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Food Waste ReportWhen was the last time you threw away a wrinkled bell pepper?
We all know it’s a shame. And yet, it happens more often than we’d like to admit: a moldy sandwich, an overripe banana, a shriveled pepper... Together, we waste around 1 billion meals every single day. 1 billion. That’s a one followed by nine zeros: 1,000,000,000 meals per day. And it’s especially painful when you realize that 783 million people around the world are going hungry. And that’s not even counting the impact on our climate — or the resources and money that are thrown away along with the food. In this dossier, we’ll take a closer look at the numbers behind food waste, the consequences it has — and most importantly — what we can do to change it. |
Food waste in numbersLet's quantify: According to the most recent Food Waste Index Report 2024 by the UN Environment Programme (UNEP), on average we waste:
That adds up to 132 kilograms of food waste per person every year. Globally, that totals a staggering 1.05 billion tonnes of wasted food annually — that’s 1,050,000,000,000 kilograms of food. To visualize it: if you piled all that food up, you'd get a mountain the size of Mont Blanc — a footprint of 120 football fields and a peak 4,808 meters high. All in all, around 19% of all food produced globally ends up wasted. |
Two important footnotes: Not all food waste is edible: These numbers include all food waste — so also things like peels, pits, and trimmings. But according to UNEP, at least 38% of that waste is technically still edible. ➔ That means we’re still throwing away around 80 kg of edible food per person every year. This only covers post-harvest waste: These numbers reflect waste at the consumer, hospitality, and retail level. Earlier, the UN Food and Agriculture Organization (FAO) calculated that another 13% of food is lost before it even reaches stores — during harvesting, storage, or transport. Add it all up, and roughly 32% of all food grown globally is never eaten. |
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The Climate ImpactFood waste alone is responsible for about 8 to 10% of all global greenhouse gas emissions — and that’s just from the food that ends up wasted.
To put that into perspective: that’s five times more than the total emissions of the entire global aviation sector. These emissions come from everything involved in getting food to your plate — from agriculture and irrigation to packaging, refrigeration, and transport. And the later in the supply chain food is wasted, the bigger the impact — by then, far more energy, water, and raw materials have been invested, all for nothing. What’s worse: once food ends up in landfills and starts to rot, it emits methane — a greenhouse gas over 25 times more potent than CO₂. |
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Wasted Land and Water Food production takes up a huge amount of space.
According to a 2013 FAO report, around 28% of all agricultural land worldwide is used to grow food that’s never actually eaten. Then there’s water: producing the food we waste uses an estimated 250 km³ of water each year — that’s 250 trillion litres, or more than three times the volume of Lake Geneva. To make it more tangible: With today’s global population of 8.09 billion people, each drinking 3 litres a day, that amount of water could provide every person on Earth with drinking water for 28 years. |
The Cost of Food Waste
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All that wasted food comes at a price. A very big price.
According to the United Nations (UNEP & FAO), global food waste leads to an economic loss of around $1 trillion per year. That’s $1,000,000,000,000 — every single year. Not great with huge numbers? Same here. So, to put it into perspective: if you were to divide that $1 trillion equally among all Dutch citizens, each person would receive $56,180. And that’s just the direct financial loss. The environmental and social costs of food waste are estimated at an additional $700 billion and $900 billion respectively. Need even more perspective? According to the OECD, total global spending on development aid in 2023 was around $223 billion. ➝ That’s not even a quarter of what we lose to food waste every year. |
What It Costs HouseholdsIn the Netherlands, the Nutrition Centre estimates that food waste costs each person about €134 per year.
That adds up to over €500 annually for a typical family with two kids. Ouch. How do we compare internationally? Pretty average, actually: Belgium: Similar to the Netherlands (€120–€150 per person) Germany: Around €200 per person, according to the BMEL (Federal Ministry of Food & Agriculture) UK: Brits waste food worth about €250 per person, says WRAP USA: Tops the list with a staggering €500–€780 per person per year, based on USDA estimates (!!). |
The Human CostYes, food waste costs a lot of money — and yes, the environmental impact is massive.
But the real tragedy lies in this: an estimated 783 million people around the world are currently facing hunger. That’s 1 in every 10 people — nearly 44 times the population of the Netherlands. On top of that, over a third of the global population lives in food insecurity. That means not knowing whether there will be enough food today or tomorrow — in terms of quantity, but also nutritional value and safety. |
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And all the while, around 1 billion meals are wasted every single day. The truth is: the world produces more than enough food to feed everyone. But somewhere between harvest and plate, it goes wrong — in distribution, in access, and in waste. Sometimes it’s simply not the right kind of food, in the right place, at the right time. Or it just never reaches the people who need it most. |
Where Does It Go Wrong in the Food Chain?
