New research suggests that short-term rental accommodations in the U.S. may waste over $2.3 billion in food each year.
A recent survey highlighted that, on average, around $12 worth of groceries, takeout, and restaurant leftovers end up in the trash daily. This figure represents about 5.1% of the rental fees, which is comparable to the tax rates levied on accommodations in many areas, according to the study.
“Essentially, guests are indirectly paying extra accommodation taxes with money spent on food they don’t consume while using Airbnb,” noted Brian Law, a professor of agricultural economics at Ohio State University.
The research involved an online survey of 502 adults in the U.S. who had recently stayed at Airbnb, VRBO, or other short-term rentals within the past year.
Most participants indicated their trip was for leisure, with only 3% claiming it was for business purposes.
The statistical analysis, combined with relevant national data, estimated that up to $2.3 billion worth of uneaten food could accumulate during these holidays.
On average, travelers spent approximately $231 per night on accommodations, contributing $12 a night in wasted food—about $7 from groceries and $5 from items sourced elsewhere.
About 80% of travelers reported consuming at least one meal a day in rentals, while 6.3% claimed to eat all their meals there. Grocery expenses averaged around $34 each day.
Interestingly, when children accompanied travelers, more food was often left over at the end of their stay. Nearly half of the respondents admitted they discarded more food while traveling compared to what they would at home, although only 21% acknowledged significant food waste at their residences.
Produce and pantry staples were the most commonly discarded grocery items, according to the findings.
It was also noted that around 46% of rental hosts offered recycling options, and over 20% provided guidance regarding food disposal.
While food waste appears to be a growing issue in short-term rentals, many travelers expressed interest in receiving composting and food donation information from hosts.
“I find it crucial to minimize the environmental impact of travelers,” said Roe.
To build on this interest, researchers suggested that local short-term rental associations assist hosts in providing details about composting and donating leftover food.
Platforms like Airbnb and VRBO might also consider addressing food waste as a key standard, potentially introducing a “sustainable host” label.
“This could be easily added to a host’s information booklet, and it’s a practical solution,” Roe mentioned. “If this change could reduce the wasted food from $2 billion to $1.5 billion annually, that would be significant.”
