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Article
Publication date: 2 July 2021

Gülmüş Börühan and Melisa Ozbiltekin-Pala

The study analysed the amount of plate waste in a university refectory in Izmir, Turkey to find ways of minimizing plate waste in the university, providing sustainability…

Abstract

Purpose

The study analysed the amount of plate waste in a university refectory in Izmir, Turkey to find ways of minimizing plate waste in the university, providing sustainability and contributing to the development of circular economy and raising awareness about the plate waste problem.

Design/methodology/approach

Observation and semi-structured interviews were used to determine the volume of plate waste and level of awareness of academicians, students and administrative staff and suggest sustainable solutions for food waste in university refectories. The data gained from the semi-structured interviews were analysed with qualitative analysis software (MAXQDA®).

Findings

Plate waste in the university's refectories is increasing due to the lack of precautionary measures. Academicians, students and administrative staff all showed low awareness rates.

Originality/value

This study is original in investigating theoretically and empirically one of the main reasons for food waste, namely plate waste in mass consumption sites, and evaluating the effect of food waste from an economic, social and environmental perspective.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 23 June 2021

Natapol Thongplew, Nadtaya Duangput and Sasimaporn Khodkham

This study aims to explore ways to minimize plate waste at university canteens by studying plate waste and consumers at three main canteens of a university, Thailand.

Abstract

Purpose

This study aims to explore ways to minimize plate waste at university canteens by studying plate waste and consumers at three main canteens of a university, Thailand.

Design/methodology/approach

Using university canteens in Thailand as a case, plate waste was characterized and quantified and consumers’ insights concerning food consumption practices were examined through focus group discussion.

Findings

The results revealed that each consumer wasted edible food around 19 grams/meal. The generation of plate waste is affected by the food provision system, including canteen setting, food purchasing procedure and food quality. In addition, the presence of stray dogs in the canteens inhibited consumers from finishing up their food. Thus, improving the food provision system is crucial to engage consumers in achieving zero plate waste.

Originality/value

This research sheds some light on ways to engage consumers in sustainable consumption and contributes to the knowledge on plate waste and sustainable consumption in university settings. Improving food quality and canteen settings are of importance to better engage consumers. In addition, this research revealed that concepts of system of provision and citizen-consumers are practical to analyze sustainable transformations for green university initiatives.

Details

International Journal of Sustainability in Higher Education, vol. 22 no. 7
Type: Research Article
ISSN: 1467-6370

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Article
Publication date: 5 September 2016

Miranda Mirosa, Harriet Munro, Ella Mangan-Walker and David Pearson

Social marketing and other types of targeted behaviour change interventions should appeal to an individual’s personal values in order to improve their effectiveness…

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2980

Abstract

Purpose

Social marketing and other types of targeted behaviour change interventions should appeal to an individual’s personal values in order to improve their effectiveness. However, there is currently little understanding of what these values are in relation to food waste. The purpose of this paper is to identify the values underpinning the specific behaviour of plate waste created in a residential foodservice setting.

Design/methodology/approach

In semi-structured interviews (n=50) laddering techniques were used to identify links from behaviours through individual’s rationalisation for that behaviour to their personal values. The aim of the questioning was to uncover underlying drivers that lead to plate waste as well as those barriers to reducing it.

Findings

The values identified as being most important are hedonism and self-direction. The specific aspects of these values for plate waste reduction interventions are not compromising on the individual’s enjoyment of the meal and meeting their health goals. Effective interventions include pre-ordering meals, reducing food options provided, reducing plate size, removing food tray and finally, information campaigns to raise awareness.

Originality/value

The study provides insights into the personal values that influence behaviours resulting in plate waste. The study is the first to determine the links between this behaviour, rationalisations for that behaviour and personal values.

Details

British Food Journal, vol. 118 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 3 June 2019

Xingyi Zhao and Louise Manning

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

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.

Details

British Food Journal, vol. 121 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Content available
Article
Publication date: 21 April 2020

Sara Dolnicar

Plate waste is uneaten food left behind on the plate after a meal. Plate waste – like all food waste – burdens the environment. Plate waste – in contrast to other types of…

Abstract

Purpose

Plate waste is uneaten food left behind on the plate after a meal. Plate waste – like all food waste – burdens the environment. Plate waste – in contrast to other types of food waste – is absolutely unnecessary and almost entirely preventable. This study aims to synthesize past research on plate waste and outline a future research agenda.

