Norway bread waste report 2026: what the figures show

Norway has a bread-waste problem. The issue is not the baking, but what happens afterwards. We have brought together recent official figures from NORSUS and Matvett and shown an illustrative household calculation. The measured figures, survey responses and our own assumptions are kept separate below.

The figures at a glance

Bread is one of the main categories

The consumer survey carried out by Norstat for Matvett and analysed by NORSUS puts bread and bakery products at 20 percent of self-reported household food waste. Fresh vegetables and salads, and liquid dairy products, each account for 15 percent in that survey. These categories and methods differ from physical bin analyses, where meal leftovers and fruit and vegetables are larger groups.

Commonly reported reasons include forgetting food and its keeping time being too short. For bread, poor storage can mean a dry or mouldy loaf before it is finished. We explain the processes in why homemade bread moulds and why bread goes hard.

An illustrative household calculation

The official figures do not directly measure how many loaves your family throws away. To show scale, we combine 73.4 kg per person with the 47 percent household share and a 20 percent bread-and-bakery share. This gives roughly 6.9 kg per person, or about 28 kg for four people. Expressed as 750-gram loaf equivalents, that is around 37 loaves. At an assumed Norwegian price of NOK 40 to 50 per loaf, the example corresponds to about NOK 1,500 to 1,900 a year. It combines different methods and years and includes bakery products: it is a rough scenario, not measured loaves, a household prediction or promised savings.

Who reports wasting less?

The survey's older respondents report less waste: people over 60 report the lowest levels, while those aged 18 to 29 report more. Older respondents also describe being brought up not to throw food away. Familiar practical habits remain useful: cool bread fully, choose suitable storage and freeze portions you will not eat while fresh. The survey association does not establish that any one habit caused the difference.

Practical ways to reduce bread waste

Norway aims to halve food waste by 2030. The reported 24 percent reduction since 2015 is a per-person comparison excluding agriculture, rather than a simple reduction in all national tonnage. At home, three practical steps can help:

1. 1
   Choose storage that manages moisture

   Trapped condensation can encourage mould, while too much exposed air dries the loaf. Suitable breathable storage helps balance the two. See how long homemade bread stays fresh.

2. 2
   Freeze what you will not finish

   Freezing slows deterioration and mould growth, but bread still needs good wrapping to limit drying and freezer burn. See how to freeze bread.

3. 3
   Use bread that is only dry

   Otherwise sound dry bread can often be refreshed in the oven. Mould is different: discard the whole loaf. See whether mouldy bread can be eaten.

A cotton and linen Bivoks™ bread bag is designed for everyday bread storage, helping keep suitable bread fresh for 7 to 10 days on the counter. It can also go in the freezer when needed. The result depends on the bread and storage conditions.

About the figures and sources

Total waste, per-person figures, sector shares and trends come from the 2024 factsheet on food waste in Norway, produced by NORSUS for Matvett, report OR.27.25. The 20 percent self-reported bread-and-bakery share comes from the 2025 consumer survey of food waste in Norwegian households, carried out by Norstat for Matvett and analysed by NORSUS. The household component of the 2024 total uses 2023 data. Our example assumes a 750-gram loaf and a price of NOK 40 to 50; it is not a direct measurement. The approximately 14 percent value-chain share is from the factsheet. Neither source is affiliated with Vokshus.

Frequently asked questions

Want the full overview? Find all our bread-storage advice in the complete guide.