“Food waste” is not just a matter of prices. It is, above all, a crisis of values and design of the global food system. This is how José María Gil, director of the Center for Research in Economy and Agri-food Development (CREDA-UPC-IRTA), puts it: “We do not value food or the effort of those who work in difficult conditions so that we can have food available,” he summarizes.
In today’s societies, where food represents a minimal fraction of the family budget, the cultural and emotional connection to food has weakened. This disconnection contributes to alarming figures: according to the Food Waste Index 2024 Report, each person wastes an average of 79 kilos of food per year, a trend that is replicated in both high-income countries and many in Latin America.
## Waste at all stages: from the field to the trash can
The problem is not limited to the domestic sphere. Waste also occurs in:
– Points of sale and supermarkets
– Restaurants, hospitals, schools, and institutional dining rooms
– Production and distribution processes without adequate planning
In 2022, for example, Spain wasted more than 1,170 million kilos of food, with fruits being the most affected.
Data compiled by the UN reveals that the average annual waste in cities such as Bogotá (70 kg/person), Lima (91 kg), Ensenada (129 kg), or Chacao (93 kg) equals or even exceeds that of developed countries. Although these figures are approximate, the global volume is undeniable: more than 1,000 million tons of food end up in the garbage every year.
## Social impacts: food insecurity and inequality
“The more is wasted, the less food is available for those who need it most,” explain Eva González and Ana Lapeña, responsible for the Sustainability Culture area at ECODES.
The social effects include:
– Increase in food prices
– Difficulty of access for vulnerable populations
– Loss of income for producers at early stages of the chain
– Greater inequality and pressure on global food security
According to the report by FAO, IFAD, WHO, WFP, and UNICEF, in 2022 about 2.4 billion people did not have constant access to food, and it is projected that 670 million will still suffer from hunger in 2030, figures similar to those of 2015.
## The environmental iceberg: water, land, energy, and lost emissions
Food waste is also one of the most underestimated causes of climate change and biodiversity loss:
– Represents 20% of the world’s freshwater consumption
– Would occupy an area equivalent to 28 times the surface of Spain in arable land
– Generates 8% to 10% of global greenhouse gas emissions, more than all commercial aviation
– Drives deforestation, soil erosion, and ecosystem degradation
“To throw away food also means wasting water, energy, agrochemicals, and the work invested in producing it,” point out from ECODES.
## A necessary change: awareness, planning, and systemic policies
Reducing waste is not just an individual responsibility. It requires:
– Public policies that integrate circular economy and social justice
– Educational campaigns on conservation and conscious consumption
– Storage and logistics infrastructure adapted to the local context
– Food models that prioritize the real value of food and not just its price
The dimension of waste is global, but its impact is reflected in every empty table, every forest devastated, and every degree of global warming. Recognizing its magnitude is the first step to act.
Cover photo: Getty Images
