Do you waste more food than the average person? Many people like to believe they are doing better than others, but new research suggests otherwise.
According to The Waste and Resources Action Programme (WRAP), 80% of Britons think they waste less food than the average household. The organisation has labelled this widespread misconception “food waste denial.”
Households in the UK waste an estimated 6.6–6.7 million tonnes of food each year, accounting for around 70% of total food waste. This contributes approximately 25 million tonnes of greenhouse gas emissions and costs households £14 billion annually.
On an individual level, this equates to roughly 70kg of food waste per person each year, or around 140 meals.
Mimi Morley, senior recipe developer at HelloFresh, said the issue is often overlooked because it feels unavoidable.
“Because there’s a degree of inevitability to food waste, it gives us an easy excuse not to think about it too hard. But when you hear that you’re probably responsible for wasting 140 meals of edible food a year, it really makes you think about the impact of what happens when nobody feels responsible.”
She added: “We’ve all told ourselves we’re doing better than we actually are. It’s easy to think you’re on top of it until you actually look at what’s going out each week. Small changes add up a lot faster than you’d expect.”
Simple ways to reduce food waste
HelloFresh has outlined practical steps to help households cut down on waste.
Bread storage habits
Many households waste bread due to improper storage rather than overbuying.
Mimi said: “A proper seal and a cool cupboard will keep a loaf fresh for significantly longer than most people expect and it keeps your bread softer for longer too, or freeze when you buy it and use as you need. But if it’s already starting to turn stale, blitz it into breadcrumbs, make a quick French toast or stick it in the oven for croutons. Stale bread is still good bread if used properly.”
Part-used vegetables
Buying whole vegetables often leads to waste when only part is used.
Mimi said: “The mistake most people make is putting something back in the fridge in the same form it came in. If you’ve used half a cauliflower, break the rest into florets and store them in a container. Suddenly they’re ready to roast or throw into a meal without any extra thought. It’s the same amount of food but takes away the effort.”
Leftovers in jars and tins
Unused portions of ingredients are frequently forgotten.
Mimi said: “Coconut milk is the one I see wasted most. People use half a tin for a curry and leave the rest. But that half tin is almost a full portion of really good rice if you cook it with coconut milk instead of water. These little swaps don’t require any extra effort, they just require knowing they exist. Buy smaller tins wherever possible too.”
Fresh herbs
Herbs are among the most commonly wasted ingredients.
Mimi said: “Treating fresh herbs like cut flowers genuinely works. Trim the ends, put them in a glass of water on the counter and they’ll last almost twice as long. Soft herbs like basil and coriander especially. It takes about thirty seconds and it changes everything.”
Ongoing challenges
WRAP data shows that much household food waste comes from avoidable causes, such as not using food in time or preparing too much. While self-reported waste for items like bread, milk, chicken and potatoes has slightly declined, around 27% of people are still classified as high food wasters.
Experts say that changing perceptions around food waste and improving portion control could further reduce waste levels, helping both household budgets and environmental outcomes.
Even small adjustments in storage and meal planning can make a meaningful difference without requiring major lifestyle changes.