A new study by anti-waste charity WRAP reveals that oversized portions of takeaway meals are fueling consumer concerns about waste. food wastesustainability and cost.

According to the report, nearly half of consumers report that oversized portion sizes cause food waste when eating out, and nearly 15% of main courses go uneaten. Three out of five consumers express concern about wasting money.

In addition, the study highlights the growing trend of consumers eating less but spending more due to poor labeling. portions on the menus from the restaurant.

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Vague menu wastes

As several financial difficulties increase, consumers choose to be more conservative in their spending. The study said UK consumers report an average of 5.2 sit-down meals outside the home in the last month, up from 5.6 in March 2020, just before lockdown.

Those who eat out are ordering less and choosing cheaper options, with 20% ordering less/cheaper drink options, 16% opting for less food/fewer dishes and 14% choosing more value for money menu options.

Almost half of those surveyed said they were eating out less, and almost a third (32%) were ordering takeout less. Ordering large portions from vague menus also leads to a unintentional waste food and adequate care.

About three in five people (63%) were concerned about wasting food when eating out, with the top concern being wasting money, according to the study.

What this means for the industry

Both consumers and companies are becoming increasingly aware and active in the fight against food waste.

Consumer interest in food waste increased annually in Monitoring the positions of the Agency for Food Standardsand catering and food businesses have participated in WRAP activities such as the Courtauld 2030 Commitment and the UK Food Waste Reduction Roadmap.

The Courtauld 2030 Commitment is a voluntary agreement that requires subscribing organizations to commit to reducing food waste and greenhouse gas emissions greenhouses in the entire food chain by 2030.

As WRAP prepares to run its third annual Food Waste Action Week, they are once again calling on the wider industry to commit to these various agendas.

Food manufacturers and producers must consider their own levels of food waste. There is no connection between foods that are not consumed and different types of food places, suggesting that food waste happens in all kinds of places, the study concluded.

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