Every year, up to 40% of global crop production is lost due to plant pests and diseases, costing the global economy over $220 billion. Invasive insects also contribute to this loss, with countries losing at least $70 billion annually. The Food and Agriculture Organization of the United Nations (FAO) estimates that plant diseases cost the global economy around $220 billion per year, with 20-40% of crop yield being lost.
The total potential loss due to pests varies among crops, with losses ranging from about 50 in wheat to more than 80 in cotton production. The responses are estimated as losses of 26-29 for soybean, wheat, and cotton, and 31. Invasive pests cost countries at least $70 billion annually and are one of the main drivers of biodiversity loss.
The UN has set a goal to halve food loss and waste globally by 2030, but understanding the amount of food is crucial for tackling the issue. The FAO promotes sustainable and ecological approaches, including integrated pest management, but estimates that up to 40 percent of global crop production is lost annually due to pests and diseases. Climate change may alter the range of pests, and on average, pests account for 20-40% of yield losses worldwide, costing the global economy a combined $290 billion. Pests and diseases pose a severe threat to food security, trade, and livelihoods globally.
| Article | Description | Site |
|---|---|---|
| About FAO’s work on plant Production and Protection | Every year, up to 40 percent of crops are lost due to plant pests and diseases. FAO promotes sustainable and ecological approaches including integrated pest … | fao.org |
| Let’s talk about food waste and food loss | FAO estimates that up to 40% of yields gets lost to pests and diseases every year. Thanks to the increasing sophistication of farming practice … | croplifeeurope.eu |
| Measuring and understanding the global burden of crop loss | According to a widely cited FAO figure, around 20-40% of the world’s crops are lost to pests alone. The growing challenge of crop loss. Page 12 … | cepal.org |
📹 Fighting pests and diseases for food security
Pests and plant diseases threaten the livelihood of many farmers and up to 40% of crops are lost because of them every year.
How Many Crops Are Lost Due To Pests?
According to the FAO, approximately 20-40% of global crop production is lost annually to pests and diseases, significantly impacting food security and nutrition, particularly in staple cereals like rice, wheat, and maize, as well as tuber crops such as potatoes. The potential losses in wheat can reach up to 50%, while cotton can exceed 80%. Overall, estimated losses for soybean, wheat, and cotton fall within the range of 26-29%, with other crops experiencing losses of 31%, 37%, and 40%. Each year, these losses are estimated to cost the global economy over USD 220 billion, with invasive insects responsible for at least USD 70 billion in damages.
Despite the significant losses, research indicates a decline in global crop loss due to pests, from 42. 1% during 1988-90 to 32. 1% from 2001-2003. In the absence of effective crop protection, yield losses can be as high as 70% across various food crops. Weeds are the most significant contributors, accounting for around 30% of losses, followed by animal pests and pathogens at 23% and 17%, respectively.
The FAO emphasizes the critical role of climate change, which may alter pest ranges and exacerbate crop losses. Without intervention, the annual losses of up to 40% represent a considerable challenge for global agriculture, necessitating focused efforts in crop health assessment and management strategies to mitigate these losses effectively.
How Much Damage Do Pests Cause?
Pests can significantly harm your property in various ways, often by their mere presence. They may stain or damage furniture through feces or urine, and can chew through wood and insulation while seeking food or building nests. According to the FAO, pests account for 20-40% of yield losses globally, costing the economy approximately $290 billion, with notable variations depending on the country and crop type. Insects inflict two primary forms of damage: direct injury to crops and the promotion of diseases.
Animal pests destroy 8-15% of global production of wheat, rice, maize, potatoes, soybeans, and cotton, leading to substantial crop losses due to pests and pathogens. Damage can be categorized as direct or indirect, with hundreds of insects capable of inflicting serious harm and often controlled by chemical pesticides, which contribute to pollution. Weeds and other pests like viruses, bacteria, and fungi further diminish plant productivity. The threat of pests and diseases is critical in jeopardizing global food security.
