Transforming waste into wellness: Enhancing well-being through domestic food upcycling

Abstract

This research focuses on a specific technique aimed at reducing household food waste: food upcycling, or the practice of creatively preparing new dishes (e.g., French toast) using leftovers (e.g., stale bread). We posit that engaging in domestic food upcycling activities not only helps reduce food waste but also enhances consumers’ psychological well-being. We conducted three studies: a qualitative study (N = 92) aimed at providing initial insights into the association between domestic food upcycling and psychological well-being; a survey (N = 100) aimed at identifying the most prominent barriers to domestic food upcycling; and an experimental study (N = 272) aimed at assessing educational interventions designed to overcome the most prominent barriers identified in Study 2 and promote domestic food upcycling via perceptions of improved well-being. The results have important implications for both policymakers and the food industry.