Countries with the highest rate of food wastage

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According to Food and Agriculture Organization of the United Nations, Globally, 1.3 billion tons of is lost or wasted every year which is enough to feed 3 billion people. In developing countries people are fighting with hunger which is economic problem, food waste is also an environmental problem because wasted food and packing used in food products are harmful to the environment.

United States

According to a research by U.S. Department of Agriculture, U.S. consumers wasted 422g (Nearly 26%) of food per person per day from 2007–2014. About 148205 tons of food in U.S. is put in the garbage each year, which includes fruits and vegetables and mixed fruit and vegetable dishes accounted for 39% of food waste, followed by dairy (17%), meat and mixed meat dishes (14%), and grains and grain mixed dishes (12%). Remaining foods and dishes each accounted for less than 10% of total food waste: other foods and dishes (mostly candy, soft drinks, and other beverages), salty snacks, soup, potatoes and mixed potato dishes, nuts and seeds, Mexican dishes, eggs and mixed egg dishes, and table oils and salad dressing.

United Kingdom

According to The Waste and Resources Action Programme (which operates as WRAP), UK wastes 1.9 million tons of food each year. Some of it is still edible, imagine throwing 1.9 million tons of food while one-third of the world is still struggling with hunger.


In Spain Valencian town of Buñol a festival called La Tomatina celebrated, in which participants throw tomatoes to each other.  According to El País a Spanish-language daily newspaper about waste 187 tons of tomatoes each year in the festival.

How to reduce food waste?

  • Shop smart and realistically, sometimes we do not need the items we buy.
  • Do not get excited and buy too much food, plan before you go to grocery store.
  • Do not cook too much food, cook enough for the family and guests and always use leftover food.
  • Do not throw the food instead give to needy people or homeless people.

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