Design/methodology/approach

Past research into plate waste is discussed, and the need for specific directions of future research is pointed out. A systematics of measures for the prevention of plate waste is offered which uses the following as criteria: the suitability of measures to the hospitality context; and whether the measure has been scientifically proven to be effective.

Findings

Plate waste research has a very short history. To date, efforts have been focusing on quantifying the extent of the problem. More theoretical work is needed to identify drivers of place waste and develop and experimentally test theory-based practical interventions to reduce the amount of plate waste generated.

Originality/value

The key contribution of this perspective paper is to synthesize prior work on plate waste and offer a future research agenda.

Details

Tourism Review, vol. 76 no. 1
Type: Research Article
ISSN: 1660-5373

Keywords

Content available
Article
Publication date: 29 January 2021

Puneet Kaur, Amandeep Dhir, Shalini Talwar and Melfi Alrasheedy

In the recent past, academic researchers have noted the quantity of food wasted in food service establishments in educational institutions. However, more granular inputs…

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2576

Abstract

Purpose

In the recent past, academic researchers have noted the quantity of food wasted in food service establishments in educational institutions. However, more granular inputs are required to counter the challenge posed. The purpose of this study is to undertake a review of the prior literature in the area to provide a platform for future research.

Design/methodology/approach

Towards this end, the authors used a robust search protocol to identify 88 congruent studies to review and critically synthesize. The research profiling of the selected studies revealed limited studies conducted on food service establishments in universities. The research is also less dispersed geographically, remaining largely focused on the USA. Thereafter, the authors performed content analysis to identify seven themes around which the findings of prior studies were organized.

Findings

The key themes of the reviewed studies are the drivers of food waste, quantitative assessment of food waste, assessment of the behavioural aspects of food waste, operational strategies for reducing food waste, interventions for inducing behavioural changes to mitigate food waste, food diversion and food waste disposal processes and barriers to the implementation of food waste reduction strategies.

Research limitations/implications

This study has key theoretical and practical implications. From the perspective of research, the study revealed various gaps in the extant findings and suggested potential areas that can be examined by academic researchers from the perspective of the hospitality sector. From the perspective of practice, the study recommended actionable strategies to help managers mitigate food waste.

Originality/value

The authors have made a novel contribution to the research on food waste reduction by identifying theme-based research gaps, suggesting potential research questions and proposing a framework based on the open-systems approach to set the future research agenda.

Details

International Journal of Contemporary Hospitality Management, vol. 33 no. 4
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 15 December 2020

Michelle R. Alcorn, Daniel Vega, Ryan Irvin and Paola Paez

As exploratory research, this project aimed to develop and assess the effect of implementing a food waste reduction program at a restaurant on a university campus.

Abstract

Purpose

As exploratory research, this project aimed to develop and assess the effect of implementing a food waste reduction program at a restaurant on a university campus.

Design/methodology/approach

Data collection consisted of an audit of both pre and postconsumer food waste to determine the effectiveness of various reduction strategies and a survey to assess attitudes of employees toward food waste. As exploratory research, a personalized database was created to track current food waste amounts and reasons for waste in the restaurant operation to determine if the same method could be employed in future research.

Findings

Overall, the restaurant in this study implemented various effective food waste reduction practices that were inexpensive and simple, resulting in a weekly average reduction of 14.3 pounds of food waste. The top five food item products wasted by the kitchen were also identified for both pre and postintervention phases as well as the reasons for generating kitchen waste. Furthermore, data reported on postconsumer waste included weight quantities and product types.

Originality/value

The project resulted in evidence that a personalized food tracking system is useful for identifying and quantifying food waste in foodservice operations. Therefore, the research design and data collection methods used in this project can be used in future research on a larger scale.

Details

British Food Journal, vol. 123 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 27 July 2018

Selena Ahmed, Carmen Byker Shanks, Martin Lewis, Alicia Leitch, Caitlin Spencer, Erin M. Smith and Dani Hess

Food waste represents a major sustainability challenge with environmental, economic, social and health implications. Institutions of higher education contribute to…

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2351

Abstract

Purpose

Food waste represents a major sustainability challenge with environmental, economic, social and health implications. Institutions of higher education contribute to generating food waste while serving as models in championing sustainability solutions. An experiential learning project was implemented as part of two university courses in a buffet-style university dining hall with the objective to reduce food waste while building student capacity to contribute to transformational food system change.

