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Food plate waste: factors influencing insinuated intention in a university food service setting

Food plate waste: factors influencing insinuated intention in a university food service setting The purpose of this paper is to consider the factors that influence food plate waste in a UK university food service setting and the insinuated intention to waste food among staff and students.Design/methodology/approachThe study conducted empirical research using an online questionnaire (n=260) at the university. The data were analysed descriptively and inferentially by IBM SPSS Statistics version 22.FindingsMultiple factors influence the level of food plate waste including gender, different categories of food, plate size, portion size and palatability. Two recommendations to reduce plate food waste in the university food service setting include providing a variation in plate size and pricing strategy by portion rather than a whole meal, and communicating with staff and students in the food service setting.Research limitations/implicationsThe research contributes, along with previous studies, by focussing here on participants’ food waste intention in food service settings and evidencing the factors of influence.Originality/valueThe research contributes to understanding on participants’ food waste intention in food service settings. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Food plate waste: factors influencing insinuated intention in a university food service setting

Zhao, Xingyi; Manning, Louise
British Food Journal , Volume 121 (7): 14 – Jun 12, 2019
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Publisher
Emerald Publishing
Copyright
© Emerald Publishing Limited
ISSN
0007-070X
DOI
10.1108/bfj-07-2018-0481
Publisher site
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Abstract

The purpose of this paper is to consider the factors that influence food plate waste in a UK university food service setting and the insinuated intention to waste food among staff and students.Design/methodology/approachThe study conducted empirical research using an online questionnaire (n=260) at the university. The data were analysed descriptively and inferentially by IBM SPSS Statistics version 22.FindingsMultiple factors influence the level of food plate waste including gender, different categories of food, plate size, portion size and palatability. Two recommendations to reduce plate food waste in the university food service setting include providing a variation in plate size and pricing strategy by portion rather than a whole meal, and communicating with staff and students in the food service setting.Research limitations/implicationsThe research contributes, along with previous studies, by focussing here on participants’ food waste intention in food service settings and evidencing the factors of influence.Originality/valueThe research contributes to understanding on participants’ food waste intention in food service settings.

Journal

British Food Journal – Emerald Publishing

Published: Jun 12, 2019

Keywords: Gender; Intention; Behaviour; Waste; Plate; Portion

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