Global Food Waste Management Market to Reach US$ 136.2 B by 2032: – openPR.com

Report on the Global Food Waste Management Market and its Contribution to Sustainable Development Goals

Market Overview and Growth Projections

The Global Food Waste Management Market was valued at US$69.8 billion in 2024 and is projected to reach US$136.2 billion by 2032. This represents a compound annual growth rate (CAGR) of 8.7% during the 2025-2032 forecast period. This significant market expansion is closely linked to the increasing global commitment to achieving the United Nations Sustainable Development Goals (SDGs), particularly those concerning responsible consumption, climate action, and sustainable communities.

Alignment with Sustainable Development Goals (SDGs)

The food waste management sector is integral to advancing several key SDGs:

• SDG 12 (Responsible Consumption and Production): The market directly addresses Target 12.3, which aims to halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains by 2030.
• SDG 2 (Zero Hunger): By emphasizing the redistribution of edible surplus food to food-insecure populations, the sector contributes to ending hunger and ensuring food security.
• SDG 11 (Sustainable Cities and Communities): Initiatives such as municipal curbside collection, composting facilities, and urban waste reduction programs are critical for creating sustainable urban environments.
• SDG 13 (Climate Action): Effective management of food waste, particularly through diversion from landfills, significantly reduces methane emissions, a potent greenhouse gas contributing to climate change.
• SDG 7 (Affordable and Clean Energy): Processes like anaerobic digestion convert organic waste into biogas, a source of renewable energy, contributing to sustainable energy goals.

Key Growth Drivers and SDG Linkages

• Rising Environmental Awareness: Increased public and corporate understanding of the environmental impact of food waste drives the adoption of reduction solutions, supporting SDG 12 and SDG 13.
• Government Regulations: Policies and incentives promoting proper disposal and recycling are crucial for achieving national commitments under SDG 12.5, which focuses on substantially reducing waste generation.
• Technological Advancements: Innovations in composting, anaerobic digestion, and smart tracking systems enhance efficiency and contribute to the objectives of SDG 7 and SDG 11.
• Corporate Sustainability Goals: Growing demand from the hospitality, retail, and food processing sectors for efficient waste management aligns with corporate responsibility efforts under SDG 12.
• Circular Economy Practices: An increasing focus on circular models that minimize waste and maximize resource use is a fundamental driver of market growth and a core principle of SDG 12.

Regional Initiatives and SDG Implementation

United States

Recent developments in the U.S. demonstrate a strong commitment to SDG principles:

• The UN Environment Programme’s Food Waste Breakthrough initiative aims to help cities halve food waste, directly supporting SDG 11 and SDG 13 by cutting methane emissions.
• The Composting Consortium Grant Program scales up the recovery of compostable packaging and food scraps, advancing progress on SDG 12.5.
• Connecticut’s state grants for municipalities to expand curbside food scrap collection and composting infrastructure contribute to SDG 11.6 (reducing the environmental impact of cities).
• Mini-grants for community composting projects foster local solutions for food scrap collection and biochar production, aligning with the community-focused aspects of SDG 11 and SDG 12.

Japan

Japan has implemented several initiatives that align with global sustainability targets:

• Proposed regulations requiring food businesses to better utilize and redistribute edible food directly address SDG 2 and SDG 12.3.
• A reported 58% reduction in commercial food waste (versus a FY2000 baseline) marks significant progress toward its 2030 reduction goal, in line with SDG 12.3.
• The FLW (Food Loss & Waste) Reduction Consortium in Osaka supports circular solutions for food scrap collection and recycling, contributing to SDG 12.5.
• Government grants for food-tech companies to upcycle food waste into new products, such as mycoprotein and edible powders, foster innovation for a circular economy as envisioned in SDG 12.

