Nearly One in Seven Food Units Is Lost Before Retail, FAO Warns

A significant share of food disappears from the supply chain before a shopper can buy it. The Food and Agriculture Organization of the United Nations estimates 13.4% of food produced worldwide is lost between harvest and retail.

The agency highlighted that figure on September 29, 2026, while launching a new interactive regional food-loss map. It also cited a separate estimate that 19% of food available to consumers is wasted by retail businesses, food services and households. The two percentages cover different parts of the food system and should not be added together as if they used the same denominator.

Where losses happen

Food can be lost through damage during harvesting, poor handling, insects, unsuitable storage, refrigeration failures and delays moving produce from farms to processors and markets. Perishable fruit and vegetables face particularly difficult storage and transport conditions.

For food manufacturers, distributors and retailers, reducing spoilage is not merely an environmental issue. Every damaged shipment can represent lost revenue, wasted packaging, unused transport capacity and the cost of disposing of products that never reached customers.

The global cost goes beyond food

FAO estimates approximately 1.4 billion hectares of land are used to produce food that ultimately goes uneaten. It also says food loss and waste generate around 10% of global greenhouse gas emissions, including methane from decomposing organic matter.

The agency argues that keeping more food in the supply chain can ease pressure to clear new land for farming. That does not mean all food loss can be eliminated; some products spoil rapidly, and prevention efforts must be technically practical and financially viable.

What companies can do

Businesses can focus on better post-harvest handling, suitable crates and protective packaging, refrigeration, temperature monitoring, storage capacity and faster transfer between producers and buyers. The right measure varies by crop, geography and how far goods travel.

Better measurement is another priority. FAO's new Food Loss Index map provides regional and subregional estimates for 2024, intended to help policymakers identify where data and interventions need improvement. The agency says the world has not shown clear progress in reducing food losses since 2015.

Why consumers should care

When supply chains waste food, shoppers do not benefit from the full quantity farmers produce. Reducing avoidable losses can make existing production more useful, though savings do not automatically pass through to supermarket prices.

FAO's figures are global estimates. Individual loss rates can vary substantially between products and countries, so policymakers and businesses should use local data before claiming specific savings.

Primary source and image rights

Primary source: FAO, September 29, 2026, https://www.fao.org/newsroom/detail/reducing-food-loss-and-waste-to-protect-forests-and-transform-agrifood-systems/en

Image: Agrilinkage existing site media photo of vegetables, used as a contextual produce image; original rights documentation requires separate confirmation.