Food and drink waste from households in the UK

TLDR

Reducing food and drink waste is essential for a sustainable food system, yet in the UK households generate the largest share—8.3 million tonnes per year, costing consumers £12 billion and accounting for 3 % of national greenhouse‑gas emissions. This paper reviews recent WRAP research on the types, causes, and mitigation of household food waste, and proposes future research and engagement strategies to further reduce its quantity and impact. The authors employ dietary‑research‑style methods and describe WRAP’s consumer‑engagement activities with retailers and manufacturers that help consumers buy the right amount, keep food at its best, and use what they buy. Household food waste averages 0.8 portions of fruit and vegetables per person per day, and from 2006–2007 to 2009 the amount of waste fell, partly due to WRAP’s initiatives and changing food prices.

Abstract

Summary 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 2006–2007 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.