Within the scope of waste prevention –generating less garbage –one of the current main battles is the huge quantity of food waste that we produce. We’re not aware of it, but FAO[1] has established that, worldwide, 1/3 of the food produced for human consumption is wasted.
Vegetable and food leftovers (mostly from vegetable or animal origin) are called the “organic fraction” or biowaste. Biowaste consists of water (80% of its weight) and organic matter (carbohydrates, proteins, and fats). This waste is generally quite heavy and small in volume as it occupies little space, therefore, it is a high-density type of waste.