Much research nowadays discusses how GLP-1 weight loss drugs can change caloric intake and grocery spending. Two recent pieces of research add food waste patterns to that conversation, examining how use of GLP-1s such as Ozempic impact those patterns.
A study published recently in Nutrients examined how consumers change their rate of food waste after starting anti-obesity drugs and what factors play a role in this.
Of those US consumers surveyed for the research, one-quarter “agree with the statement that they waste more of the food they purchase” since starting on anti-obesity medication, while a greater number, 61%, disagree. Those who’ve been on the medication for a longer length of time are less likely to report wasting food.
In other words, GLP-1 drugs have the potential to decrease food waste.
“This is going to have very large implications for the food system,” co-author Brian E. Roe, a professor in the department of agricultural, environmental and development economics at the Ohio State University, tells AgFunderNews.
“People are going to be demanding fewer calories on a per person basis and they’re going to be shifting the type of foods that are going to meet those caloric needs. The fact that there are nine different manufacturers across the globe who have 18 formulations of this medication in the FDA pipeline suggests that this is coming on fast and furious.”
The research could provide guidelines on how “to reduce the waste that might be happening at the beginning of this regime.”
Fresher food, fewer carbs decreasing food waste
Among other things, the study cites changing dietary choices as a factor influencing food waste. Survey respondents using GLP-1s reported changing their food intake to include more produce, fish, and healthy fats, and less alcohol, dairy, sweets, and carbs.
“Individuals who reported consuming more vegetables as part of their post-medication dietary transition were significantly less likely to agree that they increased food waste since beginning a GLP1A [glucagon-like peptide-1 receptor agonists]. This suggests a potential that increased vegetable consumption may help combat food waste for those beginning GLP1As.”
Food waste ‘an opportunity’ for restaurants
Consumer food waste patterns are changing outside the home kitchen, too. A recent report from food waste think tank ReFED zeros in on the relationship between GLP-1s and dining out at restaurants.
Prepared foods—mostly restaurant meals—are the second-highest-rated category of wasted food, according to ReFED’s 2025 Food Waste report. This is driven by the enormous portions found in many restaurants around the country.
“As it stands right now, to the extent GLP-1 users are dining out, it’s probably creating more waste,” ReFED president Dana Gunders tells AgFunderNews.
To her, this desire for smaller portions is a possible opportunity for restaurants.
“GLP-1s are adding to a market segment of people with smaller appetites, which I don’t think restaurants are serving very well right now,” she says. “By expanding that market segment they could essentially create more demand for smaller offerings.” Think half sandwiches or “baby” burritos.
Gunders is quick to point out that this is a more complex shift than it might first appear. Restaurants all over the country have for a few years now been accused of “shrinkflation”—serving smaller portions without lowering the price as a way to cut costs.
“It’s tricky,” she notes, but adds that there are many possible opportunities here, even as simple as allowing adults to order from the kids’ menu.
Consumers can ‘save quite a bit of money’
Meanwhile, saving money has long been linked to food waste as a major benefit for consumers.
Research has found that GLP-1 users are eating out less and spending less when they do so. Gunders suggests this could simply be a case of these consumers realizing they are wasting money paying for portion sizes they don’t finish, which in turn lessens the amount of food each person wastes.
Roe’s research also highlights the cost savings for consumers.
“When people begin this medication, oftentimes they’ll be footing part of the bill themselves, and if they don’t have any coverage that cost can be quite substantial,” he explains.
According to his research, the “self-reported reduction” in food expenditures for GLP-1 users was “quite stark”: 40% were actually able to pay their out of pocket costs with food savings.
“Data suggests that if people are quite conscious about acclimating their purchases quickly to their new dietary regime, they can save quite a bit of money,” he says.
