Factors influencing plate waste in a university setting
Zhao, X and Manning, L (2019) Factors influencing plate waste in a university setting. British Food Journal. ISSN 0007-070X
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Abstract
The aim of this research is to consider the factors that influence food plate waste in a United Kingdom (UK) university food service setting and the insinuated intention to waste food among staff and students. The study conducted empirical research using an online questionnaire (n=260) at the university. The data was analysed descriptively and inferentially by IBM SPSS Statistics version 22. Multiple 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. The research contributes along with previous studies by focusing here on participants’ food waste intention in food service settings and evidencing the factors of influence. The research contributes to understanding on participants’ food waste intention in food service settings
| Item Type: | Article |
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| Keywords: | food waste, plate waste, reduction, university, setting |
| Divisions: | Agriculture, Food and Environment |
| Depositing User: | Users 12 not found. |
| Date Deposited: | 07 May 2019 08:55 |
| Last Modified: | 29 Oct 2019 10:20 |
| URI: | https://rau.repository.guildhe.ac.uk/id/eprint/16134 |
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