Redonner du contrôle aux usagers: évaluation des effets d’une intervention comportementale sur la réduction du gaspillage en restauration collective

Maxime Sebbane (), Sandrine Costa () and Lucie Sirieix
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Maxime Sebbane: SAE2 - Département Sciences Sociales, Agriculture et Alimentation, Espace et Environnement - INRA - Institut National de la Recherche Agronomique, UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - Montpellier SupAgro - Centre international d'études supérieures en sciences agronomiques - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, ADEME - Agence de l'Environnement et de la Maîtrise de l'Énergie
Sandrine Costa: UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - Montpellier SupAgro - Centre international d'études supérieures en sciences agronomiques - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier

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Abstract: In this study, The Theory of Planned Behavior (TPB) was used to develop and evaluate a behavioral intervention that aimed to reduce food waste in a worksite cafeteria. Based on a quasi-experimental design, two questionnaires were used to measure the personal motivations of 216 participants, before and after the intervention. Responses were related to observed behaviors and a measure of actual control. Our results validate the effectiveness of the action implemented with a 20% reduction of waste. Moreover, our study supports the utility of TCP in modeling behaviors, but reveals weaknesses in its ability to explain evolutions: in particular, the relationship between the evolution of perceived control and behavior.

Keywords: food waste; mass catering; theory of planned behavior; quasi-experimental design; quasi expérimentation; belief; food service; restauration collective; croyance; théorie du comportement; gaspillage alimentaire (search for similar items in EconPapers)
Date: 2017
New Economics Papers: this item is included in nep-exp
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Working Paper: Redonner du contrôle aux usagers: évaluation des effets d’une intervention comportementale sur la réduction du gaspillage en restauration collective (2017)
Working Paper: Redonner du contrôle