Food loss and food waste are pressing global challenges that threaten food security and exacerbate environmental degradation. The United Nations Food and Agriculture Organization (FAO) estimates that approximately one-third of the food produced globally is lost or wasted, equating to around 1.3 billion tons annually. This reflects the inefficiencies within food production, distribution, and consumption systems.
While an estimated 733 million people go hungry globally, food loss and waste generate 8 to 10 per cent of greenhouse gasses.
One tonne of methane gas is estimated to be equivalent to 28 to 36 tons of carbon dioxide if looking at its impact over 100 years.
An estimated 13 per cent of food, the equivalent of 931 million tonnes or 120 kilograms (kg) per capita, were lost in the supply chain, from after harvest, and prior to reaching retail shelves in 2021.
An estimated 1.05 billion tonnes of food were wasted in households, food services and in retail in 2022, the equivalent of 132 kg per capita.Opportunities to finance food loss and waste reduction and lowcarbon diets remain untapped, with only USD 0.1 billion invested annually in 2019/20. This represents a minor fraction of annual needs, estimated at USD 48 to 50 billion.
FAO, UNEP
Addressing food loss and waste is essential not only for alleviating hunger but also for mitigating climate change, as wasted food contributes significantly to global greenhouse gas (GHG) emissions.
Food Loss refers to the reduction in edible food mass during production, post-harvest, processing, and distribution stages of the supply chain. Losses typically occur due to inefficiencies in farming, poor infrastructure, inadequate storage, and logistical constraints in transporting food from producers to markets/consumers. Food Waste occurs at the retail and consumer levels, where edible food is discarded. Food waste often results from overproduction, improper stock management, retail standards, and consumer behaviour, such as buying in excess or not consuming food before its expiration.
The United Nation’s Sustainable Development Goal Target 12.3 seeks to “halve global per capita food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses” by 2030.
SDGs
Food loss and waste are global issues, though their causes and manifestations vary significantly across regions. In the Global South, food loss is more prevalent due to infrastructural weaknesses, such as insufficient storage facilities, poor transportation networks, and lack of technology to preserve food. In many Global South countries, smallholder farmers face difficulties in preserving crops due to delays in transportation, inadequate storage facilities, and lack of cold-chain systems. Food items like fruits, vegetables, and dairy products are particularly vulnerable to spoilage during transit if not properly handled or stored. In Sub-Saharan Africa, post-harvest losses in grains can reach up to 40 per cent due to inadequate drying and storage techniques. In contrast, Global North countries face higher rates of food waste, particularly at the consumer and retail levels. Strict aesthetic standards imposed by retailers lead to the rejection of perfectly edible produce that do not meet size, shape, or color expectations. As a result, large quantities of food are wasted before even getting to store shelves. Additionally, food retailers often discard unsold products nearing their sell-by or best-before dates, even though they are still safe to consume. While at the household level, food waste is often the result of consumer habits, such as over-purchasing, improper meal planning, and confusion over food labelling (e.g., misunderstanding sell-by dates versus expiration dates). Cultural norms around food consumption and portion sizes also contribute to waste, particularly in countries where food abundance is taken for granted. The European Union, United Kingdom and the United States of America (US) report substantial food waste, often driven by consumer behaviour and retailer policies. In the US alone, over 60 million tons of food are wasted annually, with much of it ending up in landfills, contributing to methane emissions.
Food loss and waste contribute significantly to environmental degradation. When food is wasted, all the resources used in its production—water, energy, land, labor—are wasted as well. According to the FAO, food waste accounts for 8-10 per cent of global greenhouse gas emissions, primarily due to methane released from decomposing organic matter in landfills. Moreover, food production itself is resource-intensive, consuming 70 per cent of the world’s freshwater and being a leading cause of deforestation, soil degradation, and biodiversity loss. The economic toll of food loss and waste is immense. Globally, the financial loss from food waste is estimated at $940 billion annually. In particular, in Global South countries, food loss undermines the livelihoods of smallholder farmers and contributes to food insecurity, as their ability to sell surplus produce is compromised. In Global North countries, retailers, businesses, and households bear the economic burden of purchasing, storing, and disposing of wasted food.
Food loss and waste are not just economic and environmental issues; they also present ethical dilemmas. In a world where over 700 million people suffer from chronic hunger, wasting food reflects asymmetries within the global food system. Reducing food loss and waste could significantly contribute to food security and poverty alleviation, particularly in regions where food scarcity is a pressing issue. There is a growing recognition that reducing food waste is part of creating a fair and equitable food system.
Key Recommendations
Addressing food loss and waste requires multifaceted approaches involving technological innovation, law/policy reforms, consumer education, and industry practices.
(i) Improving Agricultural Practices: introducing effective farming techniques and post-harvest technologies can significantly reduce food loss in developing countries. Investment in cold storage, better transportation, and efficient packaging can extend the shelf life of perishable goods. Training farmers in sustainable practices, such as crop diversification and better harvesting techniques, is also crucial.
(ii) Enhancing Supply Chain Efficiencies: strengthening supply chain infrastructure, particularly in the Global South, can prevent food from spoiling before getting to markets/consumers. Cold chains, better logistics, and improved distribution networks will help ensure that more food reaches consumers in good condition.
(iii) Introducing Effective Retail and Industry Initiatives: retailers play a pivotal role in reducing food waste. Some supermarkets and food manufacturers have introduced initiatives to donate unsold but edible food to food banks and charities, rather than discarding it. Moreover, relaxing cosmetic standards for produce and offering discounts for “ugly” fruits and vegetables can help reduce waste.
(iv) Consumer education and behavioural changes: encouraging consumers to adopt more sustainable food practices, such as planning meals, using leftovers, and understanding food labelling, can have a significant impact on reducing household food waste. Public awareness campaigns and educational programs can help shift consumer behaviour towards more mindful food consumption.
(v) Policy interventions: governments can enact laws and policies to support the reduction of food loss and waste across the food system. For example, France has made it illegal for supermarkets to discard unsold food, requiring them to donate it to charities instead. Other policy measures include tax incentives for businesses that reduce food waste, support for food recovery initiatives, stricter food labelling regulations and stricter recycling regulations. For example, food waste can be converted into bioenergy or compost, reducing the need for landfills and contributing to sustainable energy solutions.
Tackling food loss and waste requires concerted efforts from all stakeholders—governments, industries, farmers, retailers, and consumers—to collaborate on innovative solutions that ensure food is produced, distributed, and consumed efficiently. As the global population grows and environmental pressures intensify, reducing food loss and waste will be a crucial step to building a more sustainable and equitable future for all. Recognising that food is a valuable resource and minimising waste is not only an economic and environmental necessity but also an ethical responsibility in a world where hunger remains a reality for millions.
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