Around the world, one-third of all food is never eaten. Food waste, including methane from food rotting in landfills and other supply chain activities, is responsible for 8% of global greenhouse gas emissions. Project Drawdown has identified food waste reduction as an “emergency brake” solution for climate change. Preventing food from going to landfills in the first place can decrease atmospheric methane levels in just a few decades, giving us time to develop solutions for addressing carbon and other emissions.
During this Drawdown Deep Dive, we heard from Project Drawdown science experts, capital deployers, and solution providers, along with leaders of ReFED, a leading nonprofit working to catalyze the food system toward evidence-based action to stop wasting food. Project Drawdown unpacked food waste – where it occurs, what drives it, and how it impacts emissions, nature, and human well-being – while ReFED shared their holistic view of the food system and deep expertise in the causes and impacts of food waste, highlighting key opportunities in the sector and where capital can spark the most impact.
Below, you will find opportunities to take action, as well as recordings, insights, resources, and downloadable graphics. If you have additional resources on this topic you would like to share here, please reach out to hannah.henkin@drawdown.org
Project Drawdown is grateful to the following partners for their collaboration on this Drawdown Deep Dive:
The Science of Climate and Food Waste
Key Takeaways
- Food Waste & Climate Change: Food waste is a critical yet often overlooked driver of climate change. Approximately one-third of all food produced globally is lost or wasted, contributing significantly to greenhouse gas emissions. The food system accounts for about 25% of total emissions – more than all of the planes, trains, and automobiles on the planet.
- Food Waste Prevention Over Composting: While composting is often suggested as a solution, prevention must take priority. Food that never reaches landfills or compost bins has the greatest potential for emissions reduction.
- Emissions Sources: Most of the emissions come from where food is grown—how much land is cleared, how cattle digest their food and burp methane, and how land is managed. Importantly, not all food waste carries the same environmental burden. Foods with higher emissions, such as beef, have a disproportionately large impact. Addressing waste in these categories can yield outsized climate benefits.
Speakers: Jonathan Foley, Ph.D., Executive Director (Project Drawdown) and Paul West, Ph.D., Senior Scientist, Ecosystems and Agriculture (Project Drawdown)
Additional Resources
- Drawdown Food Insights covering topics like beef, regenerative agriculture, cattle feed additives, crop yield, and more.
Charts and Graphics
To download, click the chart or graphic you are interested in, then right-click and save the image as a PNG or JPG to your computer. All charts and graphics below are freely available to use as long as they are appropriately credited.
Food Waste Drivers, Solutions, Trends, and the Role of Policy
Key Takeaways
- Measuring Impact: Food waste accounts for 38% of the U.S. food supply and $495 billion in economic losses each year, while 47 million Americans face food insecurity. Additionally, 16% of U.S. cropland grows food that is never eaten—an area the size of California and New York combined. Reducing food waste by half could save land equivalent to Arizona and significantly cut emissions.
- Food Waste Solutions: Food waste is a complex issue, but many solutions exist. REFED has modeled 42 solutions at various supply chain stages and identifies around 40 more that can help.
- Positive Trends: Positive trends impacting the food industry include AI advancements, bipartisan support for food waste reduction, and rising demand for smaller portions and fresher foods driven by GLP-1 drugs like Ozempic.
Speakers: Dana Gunders, President (ReFED)
The Food Waste Business Environment
Key Takeaways
- Motivations for Food Businesses: Food businesses are driven to reduce waste due to inefficiency and costs but face challenges from competing priorities, customer expectations, regulatory barriers, and legacy practices.
- Effective Strategies: Key strategies for reducing food waste include engaging the supply chain, empowering frontline workers, leveraging data analytics, and adopting technology.
Speakers: Jackie Suggitt, Vice President, Business Initiatives & Community Engagement (ReFED)
