrating also means doing so with awareness,” Valenzuela concludes. Small adjustments in the kitchen and shopping not only lighten your wallet but also significantly reduce environmental pressure during one of the planet’s most critical times.
