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## Historic developments of Dutch household food waste
The latest figures to estimate Dutch household food waste quantities were calculated in 2013.
On a per capita basis, households waste about 14 percent (47 kilograms, 150 Euro) of their food purchases annually \cite{vanwesterhoven_bepaling_2013}.
Of these, 68 percent (32 kilograms) are disposed in the residual and gft (organic) waste streams, 32 percent (15 kilograms) in the kitchen sink \cite{vanwesterhoven_bepaling_2013,Sevenster2010-cq}.
The most frequently disposed products are dairy products (26%), bread (18%), vegetables (11%), fruit (10%), sauces and fats (7%), potatoes (7%), meat (7%), rice and pasta (4%), cake and biscuits (3%), and meal leftovers (1%) \cite{vanwesterhoven_bepaling_2013}.
These numbers make households the single-largest wasters along the entire food supply chain with a share of 38 percent, followed by agricultural producers (23%), the hospitality industry (14%), the processing and storage industry (12%), supermarkets and retailers (9%), and the food industry (5%) \cite{Lipinski2013-gm}.
TODO: read report
These quantities have a large associated environmental impact, expressed by 32 ReCiPe[^3] points per person per year \cite{Sevenster2010-cq}.
[^3] This calculation combines food-related land use, greenhouse gases, and energy consumption.
ReCiPe is a life cycle impact assessment method that harmonizes different impacts into a unified indicator \cite{goedkoop2009recipe}.
Meat, **TODO: cold cuts**, milk and dairy products, vegetables, and rice have the largest environmental impact \cite{Sevenster2010-cq}.
