Certification of the Management System for the Prevention and Minimisation of Food Losses and Waste 

Definitions of the Draft Law on Prevention of Food Losses and Food Waste, 17 June 2022, approved by the plenary of the Spanish Congress of Deputies. 

• Food loss is the decrease in the quantity or quality of food as a result of the decisions and actions of food suppliers in the food chain, not including retail, food service providers and consumers. 
• Food waste is the decrease in quantity or quality of food as a result of the decisions and actions of retailers, food service providers and consumers. 

EQA’s Food Loss and Waste Prevention and Minimisation Management System Certification highlights the efforts of organisations in the different links of the food chain to prevent and reduce food loss and waste and the benefit of these actions in the wider social, environmental and economic impacts that result. 

It certifies a Food Loss and Waste Management System aimed at minimising food waste. 

Any operator in the food chain (primary production, distributors, warehouses, hotels and catering, supermarkets and retail) can apply for this certification. 

Current and legislative context 

Globally, it is estimated that around 1/3 of the food produced is wasted or lost. 

There are numerous initiatives worldwide to raise awareness and reduce this percentage: 

• FAO initiatives to raise awareness and reduce food losses and waste and the impacts it causes. 

Food Recovery Hierarchy 

• EU, European Green Pact: Farm to Fork Strategy (sustainable food production, sustainable food processing and distribution, sustainable food consumption, prevention of food waste…). 
• EU, SDG 12 Responsible production and consumption. TARGET 12.3 (By 2030, halve global per capita food waste at retail and consumer level and reduce food losses in production and supply chains, including post-harvest losses). 
• Draft Law on the Prevention of Food Losses and Food Waste, June 2022, approved by the plenary of the Spanish Congress of Deputies in the session held on 11 May 2023. 

Requirements for organisations to obtain certification 

To have a Food Waste Management System that meets the following requirements: 

• Initial analysis identifying and quantifying food losses and food waste at each stage of the food chain and food production process. 
• Establishment of an Implementation Plan for the Prevention and Minimisation of Food Losses and Food Waste, promoting good practices and taking into account the hierarchy of priorities of the FAO or the Food Loss and Waste Prevention Bill, as well as reaching agreements or arrangements to donate surpluses. 
• Follow-up and monitoring of results obtained in audits and annual reports.  

Benefits of having your Food Waste Management System certified 

• Anticipate future legislation such as the Food Waste and Loss Prevention Bill. 
• Improvement of processes, reduction of production losses, reduction of waste and consequently of the cost of its management. 
• Alignment with the EU Circular Economy strategies (‘From farm to fork’, SDG 12-Goal 12.3. SDG 12 Responsible production and consumption. By 2030, halve global per capita food waste at retail and consumer level and reduce food losses in production and supply chains, including post-harvest losses). And indirectly contribute to other SDGs 2,6,7,13. 
• To be able to use certification as a marketing, awareness raising and marketing tool. 

Contact us for more information on the Food Waste Management System.