India is one of the world’s largest food producers, powered by diverse agro-climatic zones and decades of efforts toward food self-sufficiency. The country leads globally in the production of cereals, pulses, fruits, vegetables, spices, milk, eggs, meat, and seafood.
Yet, alongside this agricultural abundance lies a growing crisis – food loss and food waste (FLW).
According to the Food and Agriculture Organization (FAO), nearly 40% of food produced in India is lost or wasted, making the country the second-largest food waste generator globally. This paradox of abundance and scarcity underscores a critical challenge for India’s food system, economy, and sustainability goals.
Understanding Food Loss vs Food Waste
Although often used interchangeably, food loss and food waste occur at different stages of the food value chain.
What is Food Loss?
Food loss refers to a reduction in the quantity or quality of food occurring before it reaches retailers or consumers. It typically happens during:
- Agricultural production
- Post-harvest handling
- Storage
- Processing
- Transportation
Example: Crops left unharvested or produce spoiled during transport due to inadequate cold chain infrastructure.
What is Food Waste?
Food waste occurs at the retail, food service, and consumer levels, where food that is safe and nutritious is discarded or diverted to non-food uses.
Example: Edible food thrown away by households or restaurants due to over-purchasing or confusion over expiry dates.
Together, food loss and food waste form a multi-layered, systemic challenge, requiring interventions at every stage of the food supply chain.
The Scale of Food Loss and Waste in India
- ~74 million tonnes of food are wasted annually in India
- This accounts for nearly 10% of total foodgrain and horticultural output
- Post-harvest losses alone are estimated at ₹1.5 trillion (~USD 18.5 billion) per year
Beyond economics, FLW is a social and ecological concern, especially when:
- Over 194 million Indians remain undernourished (FAO, 2022)
- India ranks 105 out of 127 countries in the 2024 Global Hunger Index
Why Reducing Food Loss and Waste Matters for Sustainability
Reducing food loss and valorising food waste directly supports multiple UN Sustainable Development Goals (SDGs).
SDG 2: Zero Hunger
Minimising food waste ensures more food reaches vulnerable populations, strengthening food security and nutrition.
SDG 12: Responsible Consumption and Production
Target 12.3 aims to halve global food waste per capita and reduce losses across supply chains by 2030.
SDG 13: Climate Action
Wasted food contributes significantly to greenhouse gas emissions. Cutting food waste reduces emissions and resource pressure.
SDG 6 & SDG 15: Clean Water and Life on Land
Producing food that is never consumed wastes water, depletes soil health, and degrades ecosystems.
The Hierarchy of Action: Prevent, Rescue, Repurpose, Recycle
The most effective approach to tackling food loss and waste follows a hierarchical pyramid:
- Prevent losses at source
- Rescue surplus edible food for redistribution
- Repurpose unavoidable waste into higher-value uses
- Recycle remaining waste responsibly
Key Interventions Needed Across India’s Food System
In the Indian context, reducing food loss and waste requires coordinated action across stakeholders:
- Strengthening cold chain and post-harvest infrastructure
- Reducing farm-to-market time through efficient logistics and digital traceability
- On-farm training in handling, grading, and low-cost storage
- Improved processing and packaging solutions
- Consumer, retail, and food business education and awareness
- Redistribution of surplus food, both packaged and unpackaged
- Policy frameworks and incentives to encourage FLW reduction and adoption
Shifting the Lens from Systems to Mindsets
During the conversation, on “Waste into Value”, our founder, Rinka Banerjee, reframed food waste not only as an operational challenge but also as a behavioural one. In her view, education is no longer optional – it is foundational.
She highlighted a critical inflection point: meaningful progress will only come when households begin to see food waste as avoidable, not inevitable. Reducing food waste at the consumer level is not about perfection, but about awareness, intention, and everyday decision-making.
At its core, this is a mindset shift – from convenience to consciousness.
Rethinking Waste as a Global Opportunity
At the intersection of sustainability, science, and systems thinking, our work is centred on turning challenge into opportunity. Across geographies and food systems, we partner with brands, institutions, and innovators to convert waste into value – unlocking nutrition, materials, and energy from what would otherwise be discarded. Our global projects demonstrate that sustainability is not a constraint, but a catalyst for smarter, more resilient growth.