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Posted 11/16/2025

It is arguably the greatest paradox of humanity: 800 million of us are hungry, while approximately one-third of all food produced globally is wasted. At every point of the supply chain—farming, distribution, supermarkets, or our kitchens, food waste is not just a moral failure, but also an economic and environmental cost. Most surplus food is wasted before it even gets to the consumer. In developing countries, poor storage and transportation keep food from being able to be eaten.

In wealthier countries, supermarkets refuse to sell produce, often perfectly edible, because it does not look good enough. In households, the cycle of over-purchasing, poor meal planning, and a lack of understanding of food safety/quality, leads to business making money off wasted food, and hoards of food to be tossed in the trash.

The consequences for the environment are shocking. Approximately 10% of all greenhouse gas emissions globally come from food waste. This is more than the entire aviation industry. Furthermore, producing food that is uneaten uses enormous amounts of water, land, and energy. Some initiatives are helping, such as campaigns for “ugly produce” and apps that facilitate food sharing or donating leftover food. France and Italy are passing legislation that requires supermarket chains to donate unsold items to charities. Technology can also play a role: fridges can be retrofitted with a smart sensor that tracks expiry dates and restaurants can use AI-based inventory systems to reduce overproduction.

Addressing food waste ultimately requires a change in behavior. Consumers must move from the mindset of abundance to mindfully purchasing food that they will utilize, helping them better understand expiry labels and what is considered a leftover. The approach to tackling hunger is less about feeding more people and more about wasting less food. Each meal saved means preserving resources and saving lives.