Food Waste Surges During Holiday Season

Food waste remains a structural challenge with growing economic, environmental, and social costs, and the problem intensifies during the December holiday season, when food purchases and consumption rise sharply. In Mexico, higher year-end spending leads to a significant increase in discarded food, amplifying greenhouse gas emissions, household losses and inequalities in access to nutrition.

According to FAO, Mexico is the second-largest food waster in Latin America, which estimates that one-third of all food produced each year ends up in the trash. The highest levels of waste are concentrated in large urban centers such as Mexico City, Monterrey and Guadalajara. 

The environmental impact of this issue is significant. Domestically, food waste generates about 40Mt of carbon dioxide equivalent annually, as reported by the World Resources Institute (WRI). Moreover, globally, food waste accounts for about 10% of total greenhouse gas emissions and roughly one-fifth of methane emissions.

This problem accentuates social inequality. Mexico faces persistent food insecurity, making the disposal of edible food a stark contradiction. Lower-income households are more vulnerable to food price increases and shortages, while higher-income groups account for a disproportionate share of consumption and waste. 

During the holiday season, food spending increases by nearly 30%, pushing lower-income households to devote up to 65% of their total budget to food, compared with about 36% for higher-income households. For many families, this increase requires cutting back on essentials such as housing, transportation or health care, and in some cases taking on temporary debt.

At the household level, food waste can translate into losses of between MX$836 and MX$3,537 per year. These figures underscore a dual challenge: reducing inequality that heightens household vulnerability and encouraging more responsible consumption patterns.

Structural factors contribute to the problem. Alejandro Portillo Salgado, Representative, Visibilizando Voces AC, said one of the main drivers of food waste is the culture of aesthetics, in which fruits and vegetables suitable for consumption are discarded due to blemishes, bruises or ripeness. Distribution failures and overproduction further compound the issue, resulting in tons of food being discarded daily.

The social impact is particularly acute in urban areas. In Mexico City alone, about 1.4 million people experience food insecurity, according to the National Council for the Evaluation of Social Development Policy (CONEVAL) data from 2023.

Experts note that addressing food waste requires both structural changes and shifts in consumer behavior. Planning purchases, avoiding unnecessary buying, repurposing leftovers, and preserving surplus food can reduce waste at the household level. At scale, such practices help conserve resources, lower emissions, and ease financial pressure on families.

Reducing food waste is increasingly viewed as a key component of a more sustainable and equitable economic model. Each meal that is fully used preserves water, energy and labor, reinforcing the link between environmental balance and social well-being. As policymakers, businesses and consumers reassess food systems, tackling waste remains central to improving sustainability, reducing inequality and strengthening economic resilience.