Household food waste and pathways to responsible consumer behaviour: evidence from Australia

Y Purpose - This paper aims to stimulate the pursuit of waste-free food consumption and develop guidelines to avoid irresponsible consumer behaviours. In doing so, the paper answers the questions: How much food is thrown away by Australian households? What are the causes of food wasted? And, how motivated are Australian household members to reduce food waste? Design/methodology/approach - An online survey was completed by a demographically representative sample of 5,272 households in Australia to address these questions. Using the state-wise data set and a structural equation modelling technique, this paper analyses behavioural and socio-demographic factors that influence household food waste in Australia. Findings - The study identified that inedible food waste was the most common waste that people threw away (69%). The second-largest contribution towards waste came from meal leftovers (44%). The study identified household members not finishing their meal and cooking too much food as the leading causes of food waste from meal leftovers. Furthermore, household food members were unable to identify whether the food was safe to eat, uncertain whether they would eat prepared food that was saved for later consumption and remained confused about when to discard food. Finally, 42% indicated a high level of motivation to reduce food waste, while 34% indicated a moderated level. Originality/value - This study's findings contribute to the practical challenges associated with the measurement of food waste in households. Further, the study provides insights to policymakers and practitioners to develop customised interventions to reduce household food waste.

Automated summary

This study found that inedible food waste was the most commonly discarded waste (69%) by households in Australia. The second largest contributor to food waste was meal leftovers (44%). Household members not finishing their meals and cooking too much food were identified as the main causes of food waste from meal leftovers. Additionally, 42% of household members showed a high level of motivation to reduce food waste, while 34% showed a moderate level of motivation.