KARACHI (Web Desk): More than 1 billion tonnes of food are wasted worldwide each year, causing economic losses exceeding $1 trillion annually, while millions of people continue to face hunger and food insecurity, according to figures cited in international reports.
United Nations data showed that approximately 645 million people worldwide experienced undernourishment in 2025, representing 7.8% of the global population. The proportion declined from 8.1% in 2024 but remained above pre-pandemic levels.
Meanwhile, data from the United Nations Environment Programme (UNEP) identified the Maldives as the country with the highest per capita food waste, with each person discarding approximately 260 kilogrammes of food annually.
Syria, the Dominican Republic, Seychelles, Mexico and Tunisia were also among the countries reporting high levels of food waste, exceeding 210 kilogrammes per person annually. Spain, by comparison, recorded approximately 39 kilogrammes or less per person.
The figures highlight the contrast between widespread food waste and persistent food insecurity, raising concerns about the efficiency of food production, distribution and consumption worldwide.
Households account for the largest share
According to figures reported by Al Jazeera, approximately 1.05 billion tonnes of food available to consumers were wasted in 2022.
Households accounted for 60% of the total, while restaurants, hotels and other food service businesses contributed 28%. Retail outlets accounted for the remaining 12%.
The figures underline the significant role of household consumption patterns in the global food waste problem. Poor meal planning, excessive purchasing, improper storage and the disposal of edible leftovers can all contribute to unnecessary waste.
Reducing food waste could also help ease pressure on household budgets and food supply chains by ensuring that more of the food already produced is consumed.
Economic and environmental consequences
Food waste carries substantial economic and environmental costs. The annual financial losses associated with discarded food exceed $1 trillion globally, according to the report cited.
Approximately 1.4 billion hectares of agricultural land are also used to produce food that ultimately goes uneaten.
The production of wasted food consumes valuable resources, including water, energy, fertilisers and labour. When discarded food decomposes in landfills, it can also generate methane, a greenhouse gas that contributes to climate change.
Reducing waste could therefore improve resource efficiency, lower avoidable expenses and help limit the environmental impact of agriculture and food disposal.
Practical ways to reduce food waste
Experts recommend several practical measures that households can adopt to prevent edible food from being discarded.
Planning meals before shopping and buying only the quantities required can help avoid unnecessary purchases. Consumers can also prioritise older food items already available at home and store perishable products at appropriate temperatures.
Using leftovers in subsequent meals, freezing food before it spoils and preparing portions according to household needs can further reduce waste.
Consumers should also understand food labels and distinguish between quality-related dates and food safety guidance, while following appropriate storage and handling instructions.
Restaurants, retailers and food producers can contribute by improving stock management, monitoring expiry dates and arranging the redistribution of safe, surplus food to people in need.
The report's findings highlight the need for coordinated action by households, businesses and governments to reduce food waste. Improving consumption habits and making better use of existing food supplies could help conserve resources while supporting efforts to address global hunger.