UK Food Waste: 5 Common Mistakes That Help Households Reduce Waste and Save Food

Nearly half of British adults admit they waste too much food, with confusion over food date labels, concerns about reheating leftovers and poor storage habits contributing to unnecessary household waste, according to research released by home appliance brand AEG.

Potatoes rank 3rd on the list of most thrown out foods. 

The survey found that the average UK household is estimated to waste around three meals a week, equivalent to 156 meals a year. While 48% of respondents acknowledged that they waste too much food, only one in 10 (10%) said they make a conscious effort to avoid food waste entirely.

The findings were revealed as part of AEG’s latest campaign, Food for Thought: The Waste Less Index, which examines common misconceptions that lead people to throw away food that may still be suitable for consumption. 

To address these concerns, AEG experts, including product training manager Michael Forbes, have shared practical advice on food safety, storage and the effective use of kitchen appliances to help households get more out of their grocery shopping.

Confusion Over Food Date Labels Leads to Unnecessary Waste

The research found that almost one in six adults cannot explain the difference between sell-by, use-by and best-before dates. Meanwhile, almost one in four (23%) said they would refuse to eat food that had passed its best-before date, potentially resulting in avoidable food waste.

AEG said confusion between best-before and use-by dates is one of the most common mistakes consumers make when deciding whether food is still safe to eat.

AEG spokesperson:

"One of the most common (and costly) mistakes people make is confusing best-before dates with use-by dates - and they mean very different things."

Best-before dates indicate how long a product is expected to retain its quality, freshness and flavour. Food may still be edible after this date if it has been stored appropriately, although its taste or texture may deteriorate. 

Use-by dates, however, relate to food safety rather than quality. AEG advised consumers not to eat, cook or freeze food after its use-by date. Such labels are commonly found on products including meat and dairy foods.

AEG spokesperson:

"Best before dates are indicative of how long the product will retain its peak quality and freshness, but foods are generally still edible after this date, they may just lose optimal taste."

The spokesperson added that consumers should use their senses to assess food that has passed its best-before date, checking its appearance, smell and taste where appropriate. 

However, this advice does not apply to food that has passed its use-by date, as harmful bacteria may be present even when a product looks and smells normal. 

The findings suggest that improving public understanding of food labels could help households make more informed decisions about what to keep and what to discard.

Two-Thirds of Brits Worry About Reheating Leftovers

Concerns about reheating food were another major finding, with 66% of British adults saying they worry about food safety when reheating a meal. One in six respondents admitted they would only reheat certain types of food.

Seafood was the food item causing the greatest concern, cited by 28% of respondents. Rice followed at 14%, while chicken was identified by 12%.

According to AEG, the belief that reheating rice and chicken is inherently unsafe is a misconception. The main concern is how food is cooled and stored before it is reheated.

AEG spokesperson:

"There's a widespread belief that reheating foods like rice and chicken is inherently unsafe, but that's a misconception. The danger doesn’t come from reheating these foods; the real risk comes from how these foods are cooled and stored beforehand."

The spokesperson added that incorrectly stored leftovers can become unsafe, leading people either to take unnecessary risks or discard food that could otherwise have been eaten safely.

AEG spokesperson:

"Because of this, many people throw away perfectly good leftovers, which leads to a considerable amount of food waste, when in fact, if leftovers are cooled correctly, stored properly and reheated thoroughly, they will be completely safe to eat."

AEG advised households to refrigerate leftovers within two hours of cooking and ensure they are reheated thoroughly until piping hot throughout. Rice requires particular care because bacteria can survive the cooking process and multiply if it is left at room temperature for too long.

Kitchen Appliances Can Help Reheat Food Effectively

Forbes highlighted the role kitchen appliances can play in reducing waste by helping consumers reheat leftovers safely while maintaining their quality.

Michael Forbes, Product Training Manager at AEG:

"Many people won’t realise, but some ovens have a reheat function which is the best and safest way to reheat most foods and can often give better results than a microwave."

He added that microwave ovens remain a convenient option because they heat food quickly and thoroughly. However, consumers should stir food halfway through reheating to help distribute the heat evenly, as microwaves can heat food unevenly from the centre outwards.

For dishes that benefit from gentler heating, such as fish or meals that could dry out, Forbes recommended using a steam oven or a steam refresh setting.

Michael Forbes:

"Steam reheating helps retain moisture and texture far better than a conventional oven, so food tastes closer to freshly cooked."

For soups, sauces and grains, Forbes said the hob is also an effective option. He recommended reheating these foods over a medium heat while stirring regularly until they are piping hot throughout. 

These methods can help households make better use of leftovers instead of throwing them away because of uncertainty about reheating.

Poor Storage Habits Make Food Appear to Spoil Faster

More than half of the respondents (52%) said food going off too quickly was the main reason they wasted it. However, AEG said food is sometimes discarded because of incorrect storage or because consumers mistake changes in appearance and texture for signs that it is no longer safe to eat.

Wilted salad leaves and slightly softened vegetables, for example, do not necessarily mean food has gone bad. Depending on their condition, vegetables may be rehydrated or used in cooked dishes rather than thrown away.

AEG spokesperson:

"A lot of people will judge whether an item of food has gone off or is unsafe to eat purely based on visual appearance, which can lead to many food items being thrown away before they need to be, when in reality they can still be cooked and taste just as good."

"Wilted salad or slightly softer vegetables don't mean the food has gone bad - in many cases they can be rehydrated or cooked and will taste just as good."

AEG said correct storage can help extend the life of many foods and prevent premature spoilage. 

Forbes recommended placing a paper towel inside a bag of salad leaves to absorb excess moisture, while ensuring it is changed regularly. He also advised freezing bread to extend its usability and storing vegetables in the refrigerator's designated drawer. 

Another recommended measure is to cover foods containing liquid or moisture properly before placing them in the fridge. This can help reduce the risk of cross-contamination between different foods. 

Forbes said consumers should also check their refrigerator's temperature and avoid packing it too tightly, as overcrowding can restrict the circulation of cold air.

Michael Forbes:

"The optimum temperature for keeping food fresh is between 3C and 5C, with 4C being the optimum."

He added that households should leave sufficient space between items and avoid placing food in a way that blocks airflow around the refrigerator, particularly near the back wall.

These small changes can help keep food fresh for longer, potentially adding days or, in some cases, weeks to the usable life of certain products.

Raising Awareness Could Help Households Waste Less

The survey highlights a gap between people's awareness of their food waste habits and the steps they take to address the problem. Although nearly half of British adults recognise that they waste too much food, only 10% said they actively make a conscious effort to avoid food waste entirely.

AEG's Food for Thought: The Waste Less Index campaign aims to tackle this issue by correcting common misunderstandings about food safety, date labels, reheating and storage.

The findings suggest that consumers could reduce unnecessary waste by learning the difference between best-before and use-by dates, storing leftovers correctly, reheating food thoroughly and making better use of refrigerator settings and kitchen appliances. 

With UK households estimated to waste the equivalent of three meals every week, adopting these practices could help people get more value from their grocery shopping while reducing the amount of food thrown away. 

Further information about the UK's food waste habits is available through AEG's website.