As adoption of GLP-1s grows, food waste experts expect these drugs to alter food waste patterns. This creates an opportunity for restaurants, retailers, and hotels to adapt and help keep food out of landfills.
Around 12 percent of adults in the United States have tried a GLP-1 drug like Ozempic and Wegovy, according to a study published in JAMA. The nonprofit ReFED reports that their uptake is driving a decrease in demand for groceries, a desire for small portion sizes, and a shift in eaters’ food preferences. As this happens, levels of surplus food are changing as well.
Dana Gunders, ReFED’s Executive Director describes these drugs as “a life change moment.” Adopting is not unlike learning to cook after first leaving home or having a child, she explains. All of these alter the way eaters interact with food.
GLP-1 users tend to be more mindful of surplus food on their plates, ReFED finds. “When people go on GLP-1s, their waste tends to go up,” Gunders tells Food Tank. She adds that it’s not surprising as eaters get used to a new appetite. “But over time, they do tend to get a little bit better and in some cases, waste has gone down a little bit.”
But as eaters shop differently, it may take some time for grocers to adapt. “It’s like an earthquake in the food sector and that’s probably even more true in the retail space,” Emily Broad Leib, a Clinical Professor of Law and Director of Harvard Law School Center for Health Law and Policy Innovation, tells Food Tank.
Eventually, Broad Leib believes that retailers will catch up because “they want to be selling the right things and making the money they can make. But she thinks that incentivizing policies can encourage them to act faster and find ways to manage surplus without sending it to the trash.
Restaurants also have an opportunity as they work to meet the needs of this new demographic. “I anticipate we will see a lot more restaurants coming out with menus and offerings that offer more flexible or customizable portion sizes. And we know there’s a lot of interest in that,” Gunders says.
ReFED’s research shows that three-quarters of people on GLP-1s would prefer one restaurant over another if they can choose their portion size. And restaurants are noticing the trend. But when it comes to hotels and other businesses offering large buffets, the transition may take longer, Gunders and Broad Leib say.
“I feel like that sector has been talked about a lot less,” Broad Leib says. “That message is a lot harder to get directly up the chain in the hospitality sector because individual consumers aren’t the ones paying necessarily.”
Listen to or watch the full conversation with Emily Broad Leib and Dana Gunders on Food Talk with Dani Nierenberg to hear about the business case to help hotels tackle this challenge, policy opportunities to reduce waste, and long-term implications of GLP-1s.
Articles like the one you just read are made possible through the generosity of Food Tank members. Can we please count on you to be part of our growing movement? Become a member today by clicking here.
Photo courtesy of Jay Wennington, Unsplash
