We produce enough food globally to feed around ten billion people, yet 733 million go hungry daily. Shockingly, one-third of all food produced—1.3 billion tonnes—is wasted. This amount could feed nearly 1.3 billion people, almost twice the number of those facing hunger.
If the world produces enough food for everyone, why do so many people experience food insecurity? The issue is not merely about the quantity of food available but also about unequal access. Issues like conflict and political instability often disrupt food production and distribution, leaving populations without enough food.
Food waste happens at every stage of the food supply chain. In developed countries, much of the waste occurs at the retail and consumer level, with households discarding uneaten food due to over-purchasing, misunderstanding best-before dates, or simply not valuing leftovers. Meanwhile, in developing countries, food waste usually occurs earlier in the supply chain due to insufficient infrastructure, such as a lack of proper storage facilities, and poor transportation systems.
By wasting food, we are also wasting all of the resources used to produce it, including water, energy, labour, and land. For instance, agriculture accounts for around 70% of global freshwater use, meaning that food waste also contributes to water scarcity. Almost half of the worlds habitable land is used for agriculture. Wasting the food that’s been grown on the land, wastes that land use as well as the soil and its nutrients. When food is discarded in landfills generates methane, a greenhouse gas significantly more potent than carbon dioxide, making food waste a major contributor to climate change.
Tackling food waste is a critical step toward a more sustainable and equitable world. Simple changes in consumer behaviour, such as meal planning, proper food storage, and understanding “best before” versus “use by” dates, can make a big difference. On a larger scale, governments and organisations can implement policies to reduce food loss during production, invest in better infrastructure, and redistribute surplus food to those in need.
The United Nations Sustainable Development Goals (SDGs) provide a blueprint for peace and prosperity for both people and the planet, now and into the future. There are 17 Goals, with the inclusion of a food waste reduction target under Goal 12, Responsible Production and Consumption. Target 12.3 states: “By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.”
Foodprint was founded on the basis of helping New Zealand tackle food waste and its devastating effects by connecting people to eateries with surplus food. Foodprint not only helps reduce waste but also fosters a sense of community and responsibility toward food sustainability. Every meal rescued through Foodprint saves valuable resources, reduces greenhouse gas emissions, and supports a more equitable food system.
Reducing food waste is not just about saving resources; it’s about addressing the ethical responsibility of ensuring everyone has enough to eat. By rethinking how we produce, consume, and value food, we can make strides toward a world where no one goes hungry.
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