On 29 September, the world marks the sixth International Day of Awareness of Food Loss and Waste. It’s a reminder that reducing food loss and waste isn’t only about protecting resources, but also about creating better access to food for more people and building a sustainable food future.
One-third of all food produced globally never reaches a plate. Losses occur at every stage of the supply chain, from farms to transport, storage, processing, wholesale, and retail.
Every step of the way, perfectly edible food is lost, as millions of people face food insecurity and malnutrition. At the same time, food loss and waste account for up to 10% of global greenhouse gas emissions, worsening the climate crisis.
Sustainable Development Goal Target 12.3 – Sustainable Consumption and Production – Food Loss & Waste, challenges us to halve food waste by 2030 and cut losses across the supply chain. Progress has been slow, but there are bright spots. Around the world, food rescue initiatives are scaling up, recovering surplus food from farms, retailers, and manufacturers, and redistributing it to vulnerable communities. New technologies, smarter forecasting, and stronger collaborations are also helping to prevent waste before it happens.
However, to meet the 2030 target, we need significantly more. Governments, businesses, civil society, and consumers must be more ambitious. We need policies that create incentives for food recovery, businesses must embed waste reduction into their operations, and food banks must be supported to expand their reach.
On this International Day of Awareness of Food Loss and Waste, the message is simple:
Surplus food is not waste; it is a vital resource. It only becomes waste if it is not rescued and repurposed.
By working together, involving every role player across the food system, we can recover more food, feed more people, cut emissions, and move closer to a sustainable, food-secure future.
Join us on our quest to #RepurposeTheSurplus.