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Bwyd a Chi 2, Cylch 10 - Pennod 5: Bwyta Gartref

Mae'r bennod hon yn rhoi trosolwg o ymddygiadau ymatebwyr mewn perthynas â diogelwch bwyd, gan gynnwys glanhau, golchi dwylo, coginio, oeri, labeli dyddiad a chroeshalogi.

Diweddarwyd ddiwethaf: 17 Chwefror 2026
Gweld ar ffurf PDF
Diweddarwyd ddiwethaf: 17 Chwefror 2026
Gweld ar ffurf PDF

Cyflwyniad

Mae’r ASB yn gyfrifol am ddiogelu’r cyhoedd rhag clefydau a gludir gan fwyd. Mae hyn yn cynnwys gweithio gyda ffermwyr, cynhyrchwyr a phroseswyr bwyd, a’r sectorau manwerthu a lletygarwch, i sicrhau bod y bwyd y mae pobl yn ei brynu yn ddiogel. Mae’r ASB hefyd yn rhoi canllawiau ymarferol ac argymhellion i ddefnyddwyr ar ddiogelwch a hylendid bwyd yn y cartref.

Mae arolwg Bwyd a Chi 2 yn gofyn i’r ymatebwyr am eu hymddygiadau mewn perthynas â bwyd yn y cartref, gan gynnwys gwybodaeth a’u hymddygiadau mewn perthynas â phum agwedd bwysig ar ddiogelwch bwyd, sef: glanhau, coginio, oeri, atal croeshalogi a dyddiadau ‘defnyddio erbyn’.

Mae yna ddwy fersiwn o’r modiwl ‘Bwyta gartref’; y modiwl craidd sy’n cynnwys nifer cyfyngedig o’r prif gwestiynau sy’n cael eu trafod yn flynyddol, a’r modiwl ‘archwiliad dwfn’ sy’n cynnwys cwestiynau ychwanegol ac sy’n cael ei anfon bob 2 flynedd. Mae'r bennod hon yn adrodd ar gwestiynau o'r modiwl craidd 'Bwyta gartref'. (footnote 1)

 

Glanhau

Golchi dwylio yn y cartref

Mae’r ASB yn argymell y dylai pawb olchi eu dwylo cyn paratoi, coginio neu fwyta bwyd, ar ôl trin bwyd amrwd, a chyn paratoi bwyd parod i’w fwyta.

Dywedodd y rhan fwyaf o’r ymatebwyr (70%) eu bod bob amser yn golchi eu dwylo cyn paratoi neu fwyta bwyd, a nododd 29% o’r ymatebwyr eu bod y gwneud hyn y rhan fwyaf o’r amser neu’n llai aml, tra dywedodd 1% nad ydyn nhw byth yn gwneud hyn. (footnote 2)

Dywedodd y rhan fwyaf o’r ymatebwyr (92%) eu bod bob amser yn golchi eu dwylo yn syth ar ôl trin cig, dofednod neu bysgod amrwd, a dywedodd 7% eu bod yn gwneud hyn y rhan fwyaf o’r amser neu’n llai aml, a dywedodd llai na 1% nad ydyn nhw byth yn gwneud hyn. (footnote 3)

Dywedodd tua pedwar o bob deg o’r ymatebwyr (44%) eu bod bob amser yn golchi eu dwylo cyn bwyta, dywedodd 52% o ymatebwyr eu bod yn gwneud hyn y rhan fwyaf o’r amser neu’n llai aml, a dywedodd 3% nad ydyn nhw byth yn golchi eu dwylo cyn bwyta. (footnote 4)

 

Golchi dwylio wrth fwyta allan

Gofynnwyd i’r ymatebwyr pa mor aml, os o gwbl, roeddent yn golchi eu dwylo neu’n defnyddio hylif diheintio dwylo (sanitising gel) neu weips cyn bwyta pan oeddent yn bwyta y tu allan i’w cartref. Dywedodd tua chwech o bob deg (62%) o’r ymatebwyr eu bod nhw bob amser neu’r rhan fwyaf o’r amser yn golchi eu dwylo, neu’n defnyddio gel neu weips diheintio dwylo, pan oeddent yn bwyta y tu allan i’w cartref, roedd 29% yn gwneud hyn tua hanner yr amser neu’n llai aml, ac nid oedd 8% byth yn gwneud hyn. (footnote 5)

 

Oeri

Mae’r ASB yn darparu canllawiau ar oeri bwyd yn gywir i helpu i atal bacteria niweidiol rhag tyfu.

