Urban food waste and socioeconomic drivers in China

Abstract

Food waste negatively impacts societal well-being, environmental, and economic sustainability. Previous studies have typically conducted single-site surveys or overlook changes in food waste due to new consumption models. Here, we conducted a national survey on food waste across diverse dining contexts in urban China from 2021 to 2024. Our findings reveal that urban areas generate a staggering 137 million tonnes (Mt) of food waste annually, accounting for 26% of total food consumption, and 55 Mt is edible waste, representing a significant loss of resources. Per capita, annual food waste amounts to 55 kg raw, 59 kg edible, and 34 kg inedible. Eating out, education and disposable income are the main drivers of food waste. Higher economic and educational levels increase waste, while gender, age, and family size indirectly influence waste through complex socioeconomic relationships. Restaurants emerge as the largest contributors to edible food waste, while households lead in overall waste production. Significant variations in waste patterns were observed across different operational models, with decentralized kitchens facing more severe raw food waste issues compared to central kitchens. Notably, the prevalence of vegetable and staple food waste across all consumption settings, with meat waste being more common when dining out. With China in the initial stages of developing a top-level food waste reduction strategy, our findings provide crucial insights for policy making and industrial practices. • Per capita generates 55 kg raw, 59 kg edible, 34 kg inedible food waste annually • Restaurants and canteens lead in edible waste while households lead in overall waste • Communal dining and proper leftover use show waste reduction potential • Urban China had 137 million tonnes food waste, accounting for 26% of total consumption • Dining behaviour, education, and disposable income significantly influence waste generation

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