2.6 Million Tons
Food loss and waste in Israel in 2024
9.9b NIS (USD $2.7b) – value of rescuable food
2024 in Numbers: Food Waste and Rescue
Food loss and waste is typically categorized into two principal stages of the value chain:
- Production stage loss – encompassing agricultural production up to the retail stage.
- Consumption stage waste – encompassing retail and distribution through to final consumption.
The scale of food loss and waste varies significantly depending on the type of food and the stage at which it is lost along the value chain. At each stage, the loss or waste is measured as a percentage of total production or consumption at that point in the chain. For example, 10% of the food produced in agriculture is lost during the farming stage. Similarly, 16% of the food consumed in the consumption stage (household and institutional) goes to waste.
For each food category, the estimated volume of inputs and outputs was calculated in terms of raw agricultural produce and loss rates across each stage of the value chain in the production, marketing, and consumption process of food in Israel. The total estimated food loss, both overall and by food category, is based on the cumulative losses from each product and stage.
The loss assessment is based, among other things, on agricultural loss surveys conducted and updated by the Volcani Institute.[1] The data used for estimating losses also incorporates additional assessments that synthesize a wide range of information sources and data available to the Report’s authors. These include collaborations with the CBS, joint work with the Ministry of Agriculture and Food Security, data from the Ministry of Environmental Protection, the Ministry of Welfare and Social Affairs, interviews with field experts, findings from prior research and studies, international comparison data, and more.
In monetary terms, approximately 20% of total loss value, valued at around NIS 5.5b (USD $1.5b), occurs at the production stages. This accounts for about 16% of the total value of agricultural output in Israel. The remaining 80% of the food loss value, NIS 20.7b (USD $5.6b) occurs during the retail, distribution, and consumption stages.
The value per ton increases as we move along the production chain, as additional costs are invested in sorting, processing, transportation, distribution, and retail. In this Report, the value of loss in the production stages—agricultural cultivation, packaging, and industry—is estimated based on the wholesale price to the farmer. Losses at later stages of the value chain are assessed based on the retail price of food.
To assess food loss and waste estimates and the potential for food rescue, a comprehensive value chain model for food production and consumption in Israel was developed. The model was built using a bottom-up approach, based on analysis of data on agricultural production, storage, imports, exports, industry, distribution, and consumption of a sample of about 50 different food types.[1] The data also include processed products converted into fresh produce equivalents.
Fruit and vegetables account for a significant portion of food loss and waste in Israel, due to the fact that they constitute a large portion of the country’s agricultural output and because they are subject to particularly high loss rates throughout the value chain. This pattern is not unique to Israel; international comparisons show that loss rates for fruit and vegetables are similar across Europe. Compared to the United States, Israel’s overall loss rate is lower, however the distribution of losses is different, with Israel experiencing lower losses during production and consumption and higher losses at the intermediate stages.[2]
The economic value of food loss and waste in Israel is estimated at approximately NIS 26.2b (USD $7b), representing about 1.3% of the national GDP.
Roughly 6% of this loss stems from the wasteful use of natural resources, primarily land and water. Greenhouse gas emissions and air pollutants generated throughout the food value chain by the production of food that is ultimately not consumed add an estimated NIS 1.6b (USD $432m), while the cost of treating discarded food and packaging waste is estimated at a further NIS 1b (USD $270m).
Taken together, the total cost of food loss and waste, including the loss of natural resources, environmental emissions, and waste treatment, amounts to approximately NIS 30.4b (USD $8.2b).
In quantitative terms, approximately 54% of food loss and waste occurs during the production, processing, retail, and distribution stages—before the food reaches household or institutional consumers. In monetary terms, about 56% of the total value of lost food is attributed to the household and institutional consumption stages.
[1] We are aware that some deviation or inaccuracy in the estimates is inevitable, given the absence of official data. Moreover, the extent of food loss and waste varies from year to year due to changing and unpredictable factors such as extreme weather conditions, natural disasters, pest outbreaks, fluctuations in demand, and more. The figures presented here are indicative and are intended as a basis for public discussion and ongoing research and analysis of the issue.
[2] “Global Food Losses and Food Waste”, FAO, 2011
How Much Food Can Be Rescued?
When it comes to food rescue, the key focus is on edible food, that is, food that is safe, nutritious, and suitable for human consumption, yet ultimately goes uneaten. Such waste occurs for various reasons across all stages of the value chain. In most cases, the underlying factor is the lack of economic incentive for food producers—be they farmers, manufacturers, or retailers—to invest additional resources in further processing or distribution.
Reducing food loss and waste, whether by preventing it at the source or by rescuing surplus that has already been produced, has become a key priority on the global public agenda. The estimate of rescuable food in this Report is based on a detailed value chain model developed specifically for the food sector. For each type of food and each point of loss along the chain, the underlying causes were analyzed and the lost food was classified as either edible (rescuable) or non-edible.
