An analysis of the determinants of food waste in low-income communities: the case of Hatcliffe, Zimbabwe

• 59 % of household food waste is avoidable, consisting predominantly of leftover plain starchy foods • Cultural norms of preparing and serving large portions, limited refrigeration access, and constrained budgets for diverse diets shape household food waste patterns • Street markets generate an average of 13 kg/stall/week of food waste, primarily due to inadequate infrastructure and poor vendor handling practices