UN report finds that nearly 20% of the world’s food is wasted

A new United Nations report revealed that the world wasted an estimated 19 percent of the food produced globally in 2022, equating to about 1.05 billion metric tonnes. The report, titled the UN Environment Programme’s Food Waste Index Report, aims to track the progress of countries in halving food waste by 2030. The number of countries reporting for the index nearly doubled from the first report in 2021, which estimated that 17 percent of global food production in 2019 was wasted. The report, co-authored by UNEP and the Waste and Resources Action Programme (WRAP), analyzed data on households, food service, and retailers, highlighting that each person wastes about 79 kilograms of food annually.

With 783 million people worldwide facing chronic hunger and deepening food crises in various regions, the issue of food waste takes on heightened importance. Food waste contributes significantly to environmental damage, including greenhouse gas emissions that rank it as the third-largest emitter globally after China and the US. Fadila Jumare, a project associate at the Busara Center for Behavioral Economics, emphasized how food waste exacerbates food insecurity for vulnerable populations who cannot access healthy diets. Brian Roe, a food waste researcher at Ohio State University, highlighted that reducing food waste can lead to multiple positive outcomes, from resource conservation to greater food security, land conservation, and reduced environmental impact.

The report showcased a positive trend in the coverage of food waste in low- and middle-income countries, underscoring the need for international cooperation and policy development to address the issue on a global scale. Public-private partnerships are proving effective in reducing food waste, with governments collaborating with businesses in the food supply chain to measure and minimize waste. Food redistribution initiatives, such as donating surplus food to charities and food banks, play a significant role in reducing waste among retailers. Organizations like Food Banking Kenya are working to redistribute surplus food to vulnerable populations, positively impacting both society and the environment.

Despite differences in economic status, the report found that per capita household food waste was surprisingly similar between high-income and lower-income countries, demonstrating that food waste is a global issue requiring collective action. Richard Swannel, a co-author of the report, emphasized that tackling food waste is within reach for everyone and has the potential to save money and reduce environmental impact. The report’s authors stress the importance of continued efforts to reduce food waste, highlighting the potential for significant social, environmental, and economic benefits. Through collaboration and systemic action, the global community can work together to address and mitigate the impacts of food waste on both people and the planet.