The Hidden Journey of Food Waste: How We Can Tackle the Waste Crisis

/ Environment, Food, Top Blog / By
Colorful Mexican salad with avocado, black beans, and lime on a light blue surface.

We’ve all been there: entering a restaurant and being greeted by the tantalizing aroma of freshly cooked meals, or walking into a kitchen where the scent of a cake you’ve just baked fills the air. During weekend grocery shopping, the vibrant colors of fresh fruits and vegetables are enough to make your mouth water. But then, reality sets in: what happens to all that beautiful food if it isn’t eaten or sold before it spoils? Let’s take a moment to think about that. Ready? Let’s dive into what happens when food goes from fresh and delightful to wasted and forgotten.

To guide us through, we’ll look at:

  • Where does uneaten food go?
  • What causes food waste?
  • What type of food is most often wasted?
  • Where do we waste the most food along the supply chain?
  • What age group wastes the most food?
  • How can we reduce food waste?

But before we get into all that, let’s take a step back and define some important terms—don’t worry, I won’t bore you with jargon. Food waste refers to edible food that’s thrown away, typically at the household or retail level. On the other hand, food loss happens earlier in the process—during production, transportation, storage, or processing, where food never even makes it to consumers. Now, let’s get back to the core issues.

Where Does Uneaten Food Go?

We all know the drill: leftover food goes into the trash, but where does it go from there? Most often, it ends up in a landfill, where it decomposes and releases harmful methane gases. In fact, the U.S. FDA reports that food makes up the largest chunk of what’s sent to municipal landfills. It’s a huge issue that many of us never stop to consider.

What Causes Food Waste?

Food waste is a multifaceted problem. It can happen anywhere along the supply chain—from farms to your kitchen table. At the farm level, food can spoil during transportation or processing. At the retail level, items may be discarded because of damaged packaging or if they simply don’t meet cosmetic standards (think blemished fruits and vegetables). Consumers also contribute when they buy too much, cook too much, or throw away leftovers. A study by Buzby et al. (2014) points to over-purchasing and cooking more than needed as major contributors to household food waste.

What Type of Food is Most Wasted?

So, what food gets tossed the most? You might be surprised. Fruits and vegetables top the list, accounting for 38% of food waste globally. A study in 2017 highlighted this, with cereals (24%), roots and tubers (19%), and dairy (9%) trailing behind. Interestingly, fruits and vegetables are highly perishable and spoil quickly, which explains why they end up in the trash so often. What’s more surprising is that the very foods we’re told to eat more of are the ones we waste the most.

Where Is Food Wasted the Most?

You might guess that grocery stores and restaurants are the worst offenders, but it’s actually households that are the largest source of food waste. According to Eurostat, households generate 54% of food waste in the EU. Food manufacturers, restaurants, and retailers account for the remaining 46%. The takeaway? We, as consumers, are responsible for more than half of the food that gets wasted.

What Age Group Wastes the Most Food?

This might surprise you too: older age groups tend to waste more food. A study from Japan found that food waste increases with age, with fruits and vegetables (57%) being the most commonly discarded food type. It might be because older people purchase more fruits and vegetables, or because they tend to cook larger portions, but the trend is clear. And interestingly, fruits and vegetables have a lower environmental impact compared to meat, so at least we’re wasting less harmful food.

How Can We Reduce Food Waste?

Here are some simple ways we can all make a difference:

  • Practice FIFO (First In, First Out): Use older food before new items.
  • Plan your shopping: Make a list to avoid overbuying, and skip the “buy one, get one free” deals if you can’t finish them.
  • Embrace misshapen food: Oddly shaped fruits and vegetables are just as good as the picture-perfect ones, so why not buy them?
  • Understand expiration dates: “Best before” isn’t the same as “use by.” Don’t toss food just because it’s close to its date.
  • Ask for smaller portions: Restaurants often serve more than we need—ask for less if you’re not sure you’ll finish.
  • Store leftovers properly: Leftovers don’t always need to go in the bin. With the right storage, they can be enjoyed later.
  • Check your fridge regularly: Prevent food from getting buried and forgotten.
  • Be mindful of sales: Don’t buy more than you need just because it’s on sale.

These actions, when practiced consistently, can make a big impact. But reducing food waste is a collective effort, and there are ways to improve things at larger levels too:

  • Better food storage, harvesting, and transport could prevent spoilage.
  • Farmers could sell imperfect produce at a discount, reducing waste.
  • Food donations could go to institutions that serve the hungry.
  • Excess food could be converted into compost, animal feed, or even bioenergy.

By understanding the journey that food takes—from farm to table—and the reasons behind food waste, we can all take actionable steps to reduce it. It’s a personal, societal, and environmental challenge we must tackle together. So, the next time you’re at the grocery store or cooking a meal, remember: every step counts in the fight against food waste.

Takeaway: The Best Way to Reduce Food Waste Is Not to Create It in the First Place.

References