Every day, small losses in food supply chains—from spoiled produce to uneaten meals at homes and restaurants—have outsized consequences, consuming precious water and accelerating the climate crisis. Globally, one-third of all food produced is lost or wasted, representing a waste of water, land, energy, and labor. With agriculture consuming 78 percent of the world’s freshwater and up to 40 percent lost through seepage alone, food waste contributes significantly to environmental pressures. It also accounts for 8–10 percent of global greenhouse gas emissions, making its prevention a critical component of climate action.
The Zero Waste Forum, held in Istanbul on 28 November 2025 under the patronage of Türkiye’s First Lady Emine Erdoğan, highlighted the urgent need to curb food and water waste to strengthen climate resilience. The forum emphasized practical solutions and highlighted the links between resource efficiency, climate adaptation, and sustainable agrifood systems. Data presented showed that per capita water availability in Europe and Central Asia has dropped by 10–50 percent over the past two decades, with irrigation inefficiencies causing 30–60 percent water loss in some areas. Climate shocks, including floods and droughts, exacerbate these pressures, causing roughly USD 14 billion in annual economic losses in the region.
Reducing food loss and waste is a cost-effective strategy to ease pressure on water resources while supporting climate resilience. FAO Assistant Director-General Viorel Gutu highlighted tools such as the Food Loss App (FLAPP) and OPTIWASTE, which enable data-driven interventions by tracking food losses from farms to restaurants. However, lasting change also requires policies translated into practice and collaboration across sectors. Initiatives like Türkiye’s nationwide “Save Your Food” campaign demonstrate how coordinated action among governments, municipalities, businesses, schools, and households can shift behaviors and reduce waste.
Concrete measures across the region are already making an impact. Strengthened cold chains, modernized post-harvest handling, improved packaging, and circular approaches such as composting and repurposing by-products all reduce food losses and extend shelf life. Sustainable procurement practices in schools and public institutions, along with awareness campaigns, empower households to contribute, lowering the water and carbon footprint of agrifood systems.
The Istanbul forum concluded that while the knowledge and tools to reduce food and water waste exist, the next step is scaling action. Evidence-based strategies, supportive policies, investment in initiatives, and multi-sector partnerships are essential to sustain progress. By acting collectively, countries and communities can safeguard water resources, improve agrifood efficiency, and strengthen climate resilience for the future.
