Food Waste

Food waste refers to the loss of edible food materials that are discarded, spoiled, or otherwise removed from the food supply chain for reasons other than consumption. It encompasses food that is fit for human consumption but is left uneaten, as well as inedible parts that could have been valorised for other purposes, such as animal feed, composting, or industrial use. Food waste occurs at all stages of the supply chain, from production and post-harvest handling to processing, distribution, retail, and final consumption.

The Food and Agriculture Organization (FAO) distinguishes between food loss and food waste: food loss happens earlier in the chain, primarily during production, storage, and transportation, often due to technical, infrastructural, or logistical limitations. Food waste, on the other hand, typically takes place at the retail and consumer levels, when perfectly edible food is discarded because of oversupply, misjudged demand, aesthetic standards, confusion over expiration labels, or simply consumer behaviour.

Globally, around one third of all food produced for human consumption—approximately 1.6 billion tons per year, is lost or wasted. This represents a massive economic inefficiency and contributes significantly to environmental degradation. The decomposition of wasted food in landfills produces methane, a potent greenhouse gas, while the wasted energy, water, fertiliser, and labour used in producing that food intensify its environmental footprint.

Reducing food waste is therefore a key component of sustainable development and the transition to a circular economy. It requires coordinated efforts across agriculture, industry, retail, and households, as well as improved logistics, storage technologies, education, and policy frameworks that incentivise waste prevention and the recovery of by-products. Food waste reduction not only mitigates climate impacts but also enhances food security and resource efficiency on a global scale.