In a world where sustainability is at the forefront of many discussions, one issue continues to make a significant environmental impact: food waste. Across Nordic countries, a growing awareness of the resources wasted every day in households has led to efforts to reduce the amount of edible food discarded, especially when the food may still be safe to eat despite showing signs of mould.
Many households, especially in Sweden, throw away food at the first sign of mould—whether on bread, cheese, or fruit. However, experts from the Swedish National Food Agency suggest that there is a better way to reduce waste without compromising safety.
Can Mouldy Foods Be Saved?
Not all mouldy foods are doomed for the trash can. According to Karin Fritz, a food waste expert at the Swedish National Food Agency, many foods can be saved and safely consumed if the mould is removed properly. “For hard cheeses that have mould, you can simply cut off the mould with a two-centimetre margin,” Fritz tells SR, Sweden’s national radio service. This simple strategy can help save food that would otherwise be wasted.
There are other foods that can also be saved by removing the affected parts. Apples, potatoes, and certain fruits like berries can still be eaten if you cut away the mouldy portions.
However, bread is an exception. “Once mould appears on bread, it’s best to throw out the entire loaf,” Fritz advises. “Mold spores can spread throughout the loaf, even if it’s not visible to the eye, contaminating other slices. So, unfortunately, it’s safer to discard the entire package.”
Why Does Food Waste Matter?
Food waste is not just an issue for individual households but also for the environment. The Swedish National Food Agency reports that food waste in Swedish households has been a persistent problem, with households throwing away approximately 15 kilos of edible food per person each year. The most common culprits include fruit, vegetables, bread, and leftovers.
In addition to the food discarded in bins, Swedish households also throw away an estimated 18 kilos of food and drink down the sink annually, with coffee, tea, and dairy products topping the list.
This waste can add up quickly. For a family of four—two adults and two children—that’s roughly 130 kilograms of food tossed aside every year. With food waste averaging a cost of between 5,000 and 6,000 SEK annually for a family, it’s clear that reducing waste could have both environmental and financial benefits.
The Larger Impact: Environmental Benefits
Sweden has made significant strides in reducing food waste. According to the Swedish Environmental Protection Agency, there has been a marked decrease in food waste in households over the past few years, largely due to increased public awareness. In addition to lowering food waste, reducing the amount of food discarded also helps to lower greenhouse gas emissions associated with food production and disposal.
While Swedish households are making progress, there’s still work to be done. “Every small change count,” says Fritz. “By cutting away mouldy parts instead of throwing away the entire food item, we can all contribute to reducing food waste.”
What Can You Do?
To help reduce food waste at home, it’s important to develop an understanding of which foods can still be consumed after melding and how to handle them properly. Here are some simple steps:
- Hard Cheeses: Cut away mould with a two-centimetre margin.
- Fruits & Vegetables: Cut away mouldy parts of apples, potatoes, and berries.
- Bread: Discard the entire loaf if any mould is visible.
- Leftovers: Consider freezing leftovers to avoid spoilage before they can be eaten.
By following these steps, households can significantly reduce food waste and save money in the process.
The Bottom Line: Sustainable Eating
While food waste is a persistent problem, the solution may be simpler than we think. By changing how we view mouldy food and understanding which foods can be saved, Nordic households can reduce their environmental footprint and prevent unnecessary waste.
Swedes, and others across the Nordic region, are already taking the first steps toward more sustainable consumption. With the right education and awareness, reducing food waste could become second nature—one mouldy apple at a time.