About Food Waste
In the EU, over 59 million tonnes of food waste (132 kg/inhabitant) are generated annually (Eurostat, 2024), with an associated market value estimated at 132 billion euros (SWD (2023)421).
At the same time, over 42 million people cannot afford a quality meal every second day (Eurostat, 2023).
Globally, approximately a third of all food produced for human consumption is lost or wasted (FAO, 2011). FAO's Food Loss Index (FLI) estimates that globally, around 14% of all food produced is lost from the post-harvest stage up to, but excluding, the retail stage (FAO, 2019).
Households generate more than half of the total food waste (54%) in the EU (accounting for 72 kg per inhabitant) (Eurostat, 2024). The remaining 46% was waste generated upwards in the food supply chain: 19% by the manufacture of food products and beverages (25 kg per inhabitant), 11% by restaurants and food services (15 kg per inhabitant), 8% in the retail and other distribution of food (11 kg per inhabitant), and 8% in the primary production (10 kg per inhabitant). (Eurostat, 2024)..Similarly, at global level, around 1.05 billion tonnes of food waste were generated in 2022 – 60% of which came from households, 28% from food services and 12% from retail. This amounts to one fifth (19%) of food available to consumers being wasted, at the retail, food service and household level (UNEP Food Waste Index 2024).
Wasting food is not only an ethical and economic issue but it also depletes the environment of limited natural resources. The EU is committed to meeting the Sustainable Development Goal Target 12.3 to halve per capita global food waste at the retail and consumer level by 2030 and reduce food losses along the food production and supply chains. By reducing food losses and waste to help achieve Sustainable Development Goals, we can also:
- support the fight against climate change (fFood waste has a huge environmental impact, accounting for about 16% of the total Greenhouse Gas emissions from the EU food system)
- save nutritious food for redistribution to those in need, helping to eradicate hunger and malnutrition
- save money for companies and households
Food is lost or wasted along the whole food supply chain: on the farm, in processing and manufacture, in shops, in restaurants and canteens and in the home. Food losses might occur due to pests and diseases, extreme weather conditions affecting the crops, unfavourable market conditions etc. The reasons for food waste vary widely and can be sector-specific or systemic, resulting from inefficiencies throughout the entire food system.
Factors contributing to food waste include:
- Insufficient shopping and meal planning
- Shopping environment (e.g. promotions like "buy one, get one free" that may lead to impulse buying and over-purchase)
- Misunderstandings about the meaning of "best before" and "use by" date labels leading to edible foods being thrown away
- Insufficient food management skills (e.g. meal preparation, use of food/food ingredients in-stock, use of leftovers)
- Packaging difficult to empty or too large
- Aesthetic considerations (bruised fruit and vegetables etc.)
- Standardised portion sizes in restaurants and canteens
- Difficulty in anticipating the number of customers (a problem for catering services)
- Stock management issues for manufacturers and retailers
- High quality standards (e.g. for produce sold at retail)
- Overproduction or lack of demand for certain products at certain times of the year
- Production errors, products and/or labelling not meeting specifications
- Product and packaging damage (farmers and food manufacturing)
- Inadequate storage/transport at all stages of the food chain including households (e.g. refrigerator temperatures)
- Lack of knowledge and/or misinformation on the environmental, social and financial impacts of food waste
- Low perceived value of food
- Busy lifestyle and conflicting priorities
- Personal preferences and taste
There are numerous drivers of food waste, including various behaviours that lead to waste, all compounded by a widespread lack of awareness among many actors about the scale of the problem, potential solutions, and the benefits of reducing food waste.
All actors in the food chain have a role to play in preventing and reducing food waste, from those who produce and process foods (farmers, food manufacturers and processors) to those who make foods available for consumption (hospitality sector, retailers) and ultimately consumers themselves.
The EU Platform on Food Losses and Food Waste issued a set of key recommendations for action in food waste prevention to inspire and encourage public and private players to take action.
The European Citizens' Panel on Food Waste also formulated recommendations to support the Commission's and Member States’ work on food waste.
Consumers
Everyone can play a role in reducing food waste. Often with minimal effort, food waste can be reduced, saving money and helping to protect the environment. It might be a lot easier than you think! Check our communications materials for tips on how to save food and other practical information.
Primary producers and food businesses
Food waste can occur at any stage of the food supply chain, including primary production. Farmers, however, are especially concerned by food losses, including edible food left unharvested in the field, often due to factors outside of their control. Agricultural products, which are not placed on the market for human consumption are sometimes used for processing into non-food products, animal feed, bioenergy purposes or soil improvement. While acknowledging the positive impact of these actions, there is still considerable potential to improve resource efficiency of food production and address food losses and food waste at the farm level.
Companies which implement food waste reduction initiatives in their daily operations are bound to reap the financial benefits of their actions. After evaluating cost and benefit data for 1,200 business sites across 700 companies in 17 countries, researchers from the World Resources Institute (WRI) and the Waste & Resources Action Programme (WRAP) found that for most companies, for every $1 invested in reducing food waste, they saved $14 or more. The Business Case for Reducing Food Loss and Waste report by WRI and WRAP can be accessed here, as well as other sector-specific business cases (catering, hotels, restaurants).
In July 2021, the EU Code of Conduct on responsible food business and marketing practices entered into force. The Code aims at improving the sustainability performance of business operators ‘in the middle’ of the food chain (food manufacturers, food service operators and retailers) and includes commitments regarding the prevention and reduction of food loss and waste. The Code is developed by the EU food industry (associations and companies) with active involvement and input from other stakeholders, including international organisations, NGOs, trade unions and trade associations, and in concertation with the European Commission services. If you are interested in becoming a signatory of the Code, find out more information on its dedicated website.
Governments
Governments should create enabling policy environments that stimulate food waste prevention and reduction initiatives, including economic incentives for application of the waste hierarchy (e.g. fiscal incentives for food donation). Food waste is a cross-cutting issue affecting different policy areas therefore, relevant public services should coordinate efforts and develop integrated action plans in order to tackle food waste effectively. Strengthening collaboration between all actors of the food supply chain is crucial; governments can facilitate such synergies in view of achieving more sustainable food systems.