Over 783 million people are faced with chronic hunger, but the world still wastes 19% of its food: UN

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A recent United Nations report has revealed that the world wasted an estimated 19% of the food produced globally in 2022, totaling about 1.05 billion metric tons. The report, titled the U.N. Environment Programme's Food Waste Index Report, was published on Wednesday and tracks countries' progress in halving food waste by 2030.

The U.N. noted a significant increase in the number of countries reporting for the index, almost doubling from the first report in 2021. However, caution is advised in direct comparisons to the 2021 report due to data limitations in many countries.

The report, co-authored by UNEP and the Waste and Resources Action Programme (WRAP), analyzed data from households, food service, and retailers. It found that each person wastes about 79 kilograms (approximately 174 pounds) of food annually, equivalent to at least 1 billion meals wasted worldwide daily.

The majority of food waste, about 60%, comes from households, while food service (restaurants) contributes 28%, and retailers account for 12%. Co-author Clementine O'Connor, UNEP's focal point for food waste, described the situation as a "travesty" and emphasized the importance of collaboration and systemic action to tackle the problem.

The report's findings are particularly significant as 783 million people worldwide face chronic hunger, with many regions experiencing deepening food crises. Additionally, food waste has a severe environmental impact, contributing to greenhouse gas emissions and requiring substantial land and water resources for production.

Fadila Jumare, a Nigeria-based project associate at the Busara Center for Behavioral Economics, highlighted how food waste exacerbates food insecurity, particularly affecting vulnerable populations. Brian Roe, a food waste researcher at Ohio State University, emphasized that reducing food waste can lead to resource conservation, environmental protection, and greater food security.

The report also highlighted the importance of international cooperation and policy development, especially among wealthier nations, to lead efforts in reducing food waste. It noted the use of public-private partnerships in many countries to measure and reduce food waste in the supply chain.

Food redistribution, including donations to food banks and charities, was identified as a significant strategy in reducing food waste among retailers. For example, Food Banking Kenya redistributes surplus food to schoolchildren and vulnerable populations, positively impacting both society and the environment.

The report concluded that while there are notable efforts to address food waste in low- and middle-income countries, global collaboration is essential to tackle the issue effectively. Richard Swannel, director of Impact Growth at WRAP and a co-author of the report, emphasized that food waste is a global problem that requires immediate action for economic, environmental, and social benefits.

(With inputs from AP)