In South Africa today, a distressing paradox exists: one in five households lack certainty about where their next meal will come from, even as the country produces enough food to feed its entire population.
Alarming statistics reveal that nearly three million children regularly go to bed hungry, with a staggering one in three deaths among children under the age of five linked to severe, acute malnutrition. Against this backdrop, approximately 10.3 million tonnes of edible food — 34% of local production — falls victim to waste every year, costing the economy an estimated R61.5 billion (2.1% of GDP).
On World Food Day, celebrated on October 16, Professor Jako Volschenk, Associate Professor of Strategy and Sustainability at Stellenbosch Business School, called for urgent, systematic interventions to combat both hunger and food waste, arguing they deserve the same level of attention as critical issues like electricity supply, infrastructure, and crime.
“Addressing food waste must not only reduce the sheer volume of losses, but also ensure that nutritious food surplus in one area finds its way to communities in dire need,” Volschenk said. He advocates for strict regulations, proposing that it should be illegal to dispose of unsold edible food products instead of donating them.
More than a quarter of South Africa's children under the age of five suffer from stunted growth due to chronic undernourishment, impeding their physical and cognitive development. This not only hampers their ability to succeed in school, but also limits their future employment opportunities.
Critical need for stricter food-waste disposal regulations
“Child malnutrition perpetuates the cycle of poverty, resulting in lost productivity, reduced incomes, and increased healthcare costs,” Volschenk said. He estimated that eliminating child malnutrition could lift South Africa's GDP per capita by approximately 9%.
Food waste represents a multifaceted loss — not only of food itself but also of the water, energy, and resources used in its production. Moreover, food waste sent to landfill contributes around 7.6% of South Africa’s total greenhouse gas emissions. On a global scale, the environmental implications are staggering, with food loss and waste accounting for 8-10% of greenhouse gas emissions — five times greater than those from the aviation sector.
Volschenk further highlighted how external global factors, such as ongoing conflicts affecting grain transport and rising energy costs, threaten local agriculture. He cautioned that the current El Niño weather cycle, characterised by dry and low-rainfall conditions, will exacerbate pressures on food production through the 2027/28 growing seasons.
The professor said issues influencing global food production and trade are interlinked with climate, energy, emissions, and water shortages. “It’s not just about our capacity to produce food, but about how and where we farm to create a sustainable food system that ensures nutritious food is accessible to all South Africans,” he said.
Despite the import of this issue, a significant portion of food waste arises during processing and packaging (49%), with another 18% wasted at the consumption stage. To effectively tackle these challenges, he posits that South Africa requires an integrated strategy, collaborating across government departments that oversee agriculture, environment, health, and social welfare. Coupled with this, both incentives for redistributing surplus food and stricter regulations around food waste disposal are critical for progress.
The professor noted that the high cost of healthy foods, which can account for nearly 70% of a nutritious diet, continues to be a barrier to access. Weak cold-chain systems, unreliable energy sources, and inefficient distribution networks exacerbate these issues, driving up costs at every stage of the food supply chain.
It is imperative that all stakeholders along this chain — government, private sector, and civil society — collaborate to facilitate the storage, transport, and distribution of surplus food, ensuring it does not simply go to waste.
“To meet the target set under the UN's Sustainable Development Goal on sustainable production and consumption, South Africa must aim to halve per capita food waste by 2030,” Prof Volschenk said.
For practical solutions to combat food waste, the professor recommends several strategies:
- Farm Level: Producers must align their output with market demand while seeking outlets for lower-quality produce.
- Food Processing: Enhancements in food safety and innovative preservation techniques can extend product lifespan.
- Retailers: Incentivise discounts on near-expiry items, and partner with non-profits for food donations.
- Consumer Behaviour: Shoppers should plan meals better, prioritising local, seasonal produce, and reviving food preservation methods to mitigate waste.
“Poverty, inequality, hunger, food waste, climate change, and water scarcity cannot be resolved in isolation,” Prof Volschenk said.
“Every ton of edible food dumped in landfills translates into a significant loss of resources and emissions. It coexists with households that go to bed hungry and those filling up on nutrient-poor, energy-dense foods. The effectiveness of South Africa's food system should be gauged by whether it truly nourishes every citizen, especially in an increasingly challenging climate.”
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