Food waste is a significant contributor to global greenhouse gas emissions. According to a WWF report issued in 2021, new estimates indicate that approximately 40% of all the food grown goes uneaten, which is higher than the previously estimated figure of 33%, contributing to approximately 8-10% of total greenhouse gas emissions. This figure underscores the importance of tackling FLW as a major step towards decarbonisation. Project Drawdown, a leading resource on climate solutions, identifies reducing food waste as one of the top measures to combat climate change.
Food loss and waste contribute to greenhouse gas emissions throughout the entire food supply chain, but the most significant impact occurs when food waste is sent to landfills and decomposes anaerobically, releasing methane. Methane is particularly concerning because it is much more effective at trapping heat in the atmosphere than carbon dioxide. Specifically, methane is approximately 28-36 times more potent than carbon dioxide over a 100-year period. This heightened potency means that even though methane has a shorter atmospheric lifespan, its immediate impact on global warming is significantly more pronounced.
When looking to reduce FLW, it is essential to consider the food system as a whole, transforming it accordingly and engaging all stakeholders within the food supply chain. Our food systems are currently linear – resources are extracted, used, and then discarded. A circular food system, in contrast, aims to minimise waste and make the most of resources, extracting the maximum value before recovering and regenerating products and material. This model encompasses practices such as regenerative agriculture, food waste reduction, and resource recovery. By adopting a circular approach, we can significantly reduce carbon emissions and create a more resilient food system.
Numerous studies discuss this topic, and while they cannot all be covered in this article, it should be noted that transforming food systems should not compromise nutrition and food quality. Healthy and safe diets should be accessible and affordable to all.
Food Waste Hierarchy
Before considering valorisation options, international best practice dictates that prevention and recovery should be the top priorities. Only after these steps are fully implemented should we move on to other levels of the hierarchy.
Prevention of food loss and waste cannot be achieved without proper measurements and data collection throughout the food supply chain to identify the causes of food loss and waste. This includes improving agricultural practices, optimising supply chain logistics, and enhancing food storage and transportation. For example, improving agricultural practices, which enhance soil health and increase carbon sequestration, can significantly reduce food loss. Similarly, silvopasture, which integrates trees and livestock, helps sequester carbon while maintaining productive agricultural systems.
When prevention is not possible, the next option is to recover surplus food and redirect it to people who will consume it. This includes donations, food rescue programmes, and digital platforms. One notable example is the “Too Good to Go” app, which connects customers with restaurants and shops that have surplus or nearly expired food that can be purchased at a reduced price, ensuring that food is consumed rather than wasted.
While preventing food waste and recovering surplus food are the top priorities, sometimes food waste is inevitable. When this happens, valorising food waste—transforming it into valuable by-products—is an important strategy to ensure that nothing goes to waste. Valorisation is the process of taking food that would otherwise be thrown away and turning it into something useful. Instead of letting food waste decompose in landfills and produce harmful greenhouse gases, we can convert it into products like upcycled food products, animal feed, industrial input, or compost.
Where Do We Start?
Accurate measurement of food loss and waste throughout the food supply chain is essential when aiming to decarbonise the food system. Understanding the quantity, hotspots, and causes of food waste allows for the development of targeted strategies and interventions to reduce emissions and optimise resource use. This data-driven approach is crucial for implementing the Food Waste Hierarchy effectively and maximising the benefits of valorisation, paving the way for a more resilient and nutritious food system.
Addressing food waste is not just an environmental necessity but also an economic and social opportunity. Reducing waste lowers expenses for producers, retailers, and consumers by ensuring that resources such as water, energy, and labour are used more efficiently. Socially, recovering surplus food can help address food insecurity by providing nutritious food to those in need. Additionally, reducing food waste can foster job creation in food recovery and recycling sectors, contributing to economic development and social well-being. Tackling food waste is a multifaceted opportunity that enhances environmental health, economic efficiency, and social equity.
Thriving Solutions is an impact-driven sustainability consultancy dedicated to decarbonising our economy, safeguarding biodiversity, advancing food-nutrition-water security, and supporting SDG 2030 and ESG priorities. Our services help companies and municipalities implement nature-based solutions, adopt innovations to eliminate waste and pollution, regenerate ecosystems, transition to circular food systems, and sequester carbon.
Dima Maroun is an Environmental Scientist, CSO, and Co-founder of Thriving Solutions with over 20 years of experience in the environment and sustainability sector. She specialises in environmental auditing, food loss and waste (FLW) assessments, and transforming food systems into circular models.
