Today, one-third of the food produced worldwide never reaches consumers and ends up as waste. This is not only an economic loss but also an environmental problem. According to estimates, discarded food causes trillions of dollars in losses each year.
The largest share of food waste comes from restaurants, shopping centers, and households. People often cook more than they need or throw away food past its expiration date, even though most of it is still edible.
Experts say reducing food waste can significantly lower greenhouse gas emissions. Every kilogram of food that is produced but not consumed requires large amounts of energy for production, transport, and storage.
Some countries have introduced special programs to address this issue. For example, in France, restaurants and shops are required to donate unsold food to charity organizations. Similar initiatives are being implemented in many other countries. If everyone—from ordinary citizens to business owners—reduces waste, it will benefit both the economy and the environment. After all, every piece of bread represents labor, water, and energy.
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