Reducing Food Waste Through Choice Architecture

Insights from Denmark, the UK, and San Francisco

Abstract

Food waste poses significant environmental, economic, and social challenges, with approximately 1.05 billion tonnes wasted globally in 2022, accounting for 19% of available consumable food (UNEP, 2024). This paper explores the effectiveness of choice architecture in reducing food waste, highlighting successful initiatives in Denmark, the U.K., and San Francisco. Denmark’s “Stop Wasting Food” initiative achieved a 25% reduction in food waste through clear labeling and pricing strategies (Juul, 2019). The U.K.’s “Love Food Hate Waste” campaign reduced household food waste by 21% by providing practical tools and educational resources (WRAP, 2018). San Francisco’s comprehensive waste management program, including mandatory composting and recycling laws, diverted 80% of waste from landfills (S.F. Environment, 2021). The paper suggests that governments and organizations can implement similar strategies, such as regulatory frameworks, public-private partnerships, and consumer education, to reduce food waste. It also identifies areas for further research, including the long-term sustainability of these interventions and their adaptability to different cultural and social contexts. These findings emphasize the importance of innovative approaches through choice architecture to reduce food waste for environmental sustainability and economic efficiency.