How much food waste does the UK produce?

WRAP estimates UK food waste at about 10.2 million tonnes a year, using data for 2021 and 2022. Households produce 58% of the total.

Why is food waste sent to landfill harmful to the climate?

Food rotting in landfill without oxygen releases methane, a powerful greenhouse gas. Wasted food also throws away all the emissions from growing, processing and transporting it.

What share of global greenhouse gas emissions is linked to food loss and waste?

UNEP estimates that food loss and waste cause 8 to 10% of global greenhouse gas emissions. The share is almost five times that of the aviation sector.

CCEA A-Level Nutrition and Food Science 3310

Protein

Topic overview Functions of protein Amino acids, biological value and complementation Animal and plant sources of protein Novel protein sources Nitrogen balance and protein requirements

Fat

Topic overview Functions of fat Structure of fats and fatty acids Saturated and monounsaturated fatty acids Omega-3, omega-6 and trans fatty acids Essential fatty acids

Carbohydrate

Topic overview Sources and functions of carbohydrate Intrinsic, extrinsic and non-milk extrinsic sugars Starch and resistant starch Non-starch polysaccharides and dietary fibre Blood sugar, glycaemic index and glycaemic load

Vitamins

Topic overview Vitamin solubility, absorption and bioavailability Vitamin A and beta-carotene Vitamin D and sunlight Vitamins E and K Thiamin, riboflavin and niacin Vitamin B6, vitamin B12 and folate Vitamin C and scurvy

Minerals

Topic overview Calcium and phosphorus Magnesium, sodium and potassium Iron and iron deficiency anaemia Iodine and fluorine Selenium and zinc Mineral bioavailability and absorption

Water and Other Fluids

Topic overview Functions and sources of water Nutritional benefits of other drinks Factors affecting hydration Dehydration and water intoxication

Nutrition Through Life

Topic overview Pre-conception and pregnancy nutrition Lactation and infant milk feeding Weaning and pre-school children School-age children and teenagers Nutrition for adult men and women Older adults and the frail elderly Dietary Reference Values and diet evaluation

Eating Patterns

Topic overview Food consumption trends and demographic change Social change, employment and leisure patterns Resources and availability of healthy food Food labels and advertising as barriers

Energy and Energy Balance

Topic overview Why the body needs energy Basal metabolic rate and physical activity level Energy EARs through life Energy balance and weight change

Overweight and Obesity

Topic overview BMI, waist circumference and measuring body fat Trends in childhood and adult obesity Barriers to achieving a healthy weight Health problems of excess weight Achieving a healthy weight in children and adults

Cardiovascular Disease

Topic overview Defining CVD and how atherosclerosis develops Non-modifiable risk factors for CVD Smoking, inactivity, alcohol, obesity and Type 2 diabetes Blood cholesterol, fatty acids and soluble fibre Hypertension, sodium, antioxidants and homocysteine Preventing CVD through diet and lifestyle

Cancer

Topic overview Cancer and how tumours develop Fat, salt and meat in cancer risk Wholegrains, fruit, vegetables and antioxidants Lifestyle factors in cancer risk Recommendations to reduce cancer risk

Type 2 Diabetes

Topic overview Definition and symptoms of Type 2 diabetes Risk factors for Type 2 diabetes Preventing Type 2 diabetes Managing Type 2 diabetes

Alcohol

Topic overview Units, energy and alcohol's link to obesity Alcohol, the heart and cancer Alcohol in pregnancy and the developing baby Nutritional effects of heavy drinking

Physical Activity

Topic overview UK physical activity guidelines Activity, heart health and energy balance Bone, joint, muscle and mental health benefits

Food Security and Food PovertyOption A

Topic overview Food security and the threat from climate change Land degradation and population growth Food poverty as a global issue Food poverty in the UK and Northern Ireland Food banks, FareShare and the Trussell Trust

Food SustainabilityOption A

Topic overview Animal farming, climate change and natural resources Local and seasonal food Organic farming and the environment Fairtrade and producer countries Red Tractor, NI Beef and Lamb, LEAF and Conservation Grade Carbon labels, Rainforest Alliance, MSC and green claims

Food WasteOption A

Topic overview Environmental and ethical impact of food and packaging waste Waste from primary producers and food manufacturers Waste from retailers and consumers WRAP, the Courtauld Commitment and Love Food Hate Waste NI

Changing Consumer BehaviourOption A

Topic overview Advice for sustainable food choices Barriers to sustainable food choices Environmental and social cost of supermarket shopping

Food Safety Through the Food ChainOption B

Topic overview WHO and shared responsibility for food safety Animal and plant health risks The Food Standards Agency and DAERA GMP, quality assurance standards and traceability HACCP in food-serving establishments Hygiene ratings, food law inspections and EHPs

Microbiological ContaminationOption B

Topic overview Salmonella and Campylobacter Listeria and Escherichia coli High-risk foods for food poisoning Microbial control by producers and manufacturers Microbial control in catering and at home

