Over £36 Billion of Good Produce Going to Waste: What We Can Do

Over £36 Billion of Good Produce Going to Waste What We Can Do

It’s shocking, but it’s true: more than £36 billion worth of good, edible produce is wasted annually in the UK. According to recent research, much of this comes from farms - healthy, nicely ripened fruits and vegetables that never make it to market. The reasons range from strict retailer standards to imperfect supply chain logistics.

Why So Much Produce Gets Left Behind

A study in Tennessee field-trials revealed that around 76% of produce left unharvested was still edible or marketable. That raises big questions: why aren’t we collecting and distributing so much perfectly good food?

In the UK, the problem is mirrored: many crops are rejected due to cosmetic imperfections, size or shape mismatches, overproduction, or because of last-minute order cancellations. While some of that is understandable (consumer expectations are high), the result is billions of pounds in waste every year that could otherwise feed people, reduce environmental load, and help farmers avoid revenue losses.

Environmental & Economic Costs

This waste isn’t just cruel to the wallet - it’s heavy on the planet. Producing food uses land, water, labor, energy, transportation. All of those resources are invested in produce that doesn’t reach tables. And when good produce rots in the field or compost, greenhouse gas emissions and methane release follow. Reducing this waste could cut GHG emissions by a noticeable amount - some estimates say up to 20% less in certain food-waste reduction scenarios.

From the economic side, farmers lose out - because unsold produce is cost of inputs without any return. Consumers indirectly pay the price, since inefficiencies raise overall costs in the food system. Also, local communities lose potential benefits: food that could assist those in food-insecure situations, or contribute to local markets, goes to waste.

What’s Already Being Done

The UK has some tools in place:

·         UK Food and Drink Pact & Food Waste Reduction Roadmap: This roadmap targets cutting food waste through the supply chain, with businesses committing to measure, act, and reduce waste. It estimates that nearly a quarter of food produced is lost or wasted each year - including over 6.4 million tonnes of edible food worth over £21 billion.

·         Voluntary retailer commitments and redistribution efforts help, though scale remains limited relative to the magnitude of waste.

What More Can Be Done

Given the scale of waste, incremental fixes aren’t enough. Here are some stronger measures that could move the needle:

1.    Redesigning cosmetic standards
Allow “wonky” or non-standard shaped produce into supply chains and retail. Some retailers have started embracing this, but broader policy change could expand the market for imperfect produce.

2.    Second pass harvesting
Fields often have leftover good produce after the main harvest. Mechanisms to collect, store, and distribute that surplus could help reduce waste and feed people.

3.    Improved forecasting & supply chain logistics
Better demand forecasting, smoother coordination between farmers, distributors, and retailers can help avoid overproduction or last-minute order cancellations that leave crops unharvested.

4.    Redistribution & food surplus networks
Strengthening connections between farms with surplus and charities, food banks, or community organizations with capacity to receive, store, and distribute produce.

5.    Policy and incentives
Government incentives (tax breaks, subsidies, infrastructure support) for surplus usage, redistribution, or waste reduction tools. Also, regulation to ensure large food businesses track and report waste could help transparency and influence change.

Why It Matters

·         Food security: The wasted produce could help feed people who struggle to access nutritious food.

·         Environmental sustainability: Reducing waste means fewer emissions, less water, land, and energy wasted.

·         Economic resilience: Farmers and supply chains become more efficient and less vulnerable to losses.

·         Social justice: Surplus food helps community programs, charities, and local markets.

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