Exploration of Low-Income Household Food Waste Reduction Awareness, Practices, and Education Needs

Abstract

Background

The average U.S. household wastes one-third of the food it buys; however, levels of waste differ by household size and socioeconomic status. There is limited research on understanding low-income household food waste practices and effective food waste reduction education and messaging.

Objective

Explore the perspectives of household food waste reduction awareness, attitudes, barriers, motivators, and practices among federally funded nutrition education program participants in California.

Study Design, Settings, Participants

The qualitative study utilized Zoom-recorded focus groups with participants from 6 counties in California. Participants were at least 18 years old, had one or more children, prepared most meals for their household, spoke English/Spanish, and were able to participate in online group discussions.

Measurable Outcome/Analysis

Six focus groups (5 in Spanish and 1 in English) were conducted with a total of 46 participants. Researchers performed a thematic analysis of responses to 10 open-ended questions.

Results

Participants were most aware of food waste occurring at home, schools, and restaurants. The types of food most likely to be thrown away were fruits and vegetables, inedible parts of meat, grains, and leftovers. Wasted food was typically placed in the trash. Leftover foods when saved were stored, used for a new meal, frozen, or given to others. The top barriers to reducing household food waste were related to excess purchases, children's food preferences, food expiring quickly, and not following a shopping list. participants also highlighted guilt around food waste related to the unwise use of money or other people needing more food. Saving money and family autonomy were top motivators to reduce household food waste. Participants preferred monthly or weekly in-person classes, videos, or printed materials to reduce food waste at home.

Conclusions

Federal nutrition education programming that emphasizes planning, shopping, cooking, food storage, and managing excess food, has the potential to decrease household food waste. Additionally, it may help participants save money while helping mitigate environmental impacts.

Funding

ReFED