Reducing Food Waste: A Global Responsibility for a Sustainable Future

減少食物浪費：為永續未來承擔全球責任

Food is one of Earth’s most precious resources, yet shockingly, one-third of all food produced never reaches our plates. According to the United Nations Food and Agriculture Organization (FAO), around 1.3 billion tons of food are wasted globally each year. This waste occurs throughout the supply chain—during production, harvesting, transportation, and consumption—and not only squanders valuable resources such as water, land, and labor, but also contributes significantly to carbon dioxide emissions, exacerbating climate change. Addressing food waste has therefore become a critical challenge for individuals, governments, and industries alike.

食物是地球上最珍貴的資源之一，但令人震驚的是，三分之一的食物在生產後從未到達人們的餐桌。根據聯合國糧農組織（FAO）的報告，每年全球約有 13 億噸食物被浪費。這種浪費發生在整個供應鏈中——從生產、收割、運輸到消費——不僅浪費了水、土地和勞力等寶貴資源，還大量增加了二氧化碳排放，加劇氣候變遷。因此，應對食物浪費已成為個人、政府和產業共同面臨的重要挑戰。

All food production requires considerable inputs. For example, producing one kilogram of beef consumes roughly 15,400 liters of water, while one kilogram of wheat requires about 1,500 liters. Wasting these foods is equivalent to wasting the water, energy, and labor invested in producing them. Beyond resource loss, food waste generates greenhouse gases. When discarded food decomposes in landfills under anaerobic conditions, it releases methane—a greenhouse gas over 25 times more potent than carbon dioxide over a 100-year period. Estimates suggest that food waste accounts for about 8% of global greenhouse gas emissions. This means that reducing food waste is not only an ethical issue but also an essential measure to combat climate change.

所有食物的生產都需要大量投入。例如，生產一公斤牛肉大約需要 15,400 公升水，而一公斤小麥則需要約 1,500 公升。浪費食物等同於浪費生產過程中投入的水、能源與勞力。除了資源浪費，食物浪費還會產生溫室氣體。當廢棄食物在垃圾填埋場無氧分解時，會釋放甲烷——這種氣體在 100 年的全球暖化潛勢中，比二氧化碳強 25 倍以上。估計食物浪費約占全球溫室氣體排放的 8%。這意味著，減少食物浪費不僅是道德問題，更是對抗氣候變遷的必要措施。

Households are often the largest source of leftover food. Many people buy or cook more than they can consume and store items improperly, leading to spoilage. According to a 2022 study by WRAP (Waste and Resources Action Programme), UK households alone throw away 4.5 million tons of edible food annually. In Asia, surveys show similar patterns, with fresh vegetables, fruits, and rice among the most commonly wasted items. Simple actions can have a significant impact: buying only what you need, making shopping lists, avoiding impulse purchases, consuming locally sourced food, practicing “nose-to-tail” or “root-to-stem” cooking, and saving leftovers for future meals or sharing with friends. Each small adjustment helps conserve resources and reduce emissions.

家庭通常是剩食的最大來源。許多人購買或烹飪過量食物，且儲存不當，導致食物腐壞。根據 2022 年 WRAP（Waste and Resources Action Programme）的研究，僅英國家庭每年就浪費 450 萬噸可食用食物。在亞洲，調查也顯示類似情況，蔬菜、水果和米飯是最常被浪費的食物。簡單的行動就能帶來顯著效果：按需購買、列購物清單、避免衝動購物、選擇在地食材、實踐「從頭到尾」或「根莖全食」烹飪，並將剩食保存供下一餐或分享給朋友。每一個小改變都有助於節約資源並減少排放。

Governments and private organizations have also started initiatives to tackle food waste. Supermarkets now often offer discounts on near-expiry products, restaurants encourage customers to take home leftovers, and food banks redistribute still-edible food to those in need. For example, in Taiwan, the Ministry of Health and Welfare promotes “惜食共享” (Food Sharing) programs, which connect restaurants, retailers, and NGOs to ensure surplus food reaches vulnerable populations. Globally, companies like Tesco and Carrefour have launched digital platforms to manage unsold food, reduce overproduction, and donate excess safely. Yet, these efforts require collaboration at every stage—from production and distribution to consumption. Without collective action, food waste will continue to burden our environment and society.

