Food Loss and Waste: A Critical Challenge to Environmental Sustainability

Strategic Insights -

New research from the University of Essex highlights the significant environmental, social, and economic impacts of food loss and waste (FLW) in retail supply chains. One-third of the world's food is disposed of, with 13% lost between harvest and the supply chain and 17% wasted domestically and in food services. The study emphasizes the need for effective operational and inventory management practices to reduce FLW, which can yield significant cost savings and increased economic and environmental performance of the retail supply chain.

Key Takeaways:

  • Food loss and waste (FLW) represents a critical challenge to environmentally sustainable development, impacting food security, waste management, and climate change.
  • One-third of the world's food is disposed of, with 13% lost between harvest and the supply chain and 17% wasted domestically and in food services.
  • FLW in retail supply chains is a critical issue demanding new frameworks due to its significant economic, social, and environmental impacts, including pollution, resource depletion, and climate change contributions.
  • Effective operational and inventory management practices to reduce FLW can yield significant cost savings and increased economic and environmental performance of the retail supply chain.
  • A new framework is needed to combine all aspects related to logistics, packaging, and management practices to comprehensively address the FLW issue in the retail chain.
  • The research identifies three primary gaps: limited focus on FLW due to inefficient packaging strategies, insufficient information on logistical inefficiencies that cause FLW, and scarce literature on how management practices affect perishable food chains.
  • By addressing these gaps, the study aims to enhance understanding of FLW reduction strategies, emphasizing the need for integrated approaches and cooperation across the supply chain.

Statistics:

  • One-third of the world's food is disposed of.
  • 13% of food is lost between harvest and the supply chain.
  • 17% of food is wasted domestically and in food services.
  • The study estimates that effective strategies for FLW reduction can lead to significant environmental, social, and economic benefits.

Sources:

  • NewsRx. University of Essex Reports Findings in Climate Change (Food loss and waste management in the retail food supply chain: Methods and framework to achieve environmental sustainability). Global Warming Focus. June 9, 2025; p 1130.
  • Food loss and waste management in the retail food supply chain: Methods and framework to achieve environmental sustainability. Journal of Environmental Management, 2025;387:125718.
  • University of Essex. Food Loss and Waste Management in the Retail Food Supply Chain: Methods and Framework to Achieve Environmental Sustainability.
  • Food and Agriculture Organization (FAO) of the United Nations. Global Food Losses and Food Waste (2011).