Taste the Waste of Water

The video illuminates the environmental cost of food waste and presents a comprehensive overview of the negative effects of wasting food.

A tremendous amount of water can be saved by reducing losses and waste of food – as much as ten times the water flow in the Nile. By curbing food waste, energy is saved and the emission of greenhouse gases can be reduced. Equally important, consumers can save a great deal of money by not letting their food go to waste.

SIWI has been a pioneer in addressing the issue of food waste, and has together with IWMI and FAO raised the question in the United Nations Commission on Sustainable Development (CSD). In 2008, SIWI released the report Saving Water from Field to Fork, which shows how the huge losses and waste of food have significant implications for water, energy, land-use, and generally contribute to environmental degradation. In the making of the film, SIWI has provided knowledge and advise on the linkages between food waste and water.

WASTE is a collaboration between SIWI, UNEP, WWF Germany and FAO. It builds on the film Taste the Waste of Water, which SIWI launched last year during the World Water Week in Stockholm. This new version has been translated into eight languages and presents a more comprehensive overview of the negative effects of food waste, in relation to a range of environmental aspects.

The video was screened during the UNEP Side Event “The Global Environmental Impact of Food Waste”. Read more on the UN Global Compact Leaders Summit website.

Watch the video in different language:

The film has been produced by Schnittstelle Thurn GbR. For further information, please contact Susanne Blech: or Jan Lundqvist: