The Carbon Footprint of a Spoiled Apple: Why Food Waste is a Climate Emergency

In a world where nearly 828 million people go hungry (as of 2021), the amount of food that goes uneaten is staggering. But beyond the ethical and economic concerns, food waste is also a significant climate issue. While it is widely known that activities like burning fossil fuels, deforestation, and bush burning contribute to carbon emissions that trap heat in the atmosphere, what is less understood is the hidden climate cost of wasted food. When food is discarded, it’s not just the loss of energy, water, and labour that matters. The methane it releases (a greenhouse gas far more potent than carbon dioxide) when it decomposes in landfills is a more significant effect.

A bruised apple thrown away, a loaf of bread left to mould, or forgotten vegetables rotting in the fridge—they all contribute to a climate crisis often overlooked. In fact, on a global scale, about 1.3 billion tons of food are wasted each year. If food waste were a country, it would rank as the third-largest emitter of greenhouse gases, trailing only China and the United States. This silent contributor to climate change deserves urgent attention, as reducing food waste could play a pivotal role in the fight against global warming.

Discarded food occurs on two levels: the supply chain level, where edible good is thrown away for different reasons (otherwise known as food loss) and the consumer/retail level (otherwise known as food waste).

According to a 2021 report by the United Nations Environment Programme (UNEP), 931 million tons of food waste were generated in 2019 alone. This waste occurs at every stage of the supply chain—on farms, in supermarkets, restaurants, and homes. Simultaneously, in Africa, where food insecurity remains a pressing issue, the paradox of food waste is even more troubling. For instance, post-harvest losses in sub-Saharan Africa amount to around 37% of total food production, much of it due to inadequate infrastructure, lack of cold storage, and poor transportation networks. According to a report from the Ministry of Agriculture and Rural Development, Nigeria loses nearly 700,000 tons of its annual tomato production before it even reaches the market, contributing to significant economic and environmental losses. The agricultural resources used to produce this wasted food are extensive, compounding the environmental and economic burden of food waste.

At the consumer and retail level, food waste is primarily driven by over-purchasing, confusing expiration labels, and aesthetic standards for produce. Supermarkets often overstock due to fear of shortages, leading to excess inventory that spoils. Similarly, consumers frequently buy in bulk, falling for promotions like “two-for-one” deals, but often discard the extras when they go unused. Expiration date confusion exacerbates the issue. Many people mistakenly believe that “best by” or “use by” dates are indicators of food safety when they are often just guidelines for optimal quality. As a result, perfectly edible food is thrown out prematurely. Furthermore, many consumers discard food simply because it appears blemished or imperfect, even though it's perfectly safe to eat. This cosmetic standard contributes to significant waste at the retail level, with stores discarding misshapen or "ugly" produce before it even reaches consumers.

While carbon dioxide is the most well-known greenhouse gas, methane is much more dangerous and it is commonly produced by food waste. When food ends up in landfills and decomposes in anaerobic conditions, it produces methane, a greenhouse gas that is 25 times more effective at trapping heat in the atmosphere than carbon dioxide. Globally, food waste-related methane emissions are responsible for about 8% of total human-made greenhouse gas emissions. In sub-Saharan Africa, where much of the waste happens before food even reaches consumers, the issue is exacerbated by the lack of infrastructure to properly handle organic waste. Most African countries have no formalized composting systems or methane capture technology in place, which would help mitigate the environmental damage caused by rotting food. In Lagos, Nigeria's largest city, mountains of food waste accumulate in open dumpsites, where methane emissions go unchecked. This not only accelerates climate change but also worsens health risks for nearby communities.

Also, food waste creates a consequential climate feedback loop. When food is discarded and left to decompose, it releases methane, a greenhouse gas significantly more potent than carbon dioxide, further driving climate change. As global temperatures rise, extreme weather events like droughts and floods become more frequent, disrupting agricultural systems and reducing crop yields. This, in turn, leads to more food waste as crops fail or spoil before they can be harvested or distributed. The cycle intensifies as food waste contributes to global warming creating a perpetual climate feedback loop.

The transition to a green economy is not just a challenge for developing nations—it is a shared global responsibility. Wealthy nations, which have historically contributed the most to carbon emissions, bear a significant moral and financial responsibility to support developing countries in their green transition.

Food waste, like climate change, is a global issue that demands coordinated action. Several countries have started taking steps to curb food waste. France, for instance, became the first country in the world to ban supermarkets from throwing away unsold food in 2016, instead mandating that edible food be donated to charities. This move has since diverted millions of tons of food from landfills, reducing both waste and emissions.

Also, South Korea has emerged as a global leader in food waste recycling. The country recycles 98% of its food waste, converting it into compost, biofuel, or animal feed. This has dramatically cut down on methane emissions from landfills and helped rejuvenate the agricultural sector.

On the African continent, a major cause of food waste rests heavily on our transportation and storage facilities. In sub-Saharan Africa, a significant portion of food waste—often termed post-harvest loss—occurs because of poor road networks, inefficient cold storage systems, and a lack of modern preservation techniques. Perishable goods like fruits and vegetables spoil during transit due to delays and exposure to extreme temperatures, a typical example being Nigeria’s tomatoes. To combat this, African nations should invest in modern cold-chain systems, solar-powered storage solutions, and better logistics to ensure that food can be transported and stored efficiently without spoiling.

Moreover, Africa must embrace innovative technologies to connect farmers with markets directly. Digital platforms that help farmers sell their produce quickly, before spoilage sets in, can significantly reduce waste. Additionally, governments should focus on improving agricultural education, helping farmers adopt climate-smart farming practices that reduce the vulnerability of crops to extreme weather events and minimise losses.

These strategies have to come first before composting as food waste is not just a climate issue. It is first a moral and social issue. Once these efforts are in place, composting becomes a valuable approach for utilising leftover food, ensuring that a circular economy is maintained

Currently, programs like the Rockefeller Foundation’s "YieldWise" initiative work with farmers in Nigeria and other African nations to improve post-harvest handling, storage, and market access, reducing the amount of food that spoils before reaching consumers. These efforts are a crucial part of the global response to food waste and its environmental impact.

While large-scale policies and innovations are essential, individual actions can also make a significant difference. In many high-income countries, the bulk of food waste happens at the consumer level. Simple strategies like meal planning, proper food storage, and understanding the difference between “best before” and “use by” dates can go a long way in reducing household food waste.

Globally, several initiatives aim to raise consumer awareness about food waste. Apps like "Too Good to Go" in the West allow users to purchase unsold food from restaurants and supermarkets at a discounted price, while platforms like "Olio" facilitate the sharing of surplus food within local communities. These innovations not only prevent food from going to waste but also reduce the carbon footprint of the entire food system by decreasing demand for new production.

Food waste is no longer just an economic or ethical issue—it is a climate emergency. As the world struggles to combat climate change, reducing food waste presents one of the most straightforward and impactful solutions. Tackling food waste offers a unique opportunity to make a difference in the fight against climate change—one that starts in the kitchen and extends across the world.