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By now, we know just how much food gets wasted — and the impact it has.
But why does so much of it go to waste in the first place? What many people don’t realize is that food waste often begins long before it reaches your fridge. |
According to Eurostat data (2022), an average of 132 kilos of food is wasted per person per year in the EU.
And that waste happens at every stage of the food chain — from farm to fork. |
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At primary production (8%)
Food is already lost on the farm — due to failed harvests, lack of storage, or simply because there’s no market for the product. In retail (8%) Supermarkets want full, perfect shelves. Products with a misprinted label, a bruise, or a near-expired best-before date often get tossed before they even hit a shopping cart. In restaurants and food services (11%) Oversized portions, poor planning, or uneaten leftovers — especially in hospitality, catering, and company canteens, a lot of perfectly edible food still ends up in the bin. |
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During food production and processing (19%) Food may never be harvested due to being “too small,” overproduction, or bad weather. Or it’s lost during processing — like trimmings, failed batches, or damaged packaging. In households (54%) The biggest chunk of waste happens in our own homes. Think forgotten leftovers, limp veggies hiding at the back of the fridge, or confusion about date labels. And that’s extra painful — because by that point, all the resources like water, labor, transport, and packaging have already been invested. |
What Do We Throw Away Most at Home? |
According to research by the Netherlands Nutrition Centre, households in the Netherlands still throw away a significant amount of food and drink.
This includes both solid and liquid food — and the quantities are nothing to sneeze at. |
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Solid Food Waste
When it comes to solid food, there are clear frontrunners:
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Liquid WasteWhen it comes to liquids, it’s mostly everyday drinks that end up down the drain:
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We often stock up on them: bread, vegetables, dairy…
And just as often, we end up throwing them away. Not out of indifference — it just sneaks in without us noticing. Sometimes we buy more than we need, forget what’s already in the fridge, get confused by expiry dates, or cook just a little too generously. Leftovers get pushed to the back, and what was once a meal ends up as waste. |
Food has become relatively affordable — which means the loss doesn’t always feel that significant.
But in reality, it does add up. For your wallet, and especially for the climate. The good news? Because it often comes down to habits, there’s a lot you can do to change it. So, here we go: |
9 easy ways to waste less food
plan ahead
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organize your stock
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make a list
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don't buy too much
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know your labels
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store smart
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Freeze
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weigh your food
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use your leftovers
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1. Plan ahead
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Planning ahead = less waste (and more headspace).
It might take just a few minutes, but taking time to plan your week really makes all the difference. Plan your meals logically — based on what you already have at home and what’s on offer — and while you're at it, make a shopping list (or prep your online order). Don’t forget to check your calendar too: Are there nights you won’t be home for dinner? Days you’ll have little time to cook? Planning ahead not only helps reduce food waste, but it also saves you from that daily “What on earth are we eating tonight?” stress. And that frees up a surprising amount of mental space. Pro-tip from our kitchen: We use a magnetic board and write meals on little whiteboard magnets. That way, it’s super easy to rearrange if plans change. And we always keep one day “open” — to use up leftovers or throw together something simple with what’s still in the fridge. |
2. Organize your stock
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To keep food from gathering dust at the back of the cupboard, one thing is key: visibility.
If you can see what you have at a glance, you're much less likely to buy doubles — and it helps prevent food waste. Organizing your pantry is a smart move… but yes, easier said than done. Entire TikTok accounts are dedicated to pantry organization (just search “restock TikTok” sometime…). But don’t worry — it doesn’t have to be Pinterest-perfect. Just make sure it makes sense to you. Group similar items together (like breakfast foods, pasta, or canned goods), and avoid letting things disappear into the back. Drawers help, but a turntable (a Lazy Susan) can also make deeper cupboards easier to navigate. We use glass jars — they make it easy to see what we have and they look nice — but don’t feel like you have to decant everything. Some people organize by product type, others by cuisine style. Either works. As long as you can find things easily, you're doing it right. And above all: keep it practical. If putting stuff away becomes a hassle just to maintain a system, it won’t work for long. |
3. Make a list
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A shopping list might sound a little old-fashioned, but it’s one of the easiest ways to reduce food waste.
Especially if you use it smartly: Use an app on your phone (like Notes, To Do, or Google Keep). That way, you can add things as soon as you notice they’re running out. Bonus tip: share the list with your partner or housemate so everyone can add to it. Don’t forget to check what you already have. Take a quick look through your fridge, freezer, and pantry before making your list. This helps you avoid buying duplicates and lets you plan meals around ingredients you already have. A good list makes shopping more focused, helps you waste less, and saves you a lot of stress at the store. |
4. Buy what you use
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When I do the groceries, I like to check the price per 100 grams — not just the price tag on the packaging.
