Avoidable Household Food Waste: Diagnosing the Links between Causes and Composition

Abstract

Problems associated with the wastage of food intended for human consumption are well known and the discarding of edible but unconsumed food—avoidable food waste—is clearly undesirable. Interventions to reduce avoidable food waste need to be suitably informed: understanding the causes and consequences of avoidable food waste is instructive in this regard. One hitherto unexplored approach to understand better the causes of food waste is to elucidate associations between the composition of avoidable food waste and the reasons why it is generated. If such associations can be established, data relating to the composition of avoidable food waste can contribute evidence to underpin interventions intended to prevent or reduce avoidable food waste. The aim of this study was therefore to explore links between the causes of avoidable food waste and its composition, and thereby contribute to the development of management measures. Information relating the commonly reported causes of avoidable food waste and its composition (part-consumed, whole-unused and leftovers) was gathered via a series of participatory workshops involving university students. Outcomes of the workshops indicated that individual causes of avoidable food waste rarely lead exclusively to a single type of avoidable food waste, but some relationships were evident. Five of the 13 causal factors explored were considered to lead to all three types of avoidable food waste; a further five were considered to lead mainly to part-consumed and whole-unused food waste. Potential interventions to effect positive change are explored; the value of classifying avoidable food waste to guide interventions was evident, although approaches would need to be aligned with the observed composition of avoidable food waste and the method(s) of intervention considered. Applications of the approach and outcomes of this study are also considered in a policy context.

Motivating household food waste reduction: Harnessing the power of message context and framing

“…As shown in Figure 6, the main reasons for the waste with households were food spoiling before it can be consumed (32%), not using the entire food ingredients (12%), using only parts and disposing of the rest (12%), or buying excess food (9%). This result corroborates the findings in previous studies (Bravi et al., 2020; Quested et al., 2011; Shaw, 2021). In addition, the results of the different measures of the intention to reduce food waste (upon reflecting on several food waste messages) show that 81% intend to reduce food waste overall, 80% intend to reuse any leftover food in the future, and 51% intend to recycle any leftover food at home.…”

From kitchen scraps to delicacies to food waste

“…2,22 Additionally, with respect to avoidable household food waste by consumers, it is suggested that the knowledge of the composition of food waste will help classify food waste and the development of target interventions. 23 The food waste issue is gaining increasing attention in the scientic literature. The total number of documents related to food waste scientic research were: 14 984 for the keyword "food waste", 1143 for the combination of "food waste" and "environmental impact", and 616 for the combination of "food waste" and "food security".…”

“…2,22 Additionally, with respect to avoidable household food waste by consumers, it is suggested that the knowledge of the composition of food waste will help classify food waste and the development of target interventions. 23…”