The Hidden Cost of Wasted Food

Picture the last time food ended up in the bin at your home: half a plate scraped away, a banana gone brown, rice left too long in the fridge. It feels small, and it feels normal. But every bite of food carries a long story. Water was used to grow it, energy to harvest and transport it, land to farm it, and money and effort to bring it to your table. When food is wasted, all of that is wasted with it.

The scale of the problem

The UN Environment Programme’s Food Waste Index Report 2024 estimated that the world wasted about 1.05 billion tonnes of food in 2022, including parts that are not edible, such as peels and bones. That is almost one-fifth of the food available to consumers. Households alone threw away more than a billion meals a day, an average of 132 kilograms of food per person over the year. Meanwhile, about 783 million people around the world were affected by hunger.

You might expect most waste to come from farms or supermarkets. In fact, the report found that households were responsible for about 60% of the total, food services such as restaurants for 28%, and retail for 12%. That means the kitchen, the fridge and the dinner table are where we can make the biggest difference.

There is a local reason to care too. Dominica is still rebuilding its agriculture sector after Hurricane Maria, and food imports have risen year after year since 2017, from about US $40 million to US $56 million according to Eastern Caribbean Central Bank figures reported in 2024. In April 2025, the Minister for Agriculture urged residents to buy and eat more locally grown produce. Every farmer, fisher and market vendor puts hard work into the food that reaches us, and food that is thrown away wastes that effort too. Wasted food also produces greenhouse gases. The UN estimates that food loss and waste is responsible for 8% to 10% of global emissions.

Four habits that make a difference

1. Plan before you purchase. Write a shopping list based on the meals you will really cook, and check your cupboards and fridge first. You will avoid buying food that goes unused.

2. Serve the right portions. Start with a little less and go back for more if you are still hungry. It is much easier than throwing away what is left on the plate.

3. Store food properly. Keep track of what you have and use older items first. Always follow food safety guidance when storing and reheating leftovers.

4. Give leftovers a new purpose. With proper storage and food safety in mind, leftover vegetables can go into a soup or stew, and overripe bananas can become banana bread. If you have suitable surplus food, share it with someone who can use it.

Reducing food waste never means taking risks with your health. Store and reheat leftovers carefully, and ask an adult if you are unsure whether something is still safe to eat. When you have extra food that is still good, offering it to a neighbour, a relative or a friend is a kind way to make sure it is eaten. Cooking together is also a good way to use up what is in the kitchen, and it often leads to the most creative meals.

Think before you waste

You do not have to change everything overnight. Choose a couple of habits, practise them for a week and notice what works for you. As young people, we can also influence our families, schools and communities by sharing what we learn.

Your turn.

In the Plan It, Plate It, Save It challenge, choose at least two food-waste prevention actions, upload your evidence in the Eco-Submissions section of the app, and tell us what you learned. The next time you cook or shop, ask yourself: can I plan better, use what I already have, or save food that might otherwise go to waste? Let’s make every meal count.

Complete the Green Genius trivia questions in the PDF attached to earn extra points for the Install and Learn campaign. 

Article By: Mhea Bardouille and Jeovahna Joseph