Source: The Conversation – UK – By Katy Tapper, Professor of Psychology, City St George’s, University of London

If you live in England, you may have recently received a new food waste caddy. Councils are now required to collect your separated food waste and turn it into fuel, fertiliser or compost. So you can live happily in the knowledge that your potato peelings and stale bread will be put to good use rather than going to landfill.
But there’s a risk that the less we feel bad about wasting food, the less effort we may make to try to limit the amount we waste. This is a problem, because around 40 to 50 times more energy goes into producing, transporting and selling food than can be recovered from recycling it. To drastically cut food-related emissions we need to get serious about reducing food waste, not just recycling it.
Reducing food waste is hard. It’s difficult to know exactly how many potatoes will get eaten at Sunday lunch. Leftover potatoes in the fridge can be easily forgotten. Predicting how many bananas your children will eat before they turn too ripe during the week is tricky. And it’s difficult to persuade yourself to eat that stale crust of bread for lunch when you could get a fresh baguette on your way to work.
There are so many different things that influence our food needs and preferences.
Plan and track
How can we make it easier? Our research points to two key steps that could make an important difference.
First, experiment with shorter term, more flexible meal planning. There is evidence that food planning behaviours cut waste. These include planning meals ahead of time, writing a shopping list and checking fridge and cupboard supplies before buying. But the further ahead we meal plan, the more time there is for things to change. You might get invited out to dinner, you could run out of time to cook, your child moves on from their obsession with hummus.
Introducing some flexibility could help. This may include planning for a meal of leftovers, including meals that can be adapted to accommodate different ingredients (such as stir fries or stews or something with eggs). Swapping meals around between days depending on time, inclination and number of mouths to feed also helps.

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This tactic won’t be right for everyone. If you have little interest in cooking or limited time and energy, this might just all sound like too much hard work.
Another approach is to use the introduction of the food waste collection scheme as an opportunity to start tracking your waste. How many caddies do you fill each week? Could you aim for a smaller number? Is there anything that seems to lead to more waste or less?
This type of monitoring can create a feedback loop where we compare what’s actually happening with what we want to happen and use any gap between the two to decide what to do next. Feedback loops may be especially helpful for outcomes that are influenced by many different things, such as a person’s weight, a population’s life expectancy or a household’s food waste.
Experimenting with different ways to cut your food waste can prompt you to identify the habits that work best for you. For example, you may discover your kids like frozen overripe bananas in smoothies. Or that putting your leftover potatoes toward the front of the fridge means you’re less likely to forget about them.
This all assumes you’re motivated to reduce your food waste in the first place. If carbon emissions don’t bother you, you could think about the financial savings. In the UK, an estimated £17.5 billion of food is wasted every year. That’s around £1,000 a year for a household of four. These costs are certainly not small potatoes.
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Katy Tapper has received funding from Zero Waste Scotland and Oviva UK Limited. She has received consulting payments via City St George’s, University of London from Zero Waste Scotland, WRAP and Scottish Government.
Christian Reynolds serves in advisory roles with the Nutrition Society, Institute of Food Science & Technology, Faculty of Public Health, and ISO/TC 34/SC 20. He has received consulting payments via City St Georges, University of London, from WRAP, Zero Waste Scotland, DEFRA, Welcome trust, and the FSA. He has undertaken pro bono advisory, speaking, and review work with various organizations . In 2020, he received €49,858 in research funding from the Alpro Foundation.
– ref. As that new food caddy lands, here’s how to reduce waste – not just recycle it – https://theconversation.com/as-that-new-food-caddy-lands-heres-how-to-reduce-waste-not-just-recycle-it-277674

