Chemical ContaminationOption B

Topic overview Acrylamide in cooked foods Arsenic in rice Bisphenol A and dioxins Mercury, lead and cadmium in food

Food AdditivesOption B

Topic overview Additive regulation and E numbers Food colours and flavour enhancers Intense and bulk sweeteners Preservatives, nitrites and sulphites

Food AllergensOption B

Topic overview Why food allergies are increasing Allergen labelling and information rules The FSA's work on allergy and intolerance

Food Safety Controls and LegislationOption B

Topic overview EFSA and food risk assessment General food hygiene under Regulation 852/2004 Regulation 853/2004 and official controls

Research Skills

Topic overview Primary and secondary research Questionnaires and interviews Food diaries, observation and sensory evaluation Sampling and research ethics Evaluating and referencing sources Analysing and presenting data

Food Waste

4 subtopics
12 things to know
A2 1
A2 1 Option A, Food Security and Sustainability

What Food Waste covers

Food Waste is examined in Unit A2 1 Option A, Food Security and Sustainability — one of two options. It covers environmental and ethical impact of food and packaging waste, waste from primary producers and food manufacturers, waste from retailers and consumers and WRAP, the Courtauld Commitment and Love Food Hate Waste NI.

Where it is assessed

A2 1

Option A, Food Security and Sustainability — a written examination.

Check the CCEA specification ↗

The 4 subtopics

Each one has its own page.

What you need to know

Answer each one before you reveal it.

Your recallNot started

Key term

How does household size affect food waste, and why is waste at home especially damaging?

Numbers

What is the Food Waste Reduction Roadmap?

Key term

Distinguish between food loss and food waste.

Key term

Who are the primary producers in the food chain?

Numbers

How much food is wasted worldwide each year?

Key term

How much food is wasted on UK farms?

Key term

How much food waste do UK retailers produce directly?

Numbers

Outline what WRAP is and how it works.

Numbers

Which sector produces most of the world's food waste?

Key term

Why might a farmer leave a crop unharvested?

Key term

Why do retailers influence food waste far more than their own figure suggests?

Process

How does WRAP work to reduce food waste?

Take Food Waste further

The same content, four other ways.

Commonly confused

Pairs that lose marks when they are blurred together.

Food loss vs Food waste
Food loss: produce lost between harvest and retail through spoilage, pests or poor storage. Food waste: edible produce discarded by retailers, caterers and households.
Anaerobic digestion vs Composting
Anaerobic digestion: breakdown of scraps in sealed tanks without oxygen, giving biogas and fertiliser. Composting: breakdown of scraps by microbes in air, giving a soil improver.
WRAP vs Courtauld Commitment
WRAP: a charity that measures waste and runs resource-efficiency programmes. Courtauld Commitment: a voluntary agreement in which businesses sign up to shared reduction targets.

Questions from this topic

Each one with the model answer underneath.

1
Distinguish between food loss and food waste.
Model answer
Food loss happens between harvest and retail, through spoilage, pests or poor storage. Food waste is food discarded by retailers, caterers and consumers.
2
How much food is wasted worldwide each year?
Model answer
UNEP's Food Waste Index Report 2024 estimated 1.05 billion tonnes of food waste in 2022. The total was about a fifth of all food available to consumers.
3
Which sector produces most of the world's food waste?
Model answer
Households produced about 60% of global food waste in 2022, some 631 million tonnes, according to UNEP. The rest came from food service and retail.
4
How much food waste does the UK produce?
Model answer
WRAP estimates UK food waste at about 10.2 million tonnes a year, using data for 2021 and 2022. Households produce 58% of the total.
5
Why is food waste sent to landfill harmful to the climate?
Model answer
Food rotting in landfill without oxygen releases methane, a powerful greenhouse gas. Wasted food also throws away all the emissions from growing, processing and transporting it.
6
What share of global greenhouse gas emissions is linked to food loss and waste?
Model answer
UNEP estimates that food loss and waste cause 8 to 10% of global greenhouse gas emissions. The share is almost five times that of the aviation sector.

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Protein

Fat

Carbohydrate

Vitamins

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Nicotine also blood vessels.

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AThe man's intake is 75% of the RNI.

BThe working is 30 ÷ 40 × 100 = 75%.

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Assemble a full-mark answer from its marking points, in the order an examiner wants them.

Overweight means an adult BMI from 25 up to 29.9.

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Spot the fault in a statement. The traps are the mistakes students actually make.

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Food Waste revision questions

What does Food Waste cover in CCEA A-Level Nutrition and Food Science?: 4 subtopics: environmental and ethical impact of food and packaging waste, waste from primary producers and food manufacturers, waste from retailers and consumers and wrap, the courtauld commitment and love food hate waste ni. Each one has its own page with questions and model answers.
How is Food Waste organised?: By the CCEA 3310 specification, subtopic by subtopic, so it matches the order you are taught it in.

Every question in Food Waste, on a schedule.

Attempt a question from memory, write the correct version, then attempt it again. Levo records the jump between your first attempt and your last, and brings each question back on the day you are due to forget it.

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