Plate to Planet: Why Cutting Food Waste is a Recipe for Change

Sarah Anderson
Aug 15
3 min read

Author: Janice Man

Editors: Jenneffer Tibaes, Sarah Anderson

Acknowledgements: NNEdPro Global Institute for Food, Nutrition and Health; International Academy of Nutrition Educators (IANE); BMJ Nutrition, Prevention & Health; Author of the Article –Susan Miller Davis, Amanda Hong, Mihir Mathur, Jon Schroeder; Senior Director: Chad Frischmann; ChatGPT.

Food loss and waste represent a significant contributor to climate change and resource inefficiency. Approximately one-third of all food produced globally goes uneaten, squandering water, land, energy, labour, and capital while generating about 8% of global greenhouse gas emissions.

Scope and Drivers of Food Waste

Food loss and waste occur at every stage of the supply chain, from production through

consumption. However, the primary causes vary dramatically by region. In lower-income areas, inadequate infrastructure presents the main challenge. Limited access to appropriate storage facilities, unreliable transport networks, and outdated processing methods mean that significant portions of food never reach the market.

Conversely, in higher-income regions, waste typically stems from retail and consumer behaviours. Supermarkets often reject produce based solely on appearance standards, restaurants serve oversized portions, and households frequently over-purchase or discard food before spoilage occurs. Each context requires tailored solutions to address its specific waste drivers.

Climate and Environmental Impact

The environmental cost of food waste extends far beyond the discarded item itself. Every wasted food product has already used land, water, labour, energy, and other resources throughout its journey from farm

to fork. When this food ultimately reaches a landfill, decomposition releases methane, a greenhouse gas significantly more potent than carbon dioxide.

The scale of this impact is staggering: food waste is responsible for around 8% of total greenhouse gas emissions. Reducing this waste delivers significant climate benefits while simultaneously easing pressure on ecosystems. By decreasing demand for agricultural expansion, waste reduction helps prevent deforestation and protects biodiversity.

Modelling and Emissions Reduction Scenarios

Project Drawdown has modelled the potential climate impact of food waste reduction using two scenarios, both benchmarked against a 2014 baseline. The first scenario envisions a 50% reduction in food loss and waste by 2050, which would avoid approximately 88.5 gigatonnes of carbon dioxide equivalent emissions. This reduction comes from three sources: avoided food production, reduced land conversion, and the preservation of natural ecosystems.

The second, more aggressive scenario targets a 75% reduction by 2050, potentially avoiding about 102.2 gigatonnes of emissions. These figures highlight the remarkable scale of climate benefits achievable through coordinated interventions.

Co-benefits of Reducing Food Waste

Climate mitigation represents just one advantage of reducing food waste. Perhaps the most immediate benefit is improved food security. By redirecting food that would otherwise be wasted, communities can improve nutritional access without requiring further agricultural output. This improved nutrition translates into better health outcomes, including enhanced cardiovascular health and healthier body weights.

Waste reduction also improves resource efficiency across the board, reducing strain on land, water, and energy systems while shrinking the environmental footprint of the entire food sector. These interconnected benefits create a powerful case for action beyond climate concerns alone.

Implementation Strategies

Effective approaches to reducing food waste must account for regional circumstances and capabilities. In lower-income regions, strategic infrastructure investments offer the greatest potential impact. Cold storage facilities, reliable transport networks, and modern processing equipment can significantly reduce post-harvest losses.

Higher-income regions require a different approach, focusing primarily on transforming retail and consumer practices. Public awareness campaigns, clearer labelling that distinguishes between “best before” and “use by” dates, and business incentives for donating surplus food can create substantial improvements.

Regardless of context, success requires collaboration among governments, businesses, charitable organisations, and research institutions. Partnerships such as those between Project Drawdown and ReFED demonstrate the power of combining rigorous data analysis, practical policy tools, and strategic investment approaches to address the challenge at scale.

Conclusion

Reducing food waste stands out as one of the most immediate and effective strategies for addressing climate change while promoting a more sustainable food system. When implemented globally, these efforts could prevent up to 102 gigatonnes of carbon dioxide equivalent emissions by 2050, a contribution comparable to entire economic sectors.

The benefits extend beyond environmental impact, encompassing improved nutrition, better public health outcomes, and ecosystem protection. Realising these outcomes requires targeted strategies that reflect local conditions, supported by robust cooperation among governments, businesses, non-profit organisations, and communities.

By combining infrastructure improvements, supportive policies, strategic investment, and behaviour change initiatives, the global food system can become significantly more efficient, resilient, and equitable. The recipe for change is clear; now we must act on it.

Read the full study here.