Alongside this, a recent study found that the level of food wasted globally is expected to rise by another third by 20302. This could result in 44% of all food produced being wasted.
But what can be done to slow this? Food waste experts at BusinessWaste.co.uk have shared 5 key actions.
5 Ways We Can Halt The Growth of Food Waste
- Food waste reporting must become normalised
Unless a thorough system is put in place for waste reporting, it’s impossible to know we are actually reducing the waste we produce. Not only this, but reporting provides accountability and can ensure waste reduction receives the attention it needs.
Reporting also exposes any hotspots within the supply chain and where investment is needed to reduce waste.
- We must place more value on ‘ugly’ produce
Large quantities of fruit and vegetables don’t even make it to our shelves due to being deemed too ‘ugly’ for consumers. By actively promoting imperfect produce, retailers and brands help reset expectations around what ‘good’ food looks like.
This results in less food going to waste, while helping to financially support farmers and increasing our food supply without increasing production.
- Provide financial incentives to reduce waste (PAYT)
Financial incentives make food waste costly for those who produce it, following the ‘polluter pays’ principle: those who generate more waste pay more, rather than costs being spread evenly.
Systems like Pay As You Throw (PAYT) embed the idea that wasting food has real economic consequences. South Korea is one example of the effective implementation of a PAYT system, with recycling of food waste increasing from 2% to 95%.3
- Stop promoting overbuying
Many promotions encourage overbuying, such as deals like ‘buy two, get one free’. However, this only encourages overconsumption rather than mindful shopping habits. Avoiding bulk promotions can help consumers save money, reduce food waste, and align marketing more closely with sustainability.
- Create more secondary markets
Secondary markets for food waste could include discount or surplus food retailers like ‘Too Good To Go’, donation channels, or conversion into animal feed or industrial products.
Secondary markets not only prevent food waste but can also provide wider benefits to charities, those on lower incomes, and even help businesses to retain profit.
Mark Hall, waste management expert, speaking on food waste comments:
“Addressing food waste should be about more than just ticking a box for compliance sake. We need to look at prevention, recognising the costs of wasted food, and understanding the wider environmental impact.
“Much of this starts with looking at our attitude towards food waste, do we place enough value on food? Do we know how much we are throwing away? Are people really incentivised to reduce this?”
