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‘Nudging’ hotel guests to reduce food waste as a win–win environmental measure

Author

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  • Kallbekken, Steffen
  • Sælen, Håkon

Abstract

We show that two simple and nonintrusive ‘nudges’–reducing plate size and providing social cues–reduce the amount of food waste in hotel restaurants by around 20%. The results are statistically significant. They are also environmentally substantial as food waste is a major contributor to climate change and other forms of environmental degradation. Given the magnitude of the contribution of food waste to global environmental change, it is surprising that this issue has not received greater attention. The measures reduce the amount of food the restaurants need to purchase, and there is no change in guest satisfaction, making it likely that profits will increase. The measures thus constitute potential win–win opportunities.

Suggested Citation

  • Kallbekken, Steffen & Sælen, Håkon, 2013. "‘Nudging’ hotel guests to reduce food waste as a win–win environmental measure," Economics Letters, Elsevier, vol. 119(3), pages 325-327.
    • Handle: RePEc:eee:ecolet:v:119:y:2013:i:3:p:325-327
    DOI: 10.1016/j.econlet.2013.03.019
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    References listed on IDEAS

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    1. Glenn W. Harrison & John A. List, 2004. "Field Experiments," Journal of Economic Literature, American Economic Association, vol. 42(4), pages 1009-1055, December.
    2. Koert Van Ittersum & Brian Wansink, 2012. "Plate Size and Color Suggestibility: The Delboeuf Illusion's Bias on Serving and Eating Behavior," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 39(2), pages 215-228.
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    Keywords

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    JEL classification:

    • Q2 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Renewable Resources and Conservation
    • Q3 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Nonrenewable Resources and Conservation

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