Understanding the Problem

Household food waste is a substantial issue in Australia and is strongly linked to Sustainable Development Goal 12: Responsible Consumption and Production. Even though food waste may look like a small household problem, it has major environmental, economic, and social impacts. When food is tossed away, the resources used to produce it, such as water, land, energy, labour, and money, are also wasted (Gustavsson et al., 2011, p. 5). Furthermore, food waste sent to landfill emits methane, a powerful greenhouse gas that causes climate change (Department of Climate Change, Energy, the Environment and Water [DCCEEW], 2023, p. 7).

In Australia, food waste is a major national concern. Australia wastes around 7.6 million tonnes of food each year, with a significant proportion of this waste coming from households (DCCEEW, 2023, p. 6). This reveals that families play a critical role in reducing food waste and adopting more sustainable consumption practices.

Who Is Affected?

To better understand this problem, it is essential to identify the key stakeholders. The primary stakeholders are households and families, because they make everyday decisions about buying, cooking, storing, and disposing of food. Children are also key stakeholders because they form lifelong habits and attitudes toward food and sustainability from a young age. Other stakeholders include supermarkets and food retailers, which impact food purchasing behaviours; waste services; and local councils, which manage food waste disposal, and government and environmental organisations, which develop policies and campaigns to reduce waste.

Primary Data Collection

To explore the issue further, primary data was collected through short surveys and informal discussions with households and community members. Participants were asked about how often food is wasted in their homes, what types of food are commonly thrown away, and what usually causes food waste.

The responses indicated that many households inadvertently waste food. Common reasons included buying too much food, poor meal planning, forgetting about leftovers, and not using food before it spoils. Participants also reported that fresh foods such as fruit, vegetables, bread, and cooked leftovers are wasted most often. Some people also revealed that confusion around “best before” and “use by” labels lead to unnecessary food disposal.

These conclusions are consistent with Australian research, which proves that households are responsible for a substantial share of the nation’s food waste (Food Innovation Australia Limited [FIAL], 2021, p. 12). This research helped recognise the everyday behaviours behind food waste and emphasised the need for practical solutions that families can use at home.

Why Empathy Matters

The empathy phase is important because it focuses on understanding real people, their experiences, and the challenges they face. Rather than assuming why food waste occurs, this phase helped reveal that household food waste is often associated with busy lifestyles, limited planning, and a lack of awareness, rather than intentional wastefulness. By listening to stakeholders and assessing their experiences, it becomes simpler to design helpful and realistic solutions.

This research will guide the next stage of the project by assisting develop practical strategies to support families in reducing food waste through better planning, improved food storage, and more sustainable everyday habits.