Food waste isn’t just about what's left on the plate—it’s a global issue with environmental, economic, and social impacts. To mark International Day of Awareness of Food Loss and Waste( 29 September) Dr Deepa Goswami explores how behavioural changes can lead to meaningful solutions.
Food waste is a major global and local issue — one that intersects with climate change, food security, and sustainable resource use. Globally, around 1.3 billion tonnes of food is lost or wasted each year, with over 40% of this occurring at the consumer level in high-income countries. In New Zealand, the scale of household food waste mirrors global trends — and presents both a challenge and an opportunity for behaviour change.
Recent figures show that New Zealand households throw away approximately 100,000 tonnes of edible food each year, costing the average household over $1,300 annually, and amounting to more than $2.9 billion nationally. Bread, fresh produce (such as bananas, apples, and lettuce), and leftovers are some of the most commonly discarded items. This waste not only represents lost nutrition and money, but also contributes significantly to landfill emissions, particularly methane.
Behaviour is at the heart of the issue
While infrastructure solutions like food scrap collection and composting are important, tackling household food waste ultimately comes down to behaviour. Research consistently shows that most food waste at home is avoidable and stems from everyday habits — often well-intentioned ones. These include:
- Buying more food than is needed, often without a plan.
- Misunderstanding date labels, leading to premature disposal.
- Poor food storage practices.
- Forgetting or discarding leftovers.
What this means is that technical solutions alone aren’t enough — we also need effective behaviour change tools, education, and support systems.
Practical behavioural strategies
At the household level, small behavioural shifts can lead to significant reductions in food waste. Some of the most effective approaches include:
1. Meal planning and smart shoppingEncouraging households to plan meals using the 4C’s (Check your week, Checkwhat you’ve got, Check your meals & Create your list) to help save time, money and avoid unnecessary purchases. In New Zealand, only about one-third of households consistently plan meals, leaving considerable potential for improvement.
2. Storing food to extend shelf life
Many people are unaware of how to store different types of produce properly. Simple tips — like freezing bread, storing potatoes in cardboard box or paper bags away from onions, storing leafy greens in damp paper towels, or keeping “eat me first” items visible — can help reduce food going to waste.
3. Using and repurposing leftovers
Helping households reframe leftovers as ingredients rather than waste is a useful mindset shift. Love Food Hate Waste NZ offers quick, adaptable ideas to turn last night’s dinner into today’s lunchbox fillers, hearty soups, vibrant stir-fries, or nutrient-packed smoothies. Even small swaps — like adding leftover roast vegetables to a frittata, or blending overripe fruit into a dessert — can make a big difference to your weekly waste.
4. Understanding food labels
Confusion between “Best Before” and “Use By” dates lead to perfectly good food being thrown away. Educating consumers on this difference and showing how to assess food using our senses can make an immediate impact.
5. Diverting food scraps
While unavoidable food waste (e.g. bones, cores, skins still occur, it can be diverted through home composting, bokashi bins, or kerbside food scraps collections. Increasing participation and correct use remains an ongoing area of focus for councils and service providers.
6. Donating extra food
Using community food pantries and using food waste app like Foodprint to buy food which would otherwise be wasted.
Internationally, several other behavioural strategies have proven effective and can complement New Zealand’s current efforts:
- Using social norms — such as sharing data that “most households in your area waste less than X kg of food per week” — has shown success in reducing waste by leveraging peer comparison.
- Visual prompts and reminders, like tags or bin stickers with food-saving tips, can trigger better decisions at the moment of action.
- Providing personalised feedback (e.g. through smart bin tech or waste audits) helps households track progress and feel accountable.
Incorporating these low-cost, evidence-based nudges into council programmes can amplify long-term behaviour change.
Love Food Hate Waste: A proven model
The Love Food Hate Waste New Zealand campaign, coordinated nationally and supported by over 52 councils, is the leading voice in household food waste research and education in Aotearoa. Its resources — from meal planners and recipes to storage guides and reusable Eat Me First stickers — help Kiwis save money, reduce waste, and get more from the food they buy.
The strength of Love Food Hate Waste lies in its relatable messaging, positive tone, and focus on small, manageable actions. For anyone working in waste education or behaviour change, it remains a valuable tool. Those interested in incorporating its resources into community programmes can learn more at lovefoodhatewaste.co.nz.
Final food for thought!
Reducing household food waste is one of the most achievable ways individuals and communities can contribute to environmental sustainability. For those working in waste minimisation, the focus should now be on embedding behaviour change through education, engagement, and the normalisation of smarter food practices. Every uneaten slice of bread or forgotten apple represents an opportunity — not just to reduce waste, but to build a more conscious and resource-efficient culture.
