Key findings from the 2024 UN Report:

Consumer Food Waste is Higher than Previously Estimated and Continues to Rise

The UN Global Food Waste Index cites findings from the Food Waste and Rescue Report in Israel prepared by Leket Israel, the Ministry of Environmental Protection, and BDO

Global Food Loss and Waste and Strategies for Reduction

Food Loss and Waste Worldwide

The FAO defines food loss as the decrease in the quantity or nutritional value of parts of edible food intended for consumption by humans that occurs along the production and supply chain, before it reaches consumers. Food waste refers to food discarded at the consumption stage, i.e. in households, dining establishments, and institutions.

In 2011, the FAO published its first global report on food loss and waste, estimating that approximately 1.3b tons of food—about one-third of all food produced for human consumption—are lost or wasted each year worldwide. A decade later, in 2021, the United Nations Environment Programme (UNEP) updated these figures in its Global Food Waste Index Report, raising the estimate to 1.7b tons annually. For the first time, the report provided a separate estimate for food waste at the consumption stage (households and institutions), which totaled around 931m tons per year. The most recent UN report, published in 2024, increased this figure to 1.05b tons, offering further detail: roughly 60% of food waste at the consumption stage occurs in households, 28% in food services, and 12% in retail.

These findings highlight that food waste at the consumption stage affects all countries, across all income levels.

Subheading: The UN Global Food Waste Index cites findings from the Food Waste and Rescue Report in Israel prepared by Leket Israel, the Ministry of Environmental Protection, and BDO

The UN Global Food Waste Index[1] was developed to support progress toward the UN’s sustainable development goal[2] of reducing global per-capita food waste by 50% by 2030. It complements the Food Loss Index published by the FAO, which focuses on losses occurring during agricultural production, sorting, packaging, and industrial processing.

The latest UN report notes that the extent of global food waste has long been unclear, as previous estimates were based on limited and often outdated data from a small number of countries. The updated report now presents a comprehensive and current global overview, drawing on broader and more reliable data covering food waste across retail, institutional, and household consumption. It also introduces an updated global estimate of food waste rates, offering a clearer picture of the global scope of the problem.

The UN report synthesizes findings from 84 studies on food waste across various countries. Of these, 52% were academic studies, 33% were carried out by government institutions, 10% by nonprofit organizations, and 6% by other entities. With regard to Israel, the report cites and relies on the findings of the Food Waste and Rescue Report in Israel, prepared by Leket Israel, the Ministry of Environmental Protection, the Ministry of Health, and BDO.

[1] United Nations Environment Programme (2021). Food Waste Index Report 2021. Nairobi

[2] SDG 12.3 https://www.fao.org/sustainable-development-goals/indicators/1231/en

[3] Household Food Waste Study, conducted by Prof. Ophira Ayalon and Dr. Efrat Elimelech (University of Haifa), and Dr. Eyal Art (Hebrew University of Jerusalem), on behalf of the Chief Scientist’s Office at the Ministry of Agriculture, under the management of the Volcani Institute.

As shown in the graph above, the UN report finds that per-capita food waste at the consumption stage in Israel is comparable to levels in the United States, lower than in Africa, but higher than in Europe. The report does not offer an explanation for these variations.

A study on household food waste in Israel,[3] conducted by Prof. Ophira Ayalon, Dr. Efrat Elimelech, and Dr. Eyal Art, found that when households separate their waste at the source, less food tends to be wasted. In Israel, unlike in most European countries, waste separation at source has not yet been implemented, which may help explain the high level of food waste at the consumption stage.

The UN recognizes food waste reduction as a key component of sustainable development and a crucial strategy for addressing global food insecurity. In its latest report, the UN notes that global estimates of food waste are unreliable and calls on countries to measure and monitor food waste domestically, develop coherent national policies, and pursue untapped opportunities to address the challenge. This is aligned with Israel’s ongoing efforts. For the past nine years, Leket Israel and BDO, in collaboration with the Ministry of Environmental Protection (for the past five years) and the Ministry of Health (for the past two), have published the National Food Waste and Rescue Report. The Report provides an annual estimate of food waste in Israel, together with policy recommendations for its reduction, positioning Israel as a pioneer in this field.

