What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens

Lorenz, Bettina Anne-Sophie; Hartmann, Monika; Langen, Nina

doi:10.1016/j.appet.2017.04.014

Cited by 98 publications

(113 citation statements)

References 80 publications

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“…Males are more likely than females to continue eating when they are full and clear their plate and this is statistically significant at p <0.05. The results indicate that plate size positively influences the plate waste, it concurred with previous studies (Ferreira et al, 2013;Cohen et al, 2014;Berkowitz et al, 2016;Lorenz et al, 2017). Further, this research indicated that females strongly suggested that they are more influenced by plate size and more likely to waste food if they have a bigger plate.…”

Section: Take In Figuresupporting

confidence: 90%

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Food plate waste: factors influencing insinuated intention in a university food service setting

Zhao

Manning

2019

BFJ

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In the United Kingdom (UK), one-third of consumer expenditure is in the food service sector (National Archives, 2007). On average, one in six meals is eaten outside the home (British Nutrition Foundation, 2016) with consumption increasing (Public Health England, 2017). In UK food service, the cost of food waste is reported as £3 billion per annum (GOV, 2017), which is unnecessary for society, the environment and the economy (Bond et al., 2013).

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Section: Take In Figuresupporting

confidence: 90%

“…Therefore, varied portion sizes and plate sizes, palatable food, and providing food waste related information in the canteen serving area may reduce consumer-related food waste (Aschemann-Witazel et al, 2016;Lorenz et al, 2017).…”

mentioning

confidence: 99%

Food plate waste: factors influencing insinuated intention in a university food service setting

Zhao

Manning

2019

BFJ

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“…Generally, the TPB is a behavioral model that has extensively been applied for individual health and food related behaviors [29,[34][35][36][37][38]. It states that behavior can be determined by measuring behavioral intention [39].…”

Section: Derivation Of Research Hypothesesmentioning

confidence: 99%

Determinants of Plate Leftovers in One German Catering Company

et al. 2017

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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.

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“…In the service, or consumption stage, food waste is caused by the customer, who leaves the food on their plate. However, restaurants and caterers can also play a part in the generation of this waste, since they often serve too large portion sizes, or offer their food buffet-style (Kallbekken and Saelen 2013, Priefer, Jörissen et al 2016, Lorenz, Hartmann et al 2017. Offering buffet-style diners, encourages customers to take more than they can eat, leading to more leftovers on their plates.…”

Section: Hospitality and Catering Sectormentioning

confidence: 99%

Drivers, barriers and interventions for food waste behaviour change: a food system approach

Zeinstra¹,

Haar²,

Bergen³

2020

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Contents 2 Methods 3 Overview of drivers and barriers for FLW along the food value chain 3.1 Agricultural production 3.2 Manufacturing 3.3 Retail 3.4 Hospitality and catering sector 3.5 Consumer and household level 3.6 Whole chain 3.7 Summary of findings on barriers and drivers of FLW 4 Interventions to reduce FLW 4.1 Agricultural production 4.2 Manufacturing 4.3 Retail 4.4 Hospitality & catering sector 4.5 Consumer and household level 4.6 Summary of findings on interventions 5 Discussion 5.1 Identified challenges 5.2 Strengths and limitations 5.3 Recommendations 6 Conclusion 4 | Public Wageningen Food & Biobased Research-Report 2011 Summary About a third of all food that is produced for human consumption is never eaten. It is widely acknowledged that food loss and food waste have a detrimental impact on the economy, the climate and the society, which has led to an increasing societal and academic interest in food loss and food waste reduction. Reducing food loss and food waste (henceforth FLW) is easier said than done, as it FLW is a complex and multifaceted problem, to which no straightforward solution exists. The objective of this project is to identify the drivers and barriers of FLW reduction behaviour from an actor perspective, and to explore possible solutions to the FLW problem across the food supply chain. The literature research specifically targets human behaviour within the food system. Insights from this report are intended to form a starting point for the development of successful intervention strategies to bring about behavioural changes that lead to FLW reduction throughout the food supply chain. An extensive literature search was performed in Scopus, Web of Science, ABI/Inform, CAB Abstracts and PsychInfo in November 2018. The exact same search was performed in October 2019, to add new publications in Q4 2018 and 2019 to the results. This search resulted in 489 papers. Based on title, abstract and our purpose of covering all actor domains, 63 papers were selected and summarized, highlighting the theoretical basis, actor in the chain, drivers for waste reduction, drivers for food waste, intervention description (if there was one) and the main results and conclusion. This literature study showed that most studies focus on drivers and barriers of FLW behaviour, and less on behavioural interventions to reduce FLW. Furthermore, the overview of drivers and barriers along the food value chain shows that most of them relate to the consumer level, followed by the retail and hospitality sector. It seems that the current literature provides fewer insights into behavioural drivers and barriers at the agricultural and manufacturing level. Most identified interventions focused at FLW of the consumers as end-user: interventions at the retail level focus on providing consumers with options (or opportunities) to reduce FLW, whereas household-level interventions focus on enhancing consumers' motivations and abilities to reduce FLW. Because a large part of FLW occurs at the consumer level, this focus is understanda...

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What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens

Cited by 98 publications

References 80 publications

Food plate waste: factors influencing insinuated intention in a university food service setting

Food plate waste: factors influencing insinuated intention in a university food service setting

Determinants of Plate Leftovers in One German Catering Company

Drivers, barriers and interventions for food waste behaviour change: a food system approach

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