Food that is lost in restaurants, schools, hospitals, etc. Includes edible food wasted by customers. About 55% of edible leftovers are left at restaurants and 17% of meals are left uneaten. 

Arizona State University

The loss of food that was fit for consumption. Occurs at multiple different sectors: 
- Food Producers 
- Processing 
- Wholesale/Retail 
- Hospitality 
- Private 

Food Waste 


  Parker, J., Umashankar, N., & Schleicher, M. (2019). How and Why the Collaborative Consumption of Food Leads to Overpurchasing, Overconsumption, and Waste. Journal of Public Policy & Marketing, 38(2), 154–171. https://doi.org/10.1177/0743915618823783


Why the Collaborative Consumption of Food Leads to Waste 

Waste that is generated from individuals and households. When examining data in first world countries, majority of food waste comes from the private sector. In third world countries, majority of food waste is generated prior to consumption. 
- 90% of food waste in Africa occurs pre-consumption 
- 50% of food waste in Europe comes from households 

Private Sector 

The waste generated from the production stage (farmers, fishers, etc). Food will get thrown out in this stage for reasons including: 
- Farmers overplanting 
- Unharvested food due to weather damage 
- Practice of dumping 
- Pest infestations 

Food Producer Sector

Food that is wasted in packaging facilities. Includes waste generated when food is peeled, sliced, boiled, etc. 

Processing Sector 

Food that is lost in grocery stores. Food with cosmetic imperfections will not be picked by customers. Food that are misshapen or have blemishes will get thrown out. 

Wholesale/Retail Sector 

Hospitality Sector 

- 1/3 of food is wasted annually on average 
- Accounts for 6% of global emissions 
- Generates tons of plastic waste as well that is used for packaging
- Packaging takes years to biodegrade 
- Ends up in landfills rather than repurposing 

Learn Before

Related