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Consumer's food waste in different restaurants configuration: A comparison between different levels of incentive and interaction

Eckert Matzembacher, Daniele and Brancoli, Pedro and Moltene Maia, Laís and Eriksson, Mattias (2020). Consumer's food waste in different restaurants configuration: A comparison between different levels of incentive and interaction. Waste Management. 114 , 263-273
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Abstract

Reducing food waste is necessary for achieving healthy diets and sustainable food systems due to its negative impacts on resource conservation, food security, and environmental, social and economic costs. This paper aim is to quantify the amount and types of food that is wasted by the consumers in different restaurant configurations. The second aim is to understand the reasons which lead them to waste food and the greenhouse gas emissions associated with the waste. To fulfil the aims, a mixed methodology was used, including primary data collection in restaurants for the quantification of food waste, interviewing consumers and staff, along with calculating the environmental impact from the waste using life cycle assessment. The results show that different incentives and levels of interaction in consumer's choice of food types exert influence on plate food waste. When incentive and interaction are low, the amount of food waste is larger. It is the case of a la carte restaurants. The best performance in the restaurant categories was when both incentive and level of interaction were higher. Buffet where the consumers pay by weight, therefore, is the configuration that generates less food waste on the consumer's plate. The main wasted products are rice and beans, followed by beef, and then other carbohydrates. The life cycle assessment indicated a carbon footprint varying from 128 to 324 g CO2 eq./plate from the wasted food. The result of the interviews showed that the food waste on the plate is not visible to consumers, since in the majority of cases, they believe that their food waste on the plate in the day of the observation was an exception. There is a large potential to reduce food waste by giving consumers the possibility to influence the serving to get the right portion size. Also, to further emphasize this behaviour by creating incentives for consumers only to serve as much food as they actually eat. (C) 2020 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Authors/Creators:Eckert Matzembacher, Daniele and Brancoli, Pedro and Moltene Maia, Laís and Eriksson, Mattias
Title:Consumer's food waste in different restaurants configuration: A comparison between different levels of incentive and interaction
Year of publishing :2020
Volume:114
Page range:263-273
Number of Pages:11
Publisher:Elsevier
ISSN:0956-053X
Language:English
Publication Type:Journal article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 1 Natural sciences > 105 Earth and Related Environmental Sciences > Environmental Sciences (social aspects to be 507)
(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
(A) Swedish standard research categories 2011 > 5 Social Sciences > 502 Economics and Business > Business Administration
Keywords:Food service, Food waste, Intervention, Restaurant, Waste prevention
URN:NBN:urn:nbn:se:slu:epsilon-p-107167
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-107167
Additional ID:
Type of IDID
DOI10.1016/j.wasman.2020.07.014
Web of Science (WoS)000553807100008
ID Code:17441
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Dept. of Energy and Technology
Deposited By: SLUpub Connector
Deposited On:14 Sep 2020 08:57
Metadata Last Modified:14 Sep 2020 08:57

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