In Israel, where household spending on food represents a significant portion of total consumption, and amid ongoing challenges such as the high cost of living and reduced food accessibility during the Iron Swords War, addressing food waste is critical. Moreover, the routine disposal of food with clear economic and nutritional value indicates a market failure that calls for proactive government intervention to ensure more efficient use of this vital resource.

In light of these challenges, it is important to examine the leading policy tools adopted worldwide to reduce food waste.

Policy Tools for Reducing Food Waste Worldwide and in Israel In collaboration with the Global Food Donation Policy Atlas

Across the world, governments are adopting a variety of policy tools to address food loss and waste. These measures aim to prevent food surpluses at the source, rescue and redistribute edible surplus food, and encourage sustainable waste management through composting and anaerobic digestion, rather than landfilling.

In this context, international initiatives are advancing efforts to gather and share knowledge and strategies to effectively reduce food loss and waste.

The FAO and UNEP have developed complementary international indicators that enable consistent measurement of food loss and waste at the national level. These indicators provide a quantitative foundation for comparing countries, supporting data-driven policymaking, and tracking progress and trends in food loss and waste reduction over time.

The European Commission, through the EU Food Loss and Waste Prevention Hub (FLWPH), compiles and shares information on policies and legislation adopted by European countries in this field.

In June 2023, Israel launched the Food Surplus Donations in Israel: Legal Guide and Policy Recommendations Report, prepared in collaboration with the Harvard Law School Food Law and Policy Clinic (FLPC),[1] the Global Foodbanking Network (GFN),[2] the Global Food Donation Policy Atlas,[3] the Ministry of Environmental Protection, and Leket Israel.

The FLPC and GFN launched the Global Food Donation Policy Atlas in February 2019. The initiative focuses on non-EU countries and aims to advance food donation, rescue, and waste-reduction policies, legislation, and regulations, while removing barriers that hinder these efforts.

The Atlas partnership’s work includes:

Identifying and publishing food donation and rescue laws in a growing list of countries;
Analyzing common legal and regulatory barriers that prevent food recovery and donation;
Sharing best practices to help governments and organizations overcome these barriers.

Within this framework, the Atlas publishes comprehensive, country-specific reviews covering a wide range of policies and regulations related to food waste and rescue. It also highlights several key policy tools and identifies countries that demonstrate best practices in implementation.

[1] Harvard Law School Food Law and Policy Clinic

[2] The Global FoodBanking Network

[3] https://atlas.foodbanking.org/atlas.html

Best practices identified by the Atlas partnership and the European Commission, Compared with the situation in Israel:

1. National Strategy for Food Loss and Waste Reduction

Adopting a comprehensive national framework to reduce food loss and waste across the supply chain establishes a clear, coordinated policy aimed at both minimizing food loss and waste and promoting food rescue. Such a strategy may incorporate all the policy tools outlined above, and additional measures as needed.

Australia – National Food Waste Strategy, 2017[1]

The strategy’s goal is to reduce food waste by 50% by 2030.
To support this target, a feasibility study was conducted to examine how a 50% reduction could be achieved. The study found that the goal could be met within seven years, provided it is supported by:
Significant investment in innovation
Financial incentives for implementation
Adoption of strict regulatory measures
Promotion of voluntary commitments to reduce food waste
Active participation of the food industry and civil society
Based on these findings, the Department of Agriculture, Water and the Environment (DAWE) developed and published the National Food Waste Strategy, focusing on four main areas: supporting policy development, improving business performance, developing markets, and driving behavior change.
The supporting policy framework also centers on four key courses of action:
Establishing a national food waste baseline and a standardized methodology for measuring progress against the target;
Identifying priority areas for investment;
Promoting voluntary commitments to reduce food waste; and
Advancing legislation that supports food waste reduction and rescue.
To date, progress against the baseline has not been measured.

Israel

In 2021, the Israeli government published two key policy documents: the 100 Steps Plan to Address the Climate Crisis, which was formally approved by the government, and the National Strategy for Source Reduction of Waste.

