‘In India, an estimated 78 million tonnes of food are discarded each year, even as over 20 crore Indians go to bed hungry’
| Photo Credit: AP
The United Nations Environment Programme’s Food Waste Index Report (FWIR) 2024 reveals that in 2022, the world wasted 1.05 billion tonnes of food, equating to nearly 20% of all food available to consumers. Alarmingly, India ranks among the top contributors to this global issue. This is an issue that demands our immediate attention. This issue transcends mere resource mismanagement, representing a profound moral and environmental failure.
Wastage versus loss
Food wastage, as defined by FWIR 2024, includes edible and inedible parts discarded from the food supply chain, from manufacturing and retail to restaurants and households. This differs from food loss, which occurs earlier in the supply chain due to issues such as poor storage, transport and handling. The report highlights India’s position as one of the highest food-wasting nations, second only to China. While the per capita household food waste in India (55 kilograms annually) is lower than in some other countries such as the United States (73 kg), India’s large population means that this still represents an immense volume of wasted food. This wastage exacerbates climate change, causes economic loss and represents a major form of social injustice.
Food worth a trillion dollars is wasted globally every year — a figure that becomes even more disturbing when one considers that 783 million people are facing hunger. This crisis is particularly serious in India, where an estimated 78 million tonnes of food are discarded each year, even as over 20 crore Indians go to bed hungry. As one of the world’s largest food producers, India faces a complex challenge: abundant production alongside persistent food insecurity. This stems from inefficiencies throughout the food supply chain, from farm to consumer. Household waste is driven by over-purchasing (buying more groceries than needed), improper meal planning (not planning meals ahead of time and then having ingredients go bad), limited storage (small refrigerators or lack of cool, dry pantries) and cultural habits of excess food preparation (cooking large portions for celebrations or guests). In urban areas, retail markets struggle with poor refrigeration and product short shelf life. Approximately 61% of global food waste occurs at the household level, highlighting the importance of consumer education and better food management practices to address this crisis.
Measuring the environmental impact
The environmental cost of food waste is immense. Food production is resource-intensive, requiring huge amounts of land, water and energy. When food is wasted, so are these precious resources. In India, food waste accounts for 10%-12% of total municipal waste, contributing significantly to methane emissions from landfills (methane is a potent greenhouse gas produced when organic matter decomposes without oxygen).
The UN Climate Change (2024) reports that food loss and waste generate 8%-10% of annual greenhouse gas emissions globally. If food waste was in the form of a country, it would be the third-largest emitter of greenhouse gases after China and the U.S. Household-level activities, including food waste, excessive energy consumption and improper waste disposal (not recycling or composting), significantly increase the carbon footprint. Minimising greenhouse gas emissions at the household level, through actions such as reducing food waste, improving energy efficiency and adopting sustainable diets (eating more plant-based foods and less meat), are crucial.
The social injustice of food waste in India is undeniable. Despite being a major food producer, India faces significant challenges in food accessibility and affordability. Widespread wastage prevents food from reaching those who need it most; hindering progress toward Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger) and SDG 12.3 (reduce food waste at retail and consumer levels). Climate change further intensifies food insecurity in India.
Rising temperatures, erratic monsoons and weather shocks (droughts, floods and landslides) disrupt crop yields and weaken supply chains. Food waste exacerbates this by increasing the demand for limited resources.
Actions that need to be taken
Addressing this crisis requires a multi-pronged approach encompassing both individual actions and systemic reforms. At the household level, individuals can reduce waste through smart meal planning and shopping (creating and sticking to shopping lists), efficient food storage (using airtight containers and storing food at the right temperatures), creative use of leftovers (turning leftover vegetables into soup), composting (turning kitchen scraps into vermicompost) and donating surplus food (to local food banks or charities). Systemically, the government must invest in building more cold storage and transportation infrastructure. Businesses should adopt sustainable practices, such as redistributing unsold food. Educational institutions can raise awareness about responsible consumption. Policymakers should subsidise innovative solutions such as food redistribution networks (apps that connect surplus food with those in need) and improved cold storage (providing subsidies for farmers to invest in refrigeration). Initiatives such as India’s “Save Food Share Food” programme demonstrates the potential of large-scale redistribution efforts.
India stands at a critical juncture. Addressing food waste is essential for tackling carbon footprint, ensuring food security and reducing social inequality. Governments, businesses and individuals must collaborate to develop an efficient food management system that minimises waste, optimises resources and fosters responsible consumption. The solution is not simply increasing food production but valuing and conserving what is already available. By making conscious food choices, reducing waste at every level and advocating sustainable food systems, we can move toward a future where food is preserved, resources are optimised and no one goes hungry.
Vinaya Kumar H.M. is an Assistant Professor at the Keladi Shivappa Nayaka University of Agricultural and Horticultural Sciences, Shivamogga, Karnataka
Published – March 25, 2025 12:08 am IST
