Every day, perfectly good food ends up in the trash. We buy more than we need, store it wrong, or throw away leftovers without a second thought. In many wealthy countries, this waste happens right in our kitchens. We cook too much or let food spoil in our fridges and cupboards.

In contrast, millions in developing countries face a different kind of food waste. Here, crops are lost at harvest time due to poor storage facilities, pest infestations, and mold. Farmers often lack access to technology and markets, leaving their hard-earned produce to rot in the fields.

Food waste is a global problem, affecting both rich and poor nations. In 2023, nearly 282 million people suffered from severe food insecurity, while about one-third of all food meant for consumption was wasted. This waste impacts our environment, economy, and food security, making it a critical issue we must address.

Here are some eye-opening statistics about food waste you need to know.

How Much Food is Wasted in the US

• In 2022, 38% of the U.S. food supply — 88.7 million tons — went unsold or uneaten, highlighting significant food waste in the country. (1)
• In 2022, the United States generated a substantial amount of food waste, totaling 77.6 million tons or 33.06% (or approximately 155.2 billion pounds) across all sectors and states. The United States discards more food than any other country in the world. (1)

To put these numbers into perspective, the volume of wasted produce alone is equivalent to nearly a third of the total food waste. This indicates a massive loss in sectors where perishable goods are involved. Addressing this issue could not only save vast amounts of food but also significantly reduce environmental impact and economic losses.

• Food waste in America is worth about $413.81 billion, equating to approximately 246.77 billion meals annually. (1)
• In the USA, a value of $473 billion in surplus food was generated across all sectors and in all states in 2022. (2)
• In 2022, across all sectors and states, surplus food resulted in the equivalent of 145 billion meals going unsold or uneaten. (3)
• In the USA, 22.1 trillion gallons of water were wasted as a result of surplus food across all sectors and in all states in 2022. (4)

With 42% of food waste ending up in landfills, there’s a significant opportunity to divert more waste towards more sustainable practices like composting and anaerobic digestion, which currently handle only 20.9% and 1.4% of the waste, respectively.

• 7% of all U.S. food waste is caused by date labeling confusion. Over 80 percent of Americans throw away perfectly good food due to confusion over expiration labels. Labels like “sell by,” “use by,” “expires on,” “best before,” or “best by” can be confusing. (5)

Residential areas were the biggest sources of food waste, generating 54.5% primarily due to overbuying and poor storage. Farms, especially in produce, contributed 16.7%, mostly because of market demands and food quality standards. The food service industry added 16.5% due to large servings and inconsistent demand.

• The residential sector, including single and multi-family homes, was estimated to produce 26.5 million tons of food waste. In the United States, the average food waste per household sector is estimated to be 337.9 pounds per household per year. (6)
• Each year, the average American family of four loses $1,500 to uneaten food. Food waste costs our economy. By wasting all this food, we not only waste money but also the resources used to grow and transport it. Additionally, it takes up space in our already overflowing landfills. (7)
• The production of all the wasted food generated the equivalent of 32.6 million cars worth of greenhouse gas emissions. Reducing food waste could decrease human-caused greenhouse gas emissions by 6% to 8%. (8)

Restaurants Food Waste Statistics

The restaurant industry spends about $162 billion each year on food that ends up being wasted. In the United States, large portion sizes lead to more food waste compared to other countries with similar populations. (9)

• Full-service restaurants generate approximately 3,050.7 pounds of food waste per employee per year and 39.1 tons per facility per year. (6)
  
• Limited-service restaurants produce around 2,751.3 pounds of food waste per employee per year and 40.9 tons per facility per year. (6)
  
• Hotels contribute 1,137.8 pounds of food waste per employee per year. (6)

Specialized Institutions 

• Military installations generate 105.3 pounds of food waste per person per year. (6)
• Correctional facilities produce 1.1 tons of food waste per inmate per day. (6)

Educational Institutions 

• Colleges and universities generate 0.44 pounds of food waste per student per meal. (6)
• K-12 schools produce 26.3 pounds of food waste per student per year and 0.43 pounds per meal. (6)

Global Food Waste Statistics

• Hunger vs. Waste: Up to 733 million people are affected by hunger each year, while substantial amounts of food are wasted.
• In 2022, the world wasted 1.05 billion tonnes of food. This amounts to one-fifth (19 percent) of food available to consumers being wasted at the retail, food service, and household level. This is in addition to the 13% of the world’s food that is lost in the food supply chain, from post-harvest up to, but not including, the retail stage. (10)
• In 2022, households were responsible for 631 million tonnes, equivalent to 60 percent of the total food waste, the food service sector for 290 million tonnes, and the retail sector for 131 million tonnes. (10)
• Food loss and waste generate 8-10 percent of global greenhouse gas emissions, which is nearly five times the total emissions produced by the aviation sector. (10)
• Households waste at least one billion meals a day.
  • On average, each person wastes 79 KG of food annually.
  • The wasted food is equivalent to 1.3 meals every day for everyone in the world impacted by hunger. (10)
• The average food waste in high-income countries is 81 kg per capita per year. With over half of the world population now residing in urban areas, food waste has become a significant urban issue. (11)

• Approximately one-third of the food produced worldwide is either lost or wasted, Resulting in well over US$1 trillion worth of food being wasted each year. (11)
• Food waste represents more than one-third of all the food produced globally, using over a quarter (28 percent) of the world’s agricultural area. (11)
• In Brazil, 31% of food waste is edible, indicating a lower proportion of potentially usable food compared to other countries. (11)
• In Switzerland, 77% of food waste is perfectly edible, reflecting a higher proportion of food that could have been consumed instead of discarded. (11)

By 2030, annual food loss and waste will hit 2.1 billion tons worth $1.5 trillion. Food loss and waste are critical issues impacting the environment, economy, food security, employment, and ethics. (12)

Conclusion

The statistics surrounding food waste present both a challenge and an opportunity. Annually, vast amounts of food, an integral part of our global food system, are discarded, significantly impacting our environment, economy, and food security. The Food and Agriculture Organization emphasizes that if we reduce food waste, it could alleviate hunger, save money, and decrease greenhouse gas emissions. In the United States alone, the Environmental Protection Agency highlights that wasting food makes up a significant portion of municipal solid waste, stressing the urgency for strategic food waste reduction.

Innovative approaches in the production and supply chains, improved food recovery systems, and enhanced food donations can dramatically decrease the amount of food being wasted. Food banks play a crucial role in this context, capturing excess food to feed those in need, showcasing an effective model of food recovery. Furthermore, tackling organic waste in our cities and towns can significantly contribute to environmental protection.

Eliminating global food waste requires concerted efforts from individuals, businesses, and governments. We must rethink how so much food is used and valued in our societies. By integrating food waste reduction into climate change strategies, we can forge a more sustainable future. This not only conserves resources but also fortifies our resilience against food insecurity. Let us commit to these changes—every meal rescued and every bit of waste prevented brings us closer to a more equitable and sustainable world.