Noteworthy pests include borer beetles and carpenter ants, which significantly damage wooden structures. Estimates of losses due to 137 pathogens and pests affecting major crops indicate an alarming trend. Insects, particularly those with piercing-sucking mouthparts, cause visible plant damage such as yellowing, browning, and wilting. Understanding these dynamics is crucial for effective pest management and minimizing losses to crops and profits.
Are Pests And Diseases A Threat To Food Security?
Pests and diseases pose a severe threat to global food security, trade, and livelihoods, with up to 40% of crops lost annually due to plant pests and diseases. Viral, bacterial, and fungal pathogens, along with parasitic weeds, significantly endanger food security. A prominent example is potato late blight, caused by the oomycete Phytophthora infestans. The increasing threat from plant pests and diseases could create a "perfect storm" destabilizing global food security. Emerging fungal and oomycete pathogens infect staple calorie crops and economically important commodities, heightening the risk to global food supplies. Addressing these emerging plant diseases and pests is crucial for protecting food crops, forest trees, and essential ecosystem services.
Plant disease outbreaks undermine global food security and environmental sustainability by causing substantial losses in primary productivity and biodiversity. Annually, plant diseases result in crop yield losses exceeding 30% worldwide, amounting to hundreds of billions of dollars. Climate change exacerbates these challenges, as increased CO₂ levels intensify interactions between insects, plants, and pathogens.
Professor Chris Gilligan of the University of Cambridge highlights that pests and diseases are among the biggest threats to food production, destabilizing food security and livelihoods, especially in climate-vulnerable regions.
Food safety is compromised as pests and diseases damage crops, reducing food availability, increasing costs, and limiting access. Historically significant pests include the desert locust, South American rubber blight, and the western corn rootworm, each presenting unique control challenges and economic burdens. Emerging pathogens, such as viruses, fungi, bacteria, parasitic plants, noxious weeds, and insect pests, continue to infect food crops, leading to average yield losses of over 20% in key crops like wheat.
Plant pathogens are particularly difficult to control due to their variability in time, space, and genotype, as well as their ability to evolve and overcome control measures. Increasing plant disease outbreaks threaten food security globally, especially in vulnerable regions, underscoring the urgent need for effective management strategies to ensure sustainable agricultural production and environmental health.
How Much Do Pests Cost The World?
On average, pests lead to a 20-40% reduction in crop yields globally, costing the economy approximately $290 billion annually, as estimated by the FAO. The financial impact varies across different countries and crops. The Aedes mosquito species alone (A. albopictus and A. aegypti) result in losses around $149 billion. Each year, plant diseases are responsible for over $220 billion in costs, while invasive insects contribute at least $70 billion. According to a UN report, invasive species overall cost the global economy more than $423 billion and contribute to 60% of global plant and animal extinctions.
A Nature study, based on an assessment from 86 researchers across 49 countries, examined the economic and environmental consequences of around 3, 500 harmful invasive species since 1970. The analysis highlighted the significant threats these species pose to human health, food security, and biodiversity. The costs of managing damage from invasive species reach about $892 billion, which dwarfs the $66 billion spent annually on management efforts. Invasive insects alone are estimated to cost a minimum of $70 billion per year.
Additional research from the Royal Botanic Gardens in Kew suggests that if left unmanaged, pests and pathogens could cost up to $540 billion annually. Invasive insects contribute to about €69 billion in global damage each year. The total economic losses attributed to invasive species reached approximately $1. 3 trillion between 1970 and 2017, escalating costs significantly every decade, underscoring the growing burden of invasive terrestrial invertebrates and mammalian species globally.
How Much Food Is Destroyed By Pests?
Annually, pests are responsible for the loss of 20 to 40 percent of global crop production, according to the Food and Agriculture Organization (FAO) of the United Nations. This results in a significant economic toll: plant diseases alone account for around $220 billion, while invasive insects add another $70 billion. The impact of these pests on agriculture affects the food supply, leaving millions without sufficient food, and undermining agricultural livelihoods for rural communities. Plant pests employ diverse strategies to inflict damage, from vine borers attacking squash stems to deer destroying soybean crops.
