Purpose Studies show that in Egypt, food choices are influenced by cultural and contextual factors such as habits and traditions. When householders manage their food leftovers, their actions may not be based on environmental knowledge, but rather on other elements of their social context. Thus, this research explores how religion, as a cultural and societal factor, shapes food practices in Egypt, with a particular focus on its influence on the management of leftovers, food waste, dietary choices, and consumption patterns. Design/methodology/approach Face-to-face qualitative interviews were conducted with 20 upper-class Egyptian participants based in Cairo. The study adopts a social practice theory approach to explore leftover management practices. Findings When participants engage in pro-environmental food practices, these behaviours are rarely driven by explicit environmental concern. Instead, they are shaped by social and contextual influences, including religion, which intersects with their food choices and encourages more sustainable consumption practices. This positions sustainability as an emergent outcome rather than a primary motivation for many participants. Research limitations/implications The study highlights the need for further research on the interplay between religion and sustainable food practices, particularly in developing countries. Further research can also be conducted on other demographic groups and a larger sample size in Egypt. Practical implications The study can inform policymakers and environmentalists in Egypt about the important social drivers of food choices to help in the development of strategies that promote sustainable consumption. Social implications Our findings have implications for policymakers and environmentalists in Egypt, who need to consider what drives food choices among Egyptians to develop a suitable course of action that would move the country's overall consumption in a more sustainable direction. Originality/value Our study is the first to explore the role of religion in shaping leftover management with Egyptian householders.
Saada et al. (Tue,) studied this question.