Ydy’r ymatebwyr yn gwirio tymheredd yr oergell ac, os ydynt, sut?

Pan ofynnwyd iddynt beth yw’r tymheredd cywir y tu mewn i oergell, dywedodd 60% o’r ymatebwyr sydd ag oergell y dylai fod rhwng 0 a 5 gradd Celsius, fel yr argymhellir gan yr ASB. Dywedodd un rhan o bump (19%) o’r ymatebwyr y dylai’r tymheredd fod yn uwch na 5 gradd, dywedodd 5% y dylai’r tymheredd fod yn is na 0 gradd, ac nid oedd 16% o’r ymatebwyr yn gwybod beth oedd y tymheredd cywir ar gyfer y tu mewn i’w hoergell. (footnote 6)

O’r ymatebwyr hynny oedd ag oergell, dywedodd chwech o bob deg eu bod yn monitro’r tymheredd (60%); naill ai â llaw (49%) neu drwy ddefnyddio larwm tymheredd mewnol (11%). (footnote 7) O’r ymatebwyr sy’n monitro tymheredd eu hoergell â llaw (hynny yw nad ydynt yn dibynnu ar larwm oergell), dywedodd 49% eu bod yn gwirio’r oergell unwaith yr wythnos neu’n amlach, fel yr argymhellir gan yr ASB. (footnote 8)

 

Coginio

Mae’r ASB yn argymell y bydd coginio bwyd ar y tymheredd cywir ac am yr amser cywir yn sicrhau bod unrhyw facteria niweidiol yn cael eu lladd. Wrth goginio porc, dofednod, a chynhyrchion briwgig, mae’r ASB yn argymell y dylai’r cig fod yn stemio’n boeth ac wedi’i goginio’r holl ffordd drwodd, ac nad yw unrhyw ran o’r cig yn binc, a bod unrhyw suddion yn glir.

Dywedodd y rhan fwyaf o’r ymatebwyr (80%) eu bod bob amser yn coginio bwyd nes ei fod yn stemio’n boeth ac wedi’i goginio’r holl ffordd drwodd. Fodd bynnag, dywedodd 19% nad ydyn nhw bob amser yn gwneud hyn. (footnote 9)

Gofynnwyd i’r ymatebwyr nodi pa mor aml y maent yn bwyta cyw iâr neu dwrci pan fo’r cig yn binc neu pan fo’r suddion yn binc. (footnote 10) O’r rheiny sy’n bwyta cyw iâr neu dwrci, dywedodd tua naw o bob deg (89%) nad ydynt byth yn bwyta cyw iâr na thwrci pan fydd yn binc neu pan fydd y suddion yn binc. Fodd bynnag, nododd 9% o’r ymatebwyr eu bod yn bwyta cyw iâr neu dwrci o leiaf yn achlysurol pan fydd yn binc neu pan fydd y suddion yn binc. (footnote 11)

 

Ailgynhesu

Gofynnwyd i’r ymatebwyr nodi sut maent yn gwirio bod bwyd yn barod i’w fwyta pan fyddant yn ei ailgynhesu. Y dull mwyaf cyffredin oedd gwirio bod y canol yn boeth (55%), a’r dulliau lleiaf cyffredin oedd defnyddio thermomedr neu brôb (15%) neu roi llaw dros y bwyd neu gyffwrdd ag ef (13%) (Ffigur 21). (footnote 12)

Mae’r ASB yn argymell ailgynhesu bwyd unwaith yn unig. Pan ofynnwyd i’r ymatebwyr sawl gwaith y byddent yn ailgynhesu bwyd, dywedodd y mwyafrif y byddent yn ailgynhesu bwyd unwaith yn unig (81%). Byddai 10% yn ailgynhesu bwyd ddwywaith, a byddai 3% yn ailgynhesu bwyd fwy na dwywaith. (footnote 13)

 

 

Source: Food & You 2: Wave 10

Leftovers

The FSA provides guidelines on how to store leftovers. The FSA recommends that people eat leftovers within two days or freeze them. Respondents were asked for how long they would keep leftovers in the fridge. Around six in ten (63%) respondents reported that they would eat leftovers within 2 days, 28% of respondents reported that they would eat leftovers within 3-5 days and 2% would eat leftovers more than 5 days later. (footnote 14)

Avoiding cross-contamination

The FSA provides guidelines on how to avoid cross-contamination. The FSA recommends that people do not wash raw meat, fish or poultry. Washing raw meat can spread harmful bacteria onto your hands, clothes, utensils, and worktops.

