This qualitative research explored the connections between health, sustainability, and food waste.
The research demonstrates that targeted interventions could be used to provide a ‘double dividend’, by moving citizens to sustainable eating as well as reducing food waste. Specifically, campaigns could be developed on:
- Cost savings (eating more sustainably and reducing food waste can save citizens money);
- Better use and storage of perishables such as fruit and vegetables;
- Making better use of leftovers and ‘batch’ cooking; and
- 'Bulking up' meals with healthy cupboard essentials.
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Healthy, sustainable eating and food waste
PDF, 2.14 MB
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