Food loss and waste

According to the Food and Agriculture Organization (FAO), The global volume of food wastage is estimated at 1.6 billion tonnes of "primary product equivalents." Total food wastage for the edible part of this amounts to 1.3 billion tonnes.

Food wastage's carbon footprint is estimated at 3.3 billion tonnes of CO2 equivalent of GHG released into the atmosphere per year.

The total volume of water used each year to produce food that is lost or wasted (250km3) is equivalent to the annual flow of Russia's Volga River, or three times the volume of Lake Geneva.

Similarly, 1.4 billion hectares of land - 28 percent of the world's agricultural area - is used annually to produce food that is lost or wasted.

Agriculture is responsible for a majority of threats to at-risk plant and animal species tracked by the International Union for Conservation of Nature.

A low percentage of all food wastage is composted: much of it ends up in landfills, and represents a large part of municipal solid waste. Methane emissions from landfills represents one of the largest sources of GHG emissions from the waste sector.

Home composting can potentially divert up to 150 kg of food waste per household per year from local collection authorities.

Developing countries suffer more food losses during agricultural production, while in middle- and high-income regions, food waste at the retail and consumer level tends to be higher.

The direct economic consequences of food wastage (excluding fish and seafood) run to the tune of $750 billion annually.