Hidden cost of food waste on economic, environmental, and social development

Food waste is an increasingly global issue with serious economic, environmental, and social implications. In the United States, around 40% of food is wasted each year, resulting in a financial loss exceeding $200 billion. This problem is especially troubling in light of the concurrent challenges of food insecurity and growing environmental degradation. Adekoya Akande, a sustainability professional with over a decade of experience in promoting sustainable business practices and financial inclusion in the financial sector, emphasizes the hidden costs of food waste in his recent research. His study explores its effects on economic systems, environmental health, and social well-being, particularly in Maryland, USA.

The economic consequences of food waste are staggering. Wasted food equates to wasted resources, including land, water, labor, transportation, and energy. For businesses, this inefficiency directly impacts profitability. Additionally, food in landfills occupies valuable space and produces methane, a powerful greenhouse gas. This highlights the urgent need to address food waste, not only for financial reasons but also to combat climate change.

From an environmental standpoint, food waste significantly contributes to greenhouse gas emissions. When food is discarded, all the resources invested in its production are also wasted, leading to a larger ecological footprint. Socially, food waste intensifies issues of hunger and food insecurity, especially in urban areas. While millions of tons of food are wasted each year, countless individuals still go hungry.

To address these pressing issues, Adekoya, a Sustainability Management graduate from American University in Washington, DC, has conducted scholarly research highlighting effective strategies to combat food waste. His research underscores the importance of redirecting surplus food to local communities rather than sending it to landfills, a practice that could significantly alleviate environmental pressures. He also advocates for innovative technologies, such as anaerobic digestion, to convert food waste into biogas—a renewable energy source that can reduce reliance on fossil fuels.

Adekoya’s research in Maryland reveals that inefficient food systems exacerbate food insecurity, with nutritious food that could feed communities instead being discarded. He emphasizes that addressing food waste is not only critical for sustainability but also for tackling social inequities by ensuring surplus food reaches those in need.

Through his work, Adekoya champions data-driven strategies that integrate food waste reduction into broader sustainability initiatives. He calls for robust policy frameworks to encourage businesses and consumers to adopt sustainable practices.

Additionally, he stresses the importance of consumer education, noting that raising awareness about the environmental and social impacts of food waste can drive meaningful change. “The true cost of food waste is not just economic or environmental—it’s social,” he emphasizes.

In alignment with the UN Sustainable Development Goals to reduce hunger and promote green jobs, Adekoya is dedicated to advancing his research and advocacy, with a particular focus on food waste-to-energy technologies. His goal is to collaborate with local governments, NGOs, and key stakeholders to develop and implement scalable solutions.