THE DISH ON
GLOBAL FOOD WASTE 1/3
of all food produced in the world is lost or wasted.
of food were lost or wasted globally in 2009. Food loss refers to food that spills, spoils,
experiences a reduction in quality such as bruising or wilting, or otherwise gets lost before it reaches the consumer.
1 OUT OF EVERY 4
food calories intended for people is not ultimately consumed by them.
Food waste refers to food that is of good
quality and fit for human consumption but that does not get consumed because it is discarded—either before or after it spoils.
What types of foods are being lost and wasted? Share of Global Food Loss and Waste By Commodity (2009) 2%
1% 7% 8% 13%
4% 4% 3%
LOSS AND WASTE BY KCAL
8%
Cereals
LOSS AND WASTE BY WEIGHT
53%
Roots and Tubers
19%
Fruits and Vegetables Oilseeds and Pulses
20%
Meat
44%
14%
Milk Fish and Seafood
100% = 1.3 billion tons
100% = 1.5 quadrillion kcal
By caloric content, cereals make up the largest share of global food loss and waste (53%).
132
1,799
Meat makes up a relatively small share (7%). However, not all loss and waste is created equal in terms of environmental impact.
Gallons of water required to produce 1 lb. of beef
Gallons of water required to produce 1 lb. of wheat
Source: National Geographic, The Hidden Water We Use
Where in the world is food being lost and wasted? Share of Global Food Loss and Waste By Region (2009)
North Africa, West & Central Asia North America South & Southeast Asia & Oceania
Industrialized Asia
23%
28%
14%
Europe
14%
SubSaharan Africa
9%
7% 6% Latin America
of total food loss and waste occurs in developed regions―North America, Oceania, Europe, and the industrialized Asian nations of China, Japan, and South Korea. However, more food is lost or wasted per capita in North America and Oceania than in other regions.
1,500
The number of calories lost or wasted per person per day in North America
That’s equivalent to 3/4 the number of calories the FDA recommends for each person’s daily consumption. Where along the value chain is food being lost and wasted?
24%
35% 24%
Production
Handling & Storage
$1,600
Consumption
The average yearly cost of food loss and waste for a family of four in the United States
In Sub-Saharan Africa, where many farmers earn less than US$2 a day, post-harvest food losses have a value of up to US$4 billion per year.
of global food waste yearly 3,300–5,600 million metric tons of greenhouse gas emissions 173 billion cubic meters of water consumption 198 million hectares of farmland used to grow lost and wasted food
That’s an area about the size of Mexico.
THERE ARE MANY THINGS THAT EACH OF US CAN DO TO REDUCE HOUSEHOLD FOOD WASTE. To learn more about global food waste and how governments and organizations are addressing it, visit the World Resources Institute’s website: wri.org.
Tips for Reducing Food Waste at Home
1 Think before shopping. Check what you have at home, use a shopping list, and shop with specific meals in mind.
2 Try your best to use all of the food you buy. Plan your meals with “use-by” dates in mind.
3 Rework leftovers into new meals to limit the amount of food that gets thrown away.
4 Compost your kitchen and garden waste. 5 Preserve it! Try canning, pickling, or drying certain foods to increase their lifespans.
For these and more great tips on reducing household food waste, visit thinkeatsave.org. CREATED BY: HALEY JORDAN
Sources Data Sources: Unless otherwise indicated, all data (and some of the language) included in this infographic are from the World Resources Institute’s “Reducing Food Loss and Waste: Creating a Sustainable Future, Installment Two” publication (June 2013). Graphics Sources: World Map: Map of World - Single Color by FreeVectorMaps.com