The city’s markets take a number of steps at their stalls to prevent and reduce food waste.
What good practices do the city’s markets follow in order to prevent food waste? At the markets, you can find “third- or fourth-generation stallholders” who know their product very well and know how to get the most out of it,” Genís Arnàs, head of the Municipal Institute of Markets’ (IMMB) Market Department, explains.
“At a meat stall, the butcher sells that day’s fresh meat and, in order to avoid ending up with excess stock, he or she presents it in a variety of ways, such as skewers, croquettes or mince for hamburgers”, states Genís regarding the waste-reduction steps taken at market stalls. The head of Markets explains that, in general, markets provide customers with a selling format that enables them to buy everything they need in accordance with their individual tastes. “This way, other selling formats are unable to compete”, he concludes.
Furthermore, Genís explains that the associations of traders of various markets have been liaising with the neighbourhood’s charities for several years to give them surplus stock from their stands. “There are some who, on a weekly or monthly basis, selflessly give the charities products that they have already withdrawn from sale so that they can use them and cook them in soup kitchens or distribute them among the most needy,” he adds.