Reducing Household Food Waste Through Education: A Pilot Intervention and Evaluation for Low-Income Families in California

Household food waste is a complex issue shaped by socioeconomic conditions, household size, time and resource constraints, and routine food management behaviors. Understanding the practices, attitudes, barriers, and motivators that influence food waste is crucial for designing effective and sustainable interventions for low-income households experiencing high rates of food insecurity. Guided by community input, a food waste reduction education program was developed and piloted in seven California counties. In total, 50 adults were enrolled; 40 completed pre/post surveys, 17 completed food waste audits, and 14 responded to a four-month follow-up survey. Survey results showed significant increases in key food management behaviors: making and using a shopping list, freezing food, and using leftovers in future meals. The percentage of participants discarding food because of package dates declined from 53% to 30%. All measures of barriers and self-efficacy improved. Food audit results indicated the volume and weight of solid and liquid food waste decreased, although the changes were not statistically significant. At follow-up, all respondents reported checking their refrigerator and cupboards before shopping, making a shopping list, and storing and reheating food safely all or most of the time. Overall, the findings demonstrate that practical, skills-based education can help low-income households reduce food waste.