The Hidden Costs of Food Waste: Climate and Food Security at Risk
In a world that produces more than enough food to feed everyone, it is alarming that millions of people still go hungry while vast quantities of edible food are discarded. The connection between food waste, food insecurity and climate change reveals deep inefficiencies in our global food system and highlights an urgent need for change.
Every year, around one-third of all food produced globally is lost or wasted. This waste is not just a loss of calories but also a loss of the land, water, energy, and labour invested in producing that food. This contributes to driving up prices and reduces the availability of food in local and global markets. At the same time, the UN estimates that over 828 million people worldwide are undernourished.
The contradiction is stark: while some communities struggle with an overabundance of food leading to waste, others face shortages and rising food costs that undermine health, livelihoods, and resilience.
Food Waste and Climate Change
When food is wasted, all the resources that went into producing it — land, water, energy, labour, and transport — are wasted too. Globally, food waste is estimated to generate 8–10% of all greenhouse gas emissions. Most of this comes from methane, a potent greenhouse gas released when food decomposes in landfills and produce lost or discarded in fields.
If food waste were a country, it would be the world’s third-largest emitter of greenhouse gases, behind only China and the United States.
The production of wasted food also drives deforestation, soil degradation, and biodiversity loss. Agriculture already accounts for around 70% of global freshwater use, and throwing food away means squandering these increasingly scarce resources.
Tackling food waste is therefore one of the most powerful actions we can take to mitigate climate change and protect ecosystems.
The Beauty Test - Far too much food is rejected on looks before reaching the supermarket due to our preference for perfect looking fruit and veg.
From Farm to Fork: The Key Causes of Food Waste
Food waste is a global issue that occurs at every stage of the supply chain — from production and processing to retail and consumer behaviour. Understanding the root causes is essential if we are to design effective solutions that protect our planet, conserve resources, and improve food security.
Food Waste at the Production Stage: On farms, food waste often begins before it even leaves the ground. Farmers may overproduce to hedge against unpredictable demand, leaving crops unharvested when prices are too low or buyers are scarce. Weather extremes, pests, and disease also contribute to losses. Another significant factor is cosmetic standards: fruit and vegetables that do not meet strict size, shape, or colour requirements are frequently rejected, even when they are perfectly edible.
Storage and Transportation: In many regions, inadequate storage facilities and poor infrastructure mean that harvested food spoils before it can be used. Perishable items such as fruit, vegetables, dairy, and meat are particularly vulnerable if cold chain systems, such as refrigerated storage and transport, are unreliable. Rough handling, poor packaging, and long transport delays can also lead to food being damaged or discarded.
Waste in Processing and Manufacturing: Food loss also occurs during processing and manufacturing. Spillage, contamination, and equipment inefficiencies are common challenges. Edible parts of produce are often discarded as trimmings or by-products, despite being suitable for use. Overproduction due to inaccurate demand forecasting can also leave surplus stock unused, ultimately leading to waste.
Retail and Distribution Pressures: Retailers play a key role in food waste. Strict quality standards and the pressure to keep shelves abundantly stocked mean that large amounts of food never reach consumers. Overstocking, poor inventory management, and products expiring before they are sold are major contributors. Marketing tactics such as bulk discounts or “buy one, get one free” deals can unintentionally encourage waste by prompting customers to buy more than they need.
Consumer-Level Waste: At the final stage of the chain, households and hospitality sectors are significant sources of food waste. Common causes include over-purchasing, poor meal planning, and confusion around date labels particularly the difference between “best before” and “use by.” Large portion sizes in homes, restaurants, and catering services also lead to uneaten food being discarded. A lack of knowledge about proper food storage further shortens the lifespan of fresh produce.
It’s Time For Action: Tips To Cut Your Food Waste
Reducing food waste is one of the most urgent and achievable steps in building a sustainable food system. Solutions range from better supply chain management and improved storage technologies to redistributing surplus food to charities and community groups. On an individual level, small changes like meal planning, mindful shopping, and proper storage can make a meaningful difference.
By cutting food waste, we can help curb climate change, conserve precious natural resources, and make progress toward ending hunger. In short, tackling food waste is not only about saving food — it’s about saving the planet and ensuring everyone has enough to eat.
Food waste isn’t just bad for the planet — it also costs households money every year. The good news? With a few simple changes, you can save food, save money, and make a positive impact on the environment. Here are some easy steps you as an individual can do to get started:
Plan Ahead: Before heading to the shop, make a shopping list and check what’s already in your fridge and pantry. This helps avoid duplicate purchases and ensures you only buy what you’ll use.
