Food waste is often seen as a simple consequence of daily life: forgotten leftovers, fruit that spoils before it is eaten, or food that remains unused at the back of the refrigerator. Yet the implications extend far beyond the household kitchen. When food is discarded, the land, water, energy, labour and other resources used to produce, transport and sell it are wasted as well.
Reducing food waste is therefore an important component of more sustainable food systems. It can help lower environmental pressures, improve resource efficiency and reduce unnecessary household expenditure. Understanding the factors that lead households to waste food, and what can help them waste less, is increasingly important as governments seek to address climate, resource and food-system challenges simultaneously.
What food do households throw away most often?
Across OECD Member countries surveyed through the OECD Environmental Policies and Individual Behaviour Change Survey, leftovers from homemade meals, fruit and vegetables and bread are among the most commonly discarded food products. By contrast, foods that are typically purchased less frequently or stored for longer periods tend to be thrown away less often.
Why does food end up in the bin?
According to the report “How Green is Household Behaviour?” Households report that spoilage and concerns about expiry dates are among the most common reasons for discarding food. This points to the importance of planning purchases, understanding food labels and storing products appropriately.
The findings suggest that food waste is not simply a matter of environmental awareness. Even households that wish to avoid waste may struggle to accurately estimate food needs, manage inventories or interpret date labels.
As a result, efforts to reduce food waste can benefit from practical information and tools that help households make better use of food before it spoils. Examples include meal planning guidance, improved food storage information and clearer communication regarding food date labels.
Not all households waste food in the same way
The findings in the household survey also suggest that smaller households, households with older members, households located in rural areas and households without children are generally less likely to throw away food. In contrast, households with children and higher-income households tend to waste more edible food.
These differences suggest that food waste is influenced not only by environmental awareness but also by lifestyle, family composition and purchasing habits. Larger households may face greater challenges in accurately matching purchases to consumption needs, while higher-income households may face fewer financial constraints that encourage waste prevention.
Sustainable lifestyles are associated with lower food waste
OECD analyses find that households reporting more sustainable food consumption habits are also less likely to waste food. Individuals who consume local, seasonal or food products perceived as more environmentally sustainable are generally more likely to engage in waste prevention behaviours.
Incentives can strengthen food waste prevention
Households often report that financial savings and incentives are important factors encouraging recycling and composting. Well-designed charging systems and incentive schemes can encourage greater participation in food waste separation and composting programmes.
