South Africa wastes R62 Billion worth of food yearly while millions go hungry
- Mar 24
- 4 min read
South Africa discards more than 10 million tonnes of food every year, roughly a third of the 31 million tonnes produced annually at a cost of approximately R62 billion. At the same time, around one in five households in the country experiences hunger.
Cumulatively fruits, vegetables and cereals account for 70% of the wastage and loss. Meat, dairy, roots, tubers and oil seeds make up for another 28%.
Dr Lize Barclay, Senior Lecturer in Futures Studies and Systems Thinking at Stellenbosch Business School, says this contradiction highlights a systemic crisis that extends far beyond the kitchen.
“Food waste is not just about throwing away a bruised strawberry,” says Dr Barclay. “It is a complex systems issue that touches water usage, energy, land, climate and ultimately human dignity.”
“About 90% of waste in South Africa goes to landfill, and organic waste makes up roughly 27% of that,” Dr Barclay explains. “As food decomposes, it releases methane and carbon dioxide, potent greenhouse gases that intensify climate pressure globally.”
Dr Barclay says amidst global geopolitical turmoil and the cost-of-living crisis, environmental concerns are not front-of-mind for most people.
“When we experience more frequent droughts or floods, we are seeing the consequences of how resources are managed,” she says. “Reducing food waste is one of the most immediate and practical ways individuals can contribute to easing pressure on energy, water and land—while also saving money.”
Dr Barclay suggests some simple, practical steps for everyone to reduce waste and support a more circular food system:
Plan your meals before you shop. It might sound obvious, but more often we browse the Iles rather than shop with a purpose. You can use your phone or that cute notebook lying at home to write a weekly menu and a precise shopping list. Impulse buying is one of the biggest drivers of household waste. Whether it looks enticing or delicious, offered in bulk, or on sale, think before you buy.
Buy “ugly” produce. Misshapen or cosmetically imperfect fruit and vegetables are nutritionally identical to their perfect-looking counterparts. Choosing them reduces waste earlier in the supply chain.
Embrace the “first in, first out " rule. When unpacking groceries, move older items to the front. What you forget at the back is what ends up in the bin.
Store food correctly. This is more of a science than a vibe, and you might have been taught wrong. Learn which foods belong in which section of the fridge, which ripen faster in the fruit bowl, and how to extend shelf life through proper storage, such as airtight containers, the right temperature, and knowing what not to store together.
Cook with what you have. Before each shopping trip or grocery order, check your fridge and pantry, then build meals around what needs using up first. Stews, soups and stir-fries are ideal for this.
Love your leftovers. In many households, leftovers are taken as an insult to the chef, but reframe that as sensible living, and it becomes free meals. Repurpose yesterday’s dinner into today’s lunch or freeze portions for later. Also serve smaller portions at first, to enable them to come back for seconds if they wish, thus reducing unconsumed food on plates.
Freeze before it spoils. Bread going stale, meat approaching its use-by date, cooked meats, some fruit or a glut of herbs from the garden could all be placed in protective containers and placed in the freezer for another use.
Embrace a ‘granny hobby’. Grow your own garden, even if it is herbs in the window or learn to grow a garden with food scraps. Also, preserve and pickle leftovers to extend their life. With 2026 being a ‘return to analogue’ year, these hobbies will get you away from doomscrolling.
Separate waste at home. Use separate bins for recyclables such as paper, plastic, glass and metal, and non-recyclables. This will also support informal waste pickers who rely on recyclables for income.
Compost food scraps. Peels, cores, and off-cuts that cannot be eaten should be composted rather than sent to the landfill, where they generate methane. Even a small balcony bin works, and many shops have kitchen compost bins. You could also treat your worm farm to some delicious organic scraps to get high-quality fertiliser for your garden in return. There are several food garden projects throughout South Africa that will be delighted to receive your compost.
Share and donate surplus. If you have more than you can use, share with neighbours, donate to a local food bank, or connect with a redistribution initiative. Food that cannot be eaten at home should find its way to someone who can.
Start a household “waste watch” challenge. Gamify food savings and get everybody involved in spotting what needs using up, creating meals from leftovers, and tracking how much less the household throws away.
Curate a ‘zero-waste’ and food waste home library. There are many books that will help you understanding the broader issue, offer tips on running a ‘zero-waste’ home and cooking responsibly, including with food scraps.
“Addressing food waste only requires awareness, intention, and small, consistent actions. When multiplied across households, these actions can shift the system.”
“It is not just food we are throwing away,” says Barclay. “It is resources, money, and ultimately dignity.”