Pests generally reduce crop productivity in various ways, categorized into distinct impacts. Climate change exacerbates the threats posed by these pests, making them more destructive and intensifying food security risks globally. Studies show that plant pathogens and pests cause yield losses of up to 40 percent in key crops such as maize, potato, rice, soybean, and wheat. Recent research has quantified losses linked to 137 specific pathogens and pests in these major food crops, uncovering significant variations in yield losses across different regions. Notably, pathogens and pests account for a considerable burden on food production systems worldwide, emphasizing the urgent need for effective management strategies.
The FAO's estimates reveal that the highest percentage of crop losses comes from weeds (30 percent), followed by plant pests (23 percent) and pathogens (17 percent). On average, these pests contribute to a staggering loss of $290 billion each year, significantly impacting global food security and livelihoods. Overall, approximately 75 percent of all food crops experience damage or destruction from pests, highlighting their formidable threat to agricultural stability and food systems.
How Much Food Is Lost During Production?
According to the Food and Agriculture Organization (FAO) of the United Nations, approximately 30 to 40 percent of global food production is lost before reaching the market, with major losses identified throughout the supply chain. Specifically, around 30 percent of food loss occurs during agricultural production and harvesting, 6 percent post-harvest, 3 percent during processing and packaging, 18 percent at retail and distribution, and 42 percent during consumption.
One-third of all food produced globally—approximately 1. 3 billion tons—is wasted, despite the fact that 800 million people worldwide suffer from hunger. This alarming disparity indicates that while one in nine individuals lack sufficient food, another significant portion is lost at various stages before it can be consumed.
Recent data estimates that about 13 percent of food is lost between harvest and retail, while an additional 17 percent is wasted in households, food services, and retail. The WWF has highlighted that 1. 2 billion tons of food is lost before it even leaves the farm. Active measures are necessary to address this challenge through initiatives like the Common Agricultural Policy (CAP) and the Farm to Fork Strategy to reduce food loss and waste in the EU.
The Food Loss Index (FLI) provides insights into food losses before the retail stage, while the Food Waste Index (FWI) assesses waste occurring at the consumer level. On average, diners leave 17 percent of their meals uneaten, and 55 percent of leftover food is left at restaurants, contributing to considerable waste. Moreover, around 560 million tons of food produced yearly remains unsold.
The overall findings suggest that a third of food produced for human consumption is lost or wasted, amounting to about 2. 5 billion tons annually. This includes significant losses occurring during the production stage, underscoring the need for effective strategies to address food loss and waste along the entire supply chain to create more sustainable food systems.
Why Do Food Crops Lose So Much A Year?
An expert elicitation survey highlights yield losses in the five major global food crops, predominantly affecting food-deficit regions with rapidly growing populations and often influenced by emerging pests and diseases. In response to this crisis, the UN aims to halve global food loss and waste by 2030. However, accurately quantifying food loss and waste remains challenging due to fluctuating market prices and factors such as poor infrastructure and market conditions.
Fresh produce prices can drastically change, making it sometimes unprofitable for farmers to sell their harvests when prices fall below processing or shipping costs. Conversely, as prices surge, farmers may intensively harvest to maximize profits. Notably, global food waste on farms reaches approximately 1. 2 billion tonnes annually, which poses severe threats to food security, the economy, and the environment, contributing significantly to climate change. Around one-third of food produced for human consumption—1. 3 billion tonnes—is wasted.
Food loss on farms often occurs due to a multitude of reasons, including overproduction driven by market uncertainties and the need to buffer against pests or adverse weather. Extreme weather events, pests, and inadequate storage contribute to significant crop damage, while price volatility can deter the harvesting of edible crops. Poor transport facilities and lack of technology further compound the issue, leaving many farmers unable to access markets for their goods.
Lastly, this cycle of food loss not only affects farmers' incomes and national economies but also exacerbates global environmental issues, as the food system accounts for one-third of greenhouse gas emissions. Addressing food loss and waste is crucial for alleviating food insecurity and combating climate change, necessitating targeted efforts to understand and rectify these systemic challenges.