Respondents were asked how often, if at all, they washed raw chicken. (footnote 15) Around six in ten (58%) respondents reported that they never wash raw chicken, however, 39% of respondents reported that they do this at least occasionally. (footnote 16)

How and where respondents store raw meat and poultry in the fridge

The FSA recommends that refrigerated raw meat and poultry are kept covered, separately from ready-to-eat foods, and stored at the bottom of the fridge to avoid cross-contamination.   

Respondents were asked to indicate, from a range of responses, how they store meat and poultry in the fridge. Respondents were most likely to report storing raw meat and poultry in its original packaging (71%) or away from cooked foods (50%). Around four in ten respondents reported storing raw meat and poultry in a sealed container (41%) and covered raw meat and poultry with film/foil (35%), with 13% keeping the product on a plate. (footnote 17)

Most respondents (62%) reported only storing raw meat and poultry at the bottom of the fridge, as recommended by the FSA. However, 21% of respondents reported storing raw meat and poultry wherever there is space in the fridge, 12% reported storing raw meat and poultry in the middle of the fridge, and 7% at the top of the fridge. (footnote 18)

Use-by and best before dates

Respondents were asked about their understanding of the different types of date labels and instructions on food packaging, as storing food for too long or at the wrong temperature can cause food poisoning. Use-by dates relate to food safety. Best before (BBE) dates relate to food quality.

Respondents were asked to indicate which date shows that food is no longer safe to eat. Around two-thirds (64%) of respondents correctly identified the use-by date as the information which shows that food is no longer safe to eat. However, some respondents identified the best before date (11%) as the date which shows food is no longer safe to eat. (footnote 19)

Around two-thirds (65%) of respondents reported that they always check use-by dates before they cook or prepare food, 32% reported checking use-by dates most of the time or less often, and 1% reported never checking use-by dates. (footnote 20)

Respondents who eat certain foods were asked when, if at all, is the latest that they would eat the type of food after the use-by date. (footnote 21) Most respondents reported that they would not eat shellfish (73%), or other fish (65%) past the use-by date. Around half of respondents would not eat raw meat (53%) or smoked fish (50%) past the use-by date. Bagged salad (70%) and cheese (70%) were the foods respondents were most likely to report eating after the use-by date. Around six in ten respondents would eat yoghurt (63%), milk (59%), or cooked meats (59%) after the use-by date (Figure 22). (footnote 22)

Figure 22. How long after the use-by date respondents would consume different foods

Bar chart showing how long respondents keep different foods past the use‑by date. ‘Never’ is the most common response for all foods, ranging from 24% for cheese to 73% for shellfish. Lower proportions keep foods 1–2 days, 3–6 days, or 7+ days past the date, with the highest extended keeping seen for cheese and yoghurt.
Type of food 7+ days 3-6 days 1-2 days Never
Shellfish 1 2 22 73
Any other fish 4 28 65
Raw meat such as beef, lamb or pork or raw poultry 1 7 37 53
Smoked fish 2 13 32 50
Milk 1 17 40 38
Cooked meats 1 17 41 39
Yoghurt 5 23 35 35
Bagged salads 2 23 45 27
Cheese 19 27 24 24

Lawrlwytho’r siart hon

Delwedd .csv

Source: Food & You 2: Wave 10

Changes to eating habits

This section provides an overview of changes respondents had made to their eating and food shopping behaviour in the last 12 months.

Respondents were asked, from a list of options, which, if any, changes they had made in the previous 12 months. The most common changes reported by respondents were that they had eaten less processed food (47%), started eating more fruit and/or vegetables (35%) and started minimising food waste (35%). Around a fifth of respondents reported that they had started buying food with minimal or no packaging (21%), started buying locally produced food or food that is in season (21%), and that they had eaten less meat, poultry, or fish (20%). However, 3% of respondents reported that they had not made any of the listed changes, and 21% of respondents reported that they did not know if they had made any of the listed changes in the previous 12 months (Figure 23). (footnote 23)