In September 2025, the Ministry of Environmental Protection launched the National Program for Food Loss and Waste Reduction, which set national goals under two progress scenarios:

Moderate scenario: A 25% reduction in food loss and waste by 2050, aligned with the intermediate “efficiency scenario” for agricultural production outlined in the National Food Security Program.
Advanced scenario: A 50% reduction in food loss and waste by 2050.

The program also defines targets for expanding food rescue efforts in Israel, under corresponding progress scenarios:

Moderate scenario: Rescue of 10% of total food loss and waste by 2050 (equivalent to 22.5% of all rescuable food).

Advanced scenario: Rescue of 19% of total food loss and waste by 2050 (equivalent to 44% of all rescuable food).

Israel

In September 2025, the Ministry of Environmental Protection launched the National Program for Food Loss and Waste Reduction, which set national goals under two progress scenarios:

Moderate scenario: A 25% reduction in food loss and waste by 2050, aligned with the intermediate “efficiency scenario” for agricultural production outlined in the National Food Security Program.
Advanced scenario: A 50% reduction in food loss and waste by 2050.

The program also defines targets for expanding food rescue efforts in Israel, under corresponding progress scenarios:

Moderate scenario: Rescue of 10% of total food loss and waste by 2050 (equivalent to 22.5% of all rescuable food).

Advanced scenario: Rescue of 19% of total food loss and waste by 2050 (equivalent to 44% of all rescuable food).

[1] National Food Waste Strategy: Halving Australia’s Food Waste by 2030, Dep’t of Environ. & Energy 3 (2017), https://www.environment.gov.au/system/files/resources/4683826b-5d9f-4e65-9344-a900060915b1/files/national-food-waste-strategy.pdf

2. National Target for Food Loss and Waste Reduction

Setting a national target to reduce food loss and waste by 50% by 2030 aligns with the United Nations Sustainable Development Goals (SDGs) for 2030. The United States, Canada, most European countries, and Australia have all announced similar commitments to halve food loss and waste by 2030.

3. Government Grants and Incentive Programs

National and local grant funding, along with incentive programs, serve as key resources for advancing food donation and rescue efforts.

United States

Federal support is provided through The Emergency Food Assistance Program (TEFAP), which allocates approximately $100m annually for administrative support and an additional $500m for local food rescue and assistance organizations.
Several federal grant programs also provide funding for food banks and food rescue initiatives.
In addition, a number of U.S. states allocate dedicated budgets to emergency food purchase programs.

France

A €60m fund was established under the Better Food for All program.
The initiative aims to expand access to healthy, high-quality food for vulnerable populations.
The fund supports nonprofit organizations and food banks, enabling them to purchase or rescue fresh produce such as fruit, vegetables, legumes, and other unprocessed foods that meet the EGalim quality standards established by law.

Israel

Under the 2022 Food Security Initiative, rescued food was officially recognized as a legitimate alternative to purchased food. The tender defines “rescued food” as food suitable for human consumption and of full nutritional and health value that has been saved from destruction. This includes surplus agricultural produce that remained unharvested, was not exported, or went unsold in the local market, as well as produce rejected for sale due to cosmetic imperfections.

In 2024, the Ministry of Welfare further revised the eligibility criteria for its food basket support program, making it possible, for the first time in Israel, to provide government funding for food sourced through rescue operations, including portions of the basket comprising rescued fruit and vegetables.

The National Program for Food Loss and Waste Reduction also outlines targeted measures to promote food rescue and prevent waste, presenting a clear roadmap for implementation in the coming years.

4. Tax Incentives

> Tax benefits that create a financially viable alternative to the disposal of edible surplus food. > VAT exemptions on food donations made to food banks, aimed at removing potential financial barriers.

United States – Internal Revenue Code (IRC)

The U.S. tax code provides incentives for businesses to encourage the donation of surplus food.
- The code allows a double tax deduction for food donations:
- A standard deduction equal to the cost of acquiring the donated food;[1]
- An enhanced deduction, which offers an additional incentive by allowing the donor to deduct the lesser of: (a) twice the cost basis of the donated food, or (b) the cost basis plus half of the expected profit had the food been sold at fair market value. This enhanced deduction can reach up to twice the standard deduction, with businesses permitted to deduct up to 15% of their taxable income for food donations.[2]

Israel

Under the Income Tax Ordinance, food donations valued at more than NIS 190 (USD $51) are eligible for a 35% income tax credit based on the value of the donation.

