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很多人都知道浪费食物不好，可欧盟每年仍产生近5800万吨食物浪费。欧盟资助的研究项目 COMBINE 在2024–2026年间，于法国、芬兰、意大利和葡萄牙的学校、单位食堂和家庭里试验了多种减少浪费的方法，并在2026年10月19日发布成果和一套实用工具包，10月21日还将举行线上交流会。项目的核心结论是：只靠宣传“别浪费”效果有限，更有用的是先弄清每个地方浪费的具体原因，再在人们选择食物的那一刻做出实际改变，比如默认小份、提前标明辣度、改进蔬菜做法，以及给家庭发送个性化的浪费报告。参与家庭的食物浪费平均减少了28%，但不同家庭、不同食堂的效果差别明显。文章大致按“问题—项目背景—找原因—具体做法—结果与差异—结论”展开。阅读时可留意 yet、but、although 如何表达转折和让步，so 如何引出应对措施，以及 58 million tonnes、10%、72 kilograms、28% 等数字分别说明了什么。

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Most people agree that throwing away good food is wrong. Yet every year the European Union produces nearly 58 million tonnes of food waste. A European research project now says that simply telling people about the problem is not enough. What works better, it argues, is making the less wasteful choice the easy one.

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大多数人都认为扔掉好好的食物是不对的。然而，欧盟每年仍产生近5800万吨食物浪费。一个欧洲研究项目现在表示，仅仅告诉人们这个问题是不够的。它认为，更有效的做法是让不那么浪费的选择变得更容易。

The project, called COMBINE, is funded by the EU. From 2024 to 2026, it tested ways to cut food waste in schools, workplace canteens and family homes in France, Finland, Italy and Portugal. On 19 October, the team shared its results and a practical toolkit for other schools, companies and families. An online meeting to discuss them is set for 21 October.

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这个项目名为COMBINE，由欧盟资助。从2024年到2026年，它在法国、芬兰、意大利和葡萄牙的学校、单位食堂和家庭中测试了减少食物浪费的方法。10月19日，项目团队公布了研究结果，以及一套可供其他学校、企业和家庭使用的实用工具包。一场讨论这些成果的线上会议定于10月21日举行。

The idea behind the project is that many food choices happen in ordinary places. In 2023, a European forum found that about 10% of the food available to EU consumers is wasted. Homes produce more than half of all EU food waste, about 72 kilograms per person each year.

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项目背后的想法是：许多与食物有关的选择发生在普通的日常场所。2023年，一个欧洲论坛发现，欧盟消费者可获得的食物中约有10%被浪费。家庭产生了欧盟全部食物浪费的一半以上，约合每人每年72公斤。

The team first tried to find out why food was being wasted in each place. At one workplace canteen in France, vegetables were the food most often left on plates, mainly because people did not like the taste. So the canteen staff joined a cooking workshop, and the canteen promised to serve at least one freshly cooked vegetable dish every day.

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团队首先设法弄清楚每个场所的食物为什么会被浪费。在法国的一家单位食堂，蔬菜是最常被剩在盘子里的食物，主要原因是人们不喜欢它的味道。于是，食堂员工参加了烹饪培训，食堂也承诺每天至少供应一道现做的蔬菜菜品。

Other canteens served smaller portions by default but let diners ask for more. Some showed how spicy a dish was before people chose it, and some showed diners how their canteen’s food waste was changing over time.

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其他一些食堂默认提供较小的份量，但允许就餐者再要。有的食堂会在人们点菜之前标明菜品有多辣，还有的向就餐者展示本食堂的食物浪费量随时间的变化。

Families received personal reports. These showed how much food they wasted, which foods they threw away most often and the main reasons. Newsletters and cooking classes then helped them take a few clear steps. Among the households that took part, food waste fell by 28% on average, although results were very different from home to home. Results in schools and workplaces also varied, depending on the place, the length of the trial and the mix of measures.

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家庭会收到个性化报告，显示他们浪费了多少食物、最常扔掉哪些食物以及主要原因。随后，项目通过简报和烹饪课程帮助他们采取几项明确的措施。在参与的家庭中，食物浪费平均减少了28%，不过不同家庭之间的结果差别很大。学校和工作场所的结果也因地点、试验时长和措施组合的不同而有所差异。

“COMBINE showed that awareness on its own doesn’t cut food waste,” said Stéphane Leroux of the International Food Waste Coalition, which leads the project. He said the team also saw good habits carry over from one setting to another. The toolkit’s advice is simple: find the real reasons for waste first, then choose a small number of practical changes that fit into busy lives.

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负责协调该项目的国际食物浪费联盟的Stéphane Leroux说：“COMBINE表明，仅靠提高意识并不能减少食物浪费。”他说，团队还看到好习惯会从一个场所延续到另一个场所。工具包的建议很简单：先找出浪费的真正原因，再选择少数几项能融入忙碌生活的实用改变。

新闻来源

• EUFIC · From smaller portions to personalised feedback: new European toolkit shows practical ways to cut food waste (19 Oct 2026)
• Food2030 · COMBINE: Combining interventions to reduce consumer food waste
• Zenodo · COMBINE Deliverable D2.1: Guidance to perform a consumer food waste diagnosis

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