Portion Smartly: Cook only what you need, especially with perishable foods like meat, rice, and pasta that don’t keep as well once cooked. If you do make extra, portion it into containers for lunches or another meal.
Store Food Properly: Learn how to store food to maximize freshness. Some items last longer in the fridge, while others (like tomatoes and bananas) do better at room temperature.
Understand Date Labels: Many people throw food away too early because of confusion between “best before” and “use by” labels. “Best before” refers to quality, not safety, meaning the food is often fine to eat. “Use by” is about safety and should be taken seriously.
Love Your Leftovers: Leftovers don’t have to be boring. Reinvent them into new meals. Roast vegetables can become soup, stale bread can become croutons, and last night’s chicken can top a salad or fill a sandwich.
Use the Whole Ingredient: Be creative with parts of food we often throw away. Broccoli stems can be chopped for stir-fries, potato skins can be baked into crisps, and herb stems can add flavour to soups.
Food Storage: The freezer is your best friend when it comes to fighting food waste. Freeze extra bread, fruit, or even cooked meals for busy days. Adopt the “first in, first out” rule by putting older items at the front of your cupboards and fridge. That way, they’ll be used before newer purchases.
Share Food: If you’ve bought too much or are going away, don’t let food go to waste. Share with friends, neighbours, or use food-sharing apps to pass it on to someone who can use it.
Compost Scraps: Even with the best planning, some waste is unavoidable (like eggshells or coffee grounds). Composting turns these scraps into nutrient-rich soil instead of sending them to landfill, where they would release methane.
Opportunities For You To Help Tackle Food Poverty
When perfectly edible food is discarded due to cosmetic standards, overstocking, or inefficient supply chains, it limits what could otherwise be redistributed to those in need. Initiatives that recover and redistribute surplus food such as food banks and food rescue organisations play a crucial role in bridging this gap, helping to turn waste into nourishment.
Here are some recommendations for individuals and businesses:
For Individuals
Volunteer with food banks: Help collect, sort, and distribute surplus food to charities and community groups.
Donate food or funds: Contribute non-perishable goods or donate financial support to help organisations scale logistics, storage, and technology.
Use food-sharing apps: Find your local platform used to connect households and restaurants with people who can use surplus food.
Spread awareness: Share the mission of local food redistribution initiatives within your network to recruit more volunteers and donors.
For Businesses (Retailers, Restaurants, Producers)
Integrate donation into operations: Partner with food sharing organisations and train staff on safe handling, storage, and donation processes.
Support innovation: Invest in food waste tracking and redistribution platforms that connect surplus directly to charities.
Engage employees: Encourage staff to volunteer with food redistribution initiatives as part of CSR programmes.
Some Organisations to Join or Support
FoodCloud – redistributes surplus food from businesses to charities.
FareShare – works with retailers and producers to get food to frontline organisations.
By valuing food and using it wisely, we not only cut greenhouse gas emissions but also bring ourselves closer to a world where no one goes hungry.
Join Our Webinar To Learn More And Find Opportunities To Make A Difference
Join us for an inspiring conversation with Carla McSorley, Head of Irish Partnerships at FoodCloud, and Conor Daly, R&D Business Sustainability, Cultivate as we explore how technology is helping solve one of today’s most pressing challenges: food waste.
In this webinar session, Carla will share how FoodCloud harnesses innovation and collaboration to reduce food waste, cut carbon emissions, and strengthen communities. In this webinar session, Carla will share how FoodCloud harnesses innovation and collaboration to reduce food waste, cut carbon emissions, and strengthen communities. From connecting businesses with surplus food to charities in need, to building scalable solutions for impact, discover how tech for good is driving real change across Ireland and beyond.
Conor Daly will discuss his work with Cultivate, an online platform for multiple stakeholders to support sustainable and resilient food sharing, helping cities navigate towards sustainable food sharing.
Join us on Thursday, September 11th Where You’ll Learn:
✅ The scale of the problem – How food waste contributes to climate change and food insecurity, and why action is urgent.
✅ FoodCloud’s mission and impact – Stories of how surplus food is redistributed to charities and community groups across Ireland and beyond.
✅ Technology for good – How FoodCloud’s and Cultivate’s digital platforms connect businesses with surplus food to those who need it most.
✅ Real-world results – The measurable environmental and social impact of tackling food waste at scale.
✅ Collaboration in action – How partnerships with retailers, food producers, and communities drive change.
✅ How you can help – Practical ways individuals and organisations can support both FoodCloud’s and Cultivate’s mission.