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

Author

Listed:
  • Sebbane, M.

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. ....French Abstract: Réduire le gaspillage alimentaire est un défi majeur pour parvenir à un système alimentaire plus durable. Cette recherche analyse les facteurs psychosociaux et les cognitions qui déterminent les comportements de gaspillage alimentaire en restauration collective. 216 clients d’un restaurant d’entreprise en France ont rempli un questionnaire en ligne basé sur la théorie du comportement planifié. Sur une période de quatre jours, la quantité de nourriture laissée par chaque répondant a été pesée et reliée aux réponses. Les résultats indiquent que les comportements de gaspillage dans ce contexte de consommation dépendent principalement du contrôle comportemental perçu. L'analyse des croyances de contrôle sous-jacentes suggère que les interventions devraient se concentrer sur deux aspects spécifiques : améliorer la qualité des repas et apporter plus de flexibilité dans la taille des portions servies.

Suggested Citation

  • Sebbane, M., 2017. "Food leftovers in workplace cafeterias: an investigation of beliefs and psychosocial factors," Working Papers MoISA 201704, UMR MoISA : Montpellier Interdisciplinary center on Sustainable Agri-food systems (social and nutritional sciences): CIHEAM-IAMM, CIRAD, INRAE, L'Institut Agro, Montpellier SupAgro, IRD - Montpellier, France.
  • Handle: RePEc:umr:wpaper:201704
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    File URL: http://www1.montpellier.inra.fr/bartoli/moisa/bartoli/download/moisa2017_pdf/WP_4_2017.pdf
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    Citations

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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

    FOOD WASTE; MASS CATERING; THEORY OF PLANNED BEHAVIOR; BELIEFS; PERCEIVED BEHAVIORAL CONTROL; MORAL NORMS; GASPILLAGE ALIMENTAIRE; RESTAURATION COLLECTIVE; THEORIE DU COMPORTEMENT PLANIFIE; CROYANCES; CONTROLE PERCU; NORMES MORALES;
    All these keywords.

    JEL classification:

    • A13 - General Economics and Teaching - - General Economics - - - Relation of Economics to Social Values
    • D12 - Microeconomics - - Household Behavior - - - Consumer Economics: Empirical Analysis

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