Citizen Food Waste Attitudes and Behaviours Out of Home

Download the report.

WRAP is working with Hospitality and Food Service (HaFS) businesses to help the sector reduce wasted food. This includes targeted support for pubs, hotels, restaurants, Quick Service Restaurants, Healthcare, Education, Leisure, Services and Staff Catering. Through initiatives such as the Hospitality and Food Service Agreement, the Food Waste Reduction Roadmap, Guardians of Grub and the Courtauld Commitment 2030, WRAP is helping the sector to deliver a 50% reduction in food waste by 2030, in line with UN Sustainable Development Goal 12.3.

WRAP research shows that the majority of food waste arisings in the UK is generated by households, but the waste coming from the HaFS sector is not negligible – 1.1Mt is the total food waste arisings from the sector; and on average, 18% of the food purchased is being thrown away. Food waste costs the HaFS sector £3.2 billion every year.

WRAP undertook research about citizen food waste out home for the first time in 2012. Since
then, WRAP conducted follow up research in March 20203 (unpublished) before building on the
findings in 2022. The main findings address the following research questions:

  • What is the frequency of eating out of home; and how has this changed as a result of the cost-of-living crisis
  • What are the estimated levels of food left uneaten out of home; when and what type of food is typically left uneaten and in which venues and occasions it occurs
  • What happens to food left uneaten
  • Why do customers leave food when eating out and what are their attitudes to uneaten food
  • What are citizens’ portion sizing behaviours and what are the barriers to enhance them further

The latest research updates the insights and assesses any changes that might have occurred
after the changes that have taken place in the HaFS sector with businesses and organisations
increasingly expected to undertake measures to ensure sustainability in their operations and
supply chain.

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