How to reduce food waste to create a sustainable future

It sounds incredible but estimates show that almost one billion meals go waste daily. A UNEP report reveals that 20% of this food is simply thrown away. And, approximately one-third of the food produced worldwide is never eaten. Yet, the problem is probably much larger. Recent data from Tesco and the World Wildlife Fund notes around 40% of the global food supply is wasted when on-farm losses are considered. About 8-10% of the greenhouse gas emissions behind global warming are tied to food waste. Worse, food decomposing in landfills releases methane, a significant contributor to climate change.

As food waste represents an invisible crisis impacting universal food security, the environment and global sustainability, it must be resolved urgently. Several novel solutions – smart storage after sourcing, mindful consumption, food recovery and composting – can help this.

Source to supply: Source-to-supply solutions can be leveraged to maximise the food journey even before actual consumption. Since overproduction is one of the main reasons for food waste, even simple analysis of past data can improve food demand forecasting. For example, tracking ongoing weather patterns, historical trends on occupancy, mapping of holidays and traffic restrictions etc. can help predict demand for food more accurately. Food production or meal preparations can then be increased or decreased as necessary.

Storage and freezing technologies could be utilised to ensure freshness. Since freezing extends the shelf life of food products, it could reduce spoilage. While meat is preserved for three months at least, vegetables can hold for almost a year. In addition, quick freezing techniques could better preserve taste, texture and nutrients.

Kitchen innovations: Scraps and peels form a large part of food waste in home and commercial kitchens. The latter holds 31% of fruit and vegetable fibre. An apple with skin contains extra amounts of vitamin K (nearly 332%), vitamin A (142%), vitamin C (115%) and calcium (20%) versus the peeled fruit. Similarly, a potato boiled with skin intact harbours up to 175% extra vitamin C vis-à-vis the peeled version. Scraps can be used in soups and stocks or even novel food products such as chips and chutneys.

When it comes to creative repurposing of food, there are many industry leaders who are leading by example. For instance, converting vegetable trimmings into flavourful broths, fruit peels into jams and cakes, bread ends into croutons and breadcrumbs. Such programmes have prevented tons of food waste from reaching landfills via systematic repurposing initiatives across its global operations. Technology is also useful for curating menus and forecasting demand accurately by leveraging existing data, helping kitchens prepare precisely what’s required rather than creating random dishes daily.

Consumption to recovery: Rethinking consumption patterns also helps in transforming food waste into an everyday opportunity for a sustainable future. Portion control and menu simplification can promote mindful eating alongside beyond-plate solutions. Limiting menu choices and serving small portions also help cut food waste by up to 57%. Likewise, the Japanese practice of mindful eating termed Hara Hachi Bu (eat until you are 80% full) facilitates balanced food consumption.


Buffets are another key area to curb waste. While smaller plates and serving spoons for buffets lower waste by 20%, fully-stocked buffets until closing time can cause 22-24% food waste. Matching the demand and supply of food via better footfall predictions can reduce this. Food recovery and redistribution systems are also helpful. Food banks and surplus-sharing apps can redirect excess food to needy people. Official regulations and incentives could persuade firms to donate surplus food instead of binning it. For unavoidable food waste, composting is better than landfills. Composting and waste-to-energy systems such as biogas technology can convert food waste into energy.

Let’s work together
Tackling food waste requires all of us to chip in. A tripartite approach covering consumers, enterprises and governments should be deployed. Consumers can adhere to mindful eating habits while storing food efficiently and repurposing food waste. Enterprises could optimise portions, improve inventory control and donate surplus food. Central and State Governments could promulgate policies regulating waste, incentivising food donations and supporting sustainable food practices.


Backed by simple policy interventions and tech-driven solutions, we can work collaboratively to convert food waste into opportunity. With sustainable practices, food loss can be curbed, GHG emissions reduced, communities nourished, and a food-secure future achieved where every morsel counts, and no one goes to bed hungry.

Contributed by: Subroto Gupta, Chief Strategy & Transformation Officer – Compass Group India

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