Determinants of Plate Leftovers in One German Catering Company

Abstract

Abstract:Since the majority of food waste in high-income countries occurs at the consumption stage and given the clear trend towards out-of-home food consumption, it is important to understand the factors that lead to food waste in the hospitality sector. The present study uses a behavioral structural equation model to test the drivers of consumers' leftover behavior in an out-of-home setting. Based on the Theory of Planned Behavior, we additionally consider "personal norms" and the situational "taste perception" of food as determinants. Our results in a company canteen demonstrate that personal norms and attitudes greatly determine consumers' intention to prevent leftovers, whereas subjective norms and perceived behavioral control appear less relevant. Stated leftover behavior depends on both behavioral intention and the situational taste perception of food. We show that in order to understand individual food leftover behavior in an out-of-home setting, determinants from behavioral theories should be complemented by situational variables.

Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria

“…In a food system perspective, the hospitality sector is complex in that it has a plethora of actors ranging from small privately owned restaurants on street corners to global chains present in almost all countries of the world. The range of actors within the sector, the type of target groups they serve, and the conditions in which they operate give rise to different waste generation patterns [17,18]. For instance, the portion size provided by a typical preschool in Sweden differs from that served by a tourist hotel in Saudi Arabia [19].…”

Model selection and averaging in the assessment of the drivers of household food waste to reduce the probability of false positives

“…However, most assessments of food waste use a regression framework with multiple explanatory variables without addressing issues of model structural uncertainty, and rely on a single model specification, based either on the extant literature or on the author’s hypotheses, to make inferences from (e.g. [ 9 , 10 , 32 , 50 , 51 ]). Basically, while the set of variables gathered are bounded to be selected according to the theory of the collectors, it is possible to avoid any further bias on the model construction due to the artificial selection of variables and interaction terms to be included in the model itself.…”

Auf der Suche nach dem wirksamsten Nudge zur Absatzsteigerung nachhaltiger Speisen in der Außer-Haus-Gastronomie

“…Der Sektor kann in die Teilbereiche Gemeinschafts-, Individualgastronomie und sonstige Lebensmitteldienstleistungen unterteilt werden und umfasst Gourmet-und Schnellrestaurants, die Verpflegung in Bildungseinrichtungen und an Imbissbuden und vieles mehr (für einen Überblick siehe Göbel et al 2017). Entsprechend untersuchen Forschende unterschiedlicher Disziplinen wie Nachhaltigkeitswissenschaften, Umweltökonomie, Umweltpsychologie und Umweltsoziologie vermehrt die Auswirkungen des Außer-Haus-Verzehrs und des Sektors auf die unterschiedlichen oben genannten Nachhaltigkeitsaspekte (unter anderem Göbel et al 2015, Honkanen et al 2006, Lorenz et al 2017aund b, Wahlen et al 2012. Dazu werden unterschiedliche Ansätze genutzt, um die Nachfrage in die Richtung einer nachhaltigen Lebensmittelwahl zu verändern.…”

“…Wie die Befragten einen Nudge wahrnehmen, hängt jedoch von ihren persönlichen Eigenschaften ab, beispielsweise von dem Grad der Empathie oder davon, ob eine Person eher eigenständig handelt oder eher konservativ denkt (Jung und Mellers 2016). Langen et al (2017a) kommen zu dem Ergebnis, dass System 1-Nudges sowohl von Gästen als auch von Betreibenden gastronomischer Einrichtungen in Deutschland sehr positiv gesehen werden.…”