Cost of wasting food

Every day, thousands of Bangladeshi families struggle to put food on the table, while tonnes of edible food are discarded from homes, restaurants, hotels, wedding events and retail outlets. This stark contrast is not merely ironic; it is an economic, environmental and moral failure that demands greater public attention.
According to the United Nations, more than one billion meals are wasted every day worldwide, even as millions suffer from hunger and malnutrition. Bangladesh is no exception. Food is wasted throughout the supply chain-from post-harvest losses caused by poor storage and transport to excessive consumption and disposal at the household level. At a time when rising food prices continue to burden low- and middle-income families, reducing food waste should be viewed as an economic necessity rather than an act of charity.
The consequences are far-reaching. Every kilogram of wasted rice, vegetables or fish represents squandered labour, water, energy and transport costs. It also deprives farmers of income, increases business expenses and ultimately pushes up food prices. Meanwhile, discarded food in landfills releases methane, a powerful greenhouse gas, while precious land, freshwater and energy are wasted producing food that is never consumed.
Addressing this challenge requires collective action. Consumers should buy only what they need, restaurants and event organisers must minimise surplus, and retailers should improve inventory management. Public awareness is equally important, as children should learn from an early age to value food and the hard work behind it.
Reducing food waste is not simply about saving leftovers. It is about strengthening food security, protecting the environment, conserving valuable resources and ensuring that every meal is valued in a country where many still go hungry.
Jannatun Nisa
Dhaka
jannatunnisa0123@gmail.com