Zero waste day 2026: how organisations can tackle food waste and support the SDGs

Zero Waste Day 2026: how organisations can tackle food waste and support the SDGs 

30 March 2026

March 30th marks International Day of Zero Waste, led jointly by the United Nations Environment Programme (UNEP) and UN-Habitat. The day highlights the importance of strengthening waste management globally and promoting sustainable consumption and production patterns to address the waste pollution crisis. 

This year’s theme is food waste, one of the most significant yet preventable drivers of environmental harm and an issue that exacerbates food inequality and hunger. In 2022, the world wasted around 1.05 billion tonnes of food, nearly 19% of food available to consumers globally (UNEP, 2024). Food loss and waste not only undermine food security but also contribute to climate change, accounting for 8-10% of global greenhouse gas emissions and up to 14% of global methane emissions (UNFCCC, 2024). 

Lunch food and coffee in the office

Why food waste matters 

Food waste represents a huge loss of valuable resources. Households account for around 60% of global food waste, with food service and retail making up the remainder (UNEP, 2024). In addition, more than 13% of food produced globally is lost between harvest and retail due to inefficiencies in supply chains (FAO, 2022). 

But it doesn’t have to be this way. Tackling food waste is among the most cost-effective climate solutions. It aligns with zero-waste approaches that prioritise prevention, resource efficiency and systemic change. 

Zero waste and SDGs 

The International Day of Zero Waste is closely linked to SDG 12: Responsible Consumption and Production, which calls for reducing waste, improving efficiency, and encouraging sustainable behaviours across the food system.  

Reducing food waste also contributes to other SDGs: 

  • SDG 2: Zero Hunger - Ending hunger, achieving food security, improving nutrition, and promoting sustainable agriculture for the world’s most vulnerable populations. 

  • SDG 11: Sustainable Cities and Communities - Minimising food waste and improving recycling systems in built environments eases pressure on urban infrastructure, cuts pollution, and creates cleaner, more liveable cities. 

  • SDG 13: Climate Action - Cutting food waste lowers the greenhouse gas emissions from wasted food production and decomposition, helping mitigate climate change. It also helps preserve agricultural land by reducing the need for overproduction. 

Businesses have a pivotal role to play by embedding circular practices that minimise food loss and waste. This can include improving supply chain efficiency, redistributing surplus food, and composting unavoidable organic waste. Even small changes in operations can deliver measurable environmental benefits while helping to meet broader sustainability commitments. 

Zero waste: a shared responsibility 

This Zero Waste Day, we encourage businesses to reflect on their food waste footprint and take practical steps towards circular practices. By embedding zero-waste principles and sustainable food practices into their operations, organisations can reduce environmental impact, strengthen ESG performance and contribute to global sustainable development. Every effort to prevent food loss and waste moves the global economy closer to a zero-waste, circular future. 

Practical ideas for businesses 

  • Monitor food waste, using this insight to plan menus and purchasing to reduce spoilage and set achievable waste reduction goals. 

  • Allow employees to take leftover food home from meetings and events. 

  • Supply tupperware and labels in the office and encourage staff to use this to properly store food and keep track of use-by dates. 

  • Work with kitchens and caterers to encourage practices such as maximising the use of ingredients (root-to-fruit approach) and reusing surplus ingredients for future meals. 

  • Provide composting bins to convert unavoidable scraps into compost, as well as clear visual posters near bins to show what can be composted and what cannot. 

  • Redirect surplus food through donations to local charities, food banks, or through food-sharing apps such as TooGoodToGo. 

About ESGmark® - and how it can help your organisation 

ESGmark® is the community for organisations and individuals who care about the planet and society. The ESGmark® Certification is a symbol of trust and distinction that helps stakeholders identify organisations committed to delivering a fairer and more sustainable future. 

At ESGmark®, we support organisations in demonstrating and improving their ESG credentials, including strategies for waste reduction, resource efficiency and circular practices. ESGmark® Certification recognises organisations that take tangible action to build a fairer and more sustainable future. Members benefit from guidance, tools and practical support to embed sustainability across operations. 

To find out how ESGmark® can support your ESG journey, get in touch at info@esgmark.co.uk or request more information. 

Sources 

UNEP (2024) Food Waste Index Report 2024. Nairobi: United Nations Environment Programme. https://www.unep.org/resources/publication/food-waste-index-report-2024 

UNFCCC (2024) Food Loss and Waste Account for 8–10% of Global Greenhouse Gas Emissions. Bonn: United Nations Framework Convention on Climate Change. https://unfccc.int/news/food-loss-and-waste-account-for-8-10-of-annual-global-greenhouse-gas-emissions-cost-usd-1-trillion 

FAO (2022) The State of Food and Agriculture 2022. Rome: Food and Agriculture Organization of the United Nations. https://www.fao.org/policy-support/policy-themes/food-loss-and-food-waste/fao-policy-series--food-loss---food-waste 
United Nations Environment Programme (UNEP), 2025. Food Waste Breakthrough: Climate, Biodiversity and Equitable, Resilient Cities https://www.unep.org/events/unep-event/food-waste-breakthrough-climate-biodiversity-and-equitable-resilient-cities 

 

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