It should be mandatory for the food system to donate edible surplus food instead of discarding it.
Økologisk NuFood is produced to be eaten, not to be thrown away. Yet, it happens every single day. Good food is discarded because packaging has changed, forecasts were not accurate, labels are incorrect, the product is nearing its expiration date, or because logistics in a strained food supply chain do not allow for alternatives. When edible food becomes waste, it is not because the food has lost its value. The food supply chain works diligently to minimize waste, which is positive. But as long as there is surplus, we should collectively take responsibility to donate the food instead of throwing it away. In Denmark, we are fortunate to talk a lot about sustainability, responsible value chains, and green transition. Organic food production is an important priority — also for the new government. But while we develop, we must ensure that food produced for humans is also consumed by humans whenever possible, and not end up as waste. The reality is that enormous quantities of edible food continue to go to waste in Denmark. A large part of this waste occurs in the food industry, in primary production, and in retail and wholesale sectors. These are products that are perfectly fine but can no longer be sold for commercial, practical, or logistical reasons. At the same time, social organizations across the country lack food for meal programs for society’s most vulnerable citizens. Children, youth, homeless people, women and men in crisis, individuals with mental health issues, drug users, and families with tight finances. It is difficult to explain this reality, which most people do not see, without calling it absurd. On one side, we have massive waste of edible food. On the other, we have a growing number of people lacking food. And in the middle, our food system still finds it easier to discard than to pass on the food. This must change. At the Food Bank, we work every day to make collection easier, safer, and more systematic. We collect food nationwide — from food producers, wholesalers, and retailers — and deliver it to social organizations across the country. It sounds simple. But behind every single meal are logistics, food safety, cold chains, volunteers, planning, and collaboration with companies that choose to take responsibility for their surplus. And the value of this work is documented. In 2025, the Food Bank ensured that 2,615 tons of surplus food did not end up as waste. Instead, it was turned into nearly 6.5 million meals, equivalent to 17,908 meals every day year-round. The redistributed food had a total value of 69.8 million DKK if purchased at discount prices. At the same time, the effort saved society a net emission of 1,483 tons of CO₂. But the most important number lies elsewhere. For every Danish krone invested in the Food Bank in 2025, society received 3.67 DKK back — and this is a conservative estimate. The value of better nutrition, dignity, strong communities, and higher quality of life for the people receiving the food is not included. The true value is therefore much greater. That is why I urge us to stop talking about donating surplus food as something extraordinary. As charity. As a sympathetic supplement to operations. That is wrong. Donating edible surplus food should be a mandatory part of responsible food business operations — on par with food safety, quality, climate impact, and economics. Of course, food waste should primarily be prevented. The best waste is the waste that never occurs. But as surplus continues to grow, the next question should not be how to get rid of it as cheaply as possible — the question should be: How do we ensure that food is prioritized and quickly and safely turned into meals for the most vulnerable groups in our society? This change requires more than good intentions. It requires more food companies to make donation of surplus a regular part of their operations. It requires management to prioritize it, and ESG reporting to reflect not only lofty goals but also concrete actions regarding unsellable goods. And it requires society to start viewing surplus food as a resource that must remain in the food chain until it is eaten. Today, more than 200 companies collaborate with the Food Bank. They show that it can be done. But the potential is much greater. The problem is not a lack of food; it is a lack of systems, prioritization, and the will to ensure that food does not end up in the wrong place. When edible food becomes waste, we all lose. The climate loses. Companies lose. The economy loses. But the people who need the food the most always lose the most. It is not charity. It is common sense.
Everyone produces food to throw away. Yet, it happens every single day. Good food is discarded because the packaging has changed, forecasts were not met, the label is incorrect, the item is approaching its expiration date, or because logistics in a pressured food supply chain do not allow for anything else.
When edible food becomes waste, it is not because the food has lost its value. The food supply chain works purposefully to minimize waste, and that is positive. But as long as there is surplus, we should take collective responsibility to donate the food further.
Fortunately, in Denmark, we talk a lot about sustainability, responsible value chains, and green transition. Organic food production is an important priority – also for the new government. But while we develop, we should ensure that food produced for humans – as far as possible – is also eaten by humans and not ends up as waste.
The reality is that enormous quantities of edible food still go to waste in Denmark. A large part of the waste occurs in the food industry, in primary production, and in retail and wholesale sectors. These are goods that are perfectly fine but can no longer be sold for commercial, practical, or logistical reasons.
At the same time, social organizations across the country lack food for the meal services that the most vulnerable citizens rely on. Children, youth, homeless people, women and men in crisis, people with mental health issues, drug users, and families with tight finances.
It is difficult to explain the reality that few see without calling it absurd.
On one side, we have enormous waste of food that can be eaten. On the other side, we have a growing number of people who lack food. And in the middle, we have a food system where it is still far too often easier to discard than to pass the food on.
This must change. At FødevareBanken, we work every day to make collection easier, safer, and more systematic. We collect food nationwide – from food producers, wholesalers, and retailers – and deliver it to social organizations across the country.
It sounds simple. But behind every single meal are logistics, food safety, cold chains, volunteers, planning, and collaboration with companies that choose to take responsibility for their surplus. And the value has been documented.
In 2025, FødevareBanken ensured that 2,615 tons of surplus food did not end up as waste. Instead, it became nearly 6.5 million meals, equivalent to 17,908 meals – every single day, year-round. The redistributed food had a total value of 69.8 million DKK if purchased at discount prices. At the same time, the effort saved society a net emission of 1,483 tons of CO₂.
The most important figure, however, lies elsewhere. For every kroner invested in FødevareBanken in 2025, society received 3.67 DKK back – and that is even a conservative estimate. The value of better nutrition, dignity, strong communities, and higher quality of life for the people receiving the food is not included. The actual value is therefore much greater.
Therefore, my appeal is that we stop talking about donating surplus food as something extraordinary. As charity. As a sympathetic supplement to operations. That is wrong.
Donation of edible surplus food should be a mandatory part of responsible food business operations. Alongside food safety, quality, climate footprint, and economics.
Of course, food waste should primarily be prevented. The best waste is the one that never occurs. But when surplus still grows, the next question should not be how to get rid of it as cheaply as possible – the question should be: How do we ensure that the food is prioritized and – quickly and safely – becomes meals for the most vulnerable groups in our society?
This change requires more than good intentions. It requires more food companies to make donation of waste a fixed part of their operations. It requires management to prioritize it, and ESG reporting to not only be about impressive goals but also about what actually happens to the goods that cannot be sold. And it requires us as a society to start viewing surplus food as a resource that must remain in the food chain until it is eaten.
Today, more than 200 companies collaborate with FødevareBanken. They show that it can be done. But the potential is much greater. Because the problem is not a lack of food; it is a lack of systems, prioritization, and will to ensure that food does not end up in the wrong place.
When edible food becomes waste, we all lose. The climate loses. Companies lose. The economy loses. But the people who need the food the most always lose the most.
This is not charity. It is common sense.