Spain's food‑waste law fuels broader sustainability push from homes to academia

A DIY trend circulating on social media shows how broken plastic Tupperware can be transformed into decorative storage baskets that double as indoor or outdoor planters, illustrating growing consumer interest in repurposing everyday items.

At the University of America, engineering and environmental programmes have integrated sustainability criteria into thermal‑system design projects, using project‑based learning to boost student performance and produce measurable gains in energy‑efficiency outcomes.

In Spain, the 2025 Food‑Loss and Waste Prevention Law has prompted restaurants in Madrid to adopt practices such as tighter portion control, seasonal purchasing and allowing patrons to take leftovers home. National data show a decline in food waste to 1.125 million tonnes in 2024, while EU estimates place total food‑waste at 58.2 million tonnes in 2023. The law, together with industry initiatives, aims to halve per‑capita waste by 2030.