Celebrated annually on April 16, World Food Waste Awareness Day has become an important platform for drawing attention to global food losses and developing sustainability-driven solutions. Mistakes in planning, lack of awareness, and ineffective practices throughout the food supply chain—from production to consumption—lead to significant amounts of food waste.
In today’s world, where global food systems are increasingly fragile due to population growth, environmental crises, and climate change, food waste has evolved from being a mere economic concern into a serious threat to ecosystem balance and food security.
Daily habits such as planned shopping, proper portion control, and the reuse of leftover foods can positively impact waste reduction at the individual level. However, for lasting solutions, there is a need for comprehensive educational policies, digital tools, and institutional support.
The field of Nutrition and Dietetics contributes to food waste prevention by enhancing food literacy and encouraging behavior change. Studies conducted among university students show that although awareness around food waste is increasing, this awareness does not always translate into consistent behavioral action.
Research conducted in Türkiye highlights that vegetables, fruits, and bread are among the most commonly wasted food groups—mainly due to gaps in planning, proper storage knowledge, and awareness about expiration dates.
In this context, collaboration between local authorities, educational institutions, and the private sector plays a crucial role. Supporting innovative projects aimed at reducing food waste is essential for long-term and sustainable impact.