How Much Food Is Actually Wasted?
Around one-third of the world's food production, estimated at approximately 1. 3 billion tonnes, is never consumed, costing the global economy nearly $940 billion annually. Recent evaluations suggest that food waste may actually be as high as 40%, revealing a significant oversight in global food systems. Data indicates that nearly 60 million tons of food are discarded in the U. S. each year, equating to 30-40% of the nation’s food supply.
A striking report from the UN states that over 1 billion meals are wasted each day, highlighting the staggering scale of food loss. In the U. K., surveys reveal consumers often underestimate their waste, with one-fifth of food produced for consumption ultimately thrown away.
The UN Environment Programme’s Food Waste Index Report 2024 reveals that 1. 05 billion tonnes of food were wasted in 2022 across retail, food service, and households. Moreover, it identifies that 14% of food, worth approximately $400 billion, is lost during harvesting, prior to retail, while an additional 17% is wasted at retail. Fruits, vegetables, and bread are among the most commonly wasted food items at the consumer level.
Despite ample food production, around 2 billion people, or a third of the global population, experience food insecurity. The struggle to quantify food waste is evident, as perceptions of waste often differ significantly from actual data. Notably, the average American household discards nearly 32% of its purchases, amounting to about $240 billion of wasted food every year. Increased awareness and better data tracking are essential steps in addressing this critical issue of global food waste.
How Does Crop Loss Affect Food Security?
Globally, significant crop yield losses, estimated at 20-40%, occur due to pests and diseases, particularly impacting staple cereals like rice, wheat, and maize, as well as tuber crops such as potatoes. These losses threaten food security and nutrition, while key commodities like bananas and coffee impact household livelihoods and national economies. Achieving global food security faces three main challenges: closing yield gaps, enhancing production limits, and reducing food waste.
Climate change compounds these issues, as rising temperatures and CO2 levels can initially appear beneficial to crops, but ultimately they lead to drought, accelerate evapotranspiration, and threaten agricultural yields. Notably, developing countries suffer disproportionately from pathogen-related crop losses. A recent FAO report highlights the connection between biodiversity loss and food security, warning that climate change adversely affects all four pillars of food security: availability, access, utilization, and stability.
The impacts of climate change manifest particularly in rain-fed agriculture, where crop performance is jeopardized under stress. Natural disasters have cost approximately USD 3. 8 trillion in agricultural production over the last 30 years, worsening food insecurity globally. Additional stresses like air pollution further diminish crop growth and nutritional value. The ongoing conflict in Ukraine has also caused significant agricultural damage, exacerbating global food security concerns. Timely detection and preventive measures are essential.
How Much Food Is Lost To Spoilage?
Approximately one-third of the world's food, equating to about 1. 3 billion tons annually, is wasted, highlighting a significant challenge to food security, the economy, and the environment. Food loss and waste (FLW) occur throughout the supply chain, with over 80% of Americans discarding perfectly good food due to misconceptions about expiration labels. Food spoilage results from metabolic changes that render food unacceptable for consumption, contributing to waste levels estimated at 15-20% globally, primarily occurring after primary production and harvesting in households and food service.
In the U. S., food waste is reported to be between 30-40% of the food supply, translating to an approximate loss of $218 billion, equivalent to 130 billion meals. Developing country smallholder farmers face a significant economic impact, losing about 15% of their income to spoilage, which limits the amount of harvest they can sell. Furthermore, nearly 14% of the world's food is lost before reaching retail stages, with the FAO estimating that around 14% of food produced is lost during post-harvest processes.
Overall, the staggering statistics reveal that globally, about one billion meals, or one-fifth of food produced for human consumption, are lost or wasted each day. Therefore, addressing food loss and waste remains critical for improving food security and mitigating economic and environmental impacts.
