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

Xingyi Zhao (Harper Adams University College, Newport, UK)
Louise Manning (Department of Food Science and Agri-Food Supply Chain Management, Harper Adams University College, Newport, UK)

British Food Journal

ISSN: 0007-070X

Article publication date: 3 June 2019

Issue publication date: 12 June 2019

Downloads
643

Abstract

Purpose

The purpose of this paper is to consider the factors that influence food plate waste in a UK university food service setting and the insinuated intention to waste food among staff and students.

Design/methodology/approach

The study conducted empirical research using an online questionnaire (n=260) at the university. The data were analysed descriptively and inferentially by IBM SPSS Statistics version 22.

Findings

Multiple factors influence the level of food plate waste including gender, different categories of food, plate size, portion size and palatability. Two recommendations to reduce plate food waste in the university food service setting include providing a variation in plate size and pricing strategy by portion rather than a whole meal, and communicating with staff and students in the food service setting.

Research limitations/implications

The research contributes, along with previous studies, by focussing here on participants’ food waste intention in food service settings and evidencing the factors of influence.

Originality/value

The research contributes to understanding on participants’ food waste intention in food service settings.

Keywords

Citation

Zhao, X. and Manning, L. (2019), "Food plate waste: factors influencing insinuated intention in a university food service setting", British Food Journal, Vol. 121 No. 7, pp. 1536-1549. https://doi.org/10.1108/BFJ-07-2018-0481

Publisher

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Emerald Publishing Limited

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