Observed annually on April 16, World Food Waste Awareness Day aims to increase public awareness about the environmental, social, and economic impacts of food waste. The day highlights the systemic inefficiencies, data inconsistencies, and lack of consumer awareness that lead to waste across the entire food supply chain — from production to disposal.
Modern food production systems are increasingly distancing themselves from sustainability due to excessive resource consumption and rising greenhouse gas emissions. Food waste is not merely a loss of edible materials; it poses a growing threat to global food security. Therefore, waste reduction must be addressed through both producer- and consumer-level interventions.
Practices such as meal planning, portion control, proper storage, and the use of leftovers can be effective in minimizing household-level waste. However, long-term behavioral change requires structured and education-based strategies. The discipline of Nutrition and Dietetics plays a pivotal role in promoting food literacy and guiding individuals toward waste-reducing behaviors. With its interdisciplinary foundation, the field also contributes to broader environmental and public health sustainability goals. Educational initiatives and public awareness efforts are essential in achieving lasting change.
Studies conducted in Türkiye reveal that vegetables, fruits, and bread are among the most commonly wasted food items in households, particularly in urban areas. This points to significant gaps in shopping habits, expiry date awareness, and storage knowledge.
Research among university students indicates a rise in awareness of food waste, though this awareness does not always translate into practice. In this context, collaboration between local authorities, academic institutions, and private organizations can help expand tools such as digital food-saving applications, community donation networks, and composting systems.
In conclusion, World Food Waste Awareness Day serves as a timely reminder to reassess individual consumption patterns and promote the transition to sustainable food systems. By integrating education and technology, societies can work toward reducing environmental, social, and economic losses caused by food waste.
