Districts, Lifestyles and Avoiding Food Waste

TCentre for Design conducted research with twenty four households in Banyule City Council to understand household practices relating to the purchase, storage, preparation and disposal of food. Using a mix of interviews, and food and waste diaries across a range of districts, there appeared little to no difference between socieconomic groups thus suggesting thatthere is little evidence for cimmunicating in different ways. Planning of meals is crucial to reducing food waste. Education programs should emphasize this including not falling into the trap of purchasing store specials or buying extra when it is not needed. The project's success can be measured in a) the development of a food and food waste diary questionnaire and research kit; b) the engagement of 24 households; c) the level of detail in completed diaries; and d) the interest from other municipalities in the study's findings at a post-project workshop. Data was collected under fresh fruit and vegetables, processed fruit and vegetables, meat, fish, pre- prepared meals, take away meals and home grown food