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Il 14% della produzione alimentare svizzera, altrimenti detto 375'000 tonnellate all'anno, viene sprecato. Si tratta di cibo ancora commestibile che è gettato a causa dell'assenza di un mercato per i sottoprodotti e delle lacune tecniche, come rende noto venerdì l'Ufficio federale dell'ambiente. Uno scialo, pari a 300 chilogrammi per persona, da ricondurre, tra le altre cose, a una pianificazione inadeguata o al declassamento della merce.
La parte principale (75%) degli scarti organici provenienti dall'industria alimentare viene comunque usata per mangimi, mentre il 20% viene valorizzato come biogas o riciclato come composto.
La FAO, l'Organizzazione delle Nazioni Unite per l'alimentazione e l'agricoltura, stima che circa un terzo delle derrate prodotte a livello mondiale vada perso.
ATS/dg
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