The hidden side of food waste: what we don't see behind a thrown plate.
- Jabu
- Nov 4
- 3 min read
10 million tons.
This is the astronomical amount of food wasted each year in France. A figure that goes far beyond a simple statistic. Behind every uneaten plate lies a massive waste of resources, colossal economic losses, and a significant environmental impact.
Food waste, though often overlooked in discussions about the ecological and economic transition, must become a priority. Reducing food waste is essential to limiting our carbon footprint , optimizing costs , and raising public awareness . It's time to put food waste where it belongs: at the heart of our strategies.
An ecological disaster that is escalating.
Every piece of food thrown away, whether it's a simple piece of bread or an entire meal, is the result of a long and energy-intensive production chain. When that food ends up in the bin, everything that was used to produce it is wasted as well.
Water: a resource wasted in a cascade
Did you know that it takes approximately:
1,500 litres of water to produce 1 kg of wheat,
And 15,000 liters of water to produce 1 kg of beef?
Every food waste represents a massive loss of this resource, essential to our survival. With droughts becoming increasingly frequent, can we truly afford this waste?
Unnecessary greenhouse gas emissions
Food waste accounts for approximately 3% of national greenhouse gas emissions. For comparison, this is equivalent to 3 million cars driving continuously on our roads.
These broadcasts come from all stages of the chain:
Agriculture (use of fertilizers, agricultural machinery),
Transportation (from field to distribution),
Transformation and storage (energy for conservation).
And when food ends up in a landfill, it emits methane, a gas 25 times more potent than CO₂. Ultimately, wasting food contributes to global warming.
Pressure on agricultural land
Producing to throw away leads to the overexploitation of arable land. This results in soil erosion and a loss of biodiversity, often at the expense of sustainability.
In short, every wasted food item is a silent reminder that our food system needs a fundamental overhaul.
An economic black hole that is crippling budgets
Food waste costs around 16 billion euros per year in France, affecting both businesses and communities.
A problem for businesses and communities
In school canteens, hospitals or companies (institutional catering), 17% of food purchases end up in the trash , weighing heavily on budgets.
However, every euro wasted could be reinvested in improving the quality of meals, training staff, or the ecological transition of establishments.
Profit margins at risk in corporate catering
In company canteens, food waste is a silent factor that weighs down budgets. By reducing waste, these establishments could not only improve margins, but also meet employee expectations regarding corporate social responsibility (CSR) .
Concrete solutions at your fingertips
The good news? Food waste is not inevitable. Many solutions already exist to reduce it.
Measure to understand better
The first step is to understand the extent of the problem. Where are the losses occurring? At what stage of the chain is the waste taking place?
A precise audit helps to identify the critical stages where waste occurs, thus facilitating targeted solutions.
Train and empower the teams
Kitchen and management teams need to be made aware of and trained. Understanding best practices (adjusting portions, managing stock, making the most of leftovers) is essential for lasting change.
Making the most of food surpluses
Every food item that is not consumed can still be useful:
Donate : Redistribute unsold goods to local charities.
Recycling : Transforming leftovers into new recipes or bioenergy.
Resell : Offer anti-waste baskets at reduced prices.
Adopting technology
At Jabu , we use artificial intelligence to predict food needs, reducing waste by up to 50 %.
Our tools allow us to adjust production quantities based on anticipated demand, while also taking into account diner preferences. The result: less waste, greater savings, and improved user satisfaction.
Turning a challenge into an opportunity
Reducing food waste is much more than an environmental action. It's a strategic approach that improves margins, reduces operating costs, and meets growing expectations for corporate social responsibility (CSR).
Every effort counts, and every kilogram of food saved represents a step towards a more sustainable and fairer food system. So, where do we begin? Join us today to take action together against food waste.
