Household food-waste during events and social gatherings: a systematic review of consumer behavior, drivers, and reduction strategies

Introduction Household food waste during events and social gatherings is shaped by food management decisions as well as social and cultural expectations, yet evidence specific to these settings remains fragmented. This systematic review synthesised research on consumer knowledge, attitudes and practices, factors contributing to event-related household food waste, and reported reduction strategies. Methods Following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) framework, searches were conducted in Scopus, Web of Science, ScienceDirect, Google Scholar and SpringerLink for studies published from January 2020 to December 2025. Of 186 records identified, 44 duplicates were removed; 142 records underwent title and abstract screening, 53 full texts were assessed, and 32 studies were included in the final synthesis. Results The evidence base was geographically uneven: ten studies were from Europe, eight were international or multi-country, seven from Asia, four from Africa, two from North America and one from Australia. The thematic synthesis identified five connected themes: knowledge, attitudes, food management practices, behavioral and contextual drivers, and reduction strategies. Greater knowledge and positive attitudes were generally associated with more responsible food management, but awareness did not consistently translate into action. Poor meal planning, over-purchasing, excessive preparation, large portions, inadequate storage and ineffective leftover management contributed to surplus and avoidable disposal. During events, hospitality norms, cultural expectations, perceived generosity and uncertainty about guest numbers could outweigh intentions to prevent waste, encouraging hosts to prepare more food than was needed. Strategies reported across the literature included advance meal planning, shopping lists, portion control, improved storage, reuse of leftovers, food redistribution, consumer education and sustainable catering practices. Discussion Overall, the findings indicate that household food waste during events cannot be explained by individual knowledge or attitudes alone; it reflects the interaction of food management practices with social and contextual pressures. Event-specific evidence remains limited, particularly in African and other developing-country settings. Reduction efforts should therefore combine practical food-management skills with context sensitive approaches that support responsible hosting and address norms around food abundance.