Reduce food loss and waste

The impacts of global food loss and waste

Globally, one-third of food produced by weight goes uneaten, equating to about 24% of the world’s calories. Food loss and waste result in economic losses for producers and consumers; contributes to food insecurity; and represents a “waste” of agricultural land, water, fertilizer, pesticides and other agricultural inputs.

Reducing food loss and waste can therefore make more food available for a growing global population while also decreasing agricultural land demand, which drives biodiversity loss and emissions from deforestation and other land-use changes. It can also reduce the greenhouse gas (GHG) emissions associated with producing, transporting and disposing of uneaten foods, which account for between 8% and 17% of global GHG emissions.

Strategies for reducing food loss and waste

While global food loss and waste is substantial in aggregate, food is typically lost or wasted in relatively small amounts across entire supply chains, making it complicated to address given the large number of actors contributing to the problem. Nevertheless, halving global food loss and waste rates has substantial mitigation potential and can help bring food system–related GHG emissions in line with pathways that limit warming to 1.5 degrees C (2.7 degrees F), in addition to decreasing land use, reducing biodiversity harms and aligning with the United Nations Sustainable Development Goal Target 12.3.

Though the magnitude and types of changes required vary, all countries and regions should reduce food loss and waste as part of their broader efforts to foster sustainable food systems. While this shift is focused on reducing food loss and waste at the source (ideally leading to reduced agricultural demand), additional circular economy measures can be taken to minimize waste that does occur, such as by composting organic waste.

Government and corporate actions to reduce food loss and waste

Over the past decade, an increasing number of governmental, financial and corporate commitments have been made to reduce food loss and waste, along with emerging actions to fulfill those commitments. At the same time, the two key indicators tracking global progress have not seen corresponding decreases in food loss (food that becomes unfit for consumption during harvest, storage, processing or transport to market) or food waste (food that is thrown out or spoiled in retail markets, restaurants and homes).

Substantial efforts are needed to get the world on track to halve global food loss and waste by 2030. More countries must implement public policies aimed at reducing food loss and waste at scale. This includes, for instance, standardizing food labeling, changing food liability laws, expanding public-private partnerships with food companies, increasing investment in research and adoption of new technologies and practices, and implementing educational campaigns.

Enhancements in infrastructure can improve access to markets, information and technologies that could help reduce food losses.

Currently, insufficient data limits the tracking of some trends. More comprehensive, consistent and accurate data is urgently needed to monitor the implementation and efficacy of food loss and waste interventions.