Food waste is responsible for approximately 10% of global greenhouse gas emissions, making it a significant contributor to climate change.

Producing one kilogram of beef requires approximately 15,000 liters of water, highlighting the water-intensive nature of animal agriculture.

Food production, particularly the expansion of agricultural land for crops and livestock grazing, is a leading cause of deforestation worldwide.

Food scraps, including uneaten food, peels, and trimmings, constitute the majority of food waste in landfills.

Food waste entering water bodies can lead to eutrophication, causing algal blooms and reduced oxygen levels, which can harm aquatic life and biodiversity.

Anaerobic digestion is a process in which food waste is broken down by microorganisms in the absence of oxygen, producing biogas (methane and carbon dioxide) and digestate (a nutrient-rich fertilizer).

The United States generates the highest amount of food waste per capita, with each person wasting approximately 300 kilograms of food annually.

In developing countries, lack of proper storage facilities and infrastructure leads to food spoilage and waste, particularly during harvest and transportation.

Meal planning helps individuals purchase and cook only the amount of food they need, reducing the likelihood of leftovers and food waste.

Upcycling food waste involves transforming it into a new product of higher value, such as using food scraps to make animal feed.

Lack of awareness about the environmental and economic impacts of food waste is a significant barrier to reducing it at the consumer level.

United Nations Sustainable Development Goal 12.3 aims to halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains by 2030.

Portion control in restaurants helps reduce food waste by ensuring that customers are served appropriate amounts of food, minimizing the likelihood of leftovers.

Composting involves breaking down organic matter, such as food waste, into a nutrient-rich soil amendment through the action of microorganisms.

Consumer demand for aesthetically pleasing produce leads to food waste in the food processing industry, as imperfect or blemished produce is often discarded.