Figure 23. Changes respondents had made in the previous 12 months

Bar chart showing changes respondents made in the past 12 months. The most common are eating less processed food (47%), minimising food waste (35%), and eating more fruit/vegetables (35%). Other actions range from 21% down to 3%. ‘Don’t know’ is 21%.
Changes made in the previous 12 months Percentage of respondents (%)
Stopped eating meat or poultry or fish completely 2
Started buying foods that have been produced with minimal water usage and / or minimal deforestation 4
Started buying foods grown organically 8
Started buying animal products with high welfare standards 9
Don't Know 21
None of these 3
Stopped eating meat/poultry/fish 3
Got food from waste area/bin 3
Bought foods with minimal water use/ deforestation 5
Bought sustainably sourced fish 9
Bought fair trade products 10
Started growing fruit/vegetables 11
Bought foods grown organically 12
Bought high welfare animal products 13
Eaten/drunk less dairy 13
Eaten less meat, poultry or fish 20
Bought locally produced/in season food 21
Bought food with minimal/no packaging 21
Eaten more fruit/vegetables 35
Minimised food waste 35
Eaten less processed food 47

Lawrlwytho’r siart hon

Delwedd .csv

(footnote 24)

Source: Food and You 2: Wave 10

  1. Adroddwyd ddiwethaf ar y modiwl ‘Bwyta gartref’ llawn yn yr adroddiad Bwyd a Chi 2: Prif Ganfyddiadau Cylch 9. Adroddwyd ddiwethaf ar y modiwl craidd yn yr adroddiad Bwyd a Chi 2: Prif Ganfyddiadau Cylch 8.

  2. Cwestiwn: Pan fyddwch chi gartref, pa mor aml, os o gwbl, rydych chi’n golchi eich dwylo cyn dechrau paratoi neu goginio bwyd? Ymatebion: bob amser, y rhan fwyaf o’r amser, tua hanner yr amser, weithiau, byth, ddim yn gwybod. Sylfaen = 4462, pawb a ymatebodd ar-lein a’r rheiny a gwblhaodd yr holiadur ‘Bwyta Gartref’ trwy’r post sy’n gwneud rhywfaint o waith paratoi neu goginio bwyd ar gyfer eu haelwyd.

  3. Cwestiwn: Pan fyddwch chi gartref, pa mor aml, os o gwbl, rydych chi’n golchi eich dwylo yn syth ar ôl trin cig, dofednod neu bysgod amrwd? Ymatebion: bob amser, y rhan fwyaf o’r amser, tua hanner yr amser, weithiau, byth, dydw i ddim yn coginio cig, dofednod na physgod, ddim yn gwybod. Sylfaen = 4324, pawb a ymatebodd ar-lein, a’r rheiny a gwblhaodd yr holiadur ‘Bwyta Gartref’ trwy’r post, sy’n gwneud rhywfaint o waith paratoi neu goginio bwyd yn eu cartref, ac eithrio’r rheiny a ddywedodd ‘dydw i ddim yn coginio cig, dofednod na physgod’ a’r rheiny na wnaethant nodi dim.

  4. Cwestiwn: Pan fyddwch chi gartref, pa mor aml, os o gwbl, rydych chi’n golchi eich dwylo cyn bwyta? Ymatebion: bob amser, y rhan fwyaf o’r amser, tua hanner yr amser, weithiau, byth, ddim yn gwybod. Sylfaen = 4812, pawb a ymatebodd ar-lein a’r rheiny a gwblhaodd yr holiadur ‘Bwyta Gartref’ trwy’r post.

  5. Cwestiwn: Wrth fwyta y tu allan i’r cartref, pa mor aml, os o gwbl, rydych chi’n golchi eich dwylo, neu’n defnyddio hylif diheintio dwylo neu weips cyn bwyta? Ymatebion: bob amser, y rhan fwyaf o’r amser, tua hanner yr amser, weithiau, byth, ddim yn gwybod. Sylfaen = 4804, pawb a ymatebodd ar-lein a’r rheiny a gwblhaodd yr holiadur ‘Bwyta Gartref’ trwy’r post.

  6. Cwestiwn: Beth ydych chi’n meddwl yw’r tymheredd cywir ar gyfer y tu mewn i’ch oergell? Ymatebion: llai na 0 gradd C (llai na 32 gradd F), rhwng 0 a 5 gradd C (32 i 41 gradd F), mwy na 5 ond llai nag 8 gradd C (42 i 46 gradd F), 8 i 10 gradd C (47 i 50 gradd F), mwy na 10 gradd C (dros 50 gradd F), arall, ddim yn gwybod. Sylfaen = 4789, pawb a ymatebodd ar-lein a phawb a gwblhaodd yr holiadur ‘Bwyta Gartref’ trwy’r post, ac eithrio’r rheiny sydd heb oergell. 

