Why do households waste the most?
- • Over 60% of edible food waste occurs in households.
- • Wasted food accounts for ~8–10% of global greenhouse gas emissions.
- • Fruits & vegetables, bread, and cooked meals are most commonly wasted.
Households are the primary site of edible food waste. Unplanned grocery trips, confusion about date labels, and poor storage mean food is purchased with good intentions but forgotten later. At home, small daily decisions add up to a large global impact.
Research also shows that living alone and memory decline—common in ageing societies—further increase the risk of waste. When routines are disrupted, people tend to overbuy or repeat purchases of items already in the fridge.
At-home drivers
The most cited drivers include: 1) unplanned or bulk shopping; 2) misunderstanding “best before” vs “use by”; 3) inadequate storage (temperature, airflow, containers); 4) cooking more than needed; 5) leftovers not tracked.
- Planning: lack of lists or meal planning leads to duplicate purchases.
- Storage: incorrect temperature / no visibility leads to forgotten items.
- Portions: cooking large batches without a plan for leftovers.
Most wasted foods
Fruits and vegetables, bread and baked goods, and cooked meals are most commonly wasted due to short shelf life and high perishability. Dairy and ready-to-eat items also feature prominently in household bins.
Date labels
“Best before” indicates quality—food may still be edible after this date if stored properly. “Use by” indicates safety—food should not be consumed after this date. Confusing these labels leads to avoidable disposal of edible food.
Climate impact
Wasting food also wastes the land, water, and energy used to produce it. As food decomposes, methane is released, which is a potent greenhouse gas. This is why food waste is often described as a hidden climate issue.
What is food waste?
Food waste refers to edible food that is discarded at the retail and consumer stages of the supply chain. It is distinct from food loss, which happens earlier (harvest, storage, processing, distribution). In households, waste usually occurs when food is overbought, poorly stored, or forgotten.
Why it matters
- Environmental: 8–10% of global GHG emissions are linked to wasted food.
- Economic: households lose money on food they do not eat.
- Social: waste coexists with food insecurity in many communities.
Glossary
- Best before: quality-focused date label; food may still be edible afterwards.
- Use by: safety-focused date label; do not consume past this date.
- Perishability: how quickly a product spoils under normal storage.
Regional differences
In high-income settings, most waste occurs at the consumer stage; in low- and middle-income settings, losses are more common earlier in the chain due to infrastructure and storage constraints.
Economic costs
Food that is never eaten still carries production, transport, and retail costs. At household level, avoidable waste equates to direct budget loss that could be reduced with better planning and storage.
Food systems
Waste is a systems issue involving producers, retailers, and consumers. Packaging, pack sizes, promotions, and norms around freshness can all influence household decisions and outcomes.
Sources & reports
Key sources include national statistics, municipal waste audits, household diaries, and international assessments (e.g., food waste index reports). Triangulating methods improves reliability.
How we measure
- Compositional analysis of household bins.
- Food diaries and receipt tracking to link purchase and disposal.
- Smart meters / sensors for storage conditions and opening frequency.
Interviews
Qualitative interviews highlight routines, habits, and moments when food is most likely to be forgotten—after big shops, during holidays, or when plans change unexpectedly.
Community
Community observations capture how local markets, store layouts, and promotions influence household purchasing and storage behaviors.
Cross-country comparisons
Comparing contexts helps identify universal drivers vs. local patterns—useful for designing targeted educational materials.