SDG 12.3: Reducing food loss and waste

Food is essential to life, yet large quantities are lost or thrown away every year. This wastes not only food, but also the water, energy, land and labour used to produce it. Sustainable Development Goal (SDG) target 12.3 calls on the world to tackle this problem by 2030.

What is SDG 12.3?

Part of the United Nations’ 2030 Agenda for Sustainable Development, target 12.3 aims to:

“By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.”

The target addresses two connected issues. Food loss happens mainly during production, handling, storage and transport, before food reaches shops. Food waste occurs at retail, in food services and in people’s homes, when food fit for consumption is discarded.

Why does it matter?

Food loss and waste have serious environmental, economic and social consequences. When food is thrown away, the resources used to grow, process and transport it are wasted too. Food sent to landfill can also produce methane, a powerful greenhouse gas.

Meanwhile, millions of people experience food insecurity. Reducing waste will not, on its own, end hunger: food must also be affordable, accessible and fairly distributed. But preventing avoidable loss and waste is an important part of building a more efficient and equitable food system.

The scale of the challenge is substantial. The United Nations Environment Programme’s Food Waste Index Report 2024 estimated that 1.05 billion tonnes of food waste were generated globally in 2022 across households, food services and retail. The Food and Agriculture Organization has also estimated that around 13 per cent of food is lost after harvest and before it reaches retail.

What needs to change?

Progress depends on action throughout the food system. Farmers and producers can improve harvesting, storage and processing, while investment in suitable infrastructure can help food stay fresh as it moves through supply chains. Retailers and food businesses can improve stock management, review portion sizes and make it easier to donate safe surplus food.

Governments can support this work by setting clear targets, improving measurement and reporting, investing in infrastructure and encouraging the redistribution of edible surplus. Accurate data matters: organisations need to know where and why food is being lost or wasted before they can decide which solutions will work best.

What can individuals do?

Households can contribute through practical habits that make food go further:

• Plan meals and check what is already in the fridge and cupboards before shopping.
• Store food correctly and use the freezer to preserve items that might otherwise spoil.
• Understand the difference between “use by” and “best before” dates. “Use by” relates to safety; “best before” is about quality.
• Use leftovers creatively and serve portions that are appropriate for the people eating.
• Share or donate suitable surplus food where safe and practical.

Turning the target into progress

SDG 12.3 is both a global commitment and a practical challenge. Meeting it requires better systems, responsible business decisions and everyday changes in how food is valued and used. Every part of the supply chain has a role to play: preventing food loss and waste can conserve resources, reduce environmental harm and help create a fairer, more resilient food system.

With 2030 approaching, the priority is to turn commitments into measurable action—and to make sure that good food nourishes people rather than going to waste.

 

Exploring SDG 12: Key Questions on Responsible Consumption, Production, and Food Waste Reduction

1. What is Champions 12.3 leadership group to reduce food loss and waste?
2. What is the target 12.5 for SDG 12 responsible consumption and production?
3. What is the goal of UN SDG 12?
4. What is SDG goal 12 food waste reduction?
5. What is the SDG 12.3 indicator?
6. What are the 12 R’s of sustainability?
7. What are the four targets of UN SDG 12?
8. What is the primary goal of SDG 12?

What is Champions 12.3 leadership group to reduce food loss and waste?

Champions 12.3 is a coalition of leaders from government, business, international organisations, research institutions and civil society, working to accelerate progress towards SDG target 12.3. The group makes the case for reducing food loss and waste and encourages organisations to measure how much is lost or wasted, set reduction targets and take practical action. Its members use their influence and expertise to promote solutions across food production, supply chains, retail and households.

What is the target 12.5 for SDG 12 responsible consumption and production?

SDG target 12.5 focuses on reducing waste, rather than food waste alone. It aims, by 2030, to “substantially reduce waste generation through prevention, reduction, recycling and reuse”. This supports more responsible production and consumption by encouraging governments, businesses and individuals to use resources efficiently and keep materials in circulation. It complements target 12.3, which specifically addresses food loss and waste.

What is the goal of UN SDG 12?

The goal of UN Sustainable Development Goal 12 is to ensure sustainable consumption and production patterns. It encourages governments, businesses and individuals to use natural resources efficiently, reduce waste and pollution, and make supply chains more sustainable. Target 12.3 contributes to this wider goal by aiming to halve per-person food waste at retail and consumer levels, and reduce food losses along production and supply chains by 2030.

What is SDG goal 12 food waste reduction?

SDG 12 is the United Nations’ goal to ensure sustainable consumption and production. Its food-waste target, SDG 12.3, aims by 2030 to halve food waste per person at retail and consumer level, and reduce food losses throughout production and supply chains, including after harvest. The target encourages action from governments, businesses and households to prevent edible food from being lost or thrown away and to use resources more efficiently.

What is the SDG 12.3 indicator?

The SDG 12.3 indicator is **12.3.1**, which has two parts: the **Food Loss Index** and the **Food Waste Index**. Together, they track progress towards reducing food losses along the supply chain, from production up to (but not including) retail, and halving food waste per person at retail and consumer levels. The Food Waste Index covers waste generated by households, food services and retail, helping countries identify where action is needed.

What are the 12 R’s of sustainability?

The “12 Rs of sustainability” are a practical way to think about using fewer resources and creating less waste, although the exact list varies between organisations. Commonly included are **Rethink, Refuse, Reduce, Reuse, Repair, Refurbish, Remanufacture, Repurpose, Recycle, Recover, Rot** (compost) and **Restore**. The idea is to prioritise preventing waste in the first place, then keep products and materials in use for as long as possible before recycling or disposal. For SDG 12.3, this might mean planning meals, refusing unnecessary packaging, using leftovers, sharing surplus food and composting unavoidable scraps.

What are the four targets of UN SDG 12?

The UN’s Sustainable Development Goal 12 does not have four targets; it has 11 targets, covering sustainable consumption and production, efficient use of natural resources, reducing food loss and waste, managing chemicals and waste safely, preventing and recycling waste, encouraging sustainable business practices and public procurement, raising awareness, supporting developing countries, promoting sustainable tourism and reforming inefficient fossil-fuel subsidies. Target 12.3 specifically aims to halve per-person food waste at retail and consumer levels and reduce food losses along production and supply chains by 2030.

What is the primary goal of SDG 12?

The primary goal of SDG 12 is to ensure sustainable consumption and production patterns. It encourages governments, businesses and individuals to use natural resources efficiently, reduce waste and pollution, and make more responsible choices throughout the lifecycle of products. Target 12.3 supports this goal by calling for food waste to be halved at retail and consumer levels, and food losses reduced along production and supply chains by 2030.