Experts urge focus on nutrition to reduce food waste, not just sustainability

A study has found that nutrition-conscious consumers significantly reduce food waste, even more than those driven by sustainability concerns.

Research from the University of Adelaide, Australia, shows that people who prioritize healthy eating tend to plan meals and avoid over-purchasing, leading to less food waste. The researchers urge food waste reduction campaigns to emphasize the link between nutrition and food waste. 

The study surveyed 1,030 Australians and many had waste-reducing habits. According to estimates, Australians waste 7.68 million metric tons of food annually, costing households up to AU$2,500 (US$1,601) and the economy AU$36.6 billion (US$24.4 billion).

“People who prioritize healthy eating tend to plan meals and avoid over-purchasing — behaviors that significantly reduce food waste,” says lead author Dr. Trang Thi Thu Nguyen, from the University of Adelaide’s Centre for Global Food and Resources, School of Economics and Public Policy.

“The idea that sustainability-conscious consumers would also waste less food seems logical. After all, they actively seek out ethical and environmentally friendly products. However, those who prioritize sustainability often focus on choosing environmentally friendly products but do not necessarily translate that concern into waste-reducing behaviors.”

Opt for personal health benefits

Nguyen calls for a change in approach to reduce food waste's environmental and economic burden.

Nguyen believes people are more motivated by personal health benefits than by abstract environmental concerns.“Rather than focusing on sustainability as a standalone concept, future food waste reduction campaigns should emphasize the link between nutrition and food waste. People are often more motivated by personal health benefits than abstract environmental concerns, so framing waste reduction as part of a healthy lifestyle could be more persuasive.”

She promotes meal planning, mindful shopping, and proper food storage as part of a balanced diet, which can help fight food waste.

“Not only will this help households reduce the thousands of dollars lost to food waste each year — which is crucial in a cost-of-living crisis — but it will also promote healthier eating habits among Australians,” comments Nguyen.

“Ultimately, the key to a more sustainable food system might not be just about choosing the right products. It’s about how we manage, prepare, and consume them.”

The study, published in Resources, Conservation and Recycling, addresses a gap by “examining the interplay between two key food choice drivers — nutrition and sustainability — and their impact on food waste reduction.” 

It points out that while research has been done on sustainable buying practices (like selecting local or organic foods), less focus has been placed on how these decisions affect consumption trends and food waste.

In other news, a recent survey found consumer confusion over date labels leads to food waste worth US$7 billion annually. Meanwhile, earlier research indicates that consumers perceived healthier foods as more sustainable.