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Why healthy eating may be the best way to reduce food waste

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Thursday, April 17, 2025

Stokkete, ShutterstockAustralians waste around 7.68 million tonnes of food a year. This costs the economy an estimated A$36.6 billion and households up to $2,500 annually. Much of this food is wasted at home. So while consumers are increasingly aware of sustainability issues, awareness does not always translate into better food management in practice. Our previous research revealed people differ in the ways they generate and dispose of food waste. Our latest study takes a closer look at two groups who care deeply about food, for different reasons. It exposes a paradox: people who prioritise healthy eating waste less food, while those focused on sustainability do not necessarily follow through with waste reduction. This suggests encouraging healthier eating habits might be a better way to cut household food waste than sustainability messaging alone. Sustainability awareness doesn’t always mean less waste To understand how food values influence waste, we surveyed 1,030 Australian consumers living in Adelaide between April and May 2021. We set quotas for age, sex and household income to match national demographics. We wanted to find out who wasted more food: nutrition-conscious or sustainability-conscious consumers? We asked each person how they plan meals and shop, what they value when buying food, and how much food they throw away each week. Our results show nutrition-conscious consumers tend to plan meals in advance, use shopping lists and avoid over-purchasing. These behaviours contribute to both a healthier diet and less food waste. We found consumers who make more nutrition-conscious food choices tended to waste less edible food. A one-point increase on our nutrition scale corresponded to a 17.6% reduction in food waste, compared to people with lower scores on the nutrition scale. On the other hand, those who prioritise sustainability over nutrition did not show any significant reduction in edible food waste. These consumers tend to choose environmentally friendly products. They typically prefer to shop locally, buy organic produce and avoid excessive food packaging. But that does not necessarily translate into waste-reducing behaviours. Those concerned with sustainability tend to buy more food than they need. They have good intentions, but lack strategies to manage and consume the food efficiently. Unfortunately this means sustainably sourced food often ends up in landfill. Teaching children to prepare healthy food for themselves can help reduce waste. Oksana Kuzmina, Shutterstock Integrating nutrition and food waste messaging Our research reveals a disconnect between purchasing choices and what actually happens to the food at home. This highlights an opportunity for policymakers and campaigns aimed at reducing food waste. Rather than focusing solely on sustainability, including messages about improving nutrition can boost health and reduce food waste at the same time. Some successful interventions already demonstrate the potential of this approach. For example, an Australian school-based program found children involved in preparing their own meals wasted less food than they did before the program began. These students learned about food waste and healthy eating, participated in workshops on meal preparation and composting, and helped pack their own lunches – with less food waste as a result. 5 ways to reduce food waste So, what can households do to reduce food waste while maintaining a healthy diet? Our research suggests the following key strategies: plan ahead – creating a weekly meal plan and shopping list helps prevent impulse purchases and ensures food is consumed before it spoils buy only what you need – over-purchasing, even of sustainable products, can lead to unnecessary waste store food properly – understanding how to store fresh produce, dairy, and leftovers can significantly extend their shelf life prioritise nutrition – choosing foods that fit into a balanced diet naturally leads to better portion control and mindful consumption, reducing waste use what you have – before shopping, check your fridge and pantry to incorporate existing ingredients into meals. The Great Unwaste is a nationwide movement to end food waste. Reducing waste is a bonus People are often more motivated by personal health benefits than abstract environmental concerns. Our research suggests this is the key to reducing household food waste. Encouraging meal planning for a balanced diet, careful shopping to avoid over-purchasing, and proper food storage, can make a big difference to the amount of food being wasted. This will not only help households save thousands of dollars each year, but also promote healthy eating habits. Ultimately, developing a more sustainable food system is not just about buying the right products. It’s about how we manage, prepare and consume them. Trang Nguyen receives funding from the End Food Waste Cooperative Research Centre and the Australian Government.Jack Hetherington receives funding from the End Food Waste Cooperative Research Centre and the Australian Government and is a member of the Landcare Association of South Australia volunteer Management Committee. Patrick O'Connor receives funding from the Australian Research Council, Agrifutures and the Commonwealth and State Governments

A survey shows people with healthy eating habits tend to waste less food than those who focus on choosing ethical and environmentally friendly products.

Stokkete, Shutterstock

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

Much of this food is wasted at home. So while consumers are increasingly aware of sustainability issues, awareness does not always translate into better food management in practice.

Our previous research revealed people differ in the ways they generate and dispose of food waste.

