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Food Waste- How to Prevent It

Up to 40% of all food produced in the US is currently wasted and 83% of this is either wasted in food services such as restaurants and hotels, or at home. Currently, a whopping 63 million tons of food is not recycled or recovered, but instead heads to landfill, is incinerated, or remains unharvested.

More than one third of the food produced in the world for human consumption every year gets lost or wasted — approximately 2.5 billion tons

Food waste will rise by a third by 2030, when 2.1bn tons will either be lost or thrown away, equivalent to 66 tons per second.

Developing nations experience greater unintended post-harvest losses at the start of the value chain because of inadequate technology, transportation infrastructure, storage and cooling facilities, and more extreme weather conditions.

Developed nations experience the greatest share of food waste towards the end of the value chain as food becomes abundant and consumers more picky, affluent, and wasteful.

Every year, consumers in rich countries waste almost as much food - 222 million tons - as the entire net food production of sub-Saharan Africa - 230 million tons.