Overcoming Barriers for Consuming Perceived Inedible Parts of Fruits and Vegetables: A Qualitative Exploration of Consumer Perception in Uruguay

Food waste threatens the sustainability of global food systems, with fruits and vegetables representing the largest share. A significant share of this waste stems from fruit and vegetable parts perceived as inedible, where culturally sensitive barriers to their consumption arise. This study explored consumers' perception of edibility and self‐reported consumption of various fruit and vegetable parts in Uruguay. An online study with 531 participants used images to assess perceived edibility; respondents indicated reasons for non‐consumption or described typical preparation methods. Although most participants recognized parts such as peels, stems, and seeds as edible, a relevant proportion did not consume them regularly. Reported barriers included safety concerns, sensory characteristics, and ingrained habits. In contrast, participants who consumed these parts identified various preparation methods and culinary uses that could support the repurposing of commonly discarded edible parts.