It is important to emphasize that the classification of food as “rescuable” is based solely on food safety and the technical feasibility of redirecting it for human consumption, and does not reflect the economic viability of rescuing that food.
The value of rescuable food in Israel is estimated at NIS 9.9b (USD $2.7b). Along the value chain, the more resources invested in growing, processing, packaging, and transporting food, the greater the value of that food when it is lost. As shown in the table below, the largest share of this value is concentrated in the retail and distribution stage. This is because food lost at this stage typically involves products that are already market-ready, i.e. prepared for sale and consumption, but are discarded before reaching the end consumer.
This Report does not classify food waste at the household consumption stage as rescuable. Approaches to household food waste vary, particularly given the context of Western consumer culture, which is marked by abundance and excess. In many cases, consumers derive satisfaction not only from eating food, but also from the availability of variety, selection, and even surplus.
However, as food production involves the use of natural resources and results in environmental impacts, the price consumers pay often fails to reflect the full social and environmental costs. These externalities, such as environmental degradation, are not embedded in the market price of food.
As such, there is a strong case for encouraging the reduction of household food waste. Public awareness campaigns, already implemented in several Western countries, serve this purpose by highlighting the hidden costs of uneaten food, ranging from unnecessary household spending to environmental damage.
The Impact of the Swords of Iron War on Food Loss and Rescue in Israel’s Agricultural Sector
The Swords of Iron War exacerbated food loss in Israel and further undermined food security.
The exacerbation in food loss stemmed from limited access to agricultural lands, fires, and labor shortages, all of which disrupted the supply of fresh produce and contributed to rising fruit and vegetable prices. These combined factors deepened the blow to national food security. Loss of fruit and vegetables—key sources of vitamins, fiber, and essential nutrients—means less nutritious food available to the public, while the ongoing price rises are also likely to reduce fruit and vegetable consumption, particularly among low-income families, thereby negatively impacting nutritional quality and public health.
It is also likely that the war led to increased food loss in other parts of the food system, for example, due to factory shutdowns, panic buying and overstocking by consumers, or logistical challenges. However, these aspects were not addressed in this section.
Agricultural Produce in the Tkuma Region and the Conflict Zone along the Northern Border
In Israel, over 2.5m dunams of agricultural land are used for growing vegetables, fruit, and field crops. More than 30% of Israel’s agricultural areas are located in the front-line zones of the war,[1] with approximately 22% in the Tkuma Region (Gaza Envelope)[2] and about 10% in the northern border areas,[3] including 7% in the Galilee and 3% in the Golan Heights.
[1] According to data from the CBS, Economic Implications of the Swords of Iron War on the Agricultural Sector.
[2] The size of agricultural lands in regional councils in the Gaza Envelope, which include the Ashkelon Coast, Sha’ar HaNegev, Sdot Negev, Eshkol, and Merhavim.
[3] The size of agricultural lands in regional councils along the northern border, which include the Upper Galilee, Mevo’ot HaHermon, Mateh Asher, Ma’ale Yosef, Merom HaGalil, and the Golan Heights.
The 2024 Food Waste and Rescue Report estimates that food loss and waste in Israel in 2024 totaled approximately 2.6m tons, a volume similar to that reported in the 2023 report.[1] This occurred despite a decline in both food production and consumption in 2024 due to the war, indicating an effective increase in the national food loss and waste rate.
These findings reveal that the war significantly exacerbated food loss in Israel primarily due to reduced access to agricultural land and a shortage of labor. These disruptions severely impacted the supply of agricultural produce, driving up prices for fruit and vegetables and further undermining food security.
Food loss and waste estimates in this Report are based on a unique value chain model tailored to Israel’s food production system.[2] In 2024, food loss and waste was estimated at approximately 2.6m tons, representing about 39% of total domestic food production.
In 2024, due to the Swords of Iron War, agricultural production in Israel declined by approximately 6%, reaching around 6.7m tons.
Part of this decline stems from an increase in unharvested crops left in the fields in conflict zones or areas inaccessible due to labor shortages. The remainder is attributed to non-planting, also resulting from these same constraints. While both scenarios lead to a reduction in domestic agricultural output, there is a key distinction: crops left unharvested are classified as food loss according to internationally accepted methodologies, whereas non-planting—even though it reduces local production—is not considered food loss.
At the same time, volunteer efforts during the war helped mitigate food loss in the agricultural sector. Over the first nine months of the conflict, approximately 54,000 tons of agricultural produce, worth about NIS 240m (USD $65m) were harvested through 900,000 volunteer workdays.[3] This large-scale rescue effort helped reduce food loss during this period from 23% to 20%.
[1] Figures have been rounded for presentation purposes: in 2023, food loss totaled approximately 2.63m tons, and approximately 2.64m tons in 2024.
[2] The value chain model excludes beverages, stimulants, sugar, honey, and confectionery products.
[3] “Volunteer workday” refers to one full day of agricultural work performed by a single volunteer.
