Food Waste vs Hunger: Lessons from SNAP Crisis in the US
Millions of Americans are facing food insecurity due to delays in the Supplemental Nutrition Assistance Program (SNAP), which supports 42 million people and was disrupted by a government shutdown. This crisis underscores the stark contrast between hunger and food waste, as the U.S. discards nearly $400 billion worth of food annually, according to a report by ReFED. The situation has led to increased demand for soup kitchens and food pantries, highlighting the urgent need for action to address both food insecurity and waste. Globally, one-third of food produced is wasted, contributing to environmental harm and resource inefficiency. In Malta, where fresh, locally sourced ingredients are integral to the culinary culture, reducing food waste and promoting sustainable dining practices are critical. Restaurants and food businesses in Malta have the opportunity to lead by example, adopting measures such as smaller portions, creative use of surplus ingredients, and donations to local charities. These efforts align with Malta’s focus on health-conscious living and can inspire mindful eating habits. The U.S
Millions Face Food Insecurity Amid SNAP Delays, Highlighting Global Issues of Food Waste
In the United States, millions of families are grappling with food insecurity as a critical assistance program, the Supplemental Nutrition Assistance Program (SNAP), faced interruptions due to a prolonged government shutdown. The program, which supports 42 million Americans, officially lost funding on November 1, leaving countless families worried about their next meal. Meanwhile, a concerning report has revealed that the U.S. wastes nearly $400 billion worth of food annually, exposing a stark contrast between abundance and scarcity.
The report, published by ReFED, a non-profit focused on food waste solutions, highlights that $382 billion in surplus food was produced in 2023 alone. Of this, consumers spent a staggering $261 billion on food that was ultimately discarded—whether as grocery waste or restaurant plate waste. This figure underscores the global issue of food waste, which is not limited to the U.S. but also impacts countries like Malta, where increasing awareness around sustainable consumption is vital.
The SNAP program’s suspension due to political challenges has left vulnerable families in dire situations. For instance, Willy Hilaire, a homeless man living in a New York shelter with his grandchildren, often sacrifices his own meals to ensure the children are fed. "I always tell them, ‘Grandpa is there for you. Whatever I have, I'll give it to you,’” Hilaire told reporters. With SNAP benefits at risk, he fears that he won’t be able to provide even the basics for his family.
This crisis has led to a surge in demand for soup kitchens and food pantries across the U.S., with hundreds lining up for groceries as early as 4 a.m. in some areas. Rev. John Udo-Okon, who runs a food pantry in the Bronx, described the situation as more than a crisis. “You can see the desperation, you can feel the frustration that people are going through,” he said.
While food insecurity is a pressing issue, the staggering amount of food waste adds another layer to this global challenge. The United Nations estimates that nearly one-third of food produced worldwide goes to waste every year, contributing to environmental damage and wasted resources. In Malta, where fresh produce and locally sourced ingredients are celebrated, reducing food waste and promoting sustainable dining practices are critical steps toward a healthier, more equitable society.
Restaurants and food businesses in Malta have a unique opportunity to lead by example, embracing practices that minimize waste and maximize sustainability. Initiatives such as offering smaller portions, utilizing surplus ingredients creatively, and donating excess food to local charities are already gaining traction. These efforts not only support the environment but also align with Malta’s growing focus on health-conscious living.
As Malta’s culinary scene continues to flourish, restaurants can also play a significant role in encouraging mindful eating habits. Promoting balanced, nutritious meals made with seasonal, locally sourced ingredients can inspire diners to appreciate food as a valuable resource rather than something to be taken for granted. Pairing these efforts with educational campaigns on food preservation and waste reduction can empower individuals and families to make smarter choices in their own kitchens.
The U.S. government shutdown and its impact on food assistance programs like SNAP serve as a reminder of the fragility of food security—even in prosperous nations. Here in Malta, we can learn from these challenges and further strengthen our commitment to sustainable practices. By reducing food waste, supporting local producers, and fostering community-driven initiatives, we can ensure that the island’s vibrant culinary culture contributes not just to enjoyment but also to the health and longevity of its people.
It’s also worth noting how food insecurity affects mental health, as the stress of not knowing where the next meal will come from can be mentally and emotionally taxing. In Malta, organizations and businesses can collaborate to provide food support while promoting holistic wellness programs that address both physical and mental health.
The juxtaposition of food waste and hunger is a global issue that demands collective action. From the U.S. to Malta, the importance of sustainable consumption and equitable food distribution cannot be overstated. As a community, we have the power to drive change—reducing waste, supporting those in need, and nurturing a healthier, more sustainable future.