Nigeria is losing an estimated 38 million tonnes of food waste every year, the highest volume recorded on the African continent, and much of that waste happens long before the food ever gets to the consumer.

While food waste is often associated with leftovers and household habits, data shows that in Nigeria, the bigger problem sits earlier in the chain. Poor storage, weak transport systems and limited processing capacity mean large volumes of food are lost between farms, markets and distribution points.

This reality came into focus again during the commemoration of International Zero Waste Day, where stakeholders highlighted the scale of the issue and its wider impact on food systems, the environment and economic productivity.

Globally, nearly one billion tonnes of food were wasted in 2022, representing close to one-fifth of all food available to consumers. Beyond the loss of food itself, this also means the loss of water, energy and labour used in production.

In Nigeria, the numbers are particularly stark because of how the losses occur. Post-harvest losses remain one of the biggest drivers, especially for perishable items like tomatoes, fruits and vegetables. Without access to cold storage or efficient logistics, farmers often watch produce spoil before it reaches urban markets.

The knock-on effect is both economic and structural. Farmers lose income, food prices become unstable, and supply shortages emerge even when production levels are high.

Environmental costs are also significant. According to global estimates, food waste and loss contribute up to 10 percent of greenhouse gas emissions and account for a large share of methane emissions. When food decomposes without proper waste management, it releases gases that accelerate climate change.

Industry experts point to infrastructure gaps as a major factor. Limited rural road networks make it difficult to move produce quickly. Storage facilities, particularly cold chains, remain underdeveloped. Processing capacity is also low, meaning excess produce is rarely converted into longer-lasting products.

There is also a consumption side to the problem, though it is smaller compared to supply chain losses. In urban areas, changing consumption patterns, bulk buying and poor storage at the household level contribute to avoidable food waste.

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At the centre of current discussions is how to reduce losses across the entire system, not just at the point of consumption. This includes improving transport links between farms and markets, expanding storage infrastructure and strengthening connections between farmers and processors.

There is also growing emphasis on turning potential waste into value. Converting surplus crops into processed goods such as tomato paste or cassava-based products can extend shelf life and create additional income streams within the agricultural value chain.

For organisations like the United Nations Industrial Development Organisation and partners working within Nigeria’s food systems, the focus is increasingly on building resilience rather than simply increasing production.

Because the issue is no longer just about how much food is grown, but how much of it actually survives the journey from farm to table.

Meiza Nigeria