Design/methodology/approach

Partnerships were developed with university dining services. Students were trained to conduct a needs assessment in a university dining hall through food waste measurements. Students were facilitated through the process of applying baseline data on food waste to design, implement and evaluate a multi-component food waste intervention that consisted of offering reduced portion sizes, use of smaller serving utensils and educational messaging. Participant reflections were elicited to evaluate the effectiveness of the experiential learning experience.

Findings

The food waste intervention led to a 17 per cent reduction in total food waste, with a large portion of waste attributed to post-consumer plate waste. While the reduction in food waste was not statistically significant, it highlights the potential for food service operations to address food waste through reduction techniques while providing students an experiential opportunity that meets multiple learning objectives including systems thinking, collaboration and motivation for leading change in the food system.

Originality/value

This study highlights the opportunity of building student capacity to address sustainability challenges through an experiential learning model for reducing food waste in an institutional setting that other educators can adapt.

Details

International Journal of Sustainability in Higher Education, vol. 19 no. 6
Type: Research Article
ISSN: 1467-6370

Keywords

Content available
Article
Publication date: 14 September 2021

Shahid Rasool, Roberto Cerchione, Jari Salo, Alberto Ferraris and Stefano Abbate

This study aims to examine the role of hunger, environmental, economic, landfill and water shortage concerns as significant dimensions of consumer social awareness…

Abstract

Purpose

This study aims to examine the role of hunger, environmental, economic, landfill and water shortage concerns as significant dimensions of consumer social awareness marketing in socially responsible plate food consumption.

Design/methodology/approach

To carry out their purpose, the authors validate the hypothesized model empirically through data from 1,536 households using structural equation modeling (SEM). In particular, the construct measures of the structural model have been tested by confirmatory factor analysis (CFA).

Findings

The outcome the authors came up with is coherent with the hypothesized model, and it proves a positive relationship of the five dimensions identified on consumer awareness. Moreover, the study results show the crucial role of landfill and water shortage concerns in measuring consumer awareness.

Practical implications

These findings may be of interest to practitioners, academics and policymakers for socially responsible food consumption guidance and training for planning consumer awareness programs. More in detail, this study offers the indication that the dimensions of the social consumer awareness construct are differing from commercial consumer awareness.

Originality/value

Even though several previous studies have addressed the concept of consumer awareness concerning product and service purchase decisions, this is one of the first research studies on consumer awareness as a multidimensional construct in social marketing studies domain.

Details

British Food Journal, vol. 123 no. 13
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 7 September 2015

Jørgen Dejgård Jensen, Anne Vibeke Thorsen, Camilla Trab Damsgaard and Anja Biltoft-Jensen

The purpose of this paper is to conduct economic evaluation of a school meal programme based on principles of a New Nordic Diet (NND) by assessing the costs of the NND…

Abstract

Purpose

The purpose of this paper is to conduct economic evaluation of a school meal programme based on principles of a New Nordic Diet (NND) by assessing the costs of the NND lunch, compared with packed lunch from home, and investigating potential effects of adjusting the NND principles underlying the school meals on the costs and on the rate of food waste.

Design/methodology/approach

The analysis combines recipes, dietary records and food waste data from a school meal intervention with collected price data within an economic optimization framework.

Findings

A New Nordic School meal programme consisting of a morning snack and a hot lunch based on fixed seasonal menu plans and with 75 per cent organic content is 37 per cent more expensive in terms of ingredient costs than corresponding packed school meals. This cost differential can be almost halved by introducing more flexible scheduling of week plans and reducing the level of organic ambition to 60 per cent. Reducing portion sizes could reduce the cost differential by an extra 5 per cent, which would also reduce food waste by about 15 per cent.

Originality/value

Higher costs and food waste in a restrictive ingredient sourcing school meal programme can be reduced by increased flexibility in meal scheduling, reduction in organic content and reduced average portion size.

Details

British Food Journal, vol. 117 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

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