📹 Food Waste: The Hidden Cost of the Food We Throw Out I ClimateScience #9
Worldwide, 30% of food is lost or wasted – that’s 1.6 BILLION tonnes of food every year! It is vital that people are aware of the …
I just read a book on Restorative Agriculture, and instead of saving the crops from disease and having industrial row agriculture (as above), new recommendations to back to the forest landscape and new crops (e.g., chestnuts, hazelnuts, apples, peppers). “That’s the universities to the farmers too!” instead of fighting against nature with fertilizers and insect control at Cornell University and hybrid corns. Julie Ann Racino, Cornell University Alumni, 2022
I seriously dont understand why some food businesses have to serve such huge ass portions, or include some foods that are never even eaten by customers. Like sushi restaurants, why do you have to provide wasabi and ginger in every single dish served? A good amount of customers, especially in the West, never eat those. I don’t understand why japanese restaurants cannot just write on the menus: “Wasabi and ginger served upon request” .Also sauce in general. Literally no one is gonna finish the tub of sauce provided in burgers, fries, fish and chips, wraps, etc. Just start serving less sauce already. And theres also the issue of extra napkins and utensils, which restaurants often over provide, then it just gets thrown away because most customers never even need that many for the meal. Even if you “store it away for future use”, face it, most people just chuck it in the drawer, forget about it, then throw it away after rediscovering it like weeks or months or years later, sitting there collecting dust. Because even though we say “imma keep it just in case we need it later”, the truth is. we never do “need it later”.
“I knew that a lot of food is wasted, and that efforts are being made to reduce it. But I was shocked to learn that the amount of food wasted every year is enormous, and if we reduce that, many people who are suffering from food shortages due to harsh environments could be helped. Even at our school, a large amount of food is wasted every day. I want to raise awareness about the problems caused by food waste through this article. Not only is the content informative, but the animation is so cute that it makes perusal it fun. In the future, I will try to reduce overconsumption and let go of greed to reduce food waste. The Earth character is soooooooo cute!!!
“The economy doesn’t need 5 different types of dino chicken nuggets. I think consumers would be more than happy to sacrifice “choice” for access to healthier options. If manufacturers operated according to their said values, there is a lot of room to cut production, maintain sustainable profits, and keep prices affordable. But that’s kind of pie in the sky. Employ factory workers to public works projects yadda yadda ” – FDR
Food waste is a massive, yet often overlooked, contributor to climate change. It’s not just the food itself that’s lost, but all the resources—water, energy, labor—that go into producing it. When we throw away food, we’re also wasting the carbon footprint of its entire production process. Tackling food waste could have a huge positive impact on reducing greenhouse gas emissions and conserving vital resources. It’s up to all of us to rethink consumption habits and find ways to minimize waste, from better planning to donating excess food.
This is ridiculous. The biggest problem regarding food waste isnt food spoilage in low income countries or crop being destroyed. Its grocery stores, restaurants and similar institutions who throw out stuff at the end of the day because no one bought it and don’t donate or gove it assy because they fear law suits. Additionally, the big problem with this is that food is being thrown out in plastic bags and then going to landfill and breaking down improperly and producing methane which is a more potent green house gas contributing to climate change. This is a BIG problem. I don’t think the article relayed how big of an issue this is.
Dear ClimateScience, I hope this message finds you well. My name is Hanna, and I hold a Master’s degree in Environmental Health. I frequently translate science content and articles, particularly on environmental issues, into Kurdish to make them more accessible to a wider audience. I am also an avid viewer of your content and greatly appreciate the valuable information and entertainment your articles provide. I am writing to seek your permission to translate your articles into Kurdish. I believe this will help make your valuable content accessible to a broader audience, particularly among Kurdish speakers. Thank you for considering my request. I look forward to your positive response. Best regards, Hanna
Industrial food systems are inseparable from waste and waste is one of the most important parts of capitalism. Another important part of capitalism is hungry slaves. Of course corporations who make more money when things are wasted and who buy government policy that supports waste and inhibits alternatives, will try to make the average ethical person feel that they are responsible for waste to divert attention from corporate crimes. This article is worse than useless since it’s a repackaged industrial commercial for more crap.