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Using Dimensionality Reduction Methods to Explore the Social, Cultural and Geographical Reasons Behind Food Waste in the European Union

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  • Anikó Zseni

    (Department of Applied Sustainability, Albert Kázmér Mosonmagyaróvár Faculty of Agricultural and Food Sciences, Széchenyi István University, Egyetem tér 1, 9026 Győr, Hungary)

  • András Horváth

    (Department of Mathematics and Physics, Faculty of Informatics and Electrical Engineering, Széchenyi István University, Egyetem tér 1, 9026 Győr, Hungary)

  • Gergely Zoltán Macher

    (Department of Applied Sustainability, Albert Kázmér Mosonmagyaróvár Faculty of Agricultural and Food Sciences, Széchenyi István University, Egyetem tér 1, 9026 Győr, Hungary)

Abstract

The paper investigates disparities in food waste generation across European Union countries between 2020 and 2022, focusing on spatial and sustainability dimensions. It utilizes data for six key food waste parameters and a broad range of environmental, social and economic indicators. A combination of statistical methods, including correlation analysis, cluster analysis and Principal Component Analysis, uncovers multivariate patterns and identifies groups of countries with similar food waste characteristics and related factors. The paper highlights the temporal and spatial dynamics of food waste over the three-year period, particularly in light of the COVID-19 pandemic. While the total volume of food waste remained relatively stable across the EU, notable shifts occurred in waste sources. Household food waste peaked in 2021, likely due to increased time spent at home during pandemic-related lockdowns. Conversely, waste from retail, restaurants and food service sectors showed a consistent increase. The paper identifies non-trivial correlations between food waste and socio-economic variables, suggesting that differences in food waste generation across EU countries are influenced by a complex interplay of factors, including policy effectiveness, cultural practices, consumer behaviour and economic conditions. This comprehensive analysis of food waste patterns across EU countries and over time offers valuable insights for policymakers aiming to reduce waste and promote sustainability.

Suggested Citation

  • Anikó Zseni & András Horváth & Gergely Zoltán Macher, 2025. "Using Dimensionality Reduction Methods to Explore the Social, Cultural and Geographical Reasons Behind Food Waste in the European Union," Sustainability, MDPI, vol. 17(20), pages 1-21, October.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:20:p:9315-:d:1775646
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    References listed on IDEAS

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    1. Madhura Rao & Aalt Bast & Alie Boer, 2022. "How COVID-19 impacted surplus food redistribution in the Netherlands: An explorative study," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 14(6), pages 1377-1385, December.
    2. Thyberg, Krista L. & Tonjes, David J., 2016. "Drivers of food waste and their implications for sustainable policy development," Resources, Conservation & Recycling, Elsevier, vol. 106(C), pages 110-123.
    3. Jessica Aschemann-Witzel & Ilona De Hooge & Pegah Amani & Tino Bech-Larsen & Marije Oostindjer, 2015. "Consumer-Related Food Waste: Causes and Potential for Action," Sustainability, MDPI, vol. 7(6), pages 1-21, May.
    4. Mena, Carlos & Adenso-Diaz, B. & Yurt, Oznur, 2011. "The causes of food waste in the supplier–retailer interface: Evidences from the UK and Spain," Resources, Conservation & Recycling, Elsevier, vol. 55(6), pages 648-658.
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