Why food waste matters
According to the United Nations Environment Programme (UNEP), the Food Waste Index Report 2024 estimates that the world generated 1.05 billion tonnes of food waste in 2022, including inedible parts. This represented approximately 19% of food available to consumers. Households accounted for 60% of this waste, food services for 28% and retail for 12%. These are global estimates for 2022, not measurements of any particular country in 2026.
Food production uses land, water, energy and labour. Preventing avoidable waste can therefore reduce pressure on resources. Food waste at retail and consumer level should not be confused with food loss earlier in the supply chain; they are tracked separately.
Plan before buying
Start with what is already in your refrigerator and cupboards. Plan a few meals around ingredients that need to be used soon, then make a shopping list. A discounted bulk pack is not a saving if it expires before you can use it.
- Check your fridge and freezer before shopping.
- Keep older products visible and use them first.
- Serve modest portions and offer seconds.
- Set aside one meal to use safe ingredients you already have.
Understand date labels
A “use by” date is primarily about safety. Foods bearing it should not be eaten after that date even if they look or smell normal. A “best before” date primarily indicates expected quality; when storage instructions have been followed, passing that date does not automatically make every product unsafe. The European Food Safety Authority (EFSA) explains this distinction in its food-date guidance.
Always follow the specific storage and after-opening instructions on the packaging. Date-marking terminology and regulations vary across countries; apply the rules relevant to where the product is sold.
Keep leftovers safe
The US Food and Drug Administration (FDA) advises refrigerating perishable foods within two hours, or within one hour when the surrounding temperature is above 32°C (90°F). Keep refrigerators at 4°C (40°F) or below. Divide large quantities into smaller, shallow containers so they cool promptly.
US Department of Agriculture (USDA) guidance generally recommends using properly refrigerated leftovers within three to four days, or freezing them for longer storage. These are general safety guidelines; follow product-specific and local official advice where it differs. Never taste suspicious food to test whether it is safe.
Schools and cafeterias can measure waste
Record how much food is prepared, served and left on plates over a representative week. Ask students about portion sizes and menu choices. Smaller initial portions with the option of a second serving can help, but food hygiene, allergens and safe donation procedures must remain non-negotiable.
Share aggregate results without exposing individual students. Compare waste per meal over time rather than relying on a single unusually busy day.
Try a seven-day challenge
- Day 1: Inventory food you already have.
- Day 2: Make a realistic shopping list.
- Day 3: Check use-by and best-before labels.
- Day 4: Check your refrigerator temperature.
- Day 5: Plan a meal around safe leftovers.
- Day 6: Estimate how much food was discarded.
- Day 7: Choose one habit to keep next week.
Measure progress as a safe, realistic reduction, not an excuse to eat food that may be unsafe.