Modelling the impact of shelf-life extension on fresh produce waste in UK homes

Abstract

This research uses the Household Simulation Model (HHSM), to assess shelf-life extension mechanisms for reducing fresh produce waste in UK homes. Removal of Best Before dates is the most effective mechanism, reducing waste by 8–28 percentage points depending on the product (e.g., for bananas, a modelled waste reduction from 24 % of purchases to 16 %, an 8 percentage-point reduction). The findings support current recommendations to remove Best Before dates on uncut fresh produce. Refrigerating apples at 4°C extends product shelf life from 31 to 108 days resulting in a modelled reduction of 2.5 percentage points from 3.1 % to 0.61 %. Storage at optimal fridge temperature (4°C compared to 9°C) shows a modelled waste reduction for cucumbers of 16 percentage points from 43 % to 27 %. However, both refrigeration mechanisms assume a major change in consumer behaviour which could be challenging to overcome. Edible bio-based coatings show a modelled reduction for oranges, satsumas, and avocados ranging from 3 to 12 percentage points, offering a high-reward, low-effort solution for reducing Household Food Waste (HHFW) with relatively low implementation costs. Plastic packaging removal varies by product with a 9-percentage point reduction for bananas, but no effect on apples and cucumber. Consumer behaviour and proportion of products sold packaged will substantially affect waste reductions. The broader impact of plastic packaging on food management practices is not fully considered in this study, so results should not inform policy decision-making. Whilst the findings are UK-specific, they offer insights for other countries, though country-specific data is recommended for policy decisions.