National Program for the Prevention and Reduction of Food Losses 2021-2026.

This Bulgarian National Program for the Prevention and Reduction of Food Losses aimed for the programmed period from the year 2021 until the year 2026 sets out the framework for taking joint action to reduce food loss and waste, and for a societal rethinking of food consumption and value. The national program for prevention and reduction of food loss includes the following areas of action: preventing (prevention) losses (unrealized surplus) of food; redistribution of unrealized food suitable for consumption by persons in need; awareness and informing the public about the problem of food loss and waste. An Action Plan has been prepared for the implementation of the National Program, containing specific measures to reduce food losses and waste, deadlines for implementation and responsible institutions.
Produced but not consumed (wasted) food has a number of interrelated consequences in terms of circular economy needs and relations, food security, human health, economic development and environmental impact. From the point of view of the life cycle of the products, wasted food represents, in addition to the missed opportunity to feed the growing world population, also a huge pressure on the environment through: the use of natural resources (land, water and energy); environmental pollution (water, air, soil); the loss of biological diversity. This text sets prospectives and future procedures that are aimed at preventing and reducing food loss and waste creates opportunities to: improve food security; increasing the efficiency of the food chain; introduction of innovations in food production; reducing pressure on the environment. Reducing food loss and waste means more efficient use of arable land, better management of natural resources, positive consequences for the agricultural sector and sustainable food production and consumption. A food chain is a collection of interrelated economic actors that produce, process, distribute and market food. Consumers complete the food chain. The starting point of the food chain is primary food production from agriculture and fishing. The final stage is the consumption stage (when the food is consumed). The national program to prevent and reduce food loss covers all stages of the food chain (or food production and supply chain): 1. primary production; 2. processing and production; 3. retail trade and other distribution of food; 4. restaurants and catering services; 5. households (consumption by the final consumer). The food system brings together all the elements (processes, resources, infrastructures, people, environment, institutions, etc.) and activities related to the production, processing, distribution, preparation and consumption of food, as well as the results of these activities, including social - economic and environmental results. A sustainable food system is a food system that provides food security and nutritious food for all in a way that does not compromise the economic, social and ecological basis for ensuring food security and nutrition for future generations. This text efforts the principle that states thta all produced food products that cannot be sold or realized are safe and can be used to produce other foods or redistributed for human consumption and thus remain in the food chain are not considered food waste (for example, processing unsold but safe-to-eat bakery products into breadcrumbs or donating them for consumption by people in need).