Bureau Veritas
International Day of Awareness of Food Loss and Waste
Food waste reduction: a crucial step towards agrifood system transformation
As the world observes the fourth International Day of Awareness of Food Loss and Waste, the urgency to address food waste has never been more pressing.
With over 1 billion tonnes of food discarded annually, accounting for nearly 20% of all food produced for consumers1, the environmental, social, and economic implications of food waste are far-reaching. The Food and Agriculture Organization (FAO) estimates that up to 40% of food production is lost before reaching consumers due to inadequate storage and transportation, which raises a clear call for action not only from consumer, but also from the industry2.
This wastage results in significant economic losses but also exacerbates global hunger and environmental degradation. At a time when more than 780 million individuals are affected by hunger3, addressing food waste has become a critical priority for achieving sustainability.
Environmental damage and social inequity, the hidden cost of food waste
Food loss and waste is a leading contributor to greenhouse gas emissions, responsible for an estimated 8–10% of global emissions4. In Europe alone, food waste accounts for about 16% of the food system’s emissions5. The wasted resources — land, water, and energy — intensify the environmental impact, further contributing to deforestation, biodiversity loss, and water scarcity.
Beyond the environmental toll, the social implications are equally concerning. The wasted food could have nourished millions, alleviating the hunger experienced by a significant portion of the global population. These dual consequences underscore the pressing need for change.
The economic ramifications are equally staggering. Globally, food waste costs approximately USD 1 trillion each year6, straining both businesses and consumers. For the food industry, this inefficiency results in lost revenues and increased costs. Food manufacturers, retailers, and restaurants all bear the burden of this waste, whether from discarded inventory or higher disposal fees. To address these challenges, it is crucial for both businesses and governments to adopt solutions that promote sustainable consumption.
Regulatory landscape: the global and local response to food waste
Governments worldwide are intensifying their efforts to combat food waste through regulations and other initiatives. At the international level, the United Nations' Sustainable Development Goals (SDG) are tackling the subject through Goal 12, “Ensure sustainable consumption and production patterns”. The SDG’s third target calls for a 50% reduction in global food waste by 20307. Several regions are making strides to achieve this target. The European Union, for instance, has aligned its objectives with SDG 12.3 and, under its Green Deal, has set food waste reduction targets of 30% at retail and household levels by 20308. Additionally, in March 2024, the European Parliament voted for cuts of 20% in food processing and 40% for retailers.
France, known for its proactive stance, has implemented the Loi Anti-Gaspillage (Anti-Waste Law), which mandates a 50% reduction in food waste by 2025 for sectors such as food distribution and collective catering, with similar targets set for 2030 across consumption, production, processing and commercial catering. The French Anti-Gaspi Label, introduced to certify companies that meet these targets, serves as an example of how certification can incentivise businesses to take action.
In Asia, South Korea boasts one of the most efficient food waste management systems globally, recycling over 98% of its food waste, while Japan has implemented food waste reduction laws since 2001. More recently, China enacted its Anti-Food Waste Law in 2021, introducing stringent measures such as fines for businesses that promote over-consumption, restrictions on excessive food ordering in restaurants, and penalties for media content that encourages waste. Public campaigns to raise awareness about food conservation are also part of the initiative.
In North America, the United States addresses food waste with state-level regulations, led by California and New York. Canada, Mexico, and the United States also collaborate under the Commission for Environmental Cooperation (CEC) to reduce food loss across the region.
What framework for organisations tackling food waste?
In the face of increasingly stringent regulations and growing consumer expectations for sustainability, organisations are compelled to adopt a structured approach to food waste reduction. The initial step for any entity is to formulate a comprehensive strategy, taking into account their specific operational processes, customer demographics, and the broader stakeholders affected by food waste. The establishment of realistic targets is paramount, and industry-recognised frameworks such as the Food Loss and Waste Protocol or the FFSC Guidance prove invaluable in assisting organisations willing to establish measurable objectives and monitor progress effectively.
Laure-Anne Mathieu, Global Food Audit Manager at Bureau Veritas, elaborates: "Upon the establishment of these objectives, the most formidable challenge lies in the selection of appropriate tools for the quantification of food waste. This process is crucial in developing a reliable baseline, whether employing mass balance methodologies or proxy data analysis."
It is also imperative for organisations to prioritise staff training and to embed a food waste reduction ethos into their core values. Comprehensive training programmes enable employees to comprehend their role in the waste reduction cycle, whether through enhanced procurement practices, optimisation of production processes, or the alignment of sales forecasting with demand to mitigate overstocking. "A coherent management system not only engenders cost reduction but also mitigates risks and enhances operational efficiency," emphasises the expert.
A further critical factor for success is the implementation of robust systems to ensure accuracy in measurement and reporting of progress. Whilst not always mandated, the adoption of an insurance or certification programme is highly advisable. Such programmes provide reliability in data disclosure and instil confidence in stakeholders regarding the veracity of results, with independent experts conducting rigorous verification processes.
A Food Waste Management System (FWMS) certification offers a holistic framework that helps organisations put in place the right processes to quantify, manage, and reduce food waste across their operations. This is not just about compliance with regulations, but about integrating sustainability into the very fabric of a business.
One of the core benefits of certification is the ability to measure food waste accurately. As the saying goes, “you cannot manage what you cannot measure.” A food waste certification system requires companies to quantify their waste at each stage of their supply chain, identify key inefficiencies, and set clear reduction targets. Through this process, organisations can track progress in real time and make data-driven adjustments as needed, ensuring that they are on a path toward meaningful, measurable reductions.
Bureau Veritas offers unparalleled support to organisations throughout this journey by providing a comprehensive suite of certification, audit, and training services. These services are designed to assist companies in implementing and maintaining robust waste reduction strategies. Through the provision of bespoke solutions tailored to meet both local and international regulatory requirements, Bureau Veritas ensures that businesses not only achieve compliance with legal standards but also cultivate trust with their clientele through the adoption of sustainable practices. Leveraging over 190 years of expertise, the company empowers food businesses to reduce waste and enhance operational efficiency, thereby demonstrating that sustainability can indeed be a driver of profitability.
1 https://www.unep.org/resources/publication/food-waste-index-report-2024
2 https://www.fao.org/in-action/seeking-end-to-loss-and-waste-of-food-along-production-chain/en/
3 https://www.unep.org/resources/publication/food-waste-index-report-2024
4 https://www.unep.org/resources/publication/food-waste-index-report-2024
5 https://www.europarl.europa.eu/topics/en/article/20240318STO19401/food-waste-reduction-what-eu-actions-are-there
6 https://www.unep.org/resources/publication/food-waste-index-report-2024
7 https://www.un.org/sustainabledevelopment/sustainable-consumption-production/
8 https://food.ec.europa.eu/safety/food-waste/eu-actions-against-food-waste/food-waste-reduction-targets_en