Food waste is a global problem with significant environmental, social and economic implications, and this is particularly acute in Mexico City (CDMX), where thousands of tonnes of food are wasted each year. This study focused on characterizing and quantifying food waste in household waste in CDMX to inform the development of sustainable management policies. The study evaluated food waste generation in CDMX, quantified household food waste generation and assessed the proportion of avoidable and unavoidable waste. It involved sampling across 16 municipalities in CDMX, covering 3 socio-economic strata and 2 seasons (dry and rainy). Waste was collected from a minimum of 15 households per neighbourhood, totalling 388 households in the dry season and 395 in the wet season. Waste was classified into categories, adapting the Mexican standard, and the proportion of avoidable and unavoidable food waste was analysed to calculate per capita waste. Results showed that 17.28% of household waste in Mexico City is avoidable food waste, equivalent to 731.35 metric tonnes daily or 266,942 tonnes annually. Among avoidable food waste, fruits and vegetables accounted for 43%, followed by bread, tortillas and cereals (30%), with no clear trends related to socio-economic level or season. Food waste in CDMX is a significant problem that requires urgent attention. Implementing prevention, separation and recovery strategies, along with citizen education, is crucial to reducing waste and promoting a circular economy. This study provides valuable data for decision-making and designing public policies for sustainable waste management in CDMX.
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