{"id":16495,"date":"2025-12-11T15:32:26","date_gmt":"2025-12-11T14:32:26","guid":{"rendered":"https:\/\/vostel.de\/blog\/?p=16495"},"modified":"2026-02-04T15:50:37","modified_gmt":"2026-02-04T14:50:37","slug":"volunteering-in-food-saving","status":"publish","type":"post","link":"https:\/\/vostel.de\/blog\/en\/volunteering-in-food-saving\/","title":{"rendered":"Volunteering in food saving: what you can expect"},"content":{"rendered":"\n

Although millions of tons of still-edible food end up in the trash every year in Germany, many people struggle to afford enough food. This is precisely where food saving organizations come in. They collect surplus food, draw attention to waste and ensure that edible products are used instead of being thrown away. <\/p>\n\n\n\n

In this article, you will find out why food waste is such a major social and ecological problem, what organizations and volunteers are doing about it and how you can take action yourself.<\/p>\n\n\n\n

Contents:<\/strong><\/p>\n\n\n\n

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      1. The situation of food saving in Germany<\/strong><\/strong><\/a><\/strong><\/li>\n\n\n\n
      2. How organizations & volunteers organize food saving<\/strong><\/strong><\/a><\/strong><\/li>\n\n\n\n
      3. What you should look out for when volunteering in food saving<\/strong><\/strong><\/a><\/strong><\/li>\n\n\n\n
      4. Find your volunteer position in food saving on vostel.de<\/strong><\/a><\/strong><\/li>\n\n\n\n
      5. FAQ – Frequently asked questions about volunteering in food saving<\/strong><\/a><\/li>\n<\/ol>\n<\/ol>\n<\/ol>\n\n\n\n

        1. The situation of food saving in Germany<\/strong><\/strong><\/h2>\n\n\n\n
        \"Interim<\/figure>\n\n\n\n

        How much food is thrown away in Germany?<\/strong><\/h4>\n\n\n\n

        Around 10.9 million tons of food waste are produced in Germany every year. That’s an average of 129 kilograms of food per capita that ends up in the bin every year. Private households account for the largest share of this at around 58 percent. Food processing accounts for around 17 percent, the food service industry for around 16 percent and the retail sector for around 6 percent. These are often products that would still be perfectly edible (see Federal Environment Agency report on food waste<\/a>).<\/p>\n\n\n\n

        At the same time, many people in Germany are dependent on support. Around 1.5 million people use the food banks every month because their income is not sufficient to provide for themselves (see facts about food bank customers<\/a>). The enormous amount of food that is thrown away is therefore in stark contrast to the real need of many people. <\/p>\n\n\n\n

        Why does good food end up in the bin?<\/strong><\/h4>\n\n\n\n

        There are many reasons for this. Many people buy too much, store food incorrectly or throw away products due to misunderstandings about best-before dates<\/strong>. Supermarkets and restaurants also have surpluses, for example because products are no longer visually perfect or more has been bought than is actually needed. <\/p>\n\n\n\n

        What are the consequences of waste for the environment and climate?<\/strong><\/strong><\/h4>\n\n\n\n

        Resources were previously consumed for every foodstuff produced. These include water<\/strong>, agricultural land<\/strong>, transportation routes<\/strong> and energy<\/strong>. When food is thrown away, all these resources are lost. At the same time, additional CO2 emissions<\/strong> are produced, which have a negative impact on the climate. Food waste is therefore not only an economic and social problem, but also an ecological and climate problem<\/strong>. <\/p>\n\n\n\n

        2. How organizations and volunteers organize food saving<\/strong><\/strong><\/h2>\n\n\n\n
        \"Intermediate<\/figure>\n\n\n\n

        What non-profit organizations do<\/strong><\/h4>\n\n\n\n

        Non-profit organizations are key players in the fight against food waste. Initiatives such as foodsharing<\/a>, Tafel food banks<\/a> and local food rescue groups work every day to save surplus food from going to waste. They cooperate with supermarkets, bakeries, weekly markets and restaurants to collect food that can no longer be sold but is still edible. <\/p>\n\n\n\n

        Foodsharing operates numerous so-called Fairteiler stations where food can be collected (here is a map with the Fairteiler stations in Germany<\/a>) and the Tafel food banks distribute rescued food to people in many German cities. Organizations also run workshops and campaigns on sustainable consumption, raising awareness of how valuable food is and how collective action can counteract waste.<\/p>\n\n\n\n

        How volunteers are involved<\/strong><\/h4>\n\n\n\n

        Volunteers are the foundation of this work. They take on collection appointments, sort donated food, organize its distribution or look after local distribution points. Some provide additional support through public relations work, workshops or social media activities. <\/p>\n\n\n\n

        Through their support, they enable food to be delivered quickly and reliably to where it can still be used and consumed. At the same time, they help to raise awareness of sustainability and resource conservation in society. <\/p>\n\n\n\n

        Typical fields of activity for food saving volunteers<\/strong><\/strong><\/h4>\n\n\n\n
        \"Interim<\/figure>\n\n\n\n

        There are many opportunities to volunteer in food saving. The most common include: <\/p>\n\n\n\n