September 29 is more than just another autumn day in the calendar. It’s the International Day of Awareness of Food Loss and Waste (IDAFLW), an initiative led by the Food and Agriculture Organization of the United Nations (FAO) and the UN Environment Programme. The goal is simple but urgent: to remind us that food waste is not just about leftovers on a plate—it’s about climate change, sustainability, and respect for the value of food itself.
According to FAO, almost one-third of all food produced globally is lost or wasted every year. This is happening while millions of people around the world still struggle with hunger. It’s not just a moral paradox; it’s also an environmental one. Every wasted tomato, every discarded loaf of bread, represents wasted water, energy, land, and labor. It also means unnecessary greenhouse gas emissions, which contribute directly to climate change.
For anyone who loves food—as we do at Lasagnariet—this reality is painful. But it also gives us a clear purpose: to cook, serve, and share food in a way that respects every ingredient, every layer, every bite.
Food Waste: A Global Issue, A Local Responsibility
Food waste looks different depending on where you are in the world. In some regions, loss happens early in the food chain: crops that rot in the field because they can’t be harvested on time, or food spoiled in transport due to lack of cold storage. In wealthy societies, the biggest waste often happens in supermarkets and in our own kitchens—when we buy too much, store it badly, or simply forget what’s at the back of the fridge.
In Sweden, statistics show that households are responsible for the majority of food waste. And in Italy, despite our long traditions of cucina povera—the “poor kitchen” where leftovers are turned into feasts—modern life has brought its own challenges. Today, food waste is also common in supermarkets, restaurants, and households. Too much convenience and too many choices sometimes create more waste than respect. Still, the memory of those old practices—like turning stale bread into pappa al pomodoro or preserving vegetables for winter—reminds us that food doesn’t have to be disposable. At Lasagnariet, we draw from both perspectives: acknowledging the modern challenge, but also carrying forward traditions that teach us to see every ingredient as precious.
FAO’s
website is a great source to understand this complexity. It explains how reducing food loss and waste is one of the most effective ways to cut climate emissions, save biodiversity, and ensure food security for the future . Reading their insights is a reminder that each of us, whether chef, farmer, or customer, has a role to play.
“Less is More”: Our Menu Philosophy
At Lasagnariet, we believe that part of the solution lies in simplicity. We don’t believe in endless menus with 25 or 30 options. Too many dishes often mean too many ingredients, too much storage, and too much waste. Instead, we’ve chosen a different path: a short, carefully curated menu, rotating with the seasons, adapting to what nature (and our suppliers) provide.
This is not just a matter of logistics—it’s a philosophy. A plate of lasagna should carry a story: of local Swedish vegetables harvested in September, or Parmigiano Reggiano arriving directly from Italy. By focusing on fewer dishes, we can put more love into each one, minimize waste, and guarantee quality.
A seasonal, rotating menu means that when mushrooms are abundant, you’ll find them in our lasagna. When autumn pumpkins arrive, they will shape our recipes. When spring greens appear, our layers will become lighter and fresher. This rhythm is not only sustainable; it’s joyful. It turns every visit into a small discovery.
Respecting Ingredients: Lessons from Tradition
Growing up in Italy, many of us remember grandmothers who had a special gift: the ability to turn “nothing” into a feast. A stale piece of bread became pappa al pomodoro, leftover polenta was fried into golden slices, and yesterday’s roast found its way into a rich ragù. Cucina povera was never about being poor in taste; it was about being rich in creativity and respect.
In Sweden, the tradition is different but equally inspiring. Here, preserving food has always been essential: pickling cucumbers, drying mushrooms, freezing berries, and storing root vegetables in cool cellars. Nothing was wasted because everything had a place in the cycle of the seasons.
Both traditions teach us the same truth: food waste is not inevitable. It’s about awareness, respect, and creativity.
Awareness: The First Layer of Change
Food waste is not just about what happens in restaurants or kitchens—it’s about awareness in everyday life.
• Portion Control: Serve what you can finish. If you’re full, save the rest for later. Lasagna reheats beautifully the next day—sometimes even better as the flavors settle.
• Smart Shopping: Buy only what you need, and choose seasonal products. This not only reduces waste but also supports local farmers.
• Leftover Love: That half onion or piece of pumpkin can be the base of tomorrow’s soup. At Lasagnariet, we constantly think this way. Nothing “extra” is ever wasted; it becomes inspiration.
• Respect the Chain: Remember that every product on your plate represents the work of many people—farmers, transporters, cooks. Wasting food is wasting their effort, too.
Awareness is the first step. Once we see food as valuable, we automatically begin to treat it differently.
Lasagnariet’s Commitment: A Sustainable Future, One Lasagna at a Time
We don’t pretend to solve the global food waste crisis alone. But we can set an example—layer by layer, plate by plate.
• Seasonal Adaptation: Our menu changes with nature, reducing the risk of unused stock.
• Short Menu = Less Waste: We keep our offer tight, avoiding overcomplication and unnecessary stockpiling.
• Cooking from Scratch: Unlike kitchens that rely on semi-finished products—pre-made sauces, pre-cooked pasta, or bulk frozen mixes that often spoil before being fully used—we prepare everything ourselves. This gives us flexibility, control, and respect for every ingredient.
• Recyclable Packaging: We use packaging designed for reuse or recycling, because sustainability doesn’t end in the kitchen.
• Community Engagement: We share these reflections with our customers, because change comes from conversation and awareness.
As we say at Lasagnariet: “A sustainable future, one lasagna at a time.”
Why IDAFLW Matters
The International Day of Awareness of Food Loss and Waste is not just another “day” among many. It’s a global reminder that what happens in fields, markets, restaurants, and homes affects us all.
Food systems are connected to climate, water, energy, and culture. By wasting less, we’re not just saving money or being practical—we’re building resilience against future challenges. We’re giving respect to the planet, to farmers, to animals, and to ourselves.
FAO’s website is an excellent place to dive deeper into the topic . Their data, case studies, and global initiatives show how urgent and important this issue is. We encourage anyone who cares about food—and about the future—to explore it further.
Closing Layers
At Lasagnariet, we often say that “life is made of layers.” Each layer of lasagna represents more than just pasta, sauce, and cheese. It represents choices: where we buy our food, how we cook it, and what we do with it after the meal.
This September 29, on IDAFLW, let’s remember that respecting food is respecting life. And maybe, just maybe, the solution starts with something as simple as a slice of homemade lasagna.
