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Key Global Food Waste Statistics

Key global food waste statistics from UNEP and FAO, with Singapore figures from NEA: how much food is wasted, where it happens and what it costs the climate.

  • By the Lookup team
  • Updated
  • 2 min read

Food waste is one of the largest avoidable sources of waste and emissions. The figures below come from the UN Environment Programme (UNEP), the Food and Agriculture Organization (FAO) and Singapore's National Environment Agency (NEA). Where a figure is tied to a specific year, the year is given.

1. How Much Food Is Wasted

  • According to UNEP's Food Waste Index Report 2024, the world wasted about 1.05 billion tonnes of food in 2022. That is roughly 19% of the food available to consumers at retail, in food service and in households.
  • Households accounted for most of it: about 631 million tonnes, or around 60% of the total. Food service accounted for about 290 million tonnes and retail for about 131 million tonnes.

2. Losses Before the Shop

  • Waste at retail, food service and home is only part of the picture. FAO estimates that around 13% of food produced globally is lost after harvest and before it reaches retail, for example in storage and transport. The exact figure differs slightly between FAO releases.
  • Losses vary by region and by food type, and tend to be higher at the farm and storage stages in lower-income countries. In higher-income countries, more waste happens at the retail and household stages.

3. Climate Impact

  • UNEP estimates that food loss and waste is associated with 8 to 10% of global greenhouse gas emissions.
  • Food that ends up in landfill breaks down without oxygen and releases methane, a potent greenhouse gas. Composting and anaerobic digestion avoid much of this.

4. Land, Water and Nature

  • Food that is never eaten still uses the land, water and energy that went into growing, processing and transporting it.
  • Agriculture is a major driver of habitat loss, so wasted food adds to pressure on biodiversity.

5. Singapore

  • NEA reports that Singapore generated about 784,000 tonnes of food waste in 2024, of which about 18% was recycled and the rest was disposed of. NEA's later figures show generation rose slightly in 2025 to about 790,000 tonnes, with the recycling rate unchanged at 18%.
  • NEA publishes food waste minimisation and segregation guidebooks for businesses such as supermarkets, and the recycling rate for food waste has stayed low compared with other waste streams.

What Reduces Food Waste

  • Plan meals and buy only what you will eat. Households are the largest source of waste globally.
  • Store food properly and use older stock first.
  • Food businesses can measure what they throw away, adjust portion sizes and donate surplus food where it is safe to do so.
  • Separate food scraps for composting or other food waste treatment where this is available.

Sources