American vacation renters throw away $12 worth of food per night during short-term stays, adding up to $2.3 billion in wasted groceries and leftovers annually, according to research from Ohio State University.
The food waste represents about 5% of nightly rental costs—equivalent to paying an additional lodging tax through discarded meals.
The study surveyed 502 travelers who used Airbnb, VRBO, and similar platforms, revealing that produce and pantry staples top the list of most commonly wasted items. More than 80% of vacation groups prepare at least one meal daily in their rentals, spending an average of $34 per day on groceries alone.
The Hidden Cost of Vacation Cooking
“The 5% figure is probably similar to tax rates on lodging in particular localities,” explained lead author Brian Roe, professor in the Department of Agricultural, Environmental and Development Economics at Ohio State. “So people are basically paying an additional lodging tax through the money they spend on food that they never eat while they’re in the Airbnb.”
The waste breaks down to $7 in groceries and $5 in restaurant leftovers per night. Families with children generate significantly more waste, with each additional child correlating with higher food disposal rates. Travelers under 25 also waste more food compared to older age groups.
Where the Food Goes Wrong
The research revealed systematic patterns in vacation food waste. Nearly 47% of travelers admitted they waste more food during trips than at home, while only 21% said their home waste exceeded vacation waste. The most problematic items include produce that spoils quickly and pantry staples purchased in quantities too large for short stays.
Key Findings on Vacation Food Waste
- Average waste equals $12 per night across all rental types
- Produce and pantry staples account for the highest waste percentages
- Families with children waste significantly more food than adult-only groups
- Only 21% of hosts provide guidance on handling leftover food
- Three-quarters of travelers want information on donating or composting uneaten items
What happens to all this uneaten food? The study found that throwing food away was the most common outcome, reported by 37% of travelers. About 30% took food home, while 22% left items in the rental unit for cleaning staff to handle. Only 2% donated food, despite high interest in learning how to do so.
Regional and Seasonal Patterns
One detail not emphasized in the press release: waste peaks during January through March, when travelers generate significantly more food waste than during other seasons. The researchers also discovered that more expensive rentals correlate with higher food waste values, potentially reflecting both wealthier travelers and pricier food markets in premium destinations.
The study used post-hoc statistical weighting to ensure the sample reflected national travel patterns, drawing on data from the 2022 National Household Travel Survey. Researchers had to stop enrollment after six years when they reached 502 participants rather than their target of 136—a limitation that underscores the challenge of studying this emerging tourism sector.
Solutions on the Horizon
The gap between current host practices and traveler preferences suggests room for improvement. While nearly 47% of hosts provide recycling information, only 21% offer guidance on food disposal. Yet 74% of travelers expressed interest in donation information and 69% wanted composting guidance.
“There’s some interest among travelers to try to reduce their footprints, and this would be a way to do that,” Roe noted. He envisions simple additions to host information booklets with location-specific donation and composting options.
The research contributes to understanding tourism’s environmental impact as short-term rentals capture an estimated 15% of the U.S. lodging market. With vacation rentals increasingly popular, the $2.3 billion in annual food waste represents a previously untracked component of travel’s environmental footprint.
“If that knocked that $2 billion number down to $1.5 billion, that’s half a billion dollars less each year of wasted food,” Roe concluded, highlighting the potential impact of better information sharing between hosts and guests.
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