Governments Urged to Cut Food Waste as Crisis Deepens

The world is facing a growing waste crisis driven by unsustainable production and consumption, generating an estimated 2.3 billion tonnes of municipal solid waste each year.

As the world marked the International Day of Zero Waste on March 30, attention turned to food waste as a critical global challenge. This year’s theme highlights how reducing food waste can protect the environment, strengthen food systems, and improve economic stability.

Despite widespread hunger, more than one billion tonnes of food is wasted annually, about 19 percent of food available to consumers. Another 13 percent is lost between harvest and retail. Households account for the largest share of waste at 60 percent, followed by food services (28 percent) and retail (12 percent), with over one billion meals wasted daily.

“This year’s International Day of Zero Waste spotlights the mounting food waste crisis, and calls on each of us to take action,” said António Guterres, urging consumers, businesses, and governments to adopt better practices and policies.

Food waste has serious environmental consequences, contributing 8–10 percent of global greenhouse gas emissions. It also accounts for up to 14 percent of methane emissions, a highly potent greenhouse gas.

“In a time of accelerating climate change and rising food prices, we cannot afford to waste precious resources,” said Inger Andersen. She emphasized that reducing food waste supports food security, cuts emissions, and promotes a circular economy.

Cities are playing a key role in addressing the issue. According to Anacláudia Rossbach, integrated systems that link food, water, and waste management can reduce losses, create jobs, and build resilient communities.

Food loss and waste cost the global economy about US$1 trillion annually, while placing pressure on land, water, and energy resources. Preventing waste can ease this burden and reduce environmental damage.

The observance of the International Day of Zero Waste follows a 2022 resolution led by Türkiye, and is jointly facilitated by the United Nations Environment Programme and UN-Habitat to promote global awareness and action.

This year’s events included a high-level meeting at UN Headquarters in New York and global initiatives such as the “Recipe of Change,” which brings together major hospitality companies like Hilton and Accor to reduce food waste.

Progress is possible. Japan has reduced food waste by 53 percent since 2000, while the United Kingdom has cut waste by 22 percent since 2007 through strong collaboration.

However, many countries still lack the data needed to track progress toward halving food waste by 2030. Experts say stronger measurement, clear targets, and partnerships are essential.

As global efforts intensify, the message is clear: reducing food waste is essential to building sustainable and resilient food systems.