And if you do the same, you’ve probably noticed this too: a 400-gram can of beans is often barely more expensive than the 150-gram one. More beans for your buck, right? And yet... I usually go for the smaller can. Why? Because I’ve learned that I’ll only use half of it — and despite my best intentions, the rest ends up turning into a science experiment in the back of the fridge. The lesson? Buying what you’ll actually use is often more sustainable than going all-in on discounts or XXL packs — especially when it comes to fresh food. Of course, a good deal is great. But only if you know what you’ll do with it. If you think ahead and figure out how to fit that special offer into your weekly planning, you’ll avoid the trap of a “nice extra” turning into food waste. Is it something with a long shelf life and easy to store? Then go ahead — bulk deals can save you money and packaging. Fun fact: this 2023 study showed that “Buy One Get One Free” deals don’t necessarily lead to more food waste — mostly because people who buy more tend to be more mindful about using and storing what they’ve bought. At the same time, this other study found that oversized packaging does often lead to waste — especially for people living on their own. One last tip that always helps: don’t go grocery shopping when you’re hungry. Either way: Shopping on an empty stomach is a surefire way to end up with impulse buys, snack overload, and things you didn’t really need. But hey, I think we all kind of knew that one already, didn’t we? |
5. Know your labels
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Shops use different labels — and they all mean something different.
Here’s a quick rundown: Best Before (Dutch: Tenminste Houdbaar Tot / THT) This label is all about quality. The producer adds it to guarantee that the food will taste its best at least until that date. Is it a few days (or even weeks) past the Best Before date? That’s not necessarily a reason to throw it out. If it still looks and smells good, it’s usually still fine to eat or drink. It might taste a little less fresh or be slightly less crispy, but it won’t make you sick. Use By (Dutch: Te Gebruiken Tot / TGT) Now this is one to take seriously. It’s used for products like meat and fish and has to do with safety. If you haven’t used it by the printed date, the advice is to throw it away — don’t even sniff or taste it, because harmful bacteria may have developed. Sell By (Dutch: Te Verkopen Tot) This label is mostly for store staff. It tells them when a product should be taken off the shelves. You’ll often see it on things like pre-made sandwiches or fresh ready-meals. It doesn’t say anything about whether the food is still safe to eat — for that, always check the Use By or Best Before date (which are usually listed as well). In the Netherlands, it's required to put a date on all pre-packaged foods — even if they basically don’t spoil. Many products with a Best Before date are still perfectly safe to eat for years if stored properly — think pasta, rice, flour, dried beans, bouillon cubes, canned goods, tea, and even chocolate. And some items like sugar, salt, honey, and dried herbs technically never expire — they might lose some flavor over time, but they’re still safe to use. Fun fact: This 2017 study found that for long shelf-life products like rice, pasta, or tea, using terms like "long-lasting" instead of a Best Before date can reduce food waste by up to 31%. There’s also that little note: “consume within X days after opening.” First off — keep opened items in the fridge. And take this seriously when it comes to perishable foods like meat, fish, dairy, or deli salads. These should usually be eaten within 3 to 5 days. For longer-lasting items like jam, pesto, or sauces: work clean, close them properly, and store them cool. Jam, for example, can easily last 2 to 3 months — but not if you’ve been dipping in with a buttery knife. |
6. Understand storage
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To keep your food fresh for as long as possible, it helps to know how to store it properly.
Fresh products like fish, meat, and dairy do best in the fridge — cold temperatures slow down bacterial growth and help food stay fresher longer. But heads up: the fridge isn’t the best place for everything. Many fruits and vegetables are sensitive to cold. Store them below 7 °C, and they’ll lose flavor, texture, and nutrients. Think tomatoes, bell peppers, cucumbers, and bananas — these are better kept out of the fridge. A good rule of thumb: If it’s not refrigerated at the supermarket, it doesn’t need to be in your fridge either. Things like rice, pasta, flour, nuts, oil, crisps, cookies, and chocolate are best stored in a dark, dry place at room temperature (around 18–22 °C). Onions, potatoes, and garlic prefer slightly cooler spots — but keep them dry. A cellar can be ideal, but if it’s too damp, you risk mold or rot. And a quick warning: the pantry moth. These tiny invaders chew through cardboard and plastic packaging and can ruin your whole stockpile. Best practice? Store dry goods in glass or hard plastic containers with tight-fitting lids. That way, they stay fresh — and moth-free. And one more thing about fruits and vegetables: As part of our Poma/Olera project (the same one that led to the Patera Magna), we’ve done in-depth research into the ideal storage conditions for all kinds of produce. We’ll be sharing those insights on our website soon — complete with a handy overview. Once it’s live, we’ll pop a link right here! |
7. Your freezer = your friend
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A well-used freezer might just be your best ally against food waste.
