When Food becomes Waste - The challenge of Reducing Food Waste

Wednesday, Jan 7, 2015
When Food becomes Waste - The challenge of Reducing Food Waste

Every day, a huge amount of food is thrown away all over the world. According to the FAO (Food and Agricultural Organization on the UN) around one third of the global food production is lost and wasted each year.

In industrial countries the per capita waste by consumer ranges from 95 to 115 kg per year, in less developed regions the rate is between 6 and 11 kg per capita per year.

Apart from food waste itself, resources for growing, processing, packaging, transporting and marketing as well as natural resources are also wasted. Furthermore, the negative impacts on environment, especially on climate change, are tremendous. About 250 km3 of our water resources are wasted. This quantity would be enough to cover the demand for water of all the households on earth. Besides, over one fourth of agricultural land is wasted and the production of food emits around 3,300,000,000 tonnes of CO2 that is directly affecting the climate. A decreasing bio diversity as well as the exploitation of land and natural resources are further results of the current food production industry visible in the worlds´ natural landscape.

The oversupply in some regions and the unequal distribution of food has to be changed.
All actors – producers, retailers and individual consumers – involved in the food chain have to play an active role within the challenge of reducing food waste.

An increasing awareness of the value of food will lead to less food waste and eventually to a better environmental situation as well as a more balanced distribution of food in the world.

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We hope you enjoy reading.
Your SWEEP-Net Team 


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