Up to $300 billion (£190 billion) a year could be saved globally by 2030 if global consumer food waste is reduced by 50 per cent, according to a new report published today (26 February) by the Waste & Resources Action Programme (WRAP).

‘Strategies to achieve economic and environmental gains by reducing food waste’ has been produced by WRAP for the Global Commission on the Economy and Climate (GCEC), an independent initiative examining the economic risks and opportunities that arise from climate change.

It highlights the economic and environmental need for action on food waste by presenting calculations on the future of food waste and highlighting how practical changes, such as lowering the average temperature of refrigerators or designing better packaging, can make a considerable different in preventing spoilage. ‘Approximately 25 per cent of food waste in the developing world would be eliminated with better refrigeration equipment’, it contends.

But for the headline figure of $300 billion (bn) to be saved, states the report, a reduction of 50 per cent in consumer food waste would be needed.

Food waste could cost $600 billion by 2030

According to the report, the global value of consumer food waste is more than $400 bn (£258bn) per year, with between one third and half of all food produced ending up as waste. WRAP warns that this cost could rise by another half over the coming decade as the global middle class expands and the demand for richer diets and more complex food chains increases.

WRAP highlighted that this could see an additional 280 million tonnes of food waste created per year, valued at around $600 bn (£386 bn).

However, WRAP argues that ‘concerted and co-ordinated’ efforts in reducing food waste could go some way in reducing this amount of waste from arising, thus saving costs. It referred to its work in the UK, which has reportedly helped to reduce avoidable household food waste by 21 per cent in five years (worth around £3.3 bn in 2012), as well as the voluntary Courtauld Commitment agreement with the grocery, hospitality and food service sectors, which has reduced food and packaging waste by 7.4 per cent in three years.

In addition to the economic benefits of reducing food waste, the report considers the environmental effect that affirmative action could bring about.

WRAP calculates that seven per cent of all greenhouse gas emissions, or 3.3bn tonnes CO2 equivalent (CO2eq) per year, are due to food waste. By reducing it, it claims, emissions could be lowered by as much as one billion tonnes CO2eq per year by 2030, ‘more than the annual emissions of Germany’.

Recommendations

To try and achieve the relevant savings, WRAP recommends that:

• global governments consider supporting the establishment of independent organisations, such as WRAP in the UK, which can ‘facilitate and evaluate efforts to reduce consumer food waste and food waste in grocery and hospitality supply chains’, and working collaboratively with other countries in implementing food waste strategies;
• governments and international organisations in developing countries invest in infrastructure and help coordinate food production, storage and distribution activities to reduce food waste; and in particular encourage the roll out of sustainable and effective cold and frozen supply chains;
• emerging cities with fast-growing middle class populations set up and support consumer food waste prevention campaigns, such as Love Food Hate Waste, to help reduce waste management costs, and help residents save money;
• private companies increase competitiveness and resilience through food waste prevention, and collaborate with the whole supply chain on reducing food waste. WRAP also suggests that companies support and participate in sector agreements to enable better collaboration;
• governments and companies support the development of the World Resources Institute’s ‘Food Loss and Waste Protocol’ and adopt this when finalised, to establish ‘more robust’ food waste estimates;
• governments and companies make use of robust measurement techniques to evaluate the impact of new national, regional and local interventions aimed at reducing food waste – expanding the evidence base to encourage and inform future action on food waste prevention; and
• organisations such as the United Nations Environment Programme (UNEP) and the Food and Agriculture Organization (FAO) consider, with others, developing a mechanism for hosting, sharing and analysing the increasing number of studies reporting food waste levels, drivers and evaluating interventions, to increase the pace and geographic spread of change.

‘Food waste could feed hungry four times over’

Speaking this morning, Dr Richard Swannell, Director of Sustainable Food Systems at WRAP, commented: “Food waste is a global issue and tackling it is a priority. This report emphasises the benefits that can be obtained for businesses, consumers and the environment. The difficulty is often in knowing where to start and how to make the biggest economic and environmental savings. In partnership with UNEP and FAO, WRAP produced international guidance on how to achieve that through implementing effective food waste prevention strategies that can be used across the world.”

Delivering a speech at the 1st Dubai International Forum on Sustainable Lifestyles this morning, the CEO of WRAP, Dr Liz Goodwin, stated: “Food waste is a global issue. If all the food waste in the world were a country, it would be the size of Mexico. It would be the world’s third largest carbon emitter after the USA and China.

“One in three food items going to waste. It’s a dreadful amount, whichever way you look at it and it’s crazy that we collectively allow it happen. But that’s the reality. It equals 1.3 billion tonnes of food… enough to feed all that are hungry in the world. Not just once. But four times over. We must therefore end the idea it's acceptable to put perfectly good food into the bin.

“Preventing food waste is the biggest issue we face in creating sustainable lifestyles for the future. It affects us all, and it’s going to get worse unless we all act… So let’s take control and not be hostages to fortune.”

Goodwin added that WRAP is now helping UNEP initiate the set-up and delivery of a pilot of its Think.Eat.Save campaign in South Africa, which will also see a South African delegation visit the UK next month to see UK food waste prevention in practice. She concluded: “It’s about working in partnership to bring about practical actions for positive change.”

Findings a ‘wake up call to policymakers’

Helen Mountford, the Global Programme Director for the New Climate Economy, the GCEC’s flagship research project, welcomed the report findings, saying: “Reducing food waste is good for the economy and good for the climate. Less food waste means greater efficiency, more productivity, and direct savings for consumers.

“It also means more food available to feed the estimated 805 million that go to bed hungry each day.

“Reducing food waste is also a great way to reduce the greenhouse gas emissions that contribute to climate change. These findings should serve as a wake-up call to policymakers around the world.”

Iain Gulland, Chief Executive of Zero Waste Scotland, the body that delivers the Scottish Government's Zero Waste Plan also commented, saying: “It’s clear from these new figures that food waste is a global shame and that tackling it would deliver huge environmental and economic benefits. For example, in Scotland alone we waste around £1 billion of perfectly good food from our homes each year.

“We can all do something about this. Zero Waste Scotland backs the Love Food Hate Waste campaign which can provide everyone with valuable tips to avoid wasting food. We also have a key role working with retailers, manufacturers and industry decision makers to influence changes which prevent food waste in the first place. ”

Read the ‘Strategies to achieve economic and environmental gains by reducing food waste’ report.