The WWF is run at a local level by the following offices...
We produce more than enough food to feed everybody on Earth. Around a third of it never gets eaten, while nearly a billion people go hungry.
What we eat comes directly from the environment. Yet food production has the greatest negative impact on the planet, more than any other human activity. Around the globe, food production, distribution, management and waste threaten wildlife, wild places and the planet itself.
Our food system uses most of our natural resources, with 69% of all our water and 34% of our land. It has caused 75% of deforestation, 30% of topsoil erosion and contributes at least 24% of greenhouse gas emissions.
It is not creating healthy people or a healthy planet. 821 million people are hungry while 1.9 billion are overweight, and of these around 850 million are obese. The food system has caused 70% of biodiversity loss and has led to 93% of all our fish stocks being fished to their limits or beyond.
We all need to eat, but the way we produce and consume food is putting an impossible strain on the planet. And with the world’s population set to grow from 7 billion today to more than 9 billion by 2050 it's clear the food system needs to change – urgently.
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We don't eat all the food we produce. Around one third of it is lost in the supply chain or thrown away. If food loss and waste was a country, it would be the third largest emitter of greenhouse gases. And it costs the global economy US$940 billion per year – an astonishing cost to all citizens and lost income for farmers.
Meanwhile, everyone currently suffering from hunger could be properly fed on less than a quarter of the food wasted in Europe and the US.
We must change direction for the sake of people and nature − making food loss and waste socially and politically unacceptable, and ensuring all those involved in food production transform their working practices.
In Adria we began our Food Program in 2019. As a starting point we decided to help hotels in the region fight food waste in order to raise awareness. We want to help hotels reach a “zero waste” corporate strategy, while educating their guests to take only as much as they can eat. Not a single bite more.
Changing how hotels manage food will be central to reducing food waste globally; the true cost of food waste, frequently seen as a cost of business, remains hidden.
Thankfully, hotels are more committed than ever before to reducing food waste. We are helping 3 hotels reach this goal: the Esplanade Zagreb, the Courtyard by Marriott Belgrade City Centre, and the Jezero Plitvice Hotel. We are hoping they will be a great example to other hotels, restaurants and households.
Make a shopping list and meal plan before you go food shopping; never go food shopping on an empty stomach and avoid impulse buys. Freeze and label any leftovers – and make sure you eat them! Only take what you need from a buffet in a hotel or restaurant.
We can’t fight food waste alone. Help us widen our programme.