Food Waste at Household and Social Gatherings: Drivers and Possible Remedies

  • Saurabh Kumar Srivastava Assistant Professor, School of Management Sciences Varanasi and Research Scholar, Department of Management Studies, IIT(ISM) Dhanbad, Jharkhand, India
  • Sandeep Singh Professor, School of Management Sciences, Varanasi, Uttar Pradesh, India
  • Medha Srivastava Assistant Professor, Indian Institute of Management, Bodh Gaya, Bihar, India
Keywords: Food waste, Household, Social gathering, consumer behavior.


Over the course of the food supply chain, approximately one-quarter of the food produced for human consumption is thrown away. According to the World Food Waste Survey, food waste created at the household level accounts for almost half of the total food waste. A growing number of people are becoming concerned about food security and environmental consequences, such as resource depletion and greenhouse gas emissions associated with food waste. This has heightened public awareness of the issue. Despite the fact that food waste happens at every level of the food supply chain, private households have been recognized as being the primary source of food waste production. However, there is currently a lack of studies about the factors that influence consumer food waste behaviour. This paper presents a twofold study. In the first section, this paper maps drivers of food waste at household level along with the remedies backed by extensive literature review. In the second section, this study identifies factors which are responsible for food waste in social gathering with special reference to weddings along with solutions to prevent food waste in the context to social gathering through systematically reviewing empirical studies on food waste practices. The results of the study demonstrate that food waste is a complex and multi-faceted issue that cannot be reduced to a single variable; as a result, a more comprehensive integration of multiple academic viewpoints is required. The mapping of the factors of waste creation allows for a more in-depth knowledge of household habits, party organizers’ practices, guest behaviors toward food, and the development of food waste control policies. Finally, we connect the factors that have been found with formulation of policy, business, and social responsibilities. This study will be a value addition in the existing pool of literature concerned with responsible consumption and sustainable practices.