Food Waste Statistics in the UK

Food waste has financial and environmental costs across homes, farms and businesses. The latest WRAP reports available for this review were published in July 2025; their household figures describe 2022, while other sector estimates use different reference periods.

Reviewed 15 October 2026. Figures below distinguish the UK-wide estimate from household-only findings, and edible food from total waste including inedible parts.

Food Waste Facts & Statistics (UK Overview)

  • UNEP estimates 1.05 billion tonnes of food waste globally in 2022 across households, food service and retail — approximately 19% of food available to consumers, including inedible parts.
  • WRAP’s July 2025 UK summary estimates 10.2 million tonnes across households, farms and the supply chain, combining different sector years rather than measuring one current year.
  • UK households wasted 6.0 million tonnes in 2022; 4.4 million tonnes (73%) was food that could have been eaten.
  • That edible household waste was worth around £17 billion in 2022.
  • The average household’s edible food waste cost £620 a year at 2022 prices. This is an average, not the cost for every household.
  • WRAP estimates 16 million tonnes of CO₂-equivalent emissions associated with UK household food waste in 2022, including the food’s production and supply chain, not just disposal.

Where Does UK Food Waste Come From?

WRAP’s rounded sector shares are:

  • Households: 58% — 6.0 million tonnes, 2022.
  • On-farm: 16% — central estimate 1.6 million tonnes, with considerable uncertainty.
  • Manufacturing: 13% — around 1.4 million tonnes, 2021.
  • Hospitality and food service: 11% — around 1.1 million tonnes, 2021.
  • Retail: 2% — around 0.2 million tonnes, 2021.

The total combines estimates with different methods and years. Rounded components do not necessarily add exactly to the rounded total.

Common Examples of Food Waste

Waste can occur when food is not used in time, too much is prepared or served, or ingredients are discarded during preparation. Inedible parts such as bones and eggshells are included in total food-waste measures, so total tonnage is not the same as avoidable waste.

Recording what is discarded, where it happens and why gives a business a useful starting point for prevention.

How Much Food Waste Does the UK Produce Each Year?

The 10.2 million tonne headline is WRAP’s latest combined UK estimate, built mainly from 2021 supply-chain and 2022 household data plus an on-farm estimate. It should not be described as measured waste for 2025 or 2026.

Household estimates include material disposed of through sewers and home composting. Coverage differs for other sectors, so comparisons need care.

Most Wasted Foods in the UK

The largest food groups by weight of edible household food waste in 2022 were:

  • Fresh vegetables and salads — 28%.
  • Meals — 12%.
  • Bakery products — 11%.
  • Dairy products and eggs — 9%.
  • Fresh fruit — 8%.

These are shares of edible household waste, not shares of everything purchased or national waste across all sectors.

Why Does the UK Waste So Much Food?

WRAP’s household research identifies food not being used in time and preparing or serving too much as major reasons for waste. Planning purchases, checking what is already available and choosing portions that will be eaten can address these causes.

  • Use a shopping list based on meals and existing supplies.
  • Follow storage instructions and keep track of use-by dates.
  • Prepare portions suited to the people being served.
  • Store or freeze suitable surplus promptly and safely.

Food Waste Targets in the UK

The UK Food and Drink Pact’s food-waste ambition is a 50% reduction per person by 2030 against a 2007 baseline for post-farm-gate waste. Its scope and baseline matter: the target is not a promise to halve the mixed-sector 10.2 million tonne estimate shown above.

Businesses can support prevention by measuring waste consistently and reviewing purchasing, preparation and portion sizes.

Food Waste Legislation (UK)

Separate collection requirements differ across the UK:

  • England: workplace separation rules began on 31 March 2025. Micro-firms with fewer than 10 full-time-equivalent employees across the business have until 31 March 2027.
  • Wales: workplace recycling rules began on 6 April 2024. Food must be separated where a workplace produces 5 kg or more in seven consecutive days.
  • Scotland: food businesses producing over 5 kg a week must generally separate food waste; rural exemptions apply.
  • Northern Ireland: food businesses generally need separate collection where they produce more than 5 kg a week; check the official guidance for exemptions.

Collection rules do not replace food safety duties. Prevention and safe redistribution should come before treating material as waste.

Restaurant & Hospitality Food Waste

WRAP’s 2021 model estimates approximately 1.1 million tonnes from UK hospitality and food service, including around 800,000 tonnes of edible food, valued at £3.21 billion at 2021 prices. These are modelled sector estimates, not a fresh census of every venue.

A venue can measure preparation, spoilage and plate waste separately, then adjust ordering, menus and portions without compromising safe storage or allergen controls.

Supermarket Food Waste

WRAP estimates 234,000 tonnes of UK retail food waste in 2021. Retail covers more than supermarkets alone.

Separately, WRAP’s redistribution survey found that participating organisations received 191,000 tonnes of surplus food in 2023, up 15% on 2022. This covers supplies from several sectors and measures food received by redistributors; it is not a percentage of all supermarket surplus.

Should You Trust Food Date Labels?

Use-by dates concern safety. Do not eat food after its use-by date, even if it looks or smells normal. Follow its storage instructions; these are part of keeping it safe until that date.

Best-before dates concern quality. Food may remain suitable after that date when stored correctly. Check its condition and follow any instructions once opened. Where suitable, freeze food before its use-by date and follow safe thawing guidance.

Reducing Food Waste: What Works

For Businesses

  • Measure waste by type and stage, using consistent definitions.
  • Adjust purchasing, stock rotation and portions using those records.
  • Arrange safe redistribution of suitable surplus before it becomes waste.
  • Use the appropriate collection service for unavoidable waste.

For Households

  • Check cupboards and the fridge before shopping.
  • Plan portions and make appropriate use of leftovers.
  • Understand use-by and best-before labels.
  • Follow storage and freezing instructions.

Sources & References

Related reading: our guides to food recall statistics and UK food poisoning statistics.

Food safety is preventable with the right training. Our RoSPA-accredited courses start at £13.99 with an instant certificate.

Browse courses → ← All articles