The following is a brief introduction to the topic:
Every meal starts with a tale–of sun, soil, labour and life. Food travels a long way from the moment it is planted until the dish is served. Farmers, transporters and retailers are all involved. Tragically, much of this food never makes it to its final destination. It ends up in landfills, trash bins and compost piles.
Here is the story of waste food, a silent global crisis with enormous consequences. If we want to build a sustainable food system, it is essential to understand where, how, and why food is wasted from **farm-to-fork ** and, ultimately, to trash.
The Scope of the Problem
According to the Food and Agriculture Organization, approximately 1.3 billion tons of food is lost or wasted each year. This amounts to nearly one-third of global food production. The food supply chain is affected at every stage, from production through to consumption. While billions of dollars in food are lost, more than 820 million people suffer from undernutrition and hunger.
Stage 1: The Farm – First Loss
The source of food waste is often the first place where it starts.
Causes:
- Overproduction Farmers produce more than they need to protect themselves against the unpredictability of weather or market conditions.
- Imperfect Produce Fruits or vegetables that do not meet cosmetic standards are often left on the field.
- Shortage of workers: Food is often left to rot when there are not enough workers to harvest the crops.
- Lacking demand forecasting: Food may not be sold when there is uncertainty as to how much food retailers or buyers need.
Example:
Up to 30% of perfectly edible produce never gets harvested in the U.S. because it “looks wrong.”
Stage 2: Post Harvest and Processing – Waste in Transit
After harvesting, food must be stored, transported, and processed. Infrastructure, or the lack thereof, plays a key role.
Causes:
- Lack of storage facilities: In developing countries, grain and fruit spoilage is often due to insufficient silos or cooling systems.
- Transport delays or damage: Travelling in extreme temperatures or bad road conditions can lead to spoilage.
- Inefficient processing: Food is lost when trimming, cleaning, or cutting. Edible parts of food are frequently discarded.
Global Context
In Sub-Saharan Africa and South Asia, up to 40% of the food loss occurs during processing and post-harvest, due primarily to infrastructure problems.
Stage 3: Retail and Wholesale – Waste at scale
The next phase of food loss occurs when the food reaches wholesalers or retailers.
Causes:
- Aesthetic standards Supermarkets reject produce that is slightly bruised or misshapen.
- Overstocking: In order to keep the shelves full and attractive, many stores overbuy, throwing away unsold items.
- Expiry confusion Many products are removed from shelves because they have conservative “sell-by” or “best-by” dates.
Fast Facts
Many supermarkets in wealthy countries throw away thousands of tons of food every year, much of which is still edible.
Stage 4: Restaurants and Food Services Plate Waste
Food waste is a major problem in restaurants, hotels, cafeterias, schools and other places.
Causes:
- Too large portions: Many meals are served in too large quantities, resulting in leftovers.
- Culture of the buffet: Buffets are characterized by an abundance-oriented culture, which results in a high level of food that is left unused.
- Waste from preparation: Ingredients may be trimmed too much, and excess prepared food is not reused.
Industry Insights:
Globally, the hospitality and food services industries are responsible for millions of tons of food waste every year, despite many struggling with food insecurity.
Stage 5: The Final Frontier – Households
Our kitchens are often the largest contributor to food waste.
Causes:
- Overbuying: Shopping with no plan can lead to buying more than you need.
- Improper Storage: Food spoils fast when not stored properly.
- Misunderstanding of expiration: The phrase “best before” does not mean “bad after”, yet many people toss food away prematurely.
- Too much cooking: Over-preparation of meals leads to leftovers that are not eaten.
Alarming Fact:
In countries with high incomes, over 50% of the food waste is attributable to consumers.
Food Waste: What is it?
1. Environmental Damage
- Food waste is responsible for 8-10% of global greenhouse gas emissions, mostly through the release of methane in landfills.
- Food that is not eaten wastes a lot of land, water and energy.
2. Economic Loss
- Food waste costs the global economy almost USD 1 trillion per year.
- Every year, households spend hundreds of dollars on food that they never consume.
3. Social Injustice
- Food waste is a problem in some places, but malnutrition and hunger are also problems.
- If redirected correctly, wasted food could feed millions of people.
Solution at Every Step
On the Farm
- Support to small-scale farmers in accessing better technology and forecasting methods
- Food banks can collect surplus food through partnerships with them
- Selling “ugly” produce at discounted prices
Post-Harvest
- Investment in cold storage infrastructure and transport infrastructure for developing regions
- Training on post-harvest handling
Buy it Now
- Relaxing the cosmetic standards for produce
- Discounts on near-expiring goods
- Donating unsold food to food rescue groups
Restaurants
- Offer smaller or adjustable portions
- Tracking and reducing kitchen waste using technology
- Donating leftovers locally
Households
- Plan your meals using shopping lists
- Understanding food labelling (e.g., “use by” vs. “best before”)
- Storing food correctly
- How to cook and freeze leftovers
- Composting food scraps
Rethinking the Journey
Food travels far from the farm to your table. It’s a costly process to throw food away.
This journey does not have to be a waste.
We can change the narrative of our food by making conscious decisions, supporting smart policies and changing our habits. Every meal, every crop, and every bit of food is important.
