Identifying the sources of foodborne diseases is crucial for guiding national food safety strategies and supporting policies that promote safe and sustainable diets. We present global estimates of the proportions of burden of disease attributable to foodborne transmission, other major pathways, and food categories for 29 viral, bacterial, parasitic, and chemical hazards, based on a structured expert judgment (SEJ) study commissioned by the World Health Organization (WHO) and supervised by the WHO Foodborne Disease Burden Epidemiology Reference Group (FERG) for 2021-2025. One-hundred forty-six experts provided 1,463 assessments across 17 subregions within six WHO regions. Expert judgments were weighted using Cooke’s Classical Model and reviewed by FERG. We found that 13 of 29 hazards were >50% foodborne. Vegetables and “fruits and nuts” were important sources for multiple enteric and invasive pathogens, and animal-source foods, including poultry, beef, eggs, seafood, and dairy remained critical targets for intervention. Regional differences highlight the influence of local epidemiology, food systems, sanitation, and cultural practices. These estimates provide a global, uncertainty-quantified knowledge base to guide context-specific food safety interventions and future empirical data collection. Given persistent data gaps, SEJ remains the most feasible approach to generate evidence supporting efforts to reduce foodborne disease.