尤物视频

Food waste is a major global issue, responsible for eight to 10 per cent of greenhouse gas emissions annually. While much attention has been given to overproduction and spoilage, new research highlights an unexpected culprit: our perception of healthy food.

A , reveals that people mistakenly believe healthy foods expire faster than their less nutritious counterparts, leading to disproportionately higher disposal rates of healthy options. This bias not only increases food waste, but also undermines efforts to promote healthier eating habits.

From uneaten salad leftovers to discounted grocery items, many of us face daily decisions about whether to consume or discard food. According to the study, consumers are more hesitant to eat or buy about-to-expire foods perceived as healthy. Leftover lunches framed as 鈥渉ealthy,鈥� for example, were reported to be more likely to end up in the trash after a few days than identical meals considered 鈥渦nhealthy.鈥� When shopping for food to eat later, healthy foods are passed over in favour of less healthy options.

Why does this happen? The research points to a widespread belief that healthy foods spoil faster. While this assumption holds true in some cases鈥攍ike comparing fresh produce to packaged snacks鈥攊t is often overgeneralized. For instance, a 鈥渉ealthier鈥� version of corn chips might be discarded sooner than a traditional bag, even when both have the same shelf life.

鈥淧eople have lay beliefs about all sorts of things, and one of those is that they think healthy food goes bad more quickly than unhealthy food. This is objectively untrue in many cases,鈥� says McFerran. 鈥淭here are some instances where this is true, but people massively over-generalize this belief to other foods where it is not the case.鈥�

The issue is compounded by vague or absent expiration labels, leaving consumers to rely on their flawed instincts. In Canada, very few food categories鈥攕uch as baby formula or meal replacements鈥攁re legally required to list expiration dates.

Additionally, foods with a shelf like of 90 days or less, are required to have a 鈥渂est before鈥� date listed, but many food categories have no legal labelling requirement. That leaves most food labelling at the discretion of producers and retailers, who use a range of ambiguous terms like 鈥渂est before鈥� or 鈥渟ell by鈥� that don鈥檛 provide clear guidance on food safety, encouraging people to act on the misconception that healthy equals more perishable.

This confusion is so pervasive that it influences shopping habits. Consumers are less likely to purchase discounted healthy foods nearing their expiration date and demand steeper price cuts to consider them at all.

For marketers, the study suggests that promotions for healthy, soon-to-expire foods should prioritize price discounts over quantity-based deals like 鈥渂uy one, get one free.鈥� Consumers are more receptive to savings that reduce financial risk for perishable items.

For policymakers, the findings reinforce the need for clear and standardized labeling. Terms like 鈥渃onsume by鈥� or 鈥渦se by鈥� reduce ambiguity, helping consumers make informed decisions.

The study found that individuals with greater knowledge about food expiration were less likely to act on the 鈥渉ealthy foods spoil faster鈥� bias. In categories where consumers are already well-informed, such as dairy, this misconception is less prevalent.

鈥淭he average Canadian household throws away 140kg of food every year. That鈥檚 an immense amount of food, and we want to reduce that food waste,鈥� says McFerran.

鈥淲hen people make snap judgments, that鈥檚 when you see those biases. A lot of what is thrown out is still edible, taking the time to make a sensory evaluation 鈥� such as smelling milk 鈥� can help people make a more accurate assessment of whether it is still edible.鈥�

The research underscores a troubling paradox: the very foods promoted for better health are often the first to be discarded. As governments and businesses work to combat food waste, addressing this hidden bias is essential. By improving labels, educating consumers, and rethinking promotions, we can not only reduce waste but also ensure healthy options remain viable choices for longer.