Why End Food Waste?

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 about 10 million tonnes of food annually (Council for Scientific and Industrial Research, 2021). 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.

For People

South Africa produces sufficient food for all South Africans, yet many people are vulnerable to or are experiencing hunger each day. Statistics South Africa reported that 12.2% of South Africans experienced hunger and 11.6% were vulnerable to hunger in 2021 (Statistics South Africa, 2022).

Reducing food waste by redirecting surplus food to vulnerable people can help feed millions of food-insecure South Africans.

By fostering collaborations across the supply chain between food businesses and food rescue, redistribution, other charity and not-for-profit organisations, as well as advocating for policy improvements, we can make a tangible difference to people’s lives.

End food waste for people
End food waste for the planet

For the Planet

Food waste is a major contributor to climate change, and its environmental impact in South Africa is considerable. When we discard food, we're not just wasting the edible produce itself; we're also squandering all the energy, water and fuel expended in its journey to your plate.

Land used for food production needs various inputs which has an impact on ecosystems. Overuse of land and resources affects natural habitats and biodiversity.

Moreover, food rotting in landfill sites produces methane, a potent greenhouse gas.

By preventing and reducing food loss and waste, we can drastically reduce our environmental impact, preserve natural habitats and biodiversity, and build a sustainable and resilient food system.

For Profit

Food businesses rely on access to materials such as water, energy and other inputs to operate. If these aren't managed efficiently both within and outside of the business, it is at risk.

Tackling food loss and waste also presents a significant economic opportunity in South Africa. By optimising operations to sell food as intended, minimising costly disposal fees, and exploring avenues to repurpose waste streams into innovative new products, businesses can unlock substantial savings and create new revenue streams.

Businesses that manage resources wisely and take action to prevent and reduce food losses and waste, can contribute to job creation, attract investment and help build a resilient economy.

End food waste for profit

Frequently Asked Questions

It is estimated that 10.3 million tonnes of food is wasted in South Africa each year. 80% of which is edible1.
49% happens during processing and manufacturing of food. 27% is happening at primary production and post-harvest handling and storage. 18% is happening in households and with consumers. 6% is happening at retail 1.
45% of food that enters the value chain ends up being wasted 1.
50% of total food wasted are cereals, 19% are fruits and vegetables, 14% is dairy (excluding butter), the remainer is made up of meat (poultry, beef, pork, and lamb) 9%, roots and tubers 5%, oilseeds and pulses 2%, fish and sea food (hake, tuna, and sardines) 1%1.
Maize, wheat, citrus, poultry, apples, and pears have been identified as key foods to focus on based off of the volumes of production as well as how much ends up being wasted 2.
12% of South Africa's households experience hunger (about 2.1 million people) and 21% have inadequate access to food3. More than 62% of children experience multidimensional poverty4. Every tonne of edible surplus food could make an estimated 4,000 (250g) meals 5.
Waste food equals wasted water and energy, increased methane emissions, and impact on biodiversity.
The cost of food loss and waste is estimated to be R61.5 billion per annum (2.1% of South Africa’s GDP) 6.
The primary goal is to prevent food loss and waste in the first place. However, if food cannot be sold and it is still fit for human consumption it should be donated to people in need. If it is not suitable for human consumption but meets the requirements for animal feed, then it should be used to feed animals. If not suitable for animal feed it should be sent for bio-material processing.

Sources & References

  1. 1. https://wasteroadmap.co.za/wp-content/uploads/2021/06/17-CSIR-Final_Technical-report_Food-waste.pdf
  2. 2. Priority commodities 2025 (Internal research)
  3. 3. StatsSA. (2023) Focus on food inadequacy and hunger in South Africa in 2021. Statistics South Africa
  4. 4. UNICEF. (2024). Children in South Africa today: An analysis. United Nations Children's Fund.
  5. 5. FoodForward SA. (2019). Personal communication. South Africa
  6. 6. Nahman A, and De Lange W. 2013. 6 Nahman A, and De Lange W. 2013.