OPINION: Food waste is one of the UK’s most solvable sustainability challenges, yet it still causes enormous environmental and economic harm.
Between 2021 and 2022, wasted edible food cost the UK around £22.3 billion, with households responsible for £17 billion. Around 4.6 million tonnes of the food wasted is still edible – equivalent to 105 billion lost meals. Globally, food waste drives 8-10% of greenhouse gas emissions, and 6-7% in the UK.
Policy is moving in the right direction: Simpler Recycling, biogenic landfill bans, tax reform and emissions pricing are all reshaping waste management. But a major gap remains. Nearly 25% of food placed on the UK market becomes waste, while only 6% is redistributed. Closing this gap will require better infrastructure, better data and closer collaboration across supply chains. It also means tackling some persistent myths.
Myth 1: “Nothing I do will make a significant impact”
Many assume food waste is mainly a supply chain problem. In reality, households are one of the biggest opportunities for reduction. UK homes discard 6.4 million tonnes of food annually, 74% of which is edible. Everyday habits – overbuying, poor storage, confusion over labels – drive 4.7 million tonnes of avoidable waste. Small changes at home add up: when millions act, the impact is huge.
Myth 2: “Food surplus redistribution is only for charities”
Redistribution is now a broader commercial and charitable system. Between 2021 and 2023, redistributed surplus increased by 40%, adding 72,000 tonnes. Retailers and manufacturers lead redistribution, but innovative models are expanding access.
Company Shop Group sells surplus food through membership stores. Apps like Olio and Too Good To Go help businesses redistribute same-day surplus quickly and locally.
Redistribution is no longer just charity; it’s a growing circular economy.
Myth 3: “Consumers won’t accept upcycled products”
Evidence shows consumers want visible action on waste: with a recent study finding 91% prefer brands tackling food waste, and around two‑thirds are open to trying upcycled food products. Upcycling transforms edible by‑products into new products – from bread made with surplus crusts to flour from oat‑milk by-products. This sector is expanding steadily as companies innovate.
Myth 4: “All food waste not fit for humans can go to animals”
It’s not that simple. Strict biosecurity rules, in the UK in particular, limit what can legally enter animal feed chains. Innovation aimed at further sustainability gains is emerging. In particular, insect bioconversion has gained much interest in recent years for its ability to turn suitable food wastes into alternative proteins and its potential to create a range of other products in the future. However, regulatory changes and the use of AI and automation are needed in this space to unlock these opportunities and enable scaling in the UK.
Myth 5: “Anaerobic digestion and composting are the new landfill”
Some critics claim food waste recycling technologies simply swap landfill for another form of disposal, but this overlooks their value in dealing with material that is genuinely inedible. Anaerobic digestion can handle food that is mouldy, contaminated or mixed with packaging, producing renewable biogas and a peat‑free soil improver, while composting similarly returns nutrients to the land. These systems already operate at scale in the UK and offer real sustainability and efficiency benefits.
While edible food should always go to people first, our food system inevitably generates some waste that cannot be consumed. These materials must be managed sustainably, and alongside prevention and redistribution, anaerobic digestion and composting will remain essential to managing and decarbonising unavoidable biogenic waste.
Myth 6: “Compostable packaging always belongs in composting”
Compostable packaging isn’t always suitable for household composting – many materials require industrial conditions. If disposed of incorrectly, compostable materials can contaminate recycling or disrupt food waste processing.
Packaging must also protect food effectively; there is always a delicate balance to consider, and sometimes extending shelf life can prevent more waste than switching materials.
Understanding the true cost of food waste
To make meaningful progress, the UK needs better data. Mandatory food waste reporting would reveal where losses occur and help target solutions. Scaling infrastructure and redistribution models – supported by mandatory separate food waste collections – can divert millions of tonnes of surplus food to people who need it.
Ultimately, solving food waste is about how we value food. When we understand the resources, labour and environmental impact behind every meal, wasting less becomes common sense – not just a sustainability issue.
