Food is an ever-present part of the environment, nevertheless, no research has attempted to broadly examine the phenomenon of avoiding information about food. This literature has predominately focused on avoiding calorie information, avoiding information about animals, and information about environmental impact. In the present work, I investigated what types of information people will avoid learning about their food and the individual differences associated with the desire to avoid food information. Using a mixed-methods approach, in three studies, this project explores what information people want to avoid learning about their food, the extent to which people want to avoid specific undesirable food information, and what individual differences relate to food-related information avoidance. In Study 1, participants provided free responses to questions about food information they would like to avoid. The results revealed that participants most often cited a desire to avoid information about food preparation followed by information about the content/ingredients in the food. In Study 2, participants were assigned to one of four conditions representing food contexts that had different levels of personal control and social obligation and were asked to rate their degree of desire to avoid pieces of food information. Results suggested on average participants most preferred to avoid information surrounding others. This included information such as being judged by others and the burden it took for others to make them their meal. Moreover, participants were more likely to avoid food information in a food context where they experience low personal control. In Study 3, participants rated their degree of desire to avoid food information, along with several individual difference measure. Results revealed that eating identity centrality, food-related disgust, environmental concern, and perception of current physical health were all significant predictors of food-related information avoidance. These findings are an important initial step in identifying the information people are most inclined to avoid and suggest that reports of what people immediately consider when recalling what they do not want to know about their food might not fully portray the information they most want to avoid. Furthermore, they provide an initial base for understanding of the what and the who of information avoidance in the context of food.