5. Mandatory Food Donation

Requiring food suppliers to collaborate with non-profit organizations to donate unsold food that is still safe and suitable for human consumption.

France – Food Waste Prevention Legislation

The Garot Law on Combating Food Waste (2016)[1] – introduced a legal obligation for large supermarket chains (over 400 m²) to donate edible surplus food to food banks. Retailers that violate the law face fines ranging from €3,750 to €75,000.
Following the law’s implementation, food donations from supermarkets increased by approximately 20%.[2]
The EGalim Law (2019)[3] further extended this obligation to large institutional caterers (serving more than 3,000 meals per day) and to major food producers and wholesalers with an annual turnover exceeding €50m.

Israel

Food suppliers are not currently required by law to collaborate with non-profit organizations for the donation of unsold edible food.
In November 2024, however, the Knesset approved an amendment requiring government companies and public institutions to donate their surplus food. The legislation applies to entities that provide at least 500 meals per day, including government ministries, local authorities, and public corporations. Its purpose is to reduce food waste, encourage social responsibility, and support the battle against food insecurity.

6. Date Labeling

To reduce consumer confusion about the meaning of date markings on food labels and to ensure the safety of donated food, three complementary policy tools are recommended: o Clear labeling regulations that distinguish between two types of date labels: A safety-based label, indicating that consuming the food after the specified date may pose a health risk; and a quality-based label, where consumption after the date does not present a safety concern. o Legislation permitting the sale or donation of food past its quality-based label date. o Public awareness campaigns designed to educate consumers and reduce confusion surrounding expiration and date labeling.

United Kingdom – “Label Better, Less Waste” Date Labeling Guidelines

In accordance with the UN Codex Alimentarius recommendations, the United Kingdom has adopted a mandatory labeling policy that classifies food products into two categories, assigning each either a safety-based label (“Use by”) or a quality-based label (“Best before”).
The policy explicitly prohibits the sale or donation of food after its “Use by” date, while allowing both sale and donation of food beyond its “Best before” date.
To complement this policy, the UK government, in collaboration with WRAP,[1] has launched a series of public education campaigns to increase awareness of food waste reduction strategies and improve consumer understanding of date labeling.

Israel

Two distinct date markings are used to differentiate between food safety and food quality: “Use by” (safety-based) and “Best before” (quality-based).
Current legislation prohibits the sale or donation of food after its expiration date, regardless of whether it refers to safety or quality.
However, Section 12 of the Public Health Protection (Food) Law allows the use of food past its expiry date under certain conditions, while Section 162 addresses the feasibility of distributing expired food by nonprofit organizations.
In 2017, a review of Israel’s standard for labeling prepackaged food was conducted. The Ministry of Environmental Protection and the Ministry of Economy proposed a series of updates aimed at reducing food waste and increasing public awareness of date labeling. The proposals included aligning the list of products exempt from expiration labeling with the European directive, allowing expiration dates to appear by month and year only, or by year alone, depending on product sensitivity, and launching a public information campaign to clarify the meaning of the labels. Although some of these proposals were adopted, in practice, manufacturers continue to print full expiration dates on all products, and there has been no significant change in labeling practices.

India – Food Safety Regulations (Recovery and Distribution of Surplus Food)

Defines the responsibilities of food donors and surplus food distribution organizations, designating the Food Safety Authority as the lead regulatory body.
Sets labeling requirements for donated food.
Establishes a mandatory registration and tracking system for surplus food.

7. Safety Regulations for Food Donations

Establishing a clear legal framework that provides detailed guidance on food safety standards for donated and rescued food.

India – Food Safety Regulations (Recovery and Distribution of Surplus Food)

Defines the responsibilities of food donors and surplus food distribution organizations, designating the Food Safety Authority as the lead regulatory body.
Sets labeling requirements for donated food.
Establishes a mandatory registration and tracking system for surplus food.

