Written Messages Improve Edible Food Waste Behaviors in a University Dining Facility

Whitehair, Kelly J.; Shanklin, Carol W.; Brannon, Laura A.

doi:10.1016/j.jand.2012.09.015

Cited by 161 publications

(158 citation statements)

References 9 publications

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“…This intervention had better values than those obtained in our study, exhibiting a reduction of 49 % in food waste (32) . Whitehair et al showed that simple postings about awareness of food waste triggered a significant decrease in waste behaviours (33) . Recent results found by Upton et al showed limited support for both the short-and long-term effectiveness of nutrition education interventions promoting fruit and vegetable consumption in children's school lunch (15) .…”

Section: Discussionmentioning

confidence: 99%

Strategies to reduce plate waste in primary schools – experimental evaluation

Martins

Rodrigues

Cunha

et al. 2015

Public Health Nutr.

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Objective: To determine and compare the effect of two interventions in reducing the plate waste of school lunches. Design: A between-group analysis was conducted among children from three primary schools: (i) a group receiving intervention A, designed for children and focusing on nutrition education and food waste; (ii) a group receiving intervention B, intended for teachers and focusing on the causes and consequences of food waste; and (iii) a control group with no intervention. For each child, physical weighing of individual meals and leftovers was performed on three non-consecutive weeks at baseline (T0), 1 week (T1, short term) and 3 months (T2, medium term) following the intervention. Plate waste was recorded for a total of 1742 lunches during 14 d over eight different menus. Setting: Portuguese public primary schools in the city of Porto. Subjects: All fourth-grade children (n 212) attending the three preselected schools. Results: After intervention A focusing on nutrition education designed for children, a decrease in soup waste was observed compared with the control group. The effect was greater at T1 (−11·9 (SE 2·8) %; P < 0·001) than at T2 (−5·8 (SE 4·4) %; P = 0·103). The plate waste of identical main dishes decreased strongly at T1 (−33·9 (SE 4·8) %; P < 0·001). However, this effect was not found at T2 (−13·7 (SE 3·2) %; P < 0·001). After intervention B involving teachers, plate waste decreased at T2 (−5·5 (SE 1·9) % for soup; −5·4 (SE 2·4) % for identical main dishes). Conclusions: Nutrition education designed for children was more effective in the short than the medium term. Thus, this kind of intervention was not effective in reducing food waste in the medium term. In contrast, an intervention focusing on teachers revealed better results in the medium term than in the short term.

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Section: Discussionmentioning

confidence: 99%

Strategies to reduce plate waste in primary schools – experimental evaluation

Martins

Rodrigues

Cunha

et al. 2015

Public Health Nutr.

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“…For example, switching to a tray-less system [31], reducing plate size [32,33] and welcoming repeated helpings [32]. Moreover, the mere communication of a restaurant's intent to reduce food waste has been shown to trigger consumers to waste less food [34].…”

Section: Consumer Behavior Research Regarding Food Wastementioning

confidence: 99%

Consumer-Related Food Waste: Causes and Potential for Action

Aschemann‐Witzel

Hooge

Amani³

et al. 2015

Sustainability

680

485

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Abstract:In the past decade, food waste has received increased attention on both academic and societal levels. As a cause of negative economic, environmental and social effects, food waste is considered to be one of the sustainability issues that needs to be addressed. In developed countries, consumers are one of the biggest sources of food waste. To successfully reduce consumer-related food waste, it is necessary to have a clear understanding of the factors influencing food waste-related consumer perceptions and behaviors. The present paper presents the results of a literature review and expert interviews on factors causing consumer-related food waste in households and supply chains. Results show that consumers' motivation to avoid food waste, their management skills of food provisioning and food handling and their trade-offs between priorities have an extensive influence on their food waste behaviors. We identify actions that governments, societal stakeholders and retailers can undertake to reduce consumer-related food waste, highlighting that synergistic actions between all parties are most promising. Further research should focus on exploring specific food waste contexts and interactions more in-depth. Experiments and interventions in particular can contribute to a shift from analysis to solutions. OPEN ACCESSSustainability 2015, 7 6458

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“…Other studies have investigated the association between attitudes towards these topics and dietary quality in university students (35,36) . Few interventions exist addressing these topics within the university population, and take place either in the dining hall (33) or in a classroom setting (37) . Online interventions focusing on other targets conducted in this population were successful in motivating dietary behaviour changes (38)(39)(40)(41) .…”

mentioning

confidence: 99%

The Green Eating Project: web-based intervention to promote environmentally conscious eating behaviours in US university students

Monroe¹,

Lofgren²,

Sartini³

et al. 2015

Public Health Nutr.

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Objective: To investigate the effectiveness of an online, interactive intervention, referred to as the Green Eating (GE) Project, to motivate university students to adopt GE behaviours. Design: The study was quasi-experimental and integrated into courses for credit/ extra credit. Courses were randomly stratified into experimental or non-treatment control. The 5-week intervention consisted of four modules based on different GE topics. Participants completed the GE survey at baseline (experimental, n 241; control, n 367) and post (experimental, n 187; control, n 304). The GE survey has been previously validated and consists of Transtheoretical Model constructs including stage of change (SOC), decisional balance (DB: Pros and Cons) and selfefficacy (SE: School and Home) as well as behaviours for GE. Modules contained basic information regarding each topic and knowledge items to assess content learning. Setting: The GE Project took place at a public university in the north-eastern USA. Subjects: Participants were full-time students between the ages of 18 and 24 years. Results: The GE Project was effective in significantly increasing GE behaviours, DB Pros, SE School and knowledge in experimental compared with control, but did not reduce DB Cons or increase SE Home. Experimental participants were also more likely to be in later SOC for GE at post testing. Conclusions: The GE Project was effective in increasing GE behaviours in university students. Motivating consumers towards adopting GE could assist in potentially mitigating negative consequences of the food system on the environment. Future research could tailor the intervention to participant SOC to further increase the effects or design the modules for other participants.

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Written Messages Improve Edible Food Waste Behaviors in a University Dining Facility

Cited by 161 publications

References 9 publications

Strategies to reduce plate waste in primary schools – experimental evaluation

Strategies to reduce plate waste in primary schools – experimental evaluation

Consumer-Related Food Waste: Causes and Potential for Action

The Green Eating Project: web-based intervention to promote environmentally conscious eating behaviours in US university students

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