Reducing the amount of food and drink that is wasted is a key element in developing a sustainable food system. In the UK, the largest contribution to food waste is from homes: 8.3 million tonnes per year, costing consumers £12 billion and contributing 3% of UK greenhouse gas emissions. This paper describes recent insights gained from research by the Waste and Resources Action Programme (WRAP) and others into the types of food wasted, why it is wasted and what can be done to minimise it. The research methods used -which have parallels with dietary research -are described and findings of interest to the field of nutrition are highlighted, including the impact of waste on intake (e.g. 0.8 portions of fruit and vegetables are wasted per person per day). The activities undertaken by WRAP and its partners to minimise household food waste are described: consumer engagement and working with retailers and food manufacturers to help consumers to buy the right amount, keep what they buy at its best and use what they buy. Between 2006Between -2007Between and 2009, the amount of household food waste reduced, this is discussed in light of the work of WRAP and its partners, and other influences such as food prices. Areas for future research and engagement to further reduce the quantity and impact of food waste are outlined.

Domestic refrigerators often operate at temperatures which are higher than ideal for chilled food storage, with several studies finding averages around 7°C. Reducing temperatures for example to 4°C could significantly extend storage lives, giving greater opportunity for use before disposal. However, the savings in costs and emissions associated with reduced waste must be balanced against those associated with increased energy consumption at lower temperatures. Based on published storage lives of foods which are currently refrigerated and UK waste statistics, reducing from 7°C to 4°C could save £162.9 m of waste annually, with associated emissions of 270,000 tonnes CO 2 e. Including certain foods which are not always refrigerated and removing others which do not benefit from refrigeration, the estimated savings increased to £283.8m and 578,383 tonnes CO 2 e. Based on experimental assessment, the costs and emissions associated with increased fridge energy consumption were considerably lower at £80.9 m and 367,411 tonnes CO 2 e.

It is estimated that over 630,000 tonnes of 'freezable' food, worth up to £2.3 billion, are thrown away by UK consumers each year due to having passed labelled 'use by' dates or being perceived to have spoiled. Much of this food could instead have been frozen for later consumption, but research has shown that consumers are often uncertain about suitability of products for home freezing. A two-part study was therefore undertaken, starting with a literature and internet-based information review which found that although the majority of products are reported as suitable for home freezing, there is conflicting advice on some products and also marked differences between reported storage lives. As increased use of freezers would lead to greater energy consumption, the review was followed by an experimental assessment which found that the value and carbon dioxide emissions associated with the saved food far outweighed those associated with the additional energy.