Healthy Sustainable Eating and Food Waste

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.

Read the report


'Eat Well, Waste Less' pilot study

Eating healthily, sustainably and conveniently

An improved picture of the UK diet

Sustainable Eating: WRAP's work