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Why Is Airline Food Always Dreadful? Analysis of Factors Influencing Passengers’ Food Wasting Behaviour

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  • Fangzhou You

    (School of Design and Creative Arts, Loughborough University, Loughborough, LE11 3TU, UK)

  • Tracy Bhamra

    (School of Design and Creative Arts, Loughborough University, Loughborough, LE11 3TU, UK)

  • Debra Lilley

    (School of Design and Creative Arts, Loughborough University, Loughborough, LE11 3TU, UK)

Abstract

Food waste is emerging as a global issue and has been recognised in the Sustainable Development Goals with a specific target to halve per capita global food waste at consumer levels and reduce food losses by 2030. Research on food waste has been neglected particularly in the aviation sector. The International Air Transport Association reported that 5.7 million tonnes of cabin waste was generated on airlines, up to 80.5% of which was leftover food and beverages. The exploration of passengers’ food wasting aims to provide insights for tackling the airline food waste problem. To address this issue, this research investigated the in-flight catering experience of 19 passengers from 21 full-service flights. Qualitative research techniques have been applied to analyse passengers’ food-wasting behaviour by collecting participant-produced photographs and completed questionnaires concerning food-related behaviour. This research identified key factors associated with passengers’ food wasting behaviour by adopting Design for Sustainable Behaviour approaches. Four types of factors were found to influence onboard passenger waste, these were normative, habitual, intentional and situational factors. This research indicates that behavioural change interventions need to incorporate the power of social norms to prevent food waste.

Suggested Citation

  • Fangzhou You & Tracy Bhamra & Debra Lilley, 2020. "Why Is Airline Food Always Dreadful? Analysis of Factors Influencing Passengers’ Food Wasting Behaviour," Sustainability, MDPI, vol. 12(20), pages 1-18, October.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:20:p:8571-:d:429149
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    References listed on IDEAS

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    1. Ajzen, Icek, 1991. "The theory of planned behavior," Organizational Behavior and Human Decision Processes, Elsevier, vol. 50(2), pages 179-211, December.
    2. Tishelman, Carol & Lindqvist, Olav & Hajdarevic, Senada & Rasmussen, Birgit H. & Goliath, Ida, 2016. "Beyond the visual and verbal: Using participant-produced photographs in research on the surroundings for care at the end-of-life," Social Science & Medicine, Elsevier, vol. 168(C), pages 120-129.
    3. Cicatiello, Clara & Franco, Silvio & Pancino, Barbara & Blasi, Emanuele, 2016. "The value of food waste: An exploratory study on retailing," Journal of Retailing and Consumer Services, Elsevier, vol. 30(C), pages 96-104.
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    Cited by:

    1. Aleksander Buczacki & Bartłomiej Gładysz & Erika Palmer, 2021. "HoReCa Food Waste and Sustainable Development Goals—A Systemic View," Sustainability, MDPI, vol. 13(10), pages 1-16, May.
    2. Eunmin (Min) Hwang & Yen-Soon Kim & Hyo Geun Song, 2023. "Airline Passengers’ Willingness to Reserve Inflight Meals Online and Their Willingness to Pay for Meal Upgrades: The Case Study of U.S. Students," Sustainability, MDPI, vol. 15(10), pages 1-22, May.
    3. Aitor Salesa & Raúl León & José Mariano Moneva, 2023. "Airlines practices to incorporate circular economy principles into the waste management system," Corporate Social Responsibility and Environmental Management, John Wiley & Sons, vol. 30(1), pages 443-458, January.

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