Israel – The Public Health Protection (Food) Law, 2015

Regulates the use of food surpluses under Section 11.
Section 159 exempts nonprofit food distribution organizations from obtaining production, transport, and storage licenses. This exemption was extended under the Economic Arrangements Law for 2021–2022, however the required accompanying regulations[1] have not yet been enacted.
Section 162 allows food distribution organizations to use non-perishable products past their “best before” date, provided they have written authorization from the manufacturer.

8. Liability Protection for Food Donations

Legislation that exempts food donors, holders, transporters, and distributors from criminal and civil liability for damages arising from donated food, provided they have acted lawfully and without negligence.

United States – The Bill Emerson Good Samaritan Food Donation Act (1996)

Provides federal protection from civil and criminal liability for food donors and nonprofit organizations that distribute donated food under specific conditions, namely, that the food is donated in good faith to a nonprofit organization that distributes it free of charge to those in need, and that it meets applicable food safety standards.
Several U.S. states extend broader protections to additional types of food donations: Arizona, California, Massachusetts, Minnesota, Nevada, New Hampshire, New Mexico, Vermont, Rhode Island, and Tennessee provide liability protection for direct donations to individuals in need, and Alaska, Arizona, Hawaii, Kentucky, Maine, Massachusetts, New Hampshire, New Jersey, Ohio, Rhode Island, and Tennessee extend protection to donations of food past its expiration date.
In 2021, an amendment to the Act was introduced in the U.S. Senate and House of Representatives seeking to expand food donation opportunities across the country. The proposal would permit direct donations by entities such as grocery stores, restaurants, and schools, but has not yet been enacted.
As of 2024, there has been no federal legislative breakthrough mandating food donation, though USDA support programs have expanded in several states, with a focus on refrigeration, infrastructure, and reducing logistical costs.

Israel – The Food Donation Encouragement Law, 2018

The law aims to promote food rescue and donation by providing liability protection for entities involved in the process. It stipulates that any person or organization donating food to a food distribution nonprofit, as well as organizations that transport, store, or distribute donated food, shall not bear civil or criminal liability for damages arising from the donation, provided they have acted in accordance with all applicable laws and without negligence.
Under the amendment to the law, approved in November 2024, public institutions in Israel that serve at least 500 meals per day are required to donate surplus food that meets the prescribed safety and quality standards. The amendment also establishes a monitoring and reporting mechanism, requiring donating institutions to report the quantities and types of food donated, while enabling the state to track and oversee compliance.

9. Ban or Tax on Landfilling Organic Waste

Landfill bans or taxes on organic waste serve as policy tools to influence business behavior and encourage waste reduction.

United States – Legislation restricting the landfilling of organic waste by large waste generators

Several states, including California, Connecticut, Massachusetts, Rhode Island, and Vermont, have enacted laws prohibiting the disposal of food waste in landfills.
In Vermont, the Universal Recycling Law (2012)[1] introduced a gradual phase-out of food waste disposal, culminating in a complete ban in 2020 for both businesses and households.
Following the law’s implementation, the Vermont Foodbank reported an increase of approximately $40m in food donations.
In Massachusetts, the landfilling of food waste is prohibited[2] for businesses generating more than one ton of food waste per week.

A 2016 study[3] found that this ban generated $175m in economic activity and created over 900 jobs across food waste collection, processing, and recovery sectors.

Scotland – Graduated Landfill Tax

Scotland applies a two-tier landfill tax for waste disposal: a standard rate of £98.60 per ton and a lower rate of £3.15 per ton for waste with low greenhouse gas and pollution potential, such as material with low organic content that is non-biodegradable and non-hazardous.
This graduated tax structure aims to discourage the landfilling of food waste and promote waste management practices that align with the food use hierarchy.

Israel

Since 2007, Israel has imposed a landfill levy requiring landfill operators to pay a fee for every ton of waste disposed.[1] However, landfilling in Israel remains significantly cheaper[2]— compared to both global standards and alternative waste treatment methods. The levy applies to all waste types, offering no specific incentive to divert organic waste from landfills, despite slight rate differences between mixed and dry waste.
A voluntary mechanism has been established whereby municipalities may, through a municipal bylaw, impose a designated fee on businesses for the collection of excess commercial waste (not limited to food waste).[3] In practice, however, this mechanism is rarely implemented due to its operational complexity.
There is currently no ban on landfilling organic waste. However, under National Outline Plan 1 (TAMA 1), new landfill cells designated for mixed waste, i.e. waste containing biodegradable components, may be used only after the waste has been sorted and all recyclable materials, including biodegradable elements, have been removed.

