Global food waste crisis deepens as billions of meals are discarded daily

Global food waste crisis deepens as billions of meals are discarded daily | Photo: Memories on 35mm

Every day, enough food is produced across the globe to feed everyone, yet an extraordinary amount never reaches a plate. Around 1.05 billion tonnes of food are wasted annually across households, retail, and food services, equivalent to nearly 19% of all food available to consumers. This is not only a moral failure but also an environmental and economic emergency that threatens long-term sustainability and deepens social inequality.

The staggering scale of waste

The numbers are both vast and sobering. Households discard roughly 631 million tonnes of food, equating to about one billion meals wasted every day. On average, each person wastes around 79 kilograms of food per year, not counting losses that occur during production or transport. When those earlier stages are included, experts estimate that as much as one-third of all food produced globally never gets eaten.

Where the waste happens

Households remain the largest contributors, responsible for around 60% of consumer-level food waste. The food service industry, including restaurants, cafés, and catering, accounts for another 28%, while retailers such as supermarkets contribute about 12%. Beyond this, losses continue to accumulate before food even reaches consumers, as weak infrastructure, poor storage, and inefficient logistics can add 13% or more of losses along supply chains, particularly in developing economies.

The hidden costs behind discarded food

The economic cost of global food waste exceeds one trillion US dollars each year, but the true cost extends far beyond money. Every wasted item of food represents a waste of land, water, energy, and fertilisers, straining natural systems already under pressure from climate change and population growth.

The environmental toll is equally alarming. Food waste contributes between 8% and 10% of total global greenhouse gas emissions, making it a critical factor in achieving Sustainable Development Goal 12.3, which aims to halve global food waste by 2030.

The social paradox

While billions of meals are discarded daily, hundreds of millions of people continue to face hunger and food insecurity. This paradox underscores a system that is simultaneously overproducing and undernourishing. Reducing waste could significantly ease pressure on food systems, stabilise prices, and help direct surplus food to those who need it most.

The role of non-governmental initiatives

An increasing number of non-governmental organisations and private-sector alliances are stepping in to close the gap between surplus and scarcity. The Waste and Resources Action Programme (WRAP), a UK-based charity, works with governments, businesses, and communities to reduce food waste through consumer education and industry partnerships.

Similarly, the Food Waste Reduction Alliance (FWRA) in the United States brings together major retailers, manufacturers, and restaurants to prevent waste and expand food donations.

In Europe, Too Good To Go connects consumers with restaurants and shops that have surplus food, saving millions of meals from being discarded. Meanwhile, Feedback Global, a campaign group, advocates for systemic reform in how food is produced and distributed, challenging the global culture of overproduction and inefficiency.

Why measurement remains complex

Accurate global measurement of food waste remains challenging. Many countries lack consistent data collection systems, particularly in early supply-chain stages such as production and post-harvest handling. Definitions vary, as some studies include only what is thrown away by consumers, while others account for losses throughout the entire food system. Agricultural methods, storage capacities, and distribution technologies differ widely between regions, complicating any effort to build a truly global picture.

Moving towards sustainable solutions

Solutions exist, but they require coordination and persistence. Governments, retailers, and non-governmental actors are experimenting with digital tracking systems, redistribution networks, and public awareness campaigns to curb waste. Smarter packaging, improved cold chains, and a cultural shift toward valuing food as a finite resource are also essential.

Ultimately, reducing global food waste is not only about conserving resources, it is about rethinking value, the value of food, of production, and of the planet’s limited capacity to sustain human life.

For further reading on initiatives combating food loss and waste, visit FAO Food Loss and Waste Database, WRAP Global, or Too Good To Go.