Reducing food waste is one of the key challenges on the path towards sustainable development. To effectively address this challenge, it is essential to accurately identify where and how much food is being discarded. A study conducted within the framework of the LIFE IP project “Waste To Resources Latvia - boosting regional sustainability and circularity” (LIFE Waste To Resources IP) has compiled and analysed the latest information on the amount of food waste generated in Latvia in 2024. The study was carried out by a research group from Rīga Stradiņš University and Ltd “Jaunrades laboratorija”.
Why was this study necessary?
According to European Union (EU) regulations, since 2020 each Member State has been obliged to account for and report on the food waste generated within the country at all stages of the food supply chain. This is necessary to assess progress in food waste prevention and to develop effective policies for its reduction. Furthermore, the EU-set targets stipulate that by 2030, the amount of food waste should be reduced by 10% at the processing and manufacturing stage and by 30% collectively at the retail, food service and household stages, using 2020 data as the baseline.
To fulfil this task, a study was conducted in Latvia from September 2023 to April 2025 with the aim of developing a food waste measurement methodology and obtaining comparable data on the amount of food waste generated in Latvia in 2024.
How were the measurements conducted?
The study evaluated the definition of food waste in accordance with EU legislation, determining what qualifies as food waste and defining clear measurement methods for each stage of the food supply chain. The food supply chain is divided into the following stages:
Primary production (agriculture) – data was obtained using survey methods;
Food processing and manufacturing – data was obtained through calculations based on statistical data, research, and information provided by producers;
Retail and distribution – a combined approach was used, including surveys, statistical data and recalculation coefficients;
Food service sector – data was obtained using the diary method and direct mass measurements, surveying cafes, restaurants, catering in educational and care institutions, as well as collecting data from hospitality enterprises;
Households – similar to the food service sector, data was obtained through diary records and food waste weighing.
All methods were first tested and then refined in cooperation with potential data providers. Additionally, national statistical data sources were used, such as Lursoft, the Central Statistical Bureau, the Food and Veterinary Service, the Rural Support Service, the Latvian Environment, Geology and Meteorology Centre, and other publicly available data from institutions.
Key results
Summarising the data for each stage of the food supply chain, it was concluded that the total amount of food waste generated in Latvia in 2024 was 269,596.9 tonnes. This corresponds to an average of 144 kg of food waste per capita.
When broken down by food supply chain stages, the amount of food waste generated is as follows:
Primary production – 23,297 tonnes, or 12.5 kg per capita. The main causes of food waste in this stage are unfavourable weather conditions, plant diseases and pests, labour shortages, animal health problems, equipment failures, and various unavoidable incidents. Most of the food waste generated at this stage is donated or used as animal feed, composted, spread on fields, discharged into sewers or manure pits, or sent for recycling.
Food processing and manufacturing – 27,478 tonnes, or 14.7 kg per capita. Manufacturing companies indicated that the most common causes of food waste are spoiled raw materials, product or packaging, deterioration in raw material quality, the generation of by-products without available recycling solutions, cancelled orders, inaccurate demand forecasts, or other unavoidable reasons.
Food service sector – 16,771 tonnes, or 9 kg per capita. Measures implemented by businesses to prevent food waste include offering customers the option to take uneaten food home, adjusting menus to meet demand, offering different portion sizes, freezing unused ingredients for later use, using unsold meals for staff catering, and reducing the price of prepared meals before the end of the working day.
Retail – 41,359 tonnes, or 22.1 kg per capita.
Households – the largest amount of food waste was generated in households – 160,692 tonnes, or 85.8 kg per capita. Most of the food waste produced in households ended up in unsorted municipal waste containers – in 51.7% of cases, in backyard compost – 19.4%, in bio-waste containers – 11.5%, and disposed of via the sewage system – 17.4%.
These data show that food waste remains a significant issue in Latvia, requiring targeted action from policymakers, businesses and residents alike.
Detailed information on the amount of food waste generated at each stage of the food supply chain and the overall scope of food waste is reflected in the following infographics:
What can residents do?
To reduce food waste, the involvement and responsible actions of every individual are important at all stages of the food supply chain, both in preventing and reducing food waste. At the household level, the key steps are:
Thoughtful shopping and meal planning;
Understanding food expiration dates and the meanings of “use by” and “best before”;
Storing food in appropriate conditions to prevent spoilage;
Using leftovers to prepare new dishes, freezing them for later use, or donating them.
It is also essential to manage generated food waste properly — since 2024, the separate collection and sorting of food and other bio-waste has been mandatory throughout the country, using appropriately labelled (brown) containers, which ensures the high-quality recycling of bio-waste into compost or biogas, creating usable resources, reducing the amount of waste sent to landfills, and lowering household waste management expenses. These benefits also apply if bio-waste and food waste are composted on the household’s own property.
Food waste is not just wasted food — it is also wasted resources, labour, energy and money. Accurate data on its volume is the first step towards change. Through joint efforts, it is possible to build a more sustainable future both in Latvia and across Europe. These conclusions were also highlighted at the seminar held on 23 April, where the study data was presented.
The study is available here
Seminar presentations are available here
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