10. Food Banks Worldwide: Regulatory Frameworks and Government Support

Food banks worldwide have become a key policy instrument in addressing both food insecurity and food waste. In many countries, these institutions receive government support through regulatory frameworks, financial incentives, or public infrastructure. In the United States, for instance, federal law defines a food bank as a public or nonprofit organization that operates a structured system for the collection, storage, and distribution of food or food products, including donated items and their derivatives. These food banks supply community aid organizations such as charities, social service centers, and other community institutions that provide meals or food baskets to individuals facing economic hardship and food insecurity, as part of their ongoing operations.

United States

a broad network of food banks receives direct federal support through programs such as TEFAP, which purchases surplus agricultural products for distribution via community food banks.[1] In addition, the Bill Emerson Good Samaritan Food Donation Act provides legal protection to food donors, encouraging greater participation from the private sector in food rescue efforts.

Canada

United Kingdom

the Department for Environment, Food and Rural Affairs (DEFRA) supports food waste reduction initiatives in partnership with organizations such as FareShare UK, the country’s leading food rescue organization, which works closely with major retail chains to recover and redistribute surplus food.[1]

France

stands out as a leading example of proactive regulatory policy. Landmark legislation passed in 2016 prohibits large retailers from destroying edible food and requires them to redirect surplus to food aid.[1] This policy has been accompanied by supportive government measures such as tax incentives and investment in logistics infrastructure for organizations like Banques Alimentaires, a nationwide network of food banks that has since reported a significant increase in the volume of food collected and distributed. The French model is frequently cited in international publications as one of Europe’s most advanced frameworks for tackling food waste.

Japan

enacted the Basic Act on Promotion of Food Loss and Waste Reduction in 2019, encouraging both institutions and citizens to take an active role in food rescue.[1] Second Harvest Japan, a major food bank, gained particular prominence for its relief efforts following natural disasters in 2024.

South Korea

food bank operations are governed by a structured regulatory framework that includes the Food Donation Encouragement Act and a centralized management system overseen by public authorities.[1] [2]

Australia

Foodbank Australia leads extensive nationwide efforts to distribute food and combat hunger. According to its 2024 activity report, approximately 3.7m households experienced food insecurity, with demand for aid rising faster than food suppliers’ ability to meet it.[1] The organization’s work is supported by both government bodies and civil society organizations. In addition, the government of the state of Victoria operates community grant programs to expand food distribution infrastructure.

This international overview illustrates that in many countries, food banks have become a central pillar of social welfare and nutrition policy, integrating regulation, public funding, private-sector incentives, and civic engagement to tackle food insecurity and food waste through a coordinated, system-wide approach.

Among the countries reviewed, 94% have regulations requiring date labeling on food products; 83% offer tax incentives for food donations and have adopted a national strategic plan to reduce food loss and waste; 78% have established a target to reduce food loss and waste by 2030; 67% require businesses to donate surplus food and/or impose taxes on food disposal; 61% provide government grants to support food donation; 56% have food safety protocols for donated food; and 44% provide legal liability protection for food donations.

As a result of implementing these policy tools, several countries have already demonstrated measurable progress. The United Kingdom, for example, achieved a 27% reduction in per-capita food waste (post-agricultural stages) by 2018, compared with the 2007 baseline. Similarly, in the Netherlands, food waste at the consumer stage declined by 29% by 2019, relative to the 2010 baseline. An interim report covering all European Union member states is expected to be released later this year by the European Commission, providing a broader assessment of progress across the region.

A 2020 study by Wageningen Food & Biobased Research,[1] commissioned by the Dutch Ministry of Agriculture, Nature and Food Quality, examined the impact of European policy and regulatory measures on reducing food loss and waste. The study found that among the policy tools reviewed above, financial instruments have the most significant impact on reducing food loss and waste. Specifically, taxes on organic waste disposal were identified as the most effective measure, followed by VAT exemptions for food donations to food banks, which help remove barriers to potential donations.

