5 simple methods to reduce food waste during the holidays
The festive season in South Africa is a time for joy, togetherness, and indulgent feasts. From family braais to carefully crafted Christmas spreads, food takes centrestage in our celebrations.
However, behind the joy of shared meals lies an uncomfortable truth: South Africa faces a significant food waste crisis, even as millions of people experience hunger.
As the holiday season approaches, it’s worth reflecting on our food habits and looking for ways to celebrate responsibly — both for our fellow South Africans and for the planet.
The numbers are staggering. According to the Department of Environment, Forestry, and Fisheries (DEFF), South Africa wastes around 10 million tonnes of food annually, with 500,000 tonnes coming from what is known as consumption waste — food discarded at the consumer level.
This is food that could feed over seven million people every year. In a country where over 27% of households experience food insecurity, this level of waste is not just unsustainable, it’s deeply unjust.
Food waste doesn’t only affect people; it has a devastating environmental impact.
When food rots in landfills, it releases methane, a greenhouse gas that is 28 times more potent than carbon dioxide in trapping heat in the atmosphere.
This contributes to climate change, which in turn worsens global food security by disrupting agriculture.
Beyond that, food production uses enormous amounts of resources: water, land, and energy. When food is wasted, these resources are also wasted, placing additional strain on our planet.
Nicolle de Bruyn, Executive Officer of the Institute of Waste Management of Southern Africa (IWMSA), stresses: “We have a responsibility to our planet, our fellow South Africans, and our children, to buy, eat, and dispose of waste more responsibly. A good place to start is this December break.”
The DEFF reports that in sub-Saharan Africa, waste is alarmingly high across various food groups:
- 66% of fruits and vegetables
- 54% of roots and tubers
- 29.7% of meat
- 37.7% of fish and seafood
- 27.2% of milk products
Fruits, vegetables and tubers, which are vital sources of nutrition, make up the largest portion of food waste.
This highlights the need for careful planning and mindful consumption, especially during the festive season when food is often bought in abundance.
Simple tips for reducing food waste this holiday season
While the statistics may seem overwhelming, there are practical steps we can take to reduce food waste during the holidays. De Bruyn offers five actionable tips to make a difference:
Smart shopping practices
The festive season often leads to overspending and overbuying. Avoid impulsive purchases by sticking to a shopping list.
Buy smaller quantities of perishable items, and save bulk purchases for non-perishable goods that can be stored for longer periods.
Shopping locally also makes a difference. Supporting farmers' markets reduces the supply chain, lowering the risk of spoilage during transportation and reducing packaging waste.
Proper storage techniques
South Africa’s December weather is hot, which can speed up food spoilage. Proper storage helps prevent this.
Refrigerate perishables like dairy, meat and vegetables, and store dry goods in cool, dry places. Use airtight containers to preserve freshness and prevent contamination.
With festive leftovers, ensure food is stored quickly to keep it safe and appetising for another day.
Thoughtful meal planning
Plan your meals carefully to avoid over-purchasing. Start by checking what you already have in your kitchen to prevent buying duplicates. Then, create a meal plan and shopping list based on what’s genuinely needed.
When planning for large gatherings, resist the urge to overestimate how much food you’ll need. Instead, aim for just enough to satisfy your guests without excessive leftovers.
Portion control and serving sizes
It’s easy to over-serve during a festive feast, leading to half-eaten plates being tossed away. Encourage guests to serve themselves smaller portions and go back for seconds if needed. This reduces waste and promotes mindful eating habits.
Composting organic waste
Even with the best intentions, some food waste is unavoidable, such as peels, scraps, or spoiled items. Composting is a sustainable way to manage organic waste.
Set up a compost bin, you can turn this waste into nutrient-rich soil for your garden, reducing landfill contributions and supporting eco-friendly gardening.
The festive season is about sharing and giving, and this spirit can extend to food. If you find yourself with too much, consider donating excess food to local charities or food banks.
Many organisations in South Africa work tirelessly to feed those in need, especially during the holidays.
De Bruyn reminds us of the bigger picture: “We have the opportunity to create a legacy of mindful food consumption that benefits both present and future generations, ensuring that the spirit of the holidays extends beyond the festivities and into a more sustainable way of living.”
This December, let’s approach our celebrations with greater mindfulness. Reducing food waste isn’t just about saving money or resources — it’s about ensuring that our joy doesn’t come at the expense of others or the environment.