Experts Say Halving Global Food Waste by 2030 is Still Achievable

The global target to halve food waste by 2030 remains achievable, according to industry and non-profit leaders who spoke during a panel discussion at Economist Impact Sustainability Week in London. Participants emphasized that progress toward the United Nations Sustainable Development Goal (SDG) 12.3 will depend on improved measurement, stronger collaboration across supply chains, and supportive policy frameworks.

SDG 12.3 is part of the broader Sustainable Development Goal 12, which focuses on responsible consumption and production. The target calls for halving per capita global food waste at retail and consumer levels while reducing losses along production and supply chains, including post-harvest losses, by 2030.

Despite the scale of the challenge, panelists argued that the target remains achievable if stakeholders act quickly and systematically.

A Growing Focus on Measurement and Data

One of the key themes discussed during the panel was the importance of accurate measurement of food waste across supply chains. Without reliable data, organizations struggle to identify where waste occurs and which interventions deliver the most impact.

Food waste occurs at multiple stages of the value chain, including farms, food processing facilities, retail distribution, restaurants, and households. Improving measurement systems helps companies and governments identify where losses are most significant and prioritize interventions.

Globally, the scale of the issue remains substantial. Around 1.05 billion tonnes of food, representing about 19% of food available to consumers, was wasted in 2022. Household waste accounts for roughly 60% of that total, while food services and retail make up the remainder.

Food loss and waste also carry major environmental consequences. When food is discarded, the resources used to produce it, including water, land, fertilizer, and energy, are also wasted. The associated greenhouse gas emissions make food waste a significant contributor to climate change.

Panelists noted that better reporting and transparency from companies could significantly improve progress toward the target. Many large food businesses have begun implementing waste tracking systems and setting reduction targets as part of broader sustainability strategies.

Collaboration Across the Food System

Another major theme of the discussion was the need for collaboration across the entire food ecosystem.

Food waste reduction requires coordination among farmers, manufacturers, retailers, logistics providers, charities, and policymakers. Because waste occurs at many stages of the supply chain, isolated efforts by individual companies are unlikely to deliver large-scale change.

Participants in the panel included senior leaders from major food companies and nonprofit organizations, who highlighted the role that partnerships can play in redistributing surplus food and reducing waste.

Charities that redistribute surplus food to communities in need can significantly reduce the volume of food that would otherwise be discarded. These programs also address food insecurity, demonstrating how food waste reduction can contribute to multiple sustainable development goals simultaneously.

Globally, food waste also has social implications. While large quantities of edible food are discarded every year, an estimated 783 million people worldwide continue to experience hunger.

Redistribution initiatives, therefore, provide both environmental and social benefits by redirecting surplus food to those who need it.

The Role of Business Leadership

Businesses in the food sector have a critical role to play in accelerating progress toward SDG 12.3. Large food retailers and manufacturers influence supply chain practices, packaging standards, and consumer behavior.

Panelists highlighted how companies can reduce waste through several strategies, including improved demand forecasting, smarter packaging solutions that extend shelf life, and stronger supplier relationships that help optimize inventory management.

Retailers can also influence consumer behavior through clearer labeling, promotions that encourage the purchase of imperfect produce, and educational campaigns that help households reduce waste.

Companies are increasingly recognizing that reducing food waste can also deliver financial benefits. Cutting waste improves operational efficiency, reduces disposal costs, and strengthens supply chain resilience.

Policy and Regulatory Support

Government policies also play a key role in enabling progress toward the target.

Panelists noted that public policy can encourage food waste reduction through several mechanisms, including waste reporting requirements, incentives for food redistribution programs, and investments in infrastructure such as cold chains and storage facilities.

Policy alignment is particularly important in developing regions where infrastructure limitations contribute to high levels of food loss after harvest.

Globally, food losses between harvest and retail remain significant, accounting for more than 13% of food production.

Addressing these losses requires improvements in storage, transport systems, and supply chain management.

A Critical Decade for Action

With less than five years remaining until the 2030 deadline, panelists stressed that the next decade will be critical for accelerating progress.

Food waste reduction is increasingly recognized as one of the most cost-effective climate mitigation strategies available. Reducing waste lowers emissions across the agricultural supply chain while improving food security and resource efficiency.

Experts say the solutions already exist, but implementation must scale rapidly. Measurement systems, collaborative partnerships, and supportive policy frameworks will be essential if the world is to meet the SDG 12.3 target.

While progress to date has been uneven across regions and sectors, the panel concluded that coordinated action by governments, businesses, and civil society could still deliver the goal of halving global food waste by the end of the decade.

Source: sustainabilityonline.net