The of the is published today and shows substantial reductions in food waste and associated greenhouse gas emissions. But – warns WRAP - without significant financial support, committed action, and policy backing from national governments, philanthropic organisations, and key businesses we will not be able to achieve the steps needed to slow climate change.
The Food Pact Network was convened by global environmental action NGO WRAP in 2024. It has united ten national and regional Food Pacts across nine countries that account for 14% of the global population and around 20% of global food waste. The Food Pacts have the support of 920 organisations, including 550 food businesses, and are in countries that generate 38% of global GDP.
Today’s report outlines the impacts of each Food Pact based on its in-country successes and as a combined Network. Cumulatively, an estimated 680,000 tonnes of CO2e were prevented through food waste reduction actions (equivalent to 240,000 cars taken off the road for a year) and 220,000 tonnes of food saved from waste - equivalent weight of 600 fully loaded jumbo jets*.
Catherine David, CEO WRAP said, “The Food Pact Network is on a roll and making strong inroads - achieving real reductions in food waste, realising cost savings for businesses and citizens, and benefitting the environment. The model works - wherever you put it - and by operating across the supply chain is helping to make businesses better and more future proof, and our food system more efficient, reliable and sustainable. We have the potential to really go global now, and that's my message to governments, businesses and funders. Join us as we go further, faster and free ourselves from the cost and injustice of food waste."
Food waste is a global crisis effecting society, the environment, and economies. Every year more than one billion tonnes of food is lost or wasted - the equivalent of 90 truckloads every minute; double the amount that could feed the 783 million people who go hungry globally. Food waste produces 8-10% of global greenhouse gas emissions and costs the global economy over USD 1 trillion every year. Food waste is embedded in how we grow, sell, and consume food and driven by economic incentives that favour excessive production, regulations that hinder redistribution, infrastructure that neglects sustainability, and cultural norms equating abundance with prosperity.
David Rogers, Director of International Development, WRAP “Tackling Food Waste is the gateway to many benefits, including reducing emissions, improving land use, and tackling hunger. Countries with Food Pacts are making significant progress towards the United Nations Sustainable Development Goal 12.3 – to halve global food waste by 2030. We know the model works, as these numbers prove, and we need to dramatically scale up activity. This requires increased business participation, funding and technical expertise from WRAP and our partners around the world.”
In its 2024 , The United Nations Environmental Programme (UNEP) highlighted the scalability of the Food Pact model, stating that coordinated action of this kind delivers faster, deeper impact. Today’s report was unveiled by WRAP CEO Catherine David at the in Brazil.
Crucially, the Food Pact Network report sets out direct action for funders and philanthropists, national governments, and food businesses:
- Funders and philanthropy: mustinvest in the Food Pact Network to accelerate proven solutions to deepen impact in countries with Food Pacts and support the expansion of new Pacts where the most impact can be made, to improve food security and reduce greenhouse gas emissions.
- Governments: mustlead through policy and investmentto make food loss and waste a national priority. Integrate food loss and waste reduction into climate plans and review policy barriers to food waste reduction such as redistribution and waste prevention. Fund, champion and partner with your country’s food Pact.
- Food and drink businesses: must commit to action on food waste and become a signatory to your Food Pact. Set business targets on food waste reduction, track and measure data and act on insights to prevent food loss and waste in your supply chains and customers’ homes, improve efficiency in your supply chain, and save your business money.
USA - 63 million tonnes of food is wasted every year in the US which is responsible for 4% of national greenhouse gas emissions - 16% of freshwater and cropland us and 24% of landfill inputs are connected to uneaten food. The average family of four throws away over $3,000 worth of food annually. Nationally, surplus food carries an estimated value of $382 billion, around 1.4% of GDP.
The is led by ReFED and World Wildlife Fund (WWF). It has established a national platform for collective action and engages with business to reduce food waste. Signatories are engaged in data collection, pilot projects, and collaborative initiatives. By providing shared metrics such as the Unsold Food Rate (retail) and the Food Efficiency Rate (foodservice), the Pact is helping to standardise reporting and highlight opportunities for targeted action.
Jackie Suggitt, Vice President, Business Initiatives & Community Engagement, ReFED: “The U.S. Food Waste Pact launched at the end of 2023, and we're excited to already have 29 signatories on board. As we work with them on data collection and analysis, intervention projects, sector summits, and more, it's been so great to be part of the larger Food Pact Network. We've been able to learn from other pacts around the world, share our own insights and ideas, and work collectively to drive real progress around food waste.”
The is led by Ross Strategic and has been operating since 2019. It has convened multiple working groups and sector summits. Grocery retail signatories have prevented more than 174,000 tons of food from going to waste, cutting unsold food rates by 30%. Over 76,000 tons of surplus food were donated by retail signatories to charitable organisations in 2023. Pilot projects across dairy, grain, fruit, and hospitality sectors have delivered significant reductions in food waste — from 50–70% in manufacturing plants through employee-led innovation, to a 60% cut in a major hospitality trial.
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