Our latest study takes a closer look at two groups who care deeply about food, for different reasons. It exposes a paradox: people who prioritise healthy eating waste less food, while those focused on sustainability do not necessarily follow through with waste reduction.

This suggests encouraging healthier eating habits might be a better way to cut household food waste than sustainability messaging alone.

Sustainability awareness doesn’t always mean less waste

To understand how food values influence waste, we surveyed 1,030 Australian consumers living in Adelaide between April and May 2021. We set quotas for age, sex and household income to match national demographics.

We wanted to find out who wasted more food: nutrition-conscious or sustainability-conscious consumers?

We asked each person how they plan meals and shop, what they value when buying food, and how much food they throw away each week.

Our results show nutrition-conscious consumers tend to plan meals in advance, use shopping lists and avoid over-purchasing. These behaviours contribute to both a healthier diet and less food waste.

We found consumers who make more nutrition-conscious food choices tended to waste less edible food. A one-point increase on our nutrition scale corresponded to a 17.6% reduction in food waste, compared to people with lower scores on the nutrition scale.

On the other hand, those who prioritise sustainability over nutrition did not show any significant reduction in edible food waste.

These consumers tend to choose environmentally friendly products. They typically prefer to shop locally, buy organic produce and avoid excessive food packaging. But that does not necessarily translate into waste-reducing behaviours.

Those concerned with sustainability tend to buy more food than they need. They have good intentions, but lack strategies to manage and consume the food efficiently. Unfortunately this means sustainably sourced food often ends up in landfill.

Young girl playing with food, looking through two round slices of capsicum, while preparing fresh vegetables at home in the kitchen.
Teaching children to prepare healthy food for themselves can help reduce waste. Oksana Kuzmina, Shutterstock

Integrating nutrition and food waste messaging

Our research reveals a disconnect between purchasing choices and what actually happens to the food at home.

This highlights an opportunity for policymakers and campaigns aimed at reducing food waste. Rather than focusing solely on sustainability, including messages about improving nutrition can boost health and reduce food waste at the same time.

Some successful interventions already demonstrate the potential of this approach. For example, an Australian school-based program found children involved in preparing their own meals wasted less food than they did before the program began.

These students learned about food waste and healthy eating, participated in workshops on meal preparation and composting, and helped pack their own lunches – with less food waste as a result.

5 ways to reduce food waste

So, what can households do to reduce food waste while maintaining a healthy diet? Our research suggests the following key strategies:

  1. plan ahead – creating a weekly meal plan and shopping list helps prevent impulse purchases and ensures food is consumed before it spoils

  2. buy only what you need – over-purchasing, even of sustainable products, can lead to unnecessary waste

  3. store food properly – understanding how to store fresh produce, dairy, and leftovers can significantly extend their shelf life

  4. prioritise nutrition – choosing foods that fit into a balanced diet naturally leads to better portion control and mindful consumption, reducing waste

  5. use what you have – before shopping, check your fridge and pantry to incorporate existing ingredients into meals.

The Great Unwaste is a nationwide movement to end food waste.

Reducing waste is a bonus

People are often more motivated by personal health benefits than abstract environmental concerns. Our research suggests this is the key to reducing household food waste.

Encouraging meal planning for a balanced diet, careful shopping to avoid over-purchasing, and proper food storage, can make a big difference to the amount of food being wasted. This will not only help households save thousands of dollars each year, but also promote healthy eating habits.

Ultimately, developing a more sustainable food system is not just about buying the right products. It’s about how we manage, prepare and consume them.

The Conversation

Trang Nguyen receives funding from the End Food Waste Cooperative Research Centre and the Australian Government.

Jack Hetherington receives funding from the End Food Waste Cooperative Research Centre and the Australian Government and is a member of the Landcare Association of South Australia volunteer Management Committee.

Patrick O'Connor receives funding from the Australian Research Council, Agrifutures and the Commonwealth and State Governments

Read the full story here.
Photos courtesy of

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The Microplastics Safety Act, introduced in the U.S. House of Representatives in July, would direct the U.S. Food and Drug Administration to study the human health impacts of microplastics in food and water, specifically focusing on vulnerabilities for children, the endocrine and reproductive systems, and links to cancer and chronic illnesses. “There has not been a lot of money spent on the human health impacts of microplastics,” Ross said, noting she is in regular discussion with the Rhode Island Congressional delegation about the need for regulation. “It’s interesting that what we’re seeing in mice is similar to what we’re seeing in the real world. 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