Understanding Food Waste Produced by University Students: A Social Practice Approach

Lucie K. Ozanne (), Paul W. Ballantine and Aimee McMaster
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Lucie K. Ozanne: UC Business School, University of Canterbury, Christchurch 8140, New Zealand
Paul W. Ballantine: UC Business School, University of Canterbury, Christchurch 8140, New Zealand
Aimee McMaster: UC Business School, University of Canterbury, Christchurch 8140, New Zealand

Sustainability, 2022, vol. 14, issue 17, 1-20

Abstract: We use social practice theory to explore food waste produced by university students living in shared apartments. We use qualitative techniques including observation, fridge ethnography, garbology and interviews. The most important factors that led to food waste among university students were a lack of organisation related to the practices of meal planning and shopping, where students did not make lists, plan meals or conduct a food inventory before shopping. Observation of meal preparation revealed that students were unlikely to correctly sort food waste from other sorts of waste, as they did not always have appropriate bins to enable food waste separation. Thus, food waste was not properly disposed of (e.g., composted). Fridge ethnography revealed that both fresh food and leftovers were left or lost in the fridge until no longer edible. Finally, garbology analysis confirmed that a considerable amount of avoidable foods, such as fresh foods and leftovers, were wasted by students and not properly disposed of in curbside composting bins.

Keywords: food waste; avoidable food waste; curbside composting; garbology; fridge ethnography (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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