Market Segmentation Analysis

By Waste Type

• Fruits & Vegetables: 32%
• Cereals: 25%
• Dairy & Dairy Products: 18%
• Meat & Poultry: 15%
• Other: 10%

By Source

• Residential: 45%
• Commercial: 35%
• Industrial: 20%

By Service

• Collection: 40%
• Transportation: 30%
• Disposal and Recycling: 30%

By Process

• Anaerobic Digestion: 35% (This process is a key contributor to SDG 7 and SDG 13 by generating renewable energy and reducing emissions).
• Aerobic Digestion: 25%
• Incineration/Combustion: 20%
• Other: 20%

Regional Market Share

• North America: 35%
• Europe: 28%
• Asia Pacific: 22%
• Middle East & Africa: 8%
• Latin America: 7%

Analysis of Sustainable Development Goals in the Article

1. Which SDGs are addressed or connected to the issues highlighted in the article?

• SDG 2: Zero Hunger

  The article connects to this goal through the initiative in Japan, which “proposed new draft regulations requiring all food businesses to better utilize un-used edible food – emphasizing redistribution to food-insecure populations instead of discarding.” This directly addresses the issue of hunger by redirecting surplus food to those in need.

• SDG 11: Sustainable Cities and Communities

  This goal is relevant as the article highlights actions taken at the municipal level. The UN Environment Programme’s “Food Waste Breakthrough initiative” specifically aims to “help cities halve food waste.” Furthermore, Connecticut’s announcement of “$7.5 million in state grants for 18 municipalities” to build or expand “curbside food scr@ps collection, composting units, and transfer station infrastructure” directly relates to improving waste management within communities.

• SDG 12: Responsible Consumption and Production

  This is the central SDG addressed in the article. The entire text focuses on food waste management, which is a key component of sustainable consumption and production patterns. The article explicitly mentions the goal to “halve food waste by 2030” and details various initiatives like recycling, composting, and promoting a circular economy, all of which are core to SDG 12.

• SDG 13: Climate Action

  The article links food waste management to climate action by mentioning the UN initiative’s commitment “to cut methane emissions.” Decomposing food waste in landfills is a major source of methane, a potent greenhouse gas. By managing food waste through methods like composting and anaerobic digestion, these emissions can be significantly reduced, contributing to climate change mitigation.

2. What specific targets under those SDGs can be identified based on the article’s content?

1. Target 2.1: By 2030, end hunger and ensure access by all people, in particular the poor and people in vulnerable situations, including infants, to safe, nutritious and sufficient food all year round.

   This target is addressed by Japan’s proposed regulations that emphasize the “redistribution to food-insecure populations” of unused edible food, directly aiming to provide food to vulnerable groups.

2. Target 11.6: By 2030, reduce the adverse per capita environmental impact of cities, including by paying special attention to air quality and municipal and other waste management.

   The article points to this target through the grants given to 18 US municipalities to “build or expand curbside food scr@ps collection, composting units, and transfer station infrastructure,” which are direct improvements to municipal waste management systems.

3. Target 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.

   This target is explicitly mentioned in the article. The “UN Environment Programme launched its Food Waste Breakthrough initiative to help cities halve food waste by 2030.” Additionally, Japan’s reported progress and its “2030 goal of full reduction from food businesses” align perfectly with this target.

4. Target 13.2: Integrate climate change measures into national policies, strategies and planning.

   The UN’s initiative, with its commitment “to cut methane emissions” through better food waste management, is an example of integrating a climate change mitigation measure into a broader sustainability strategy.

3. Are there any indicators mentioned or implied in the article that can be used to measure progress towards the identified targets?

• Quantitative Reduction Data: The article provides a specific indicator for progress on Target 12.3 in Japan. It states that “commercial food waste fell by 58% (vs FY2000 baseline),” which is a direct measurement of food waste reduction.
• Financial Investment: The article lists several financial commitments that serve as input indicators, measuring the resources allocated to achieving the goals. These include:
  • The UN’s “initial US$ 3 million commitment.”
  • Connecticut’s “$7.5 million in state grants.”
  • The Institute for Local Self‐Reliance’s “$370,000 ‘mini grant’.”
  • Japan’s “multi‐billion‐yen grants to food‐tech companies.”
• Policy and Program Implementation: The article implies progress through the creation and expansion of specific programs and infrastructure, which are qualitative indicators of action. Examples include:
  • The launch of the “Food Waste Breakthrough initiative.”
  • The establishment of the “Composting Consortium Grant Program.”
  • The expansion of “curbside food scr@ps collection” in 18 municipalities.
  • The expansion of the “FLW (food loss & waste) Reduction Consortium in Osaka.”

4. Table of SDGs, Targets, and Indicators

Source: openpr.com