Ruokahävikki

Ruokahävikki, or food waste, refers to edible food that is discarded, lost, or spoiled at any point in the food system—from production and processing to distribution and consumption. It covers avoidable waste, such as leftovers or over-purchased groceries, as well as unavoidable waste, such as peels and bones that remain after cooking. The phenomenon occurs in households, catering and hospitality sectors, retail stores, and food manufacturing and distribution chains.

Causes include consumer buying habits, portion sizes, and inadequate planning; cosmetic standards leading to discarding aesthetically imperfect produce; date labeling confusion that leads to discarding food still safe to eat; inefficiencies in storage and inventory; and food waste triggered by marketing promotions and buffet leftovers.

Environmental and economic impacts are significant: wasted food means wasted water, energy, land, and other resources and contributes to greenhouse gas emissions when disposed in landfills. Food waste also imposes costs on households and businesses and intersects with social concerns about food insecurity and access.

Measurement and policy responses focus on prevention and diversion. Common metrics include total waste tonnage and per-capita waste. Measures include clearer date labeling, better stock management, redistribution of surplus foods to charities, and the development of composting and anaerobic digestion facilities to recover energy and nutrients.

Prevention strategies emphasize planning meals, shopping lists, proper storage, and freezing; businesses optimize inventory, adopt dynamic pricing, and donate surplus; municipalities strengthen biowaste collection and support consumer education and innovation in packaging and supply chain practices.