Vegetables tracked Broccoli Chillies Corn Green Peas Kale Leeks Lettuce
Wave30-FullReport
Wave30-FullReport
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8<br />
Reducing Wastage.<br />
There has been little variation in strategies to<br />
reduce vegetable wastage since 2013.<br />
15<br />
34%<br />
37%<br />
36%<br />
35%<br />
27%<br />
27%<br />
Opportunity for<br />
education.<br />
8<br />
22%<br />
Over one third of consumers still believe that they<br />
could not reduce their wastage.<br />
However, this wave saw an increase in consumer<br />
perceptions that greater knowledge about the use<br />
of parts which they discard would enable them to<br />
minimise waste. Further education may be<br />
required to enable consumers to utilise the whole<br />
vegetable.<br />
17%<br />
15%<br />
16%<br />
13%<br />
13%<br />
11%<br />
11%<br />
13%<br />
9%<br />
I do not think I can<br />
reduce my<br />
vegetable wastage<br />
Increase longevity<br />
of freshness and<br />
shelf life<br />
Smaller portion<br />
sizes<br />
Increased<br />
knowledge for the<br />
use of the parts I<br />
discard<br />
Increased<br />
knowledge of the<br />
health benefits for<br />
the parts I discard<br />
Recipes available<br />
at time of purchase<br />
clearly<br />
communicating the<br />
amounts required<br />
to cook the meal<br />
Greater availability<br />
of pre-prepared<br />
vegetables<br />
Information on<br />
portion/serving<br />
sizes<br />
communicated on<br />
vegetable labels<br />
Wave 5: Oct-15<br />
Wave 30: Nov-15<br />
AHW30Q2. How could this wastage be reduced?<br />
Base: Wave 5 N=589, Wave 30 N=613
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