Roughly 1/3 of all food produced for human consumption goes to waste. This issue is most prevalent in the developed world, with the US, Australia, Denmark, Switzerland, and Canada being the most egregious.
According to food waste research done by ReFED, consumer facing businesses account for 40% of food waste, with retailers accounting for its largest amount. In the US alone, retailers generate roughly $18 billion a year in lost value due to waste, which is double the total net profits. Perishable products represent 87% of the waste volume.
Managing the inventory of fresh products in relation to expiring dates and the consumer’s attitudes towards them is thus the main challenge to minimize food waste throughout the retail supply chain.
Source: Refresh Community of Experts
When food is wasted, all the resources that were invested into its production,
distribution, and storage are wasted as well.
3.3 B tons of greenhouse gas. If food waste were a country, it the 3rd GHG emitter after the US and China.
250 km³ of surface and groundwater resources aproximately double the volume of Lake Tahoe
Produced and uneaten food occupies 1.4 B hectares of land, ~30 % of the world's agricultural land area.
Agriculture responsible for 66% of threats to species and monocultures threatening biodiversity
ReFED identified 27 solutions to food waste. Wasteless
incorporates three of these solutions:
Waste diverted from
Economic value of
waste diverted ($/ ton)
Wasteless helps tackle the food waste issue by preventing waste from unsold perishable products at the retail level. Meanwhile, consumers can make more sustainable purchase decisions, increasing their awareness towards waste and translating into less waste at the household level.