By freezing leftovers, overripe fruit, or nearly-expired items, you can extend their shelf life by weeks — even months. Freezing halts bacterial growth and gives you more breathing room to plan ahead and waste less food. It pays to know what can and can’t be frozen. Leftovers from cooked meals, soups, sauces, bread, fruit, and blanched veggies generally do very well in the freezer. Raw meat, chicken, and fish also freeze nicely — just make sure they’re airtight and frozen quickly. Most of these items stay good for anywhere from two to twelve months, depending on the type and fat content. Not everything’s a freezer star: watery vegetables like lettuce, cucumber, and tomatoes tend to lose their texture and turn mushy. Soft cheeses, yogurt, and cream-based products can split or go grainy, and cooked potatoes often turn mealy or watery — unless you’re blending them into a mash or soup, then you’re golden. Smart freezing tips: Cool your food properly before freezing (but freeze it within two hours after cooking), divide it into usable portions, and pack everything in airtight containers or freezer bags. Be sure to label it with the contents and date — trust us, you’ll forget what that mysterious frosty white tub was faster than you think. One last thing: it’s best to defrost food in the fridge. And refreezing? Only if you’ve heated it up properly first. So: defrost a soup, reheat it well, keep some leftovers — and then freeze again? Totally fine. But grabbing raw chicken from the freezer, leaving it on the counter, and refreezing it later? Better not. |
8. Measure quantities when you cook
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It doesn’t look like much — that dry pasta, rice or couscous. So, just to be safe, you pour in a little extra — after all, you don’t want anyone leaving the table hungry.
But once it’s cooked, it turns into a mountain... and you’re left with half a pot of leftovers. We’ve all been there: after dinner, with a sigh, scraping the excess spaghetti straight into the compost bin. And that’s not even the whole story. Large portions often make us eat more than we actually need. We hate to see food go to waste, so we finish our plates — even if we’re already full. That might feel efficient, but it’s not always healthy. Research shows we enjoy the first few bites of a meal the most — after that, the pleasure slowly fades. And interestingly, how we remember a meal often depends on that last bite. So big portions often mean: more food, less enjoyment. Of course, it’s also important not to make too little. But even then, weighing your ingredients is a smart move. It helps you better estimate what’s “enough” — for yourself, your housemates, or a dinner with guests. And that makes it easier to pick the right quantities every time. So: weigh your ingredients. You’ll waste less, eat more mindfully, and probably enjoy your meal even more. A small effort — big impact. |
9. Don't forget to use your leftovers
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Leftovers? Storing them well is half the battle.
Cut-up fruits and vegetables are best kept in the fridge with the cut side covered — for example, using a beeswax wrap or reusable lid. Leftovers from dinner should also be stored cool: let hot dishes cool slightly, but refrigerate or freeze them within two hours. Same goes for restaurant “doggy bags” — once you’re home, pop them straight in the fridge. In general, leftovers will keep for 3 to 4 days in the fridge — especially if they’ve been cooled quickly and stored in airtight containers. Not sure if something’s still good? Give it a sniff and a look — if it smells odd or looks strange, it’s better not to eat it. Label your containers with the date and contents, so you won’t forget what’s in there. And maybe most importantly: don’t forget to actually use your leftovers! At our place, we often turn them into a quick lunch — or, with things like pancakes, even a hearty breakfast. Do keep in mind: don’t reheat leftovers multiple times, as this can increase the risk of bacterial growth. You can also do a lot with leftover “loose ingredients.” Cut fruit is great in smoothies, and leftover veggies work well in omelets, soups, or stir-fries (a great add-on to a packet of noodles). Stale bread makes excellent grilled cheese, French toast, or bread pudding. A favorite in our house: cheese–onion–tomato rolls, made with leftover rolls or pieces of baguette and baked in the oven. A quick word of caution with a few more sensitive leftovers: Cooked rice and pasta can contain Bacillus cereus — a bacteria that, when cooled too slowly or stored too long, can cause stomach issues. Cool them quickly, refrigerate within an hour, and eat within 24 hours. Also be careful with spinach, beets, celery (nitrate-rich veggies), chicken (salmonella or campylobacter), egg dishes, and seafood: store for a short time and don’t reheat. Salads with dressing, sushi, raw fish (Listeria monocytogenes, Vibrio), oysters, or anything that sat out for more than two hours? Best not to save those at all. So yes, sometimes you need to be a little careful. But most of the time, the rule is simple: leftovers aren’t waste — they’re a free second meal, if stored properly. |
