Reduces Food Waste: Consumers who are conscious of their nutrition exhibit behaviours that significantly reduce food waste, even more so than those whose behaviour is driven by sustainability concerns, according to new research from the University of Adelaide.

Researchers surveyed 1030 Australians and found that nutrition-conscious consumers had many waste-reducing habits and, as a result, generate less food waste.

“People who prioritise healthy eating tend to plan meals and avoid over-purchasing – behaviours 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 prioritise sustainability often focus on choosing environmentally friendly products but do not necessarily translate that concern into waste-reducing behaviours.”

Australians waste around 7.68 million tonnes of food each year, costing the economy an estimated $36.6 billion and households up to $2,500 annually.

Dr Nguyen, whose study was published in Resources, Conservation and Recycling, says a shift in approach is required to reduce the environmental and economic burden of food waste.

“Rather than focusing on sustainability as a standalone concept, future food waste reduction campaigns should emphasise the link between nutrition and food waste,” says Dr Nguyen.

“People are often more motivated by personal health benefits than by abstract environmental concerns, so framing waste reduction as part of a healthy lifestyle could be more persuasive.”

By encouraging meal planning, mindful shopping, and proper food storage as part of a balanced diet, Dr Nguyen says significant strides can be made in the fight against 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,” says Dr Nguyen, whose work was supported by the End Food Waste Australia Cooperative Research Centre.

“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.” Newswise/SP