政府與民間組織也開始推動各種減少食物浪費的措施。超市會對即期品提供折扣，餐廳鼓勵顧客打包剩食，食物銀行將仍可食用的食物分發給需要的人。例如，台灣衛生福利部推動「惜食共享」計畫，連結餐廳、零售商和非政府組織，確保剩餘食物送到弱勢群體手中。全球範圍內，像 Tesco 與 Carrefour 等公司也建立數位平台，管理未售出的食物，減少過度生產並安全捐贈多餘食材。然而，這些努力需要從生產、分銷到消費每一個環節的合作，否則食物浪費仍將持續對環境與社會造成負擔。

The ethical dimension of food waste is striking. While billions of tons of food are discarded, about 828 million people worldwide suffer from chronic hunger—roughly one person every four seconds. This contrast underscores the urgent need to rethink our relationship with food. Reducing food waste is not simply about saving money or being environmentally friendly; it is about restoring a sacred balance between humans and the Earth. By valuing each meal, making mindful consumption choices, and promoting sustainable practices, individuals contribute to a cultural shift that can redefine food security and environmental stewardship.

食物浪費的倫理層面同樣令人關注。當數十億噸食物被丟棄時，全球約有 8.28 億人正面臨長期飢餓——平均每四秒就有一人受飢餓折磨。這種鮮明對比凸顯了我們必須重新思考與食物的關係。減少食物浪費不僅是節省金錢或環保，更是重建人類與地球之間神聖平衡的行動。透過珍惜每一餐、養成理性消費習慣並推廣永續行動，個人可以促成文化變革，重新定義糧食安全與環境保護。

In addition, reducing food waste supports economic efficiency. The FAO estimates that food waste costs the global economy approximately $1 trillion annually. Businesses and consumers alike can save money by planning meals, storing food properly, and finding creative ways to use leftovers. Technological innovations, such as smart refrigerators, apps for tracking food expiration, and AI-assisted inventory management for restaurants and supermarkets, are increasingly helping reduce unnecessary waste.

此外，減少食物浪費也有助於經濟效益。FAO 估計，食物浪費每年造成全球經濟損失約 1 兆美元。企業與消費者都可透過規劃餐點、妥善儲存食物，以及創意利用剩食來節省成本。智慧冰箱、食材有效期追蹤應用程式，以及 AI 協助餐廳與超市庫存管理等科技創新，也正逐步幫助減少不必要的浪費。

Ultimately, tackling food waste is both a moral obligation and a practical necessity. Every kilogram of food saved preserves precious natural resources, reduces greenhouse gas emissions, and alleviates the suffering of those who face hunger daily. By cultivating awareness, changing habits, and supporting systemic measures, we can transform individual actions into collective impact. As FAO Director-General Qu Dongyu emphasizes, “Food is too precious to waste.” If we take this message seriously, we can build a sustainable food system and secure a healthier, fairer planet for future generations.

總之，應對食物浪費既是道德責任，也是實際必要。每節省一公斤食物，就保存了寶貴自然資源、減少了溫室氣體排放，並緩解了飢餓人口的痛苦。透過提升意識、改變習慣及支持系統性措施，我們能將個人行動轉化為集體效益。正如 FAO 總幹事屈冬玉所言：「食物太珍貴，不能浪費。」若我們認真對待這句話，就能建立永續糧食系統，為未來世代打造更健康、公平的地球。

Food waste is not just an environmental issue—it is a societal challenge that touches economics, health, ethics, and climate. Recognizing its severity and acting decisively is no longer optional; it is essential for survival in an era of accelerating climate crises. Each meal we consume thoughtfully, each leftover we repurpose, and each purchase we plan carefully contributes to a global movement toward sustainability. By embracing this responsibility, we ensure that food remains a source of nourishment, not waste, and that our relationship with the planet is renewed and strengthened.

食物浪費不僅是環境問題，更是一個涉及經濟、健康、倫理與氣候的社會挑戰。認識其嚴重性並果斷行動已非選擇，而是加速氣候危機時代下的生存必須。每一次用心的餐食、每一份妥善利用的剩食、每一次理性購物，都是邁向永續的全球行動。承擔這份責任，我們才能讓食物成為滋養生命的來源，而非浪費，並重建與地球的健康連結。