In Israel, following the enactment of the Food Donation Encouragement Law in 2018 and its expansion through the 2024 amendment, the government published, for the first time, a national program to reduce food loss and waste, outlining clear targets and recommended action channels. Moving forward, it is essential to ensure that the program is adequately funded and implemented in coordination with all relevant stakeholders, in order to realize its full potential for reducing food loss and waste and promoting food rescue, while also addressing inequality and food insecurity within the population.

Food Loss and Waste Worldwide

Over the past year, significant progress has been made in Israel’s efforts to reduce food loss and waste, marked by the formulation of a national program that sets clear targets and outlines a series of recommended action channels to provide a coordinated, systemic response to the issue.

Even prior to the publication of the program, several government ministries had already been advancing the topic within their respective areas of responsibility:

The Ministry of Environmental Protection

This Ministry led the development of Israel’s National Program for the Reduction of Food Loss and Waste, in collaboration with the Ministry of Agriculture.
It also headed an inter-ministerial implementation committee to prepare Israel’s food systems for climate change adaptation, with representatives from the Ministries of Agriculture and Rural Development, Health, Intelligence, and Education, as well as from the Institute for National Security Studies (INSS). The committee’s report, which includes a dedicated section on food waste reduction, is available on the Ministry’s website.
It coordinated Israel’s national engagement in the UN Food Systems Summit, conducting broad stakeholder dialogues with representatives from government ministries, civil society organizations, academia, farmers, and the food industry.
The Ministry also published the Food Surplus Donations in Israel: Legal Guide and Policy Recommendations Report in June 2023, together with Leket Israel. The report provides a comprehensive overview of the legal and practical aspects of food donation in Israel, along with a comparative analysis of policies and practices in 20 countries worldwide.
In collaboration with the Ministry of Health, the Ministry is promoting the integration of nutrition and catering criteria for healthy and sustainable food within Israel’s public procurement system. These criteria include specific provisions on food waste reduction and food rescue.
The Ministry supports organizations working to reduce food waste through a call for proposals from environmental organizations. Within this framework, it promotes a range of initiatives targeting the general public, households, and local authorities, focusing on raising awareness, promoting behavioral change, introducing practical tools for reducing waste, and developing local food rescue systems. The Ministry also funds policy research on food waste reduction.
Public awareness: The Ministry has produced and distributed social media campaigns on food waste reduction, highlighting the scale of the problem, the work of relevant organizations, and consumer tips for minimizing waste.
The Ministry’s National Waste Strategy explicitly addresses source reduction, including the reduction of food waste.
Since 2019, the Ministry, in partnership with Leket Israel, has published the National Food Waste Report, which includes a dedicated section on environmental impacts.

The Ministry of Health

As part of the National Food Security Plan, the Ministry of Health led the working group focused on the food basket and shifting dietary habits. In planning the food requirements for 2050, the Ministry considered several variables, including projected population growth, changes in consumption habits reflecting a shift toward recommended daily dietary guidelines, and the reduction of food loss and waste along the value chain. The Ministry also participated in the inter-ministerial working group led by the Ministry of Environmental Protection, in cooperation with the Ministry of Agriculture, tasked with developing the National Plan for Reducing Food Loss and Waste.
The Ministry is advancing a Green Hospitals Initiative, which includes integrating environmental considerations into hospital procurement processes and supplier engagement. The initiative also promotes food waste reduction and food rescue practices, including the development of digital tools to encourage plant-based food choices and food waste reduction.
In partnership with the Ministry of Environmental Protection, the Ministry is promoting the implementation of health-conscious and sustainable catering and food service criteria in Israel’s public procurement system. These criteria address food quality, health, economic, and environmental aspects, including food loss and waste reduction and food rescue.
As part of efforts to promote healthy eating in municipalities and regional clusters, the Ministry supports educational activities and training programs focused on healthy and sustainable nutrition. These efforts include collaborations with Leket Israel and other organizations to provide knowledge, tools, and skills for reducing food waste.
The Ministry conducts nutritional oversight in after-school programs under its supervision. These inspections include attention to food waste, and a current research project is underway to develop action plans for food waste reduction in these settings.
In accordance with the Law on the Supervision of Food Quality and Proper Nutrition in After-School Programs, the Ministry performs routine inspections. Presently, a study is being conducted to analyze inspection data related to food waste at lunch meals, and its findings will guide and strengthen our efforts to reduce food waste.
The Ministry promotes educational and community-based programs that integrate cooking and participation in community gardens. These programs equip participants with skills for healthy and sustainable eating, and address topics such as food sourcing, the effort involved in food production and preparation, meal planning, appropriate purchasing for household needs, proper storage, leftover utilization, and food waste prevention.
The Ministry is a partner in drafting the National Plan for Food Security, which includes a focus on reducing food waste and promoting food rescue.
The Ministry is also involved in research initiatives addressing food insecurity, the cost of a healthy food basket, and “prescription produce” (i.e. providing fruit and vegetables as part of health interventions).
Since 2023, the Ministry has co-published the National Food Waste and Rescue Reports together with Leket Israel, which now include a dedicated health section.

