Food Waste and Climate Change

More than one billion meals are thrown away worldwide every day, despite famine and millions of people starving. The United Nations Environment Programme (UNEP) recently reported that households are responsible for 60 per cent of food waste, followed by restaurants and food services at 28 per cent, and shops at 12 per cent. The Maldives has the highest estimated household food waste per person, at around 260 kilograms annually. Syria, Seychelles, Mexico and Tunisia also recorded high levels. Globally, food waste accounts for 8 to 10 per cent of greenhouse gas emissions. As discarded food decomposes in landfills, it releases the dangerous greenhouse gas methane, which accelerates global warming.

Individuals, businesses and governments can all take practical steps to reduce food waste. People should plan meals, prepare shopping lists, and purchase only what they need. We should store ingredients correctly and freeze surplus portions. We should also turn leftovers into new dishes and compost inedible waste. Restaurants and supermarkets also have a huge part to play in reducing food loss. They can donate surplus food to communities in need. Martin Krause, Director of the Climate Change Division at UNEP, said: "Every meal rescued, shared or never wasted is food put to better use." Reducing waste would save money, improve food security and help curb climate change.