Global food waste reaches alarming levels as billions of meals go uneaten each day

Global food waste reaches alarming levels as billions of meals go uneaten each day | Photo: Ashley Winkler

Every day, the world produces enough food to feed everyone, yet a staggering portion never reaches those in need. Roughly 1.05 billion tonnes of food are wasted annually across homes, retail outlets, and food services—nearly 19% of what’s available to consumers. This represents not just a moral failing but an environmental and economic crisis that threatens sustainability and deepens inequality.

The scale of waste

The statistics are shocking. Households alone throw away around 631 million tonnes of food each year—about one billion meals daily. Each person wastes roughly 79 kilograms annually, not counting losses during production or transport. When these earlier stages are included, as much as one-third of all food produced worldwide never gets eaten.

Where waste occurs

Most food waste happens in households, which account for nearly 60% of consumer-level waste. Restaurants, cafés, and catering services make up 28%, while supermarkets and retailers contribute about 12%. Even before food reaches consumers, another 13% or more is lost through inadequate storage, poor transport systems, and weak infrastructure, particularly in developing countries.

The hidden costs of waste

Globally, food waste costs the economy over one trillion US dollars every year, yet the real impact goes beyond financial loss. Each discarded item represents wasted land, energy, water, and fertilisers, putting further strain on ecosystems already affected by climate change. Food waste is responsible for 8–10% of global greenhouse gas emissions, making it a crucial factor in achieving Sustainable Development Goal 12.3—to halve global food waste by 2030.

The social paradox

Despite billions of wasted meals, hundreds of millions of people still face hunger and malnutrition. This imbalance exposes a flawed global food system that both overproduces and undernourishes. Reducing waste could ease strain on food supplies, stabilise markets, and redirect surplus food to those in need.

The role of NGOs and alliances

Numerous organisations are tackling this issue head-on. The UK’s Waste and Resources Action Programme (WRAP) collaborates with governments and industries to promote waste reduction through education and partnership. In the United States, the Food Waste Reduction Alliance (FWRA) unites retailers, manufacturers, and restaurants to curb waste and expand food donations. In Europe, Too Good To Go links consumers with restaurants and shops offering unsold meals, saving millions of portions, while Feedback Global campaigns for systemic reform and a more sustainable food culture.

Challenges in measurement

Tracking global food waste remains difficult, as many countries lack consistent data collection systems. Definitions vary—some measure only consumer waste, while others include losses throughout the supply chain. Differences in farming, storage, and distribution make it challenging to create a comprehensive global picture.

Towards sustainable solutions

Efforts to curb food waste include digital tracking systems, food redistribution networks, and public awareness initiatives. Innovations such as improved packaging, better cold storage, and a cultural shift toward valuing food are key to progress.

Ultimately, cutting global food waste is about more than efficiency—it’s about redefining value: the value of food, of those who produce it, and of the planet’s limited capacity to sustain human life.

For further information, explore the FAO Food Loss and Waste Database, WRAP Global, or Too Good To Go.