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, 121 (7). pp. 1536-1549. 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
Keywords: food waste, plate waste, reduction, university, setting
Divisions: Agriculture, Food and Environment
Depositing User: Professor Louise Manning
Date Deposited: 27 Jun 2019 14:40
Last Modified: 13 Sep 2019 13:29
URI: https://rau.repository.guildhe.ac.uk/id/eprint/16145

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