About half of our Halloween pumpkins go entirely uneaten.
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Articles on Food waste
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Halloween is a sustainability nightmare – but it doesn’t have to be.
A household survey has revealed three distinct patterns of consumer behaviour around food waste.
We can’t entirely eliminate food waste – but we can find cheap ways to turn it into something useful.
Those who grow their own food in gardens and allotments waste less and eat more healthily – but not everyone has the chance to do so.
Sydney’s 14 wastewater treatment plants could be modified to also accept food waste, research shows. The ‘anaerobic digestion’ process would produce energy as well as nutrients for reuse.
When food scraps and garden clippings are sent to landfill, it’s not just a waste of nutrients and water. The rotting organic matter trapped in landfill produces methane, a potent greenhouse gas.
Indonesians are consuming more and more processed foods, including sugary drinks, salty snacks, junk food, and unhealthy fats. These changes take a toll on people’s health, as well as the environment…
Selling misshapen, bruised fruit and vegetables that are not a standard size requires a supply chain rethink, according to research.
Apartments have lower waste recycling rates than houses, which means the growing numbers of apartment dwellers could add to Australia’s waste management crisis. But there are solutions to the problem.
Food shortages have revealed weaknesses in UK supply chains.
Experimenting with low-waste living shows it’s not easy being green. But householders can help policymakers design better waste management systems.
Many developing nations have little cold storage and lose much of their perishable food before it gets to markets. Climate-friendly refrigeration can provide huge environmental and social benefits.
Australians buy so much stuff that they have run out of space in their homes for it all, so storage businesses are booming.
Most food waste still goes into red bins of mixed waste bound for landfill. It’s using up precious landfill space and harming the environment when it could produce valuable compost and biogas instead.
Reducing food waste at home is an action that anyone can take to help slow climate change, often saving money in the process. More consumer education could help show people what to do.
Not all fruit and vegetables need to be peeled. In fact, a lot of nutrients are lost when we peel them.
People tend to waste more of their meals when buying the ingredients from shops, our survey showed.
Official estimates indicate that meat consumption is falling in the UK – but not all of the data agrees.
UK supermarket chains have dropped the use of “best before” date labels to reduce the amount of food being thrown out when it’s still perfectly edible. It’s just as big a problem in Australia.
Top contributors
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Professor in Sustainable Production and Consumption, Anglia Ruskin University
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Professor of Marketing and Consumer Behaviour, Queensland University of Technology
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Research Fellow in Environmental Change, University of Sheffield
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Researcher in sustainable food systems, The University of Melbourne
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Lecturer in Sustainable Manufacturing, Loughborough University
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Researcher in Sustainable Food Systems, University of Cambridge
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Senior Lecturer in Food Systems, The University of Melbourne
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Associate Professor, Centre for Creative and Cultural Research, Faculty of Arts and Design, University of Canberra
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Professor and Principal Scientist, University of Southern Queensland
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Senior Lecturer in Geography, University of Sheffield
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Louise Grimmer is a Friend of The Conversation.
Senior Lecturer in Retail Marketing and Fulbright Scholar, University of Tasmania
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Emeritus Professor of Sociology, The University of Queensland
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Lecturer in Food Science and Sustainability, Federation University Australia
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Professor of Environmental Management, The University of Queensland
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Research Principal at the Institute for Sustainable Futures, University of Technology Sydney