  7. Cwestiwn: Ydych chi, neu rhywun arall yn eich cartref, byth yn gwirio tymheredd eich oergell? Ymatebion: ydw, nac ydw, does dim angen i mi – mae ganddi larwm sy’n canu os yw’n rhy boeth neu’n rhy oer, ddim yn gwybod. Sylfaen = 4788, pawb a ymatebodd ar-lein a phawb a gwblhaodd yr holiadur ‘Bwyta Gartref’ trwy’r post, ac eithrio’r rheiny sydd heb oergell.

  8. Cwestiwn: Pa mor aml, os o gwbl, rydych chi neu rywun arall yn eich cartref yn gwirio tymheredd yr oergell? Ymatebion: o leiaf bob dydd, 2-3 gwaith yr wythnos, unwaith yr wythnos, llai nag unwaith yr wythnos ond mwy nag unwaith y mis, unwaith y mis, pedair gwaith y flwyddyn, 1-2 waith y flwyddyn, byth/llai aml, ddim yn gwybod. Sylfaen = 2448, pawb a ymatebodd ar-lein a phawb a gwblhaodd yr holiadur ‘Bwyta Gartref’ lle’r oedd rhywun yn y cartref yn gwirio tymheredd yr oergell.

  9. Cwestiwn: Pa mor aml, os o gwbl, rydych chi’n coginio bwyd nes ei fod yn stemio’n boeth ac wedi’i goginio’r holl ffordd drwodd? Ymatebion: bob amser, y rhan fwyaf o’r amser, tua hanner yr amser, weithiau, byth, ddim yn gwybod. Sylfaen = 4462, pawb a ymatebodd ar-lein a’r rheiny a gwblhaodd yr holiadur ‘Bwyta Gartref’ trwy’r post sy’n gwneud rhywfaint o waith paratoi neu goginio bwyd ar gyfer eu haelwyd.

  10. Mae data ar fwyta cig coch, hwyaid, byrgyrs cig eidion, selsig a phorc pan fydd y cig yn binc, neu pan fydd y suddion yn binc neu’n goch, ar gael yn adroddiad Bwyd a Chi 2: Cylch 9.

  11. Cwestiwn: Pa mor aml, os o gwbl, rydych chi’n bwyta cyw iâr neu dwrci os yw’r cig yn binc neu os yw’r suddion yn binc neu’n goch? Ymatebion: bob amser, y rhan fwyaf o’r amser, tua hanner yr amser, weithiau, byth, ddim yn gwybod. Sylfaen = 4455, pawb a ymatebodd ar-lein, a’r rheiny a atebodd yr holiadur ‘Bwyta Gartref’ trwy’r post, nad ydyn nhw’n figaniaid, yn bysglysieuwyr nac yn llysieuwyr, ac sy’n bwyta cyw iâr/twrci.

  12. Cwestiwn: Wrth ailgynhesu bwyd, sut rydych chi’n gwybod ei fod yn barod i’w fwyta? (Dewiswch bob un sy’n berthnasol.) Ymatebion: Rwy’n gwirio bod y canol yn boeth, Rwy’n dilyn y cyfarwyddiadau ar y label, Rwy’n gweld ei fod yn byrlymu, Rwy’n defnyddio amserydd i sicrhau ei fod wedi’i goginio am gyfnod penodol, Rwy’n gwirio bod y tymheredd yn gyson drwyddo, Rwy’n gallu gweld stêm yn dod ohono, Rwy’n ei flasu, Rwy’n ei droi, Rwy’n rhoi fy llaw drosto/yn ei gyffwrdd, Rwy’n defnyddio thermomedr/prôb, Dim un o’r uchod, Dydw i ddim yn gwirio. [1]Sylfaen = 4258, pawb a ymatebodd ar-lein a’r rheiny a gwblhaodd yr holiadur ‘Bwyta gartref’ trwy’r post sy’n gwneud rhywfaint o waith paratoi bwyd neu goginio yn eu cartref, ac eithrio’r rheiny a ddywedodd ‘Dydw i ddim yn ailgynhesu bwyd’ a’r rheiny na wnaethant nodi dim.

