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Among all economic groups, household waste accounted for most: 54% of the total amount of food waste, the equivalent of 70 kg per inhabitant. The remaining 46% was waste generated upwards in the food supply chain: 21% by the manufacture of food products and beverages group (28 kg), 9% by restaurants and food services (12 kg), 9% in the primary production (11 kg) and 7% in the retail group (9 kg).
