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Brussels, |
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Food Waste
Food waste is presented by the European Commission as a major economic, social and environmental challenge across the whole food chain. In the EU, more than 58 million tonnes of food waste are generated every year, equal to 129 kg per inhabitant, with an estimated market value of €132 billion. At the same time, almost 42 million people in the EU cannot afford a quality meal every second day, which underlines the social dimension of the problem.
The page stresses that food waste occurs at all stages of the food supply chain: on farms, during processing and manufacturing, in retail and food services, and in households. Households are the largest source, generating 53% of total EU food waste, while the remaining 47% comes from the upstream food chain, including manufacturing, restaurants and food services, retail, distribution and primary production.
The Commission links food waste directly to the EU’s sustainability agenda and to UN Sustainable Development Goal 12.3, which calls for halving per capita global food waste at retail and consumer level by 2030 and reducing food losses along production and supply chains. Reducing food waste is described as a way to support climate action, save natural resources, make more food available for redistribution, and reduce costs for farmers, food businesses and households. The page notes that food waste accounts for around 16% of total greenhouse gas emissions from the EU food system.
The causes of food loss and food waste vary across sectors. At farm level, losses may result from pests, diseases, extreme weather and unfavourable market conditions. In food businesses, drivers include stock-management problems, overproduction, standardised portion sizes, strict retail quality standards, packaging damage and difficulties anticipating demand. At consumer level, important causes include poor storage, weak meal planning, misunderstandings about “best before” and “use by” dates, large package sizes, promotions that encourage over-purchasing, and low awareness of the economic and environmental impacts of food waste.
The page also explains that all actors have a role to play in prevention. The EU Platform on Food Losses and Food Waste has issued key recommendations to guide action, while the Commission provides communication materials for consumers and supports practical initiatives across the supply chain. Food businesses are encouraged to reduce waste not only for sustainability reasons but also because it can generate major financial savings: the page cites research suggesting that many companies save $14 or more for every $1 invested in food-waste reduction.
The Commission argues that national authorities should create supportive policy environments, including incentives for food donation and stronger application of the food use and waste hierarchy, while also improving coordination across policy fields. The page therefore presents food waste not as a narrow consumer issue, but as a cross-cutting policy field involving regulation, business practices, public awareness and cooperation across the entire food system.
The food waste is considered as a core EU food-policy issue at the intersection of food security, sustainability, efficiency and social justice. The objective is not only to waste less food, but to build a food system that uses resources more efficiently, reduces emissions, supports vulnerable people and aligns with broader EU environmental and social goals.
The page stresses that food waste occurs at all stages of the food supply chain: on farms, during processing and manufacturing, in retail and food services, and in households. Households are the largest source, generating 53% of total EU food waste, while the remaining 47% comes from the upstream food chain, including manufacturing, restaurants and food services, retail, distribution and primary production.
The Commission links food waste directly to the EU’s sustainability agenda and to UN Sustainable Development Goal 12.3, which calls for halving per capita global food waste at retail and consumer level by 2030 and reducing food losses along production and supply chains. Reducing food waste is described as a way to support climate action, save natural resources, make more food available for redistribution, and reduce costs for farmers, food businesses and households. The page notes that food waste accounts for around 16% of total greenhouse gas emissions from the EU food system.
The causes of food loss and food waste vary across sectors. At farm level, losses may result from pests, diseases, extreme weather and unfavourable market conditions. In food businesses, drivers include stock-management problems, overproduction, standardised portion sizes, strict retail quality standards, packaging damage and difficulties anticipating demand. At consumer level, important causes include poor storage, weak meal planning, misunderstandings about “best before” and “use by” dates, large package sizes, promotions that encourage over-purchasing, and low awareness of the economic and environmental impacts of food waste.
The page also explains that all actors have a role to play in prevention. The EU Platform on Food Losses and Food Waste has issued key recommendations to guide action, while the Commission provides communication materials for consumers and supports practical initiatives across the supply chain. Food businesses are encouraged to reduce waste not only for sustainability reasons but also because it can generate major financial savings: the page cites research suggesting that many companies save $14 or more for every $1 invested in food-waste reduction.
The Commission argues that national authorities should create supportive policy environments, including incentives for food donation and stronger application of the food use and waste hierarchy, while also improving coordination across policy fields. The page therefore presents food waste not as a narrow consumer issue, but as a cross-cutting policy field involving regulation, business practices, public awareness and cooperation across the entire food system.
The food waste is considered as a core EU food-policy issue at the intersection of food security, sustainability, efficiency and social justice. The objective is not only to waste less food, but to build a food system that uses resources more efficiently, reduces emissions, supports vulnerable people and aligns with broader EU environmental and social goals.