  13. Cwestiwn: Sawl gwaith y byddech chi’n ystyried ailgynhesu bwyd ar ôl iddo gael ei goginio am y tro cyntaf? Ymatebion: ddim o gwbl, unwaith, ddwywaith, mwy na dwywaith, dydw i ddim yn gwybod. Sylfaen = 4267, pawb a ymatebodd ar-lein a phawb a gwblhaodd yr holiadur ‘Bwyta Gartref’ sy’n ailgynhesu bwyd gan ddefnyddio un o’r dulliau yn y cwestiwn blaenorol.

  14. Question: When is the latest you would consume any leftovers stored in the fridge? Responses: the same day, within 1-2 days, within 3-5 days, more than 5 days later, it varies too much, don't know. Base= 4812, all online respondents, and those answering the ‘Eating at Home’ postal questionnaire.

  15. Data on washing other types of meat, fish and poultry is available in the full ‘Eating at Home’ module (see latest results in Food and You 2: Wave 9).

  16. Question: How often, if at all, do you wash raw chicken? Responses: always, most of the time, about half of the time, occasionally, never, don’t know. Base = 4462, all online respondents and all those who completed the ‘Eating at Home’ postal questionnaire who ever do some food preparation or cooking for their household.

  17. Question: How do you store raw meat and poultry in the fridge? Please select all that apply. Responses: away from cooked foods, covered with film/foil, in a sealed container, in its original packaging, on a plate. Base= 4359, All online respondents and all those who completed the ‘Eating at Home’ postal questionnaire, excluding ‘I don’t buy or store meat or poultry’, ‘I don’t store raw meat / poultry in the fridge’ and ‘Don't know’.

  18. Question: Where in the fridge do you store raw meat and poultry? Responses:  wherever there is space, at the top of the fridge, in the middle of the fridge, at the bottom of the fridge. Base= 4287, all online respondent and all those who completed the ‘Eating at Home’ postal questionnaire who store raw meat/poultry in the fridge except those who don't buy/store meat/poultry, don't have a fridge, or don't know.

  19. Question: Which of these shows when food is no longer safe to eat? Responses: use-by date, best before date, sell by date, display until date, all of these, it depends, none of these, don’t know. Base= 4812, all online respondents, and those answering the ‘Eating at Home’ postal questionnaire.

  20. Question: How often, if at all, do you check use-by dates when you are about to cook or prepare food? Responses: always, most of the time, about half of the time, occasionally, never, it varies too much to say, don’t know. Base= 4462, all online respondents and all those who completed the ‘Eating at Home’ postal questionnaire who ever do some food preparation or cooking for their household.

  21. Respondents who answered ‘don't know / I don't ever check the use-by date of this’ are excluded from this net.

  22. Question: When, if at all, is the latest you would eat or drink the following items after their use-by date? a=cooked meats, b=smoked fish, c=bagged salads, d=cheese, e=milk, f= raw meat such as beef/pork/lamb/raw poultry, g=shellfish, h=any other fish, i=yoghurt. Responses: 1-2 days after the use-by date, 3-4 days after the use-by date, 5-6 days after the use-by date, 1-2 weeks after the use-by date, more than 2 weeks after the use-by date, I don't eat/drink this after its use-by date, don't know/I don't ever check the use-by date of this. Base A= 4383, B=3387, C=4340, D=4530, E=4510, F=4335, G=3387, H=3836, I=4358, all online respondents and those who completed the ‘Eating at Home’ postal questionnaire, who eat A/B/C/D/F/F/G/H/I. Please note: the figures shown do not add up to 100% as not all responses are shown.

  23. Question Which, if any, of the following changes have you made in the last 12 months? Responses: Stopped eating meat or poultry or fish completely, Eaten less meat or poultry or fish, Eaten fewer eggs/drunk less dairy, Eaten less processed food, Started eating more fruit and/or vegetables, Started minimising food waste, Started growing fruit and/or vegetables, Started buying animal products with high welfare standards, Started buying fair trade products, Started buying locally produced food or food that is in season, Started buying foods with minimal or no packaging, Started buying foods that have been produced with minimal water usage and / or minimal deforestation, Started buying foods grown organically, Started buying sustainably sourced fish, Started getting food from the waste area or bins of a supermarket or shop (i.e., freeganism), Other, None of these, Don’t know. Base= 3926, all online respondents.

  24. Please note the response options on the y-axis are abbreviated labels. 
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