The 5 foods that always end up in the trash: the most wasted in Colombia

In the kitchen, no one wants to waste food, but sometimes some inevitably ends up in the trash, becoming waste. Fruits, vegetables, bread, and other products are often discarded due to poor planning or storage . But which are the most lost in Colombia, and how do they affect our wallets and the environment?

According to the Food and Agriculture Organization of the United Nations , food waste is a growing problem in Colombia, where approximately 9.76 million tons of food are lost or wasted each year, representing 34% of the country's total production. This phenomenon has a negative impact on the economy, the environment, and food security. Despite efforts to reduce these figures, certain foods are still frequently thrown away.

1. Fruits and vegetables

Fruits and vegetables top the list of the most wasted foods in Colombia, accounting for 62% of losses and waste. Their short shelf life, lack of planning when purchasing, and inadequate storage contribute to their rapid deterioration. Furthermore, aesthetic appearance at points of sale also influences their discard.

2. Roots, tubers and bananas

These foods, which include potatoes, cassava, and plantains, account for 25% of the country's losses and waste. Their storage requires specific temperature and humidity conditions, and their consumption can be affected by a lack of knowledge regarding their preparation and preservation. Overproduction and a lack of adequate infrastructure are also determining factors.

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3. Cereals and legumes Although they represent a smaller proportion compared to other food groups, cereals and legumes also suffer significant losses. Poor management of the supply chain, from harvest to consumption, and a lack of proper conservation and storage practices contribute to their waste.

4. Dairy products

Dairy products, such as milk and its derivatives, have a limited shelf life and require constant refrigeration. Lack of infrastructure for distribution and storage, as well as overpurchasing by consumers, are factors that lead to their premature disposal.

5. Meats and fish

Although they represent a smaller proportion in terms of volume, meat and fish are highly perishable and require an efficient cold chain. Supply chain interruptions, poor purchasing planning, and excessive consumption at special events are common causes of their waste.

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How to avoid food waste in the kitchen?

Reducing food waste at home not only helps your wallet, but also protects the environment. National Geographic indicates that with small changes in the kitchen, you can make better use of each food item and reduce what ends up in the trash. 1. Plan your purchases. Making a shopping list based on what you'll actually consume prevents overbuying and reduces the likelihood of food spoilage.

2. Proper storage

Storing fruits, vegetables, dairy products, and meats at the correct temperature and humidity levels extends their shelf life. For example, some fruits should be kept out of the refrigerator, while milk and dairy products require constant refrigeration.

3. Use leftovers

Turning leftovers into new meals or creative recipes helps reduce waste. For example, wilted vegetables can be turned into soups, stews, or juices.

4. Check expiration dates

Eat foods that are close to expiration date first and use clear containers to easily identify what you have in your pantry and refrigerator.

5. Composting

Leftovers that cannot be consumed, such as peels or seeds, can be converted into plant fertilizer, reducing the environmental impact of waste.