The Ministry of Labor, Welfare and Social Services

In 2017, the Ministry launched the National Food Security Initiative in cooperation with Eshel Jerusalem-Colel Chabad and Leket Israel. The program provides rechargeable food cards at a value of NIS 500 (USD $135) per month to approximately 11,000 families experiencing severe food insecurity. The pilot, initiated in February 2017, was implemented across 36 municipalities nationwide with an annual budget of around NIS 65m (USD $17.6m). Upon joining the program, each family receives a rechargeable card that covers NIS 250 (USD $67.6) in food purchases (not including tobacco and alcohol) at selected supermarket chains and local stores, and NIS 250 (USD $67.6) for fresh fruit and vegetables (NIS 180 USD $48.6) and non-perishable food (NIS 70 USD $18.9) sourced from rescued surplus produce, which is delivered directly to households.
In May 2021, a new tender was issued for the operation of the National Food Security Initiative following several program revisions. The number of participating families increased to around 26,000, each receiving a rechargeable card valued at NIS 350 (USD $94.6) and a fresh fruit and vegetable basket worth NIS 150 (USD $40.5) delivered directly to their homes. The tender explicitly specifies the inclusion of rescued agricultural produce. The initiative continues to this day, led by Eshel Jerusalem–Colel Chabad in partnership with Leket Israel.
In 2024, the Ministry of Welfare revised the guidelines for its food basket support program to allow, for the first time in Israel, the inclusion of food sourced from rescue operations, including portions of the basket consisting of rescued fruit and vegetables.

The Ministry of Agriculture continues to promote initiatives aimed at reducing food loss and waste throughout the stages of production, distribution, and consumption, including:

In September 2023, following an internal policy review, an amendment to the Animal Diseases Ordinance (1985) came into effect, transferring responsibility for determining the shelf life of animal-based products such as beef, poultry, and fish, to the manufacturers. This shift aligns with global trends in Europe and the United States, where producers hold primary responsibility for product safety, while veterinary inspection authorities focus on verifying compliance with regulations and ensuring food safety standards are maintained.
The Ministry’s Agricultural Extension and Professional Services Department supports the adoption of advanced cultivation methods and climate-control technologies that help reduce food loss during production, both in fields and orchards. These efforts are backed by grant programs for farmers, designed to encourage innovation, reduce dependency on manual labor, improve climate management, and optimize the use of fertilizers and pesticides. The grants are administered through the Ministry’s Investment Administration.
Researchers at the Agricultural Research Organization support packing houses and sorting stations in adopting and implementing storage technologies that extend shelf life and minimize food loss during storage, as well as advanced methods for detecting defects and removing damaged produce during the sorting stage.
To reduce food loss during distribution and marketing, and food waste at the household level, the Ministry conducted a life cycle assessment study evaluating the environmental impact of cucumber packaging during these stages, and its effect on shelf life and waste reduction. The study found clear environmental and economic benefits to keeping cucumbers packaged and refrigerated at home, which helps extend their shelf life and reduce spoilage.