RITAM POSLA Helena Radić Bosanac i Mario Mandarić

Guest Helena Radić Bosanac i Mario MandarićHosted by Lidija KiseljakMay 3, 2026

Helena Radić Bosanac i Mario Mandarić

About this episode

What you'll hear in this conversation

The statistics on food waste are stark: a third of all food produced globally never gets eaten. In Croatia, it's over 70 kilograms per person each year. Yet, laws and mandates often fail to shift deeply ingrained habits. What truly changes behavior? Chef Mario Mandarić, an ambassador for the 'Biraj zeleno' initiative, argues it's not the environmental impact that first moves people, but the financial one – 'when you help a person calculate on an annual basis how much money they've literally thrown in the trash, then that click happens.' This conversation with Mario and Helena Radić Bosanac, Nestlé’s corporate affairs lead for the region, explores how an initiative focused on education and practical action turns abstract problems into concrete household change. You'll hear how a global food company and a chef are driving a movement that redefines food not as a disposable commodity, but as a resource to be respected, from farm to table.

Insights from the conversation

What to take from this episode

Chef Mandarić insists that environmental concerns, while valid, rarely drive initial change in food waste habits. He advises people to 'start thinking about it financially,' calculating the annual sum of money literally thrown into the trash. The most effective way to change behavior isn't an appeal to ethics, but a direct link to the household budget.

Mario Mandarić's 2018 'Food Waste Taverns' project in England served seven-course dinners made from ingredients destined for the bin — a fact only revealed to guests at the end of the meal. The surprise wasn't just a gimmick; it was the mechanism for shifting perception, proving that 'waste' is often just a label we apply to perfectly good food.

Nestlé, despite being the world's largest food producer, has no production plant in Croatia. This led them to focus their local food waste efforts not on internal manufacturing processes, but on consumer education and food donation through the 'Biraj zeleno' initiative. When you can't reduce waste at the source, your greatest impact lies in educating the end-user and redirecting surplus.

The 'Biraj zeleno' initiative started with digital awareness campaigns, but its impact grew by adding concrete, hands-on elements: a student canteen project that saved 90 kilograms of food, free cooking workshops, and eventually a partnership with a center for children with communication difficulties. Moving from broad awareness to specific, inclusive, and practical projects is how a campaign evolves from a message to a movement.

At the Slava Raškaj Center, students with communication difficulties cultivate an educational garden, growing fruits, vegetables, and edible plants, then using them in their culinary training. This direct connection—learning 'how food is created, how we must grow it'—instills a deeper respect for ingredients, making zero-waste principles inherent to the cooking process.

Helena Radić Bosanac points to the simple act of turning old bread into breadcrumbs as a personal example. 'Why would I throw it away?' she asks. Real change in food waste doesn't start with grand gestures or policy, but with individuals adopting small, practical habits that redefine what constitutes 'waste' in their own kitchens.

Reducing food waste is 'a win-win in every situation for everyone,' according to Chef Mandarić. It benefits personal finances, the household, and the environment simultaneously. The most effective arguments for change don't demand sacrifice, but illuminate the universal gains that come from adopting a more mindful approach to food.

Explore further

ScenariosBusiness challenges CardsEducational cards TimelineTopic evolution