The average person wastes 300kg of food a year and I went to 'Mars' to find out how

Coronavirus has highlighted what food scarcity might feel like.

My research highlights that non-perishable food can create less waste in constrained circumstances — a finding highly relevant during the COVID-19 pandemic. Also, waste is more likely when preparing meals that alter in form and/or combine multiple ingredients.

Also, waste is generated differently due to individual human behaviour responses and our socioeconomic background.. These steps can help:if you run a food business, divert excess consumable food to food rescue organisations and charities that feed the hungrycomposting food in your backyard or a community gardenHumans crave a variety and abundance of food. But self-interest should not allow us to deplete what is actually a shared, limited resource.

Dianne McGrath is an environmental engineering PhD candidate in sustainability and food waste expertise at RMIT University. This article originally appeared on

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