The International Day of Awareness of Food Loss and Waste, which has been commemorated since 2019 every September 29, aims to raise awareness among citizens, governments, companies and producers about the magnitude of the problem, promote solutions at all levels of the food chain – from production to consumption – and achieve the global commitments framed in the 2030 Agenda. Specifically, target 12.3 of the Sustainable Development Goals calls for “halving global food waste per capita at the retail and consumption levels” and “reducing losses along production and supply chains” by 2030.

The data are alarming. The Food Waste 2024 report estimates that globally about 13% of the food produced is lost between the time it is harvested and sold to the consumer. In addition, almost one in three foods produced ends up in the trash. In 2022 alone, more than 1,000 million tons of food were wasted, which is equivalent to about 132 kilograms per person. While tons of food are lost or wasted every day, one in 11 people in the world faces hunger every day.

Beyond the social consequences, food waste also has economic consequences, as it means losses for producers, distributors and consumers. In addition, when food is lost or wasted, all the resources that were used for its production – from water, land, energy or labor – are wasted. In addition, the disposal of wasted food in landfills generates greenhouse gas emissions, which contributes to increasing climate change.

Every action counts to improve this situation, from institutional commitments that establish measures on a global and local scale to make the most of the food we produce, to individual decisions such as better planning purchases or avoiding throwing away what is still in good condition.