Wasting food, wasting lives

Global food waste costs $1 trillion annually; Pakistan wastes 36 million tonnes yearly while millions go hungry.

Food wastage is an unacknowledged global challenge that continues to worsen even as millions around the world go hungry. In 2022 alone, 783 million people were affected by hunger, while over one billion meals were wasted daily across all continents. According to the 'Food Waste Index Report 2024' released by the UN Environment Programme, a staggering 1.05 billion tonnes of food were wasted last year. Shockingly, this accounts for almost 20% of all food available to consumers.

Beyond the ethical dilemma, food waste contributes significantly to 8-10% of global greenhouse gas emissions - almost five times more than the aviation sector. The environmental toll is further compounded by the biodiversity loss caused by food production that never reaches consumers. Economically, food waste costs the global economy $1 trillion annually, making it a crisis that must no longer be ignored. In Pakistan, food wastage presents an equally alarming challenge. Despite being an agricultural nation, millions of Pakistanis continue to suffer from food insecurity. At the same time, the Pakistan Environmental Protection Agency estimates that 36 million tonnes of food items are wasted in the country each year. This is driven mainly by cultural practices and inefficient food distribution systems that lead to massive losses before food can even reach consumers.

While banquets overflow with excessive food, millions struggle to secure even basic meals. This stark divide shows a profound disconnect between food production and consumption. To combat this crisis, Pakistan needs a comprehensive national strategy. Policy reforms must focus on improving food storage infrastructure and post-harvest logistics to prevent wastage. At the same time, educational campaigns are crucial for raising awareness about the economic and environmental impacts of food waste. The role of the private sector cannot be overlooked as hotels and restaurants must be incentivised to adopt sustainable food practices.