he global food system is terribly inefficient, with nearly a third of all food produced, costing almost $1 trillion, being wasted each year. This waste is especially alarming when over 800 million people face food insecurity. Beyond creating hunger and economic losses, food waste squanders vital resources such as water, energy and labour. Decomposing food in landfills emits greenhouse gases, worsening climate change. Addressing food waste is not just a matter of flawed resource utilisation, but also a social justice issue.

In Pakistan, nearly 36 million tonnes of food is wasted annually while millions of its citizens remain food-insecure. Losses from food waste cost $4 billion to the economy. To put this in perspective, Pakistan’s recent IMF tranche was $1.1 billion. This immense waste worsens the country’s food insecurity, environmental degradation and economic burden. Addressing this issue is thus a moral and practical necessity for a sustainable future.

But how does food go to waste?

The first step in addressing this issue is understanding where and why food waste occurs. Food is wasted across the entire food supply chain—from farm to fork. Each stakeholder in the chain has a role to play in food loss, but also a part in preventing it.

Production: At the very first stage, farmers face crop losses due to weather issues, poor storage facilities, inefficient harvesting techniques and market price fluctuations. Farmers with small landholdings often lack the infrastructure to preserve or transport surplus produce.

Processing and distribution: Spoilage, contamination and improper packaging, aggravated by inadequate cold storage and transportation, lead to significant waste.

Retail: Supermarkets and grocery stores contribute to food waste through overstocking, poor inventory management and stringent aesthetic standards that lead to edible food being discarded simply because it looks ‘imperfect.’

Consumption: Consumers are also responsible for a large portion of food waste. In homes, restaurants and hotels, more food is prepared than needed. The rest is ultimately thrown away. Social norms, such as hosting large weddings or banquets, contribute to the issue.

Fighting food waste

While studying at LUMS, we identified the immense food waste happening around us. We started with a simple Facebook page, asking people not to waste food and instead contacting us if there was a surplus. With this we began collecting excess food and distributing it to those in need. What started as a small, informal initiative quickly gained momentum, attracting a host of passionate volunteers who shared the vision.

As our outreach grew, we realised the need to formalise our efforts and expand our operations to tackle food insecurity on a larger scale. We established Rizq as a social enterprise with a holistic focus on food security, addressing issues across the entire food supply chain, with a keen focus on food wastage.

Our work is guided by the principles of reduce, reuse and repurpose.

Reduce: Rizq partners with food businesses—restaurants, vendors and caterers—to reduce waste at its source by collecting surplus food and running awareness campaigns. These campaigns educate consumers and businesses on portion control, responsible consumption and reducing waste.

Reuse: The cornerstone of Rizq’s approach is its food recovery programme, Rizq Bachao. It serves as a platform connecting food businesses with verified non-profits and community organisations in need. For large consignments, Rizq collects, performs quality checks and distributes the food to its network of non-profit and community organisations.

Repurpose: Rizq is exploring ways to recycle organic waste, such as composting, to convert inedible food into organic fertilisers that enhance soil quality and promote sustainable agriculture. Methods like dehydration are also being considered to extend food shelf life, addressing waste while reducing environmental harm.

Through grassroots networks of volunteers, food vendors and local organisations, Rizq’s unique community-driven model connects food donors with those facing hunger. This approach integrates its programmes with the communities it serves, enabling efficient food redistribution and raising local awareness about food waste while encouraging individuals to take responsibility for reducing it.

To date, Rizq has saved over 2 million kilos of food—worth over Rs 100 million—and provided 6 million meals. By engaging communities at every step of the way, Rizq has transformed the fight against food waste into a collaborative, grassroots movement across Pakistan, addressing food waste while reducing carbon emissions and resource wastage.

While Rizq has made significant strides in combating food waste, much more remains to be done. Pakistan’s food waste problem is deeply rooted in its structural inefficiencies, cultural habits and lack of awareness. Large-scale, lasting change requires:

Data aggregation: Accurate data collection is critical. Food waste is under-studied. Designing targeted solutions is impossible without solid information on its extent across the supply chain.

Policy and advocacy: Once data is available, policy reform and regulatory frameworks must be designed to incentivise businesses and individuals to reduce food waste. Public education campaigns are necessary to create awareness about the issue.

Infrastructure development: Improvements in food storage, transportation and supply chain logistics can minimise losses. Enhanced cold storage and better coordination are especially critical.

Innovation and circular economy: Incorporating circular economy principles is essential. By shifting from a linear “take-make-dispose” model to one focused on reusing, recycling and regenerating, food waste can be transformed into compost or energy, reducing environmental harm.

Food waste is a significant challenge that demands immediate action. In a country like Pakistan, where food insecurity and poverty are widespread, tackling food waste can save resources, reduce hunger and protect the environment. Rizq’s journey from a small initiative to a national movement shows how community-driven action, innovation, and partnerships can create substantial change. However, the fight against food waste is far from over. We must continue to evolve, scale and innovate, ensuring that no one in Pakistan goes hungry and that the food we produce is used to its fullest potential.

Musa Aamir, a Rizq co-founder, is the youngest recipient of the LUMS Alumni Achievement Award and an Acumen Fellow. He has been featured on TEDx, Harvard Pakistan Forum and Royal Commonwealth Society.

Qasim Javaid is a Rizq co-founder and CEO. He has a master’s in social business from AIT, Thailand, and is a pioneer in sustainable agriculture.

Saniya Ali Wattoo is the partnerships and strategy leader at Rizq’s Sustainable Agriculture and Livestock Division.