10.3 million tonnes
Of food is wasted in South Africa each year, 80% of which is edible.
45%
Of food entering the food supply chain is lost or wasted.
Almost 20%
Of households experience moderate to severe food insecurity in South Africa.
8-10%
Of global greenhouse gases come from food waste globally, contributing to climate change.
Why End Food Waste?
Our vision is to reduce food waste in South Africa by 50% by 2030, in line with Sustainable Development Goal Target 12.3
More than a third of all food produced in South Africa is never eaten. An estimated 45% of food entering the food supply chain is lost or wasted, which is just over 10 million tonnes of food annually. 1
Food waste happens at every stage of the food value chain in South Africa:
Significantly reducing food loss and waste in South Africa has a positive humanitarian and social, environmental and economic impact. Whether you are passionate about people, taking care of the planet, running a successful and sustainable business or all three, get involved and experience the benefits of taking action to prevent and reduce food loss and waste.
We are identifying food surplus and waste management solutions that respond to a circular economy and sustainable food systems agenda.
Latest Resources and Publications
Food Business
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World-leading Research
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Industry-wide Change
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Who We Are
The South African Food Loss and Waste Initiative, led by the Consumer Goods Council of South Africa (CGCSA), aims to prevent and reduce food loss and waste by half by 2030. The initiative was launched on the 29th of September 2020, as an outcome of a series of dialogues that involved over 500 stakeholders in the South African food system. The initiative is supported by government, the Department of Trade, Industry and Competition (dtic) and the Department of Forestry, Fisheries and the Environment (DFFE).
Our Impact
Our Working Groups
These task-focused working groups serve as a vital platform for dialogue among our signatories and stakeholders. They concentrate on addressing common barriers to reducing food loss and waste, including developing best-practice guidelines to help the sector overcome these challenges.
