The National Sanitary Veterinary and Food Safety Authority (ANSVSA) will launch, starting in November, a national awareness campaign dedicated to preventing food waste, announced the institution's president, Alexandru Bociu.
'Beginning this month, ANSVSA will start a nationwide awareness campaign dedicated to preventing food waste. This is a topic that concerns both public health and the sustainability of resources. We aim to reach consumers and economic operators with clear messages about the importance of complying with hygiene rules and managing food responsibly. Combating waste means not only reducing economic losses but also showing respect for food and the environment,' ANSVSA president is quoted as saying in a press release sent to AGERPRES on Tuesday.
Between 7 and 31 October 2025, ANSVSA carried out, across the country, a broad inspection and assessment campaign to verify how operators in the food sector apply legislation on reducing food waste from the perspective of food safety. As part of this campaign, 595 retailers, 409 public catering establishments, 141 processors of non-animal food products and 138 processors of food of animal origin were inspected.
ANSVSA inspectors identified 19 non-compliances with food safety regulations applicable to activities aimed at preventing food waste, including the sale of spoiled or expired food products, improper display of discounted products for sale and lack of records regarding food donated to final consumers.
For these violations, one fine amounting to 50,000 lei, two written warnings and corrective measures with deadlines were issued.
According to the results, approximately 75% of the operators inspected implement at least two food waste prevention measures, in line with the provisions of Law no. 217/2016 on the reduction of food waste.
For 65 operators who were not applying appropriate measures (46 public catering establishments, 16 processors and 3 retailers), compliance recommendations were issued.
The most frequently used measures identified during inspections include the sale of products at reduced prices (especially in the retail sector), raising awareness among staff and consumers about reducing waste, and redistributing food through free transfer.
In addition, in 62 public catering establishments, DSVSA inspectors recommended including in menus information for consumers about the possibility of taking away uneaten food at no extra cost, in accordance with legal provisions.
To complement these actions, the county DSVSA offices carried out local information and education activities, distributing materials and recommendations on the importance of reducing food waste to consumers and operators in the food sector.
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