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Food leftovers in workplace cafeterias: an investigation of beliefs and psychosocial factors

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  • Sebbane, Maxime

Abstract

Reducing food waste is a major challenge in achieving a more sustainable food system. This research analyzes the psychosocial factors and cognitions that determine actual food waste behaviors in mass catering services. 216 customers of a French worksite cafeteria completed an online questionnaire based on the theory of planned behavior extended to moral norms. Over a period of four days, the quantity of food left by each respondent was weighed and linked to the answers. Findings indicate that food waste behaviors in mass catering setting are mainly drive by perceived behavioral control. Analysis of the underlying control beliefs suggests that interventions should focus on two specific aspects: improving food quality and making portion sizes more flexible.

Suggested Citation

  • Sebbane, Maxime, 2017. "Food leftovers in workplace cafeterias: an investigation of beliefs and psychosocial factors," Working Papers MOISA 264060, Institut National de la recherché Agronomique (INRA), UMR MOISA : Marchés, Organisations, Institutions et Stratégies d'Acteurs : CIHEAM-IAMM, CIRAD, INRA, Montpellier SupAgro, Montpellier, France.
    • Handle: RePEc:ags:inramo:264060
    DOI: 10.22004/ag.econ.264060
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    Cited by:

    1. Adam Edward Bell & Khire Rushikesh Ulhas, 2020. "Working to Reduce Food Waste: Investigating Determinants of Food Waste amongst Taiwanese Workers in Factory Cafeteria Settings," Sustainability, MDPI, vol. 12(22), pages 1-23, November.

    More about this item

    Keywords

    Consumer/Household Economics; Food Consumption/Nutrition/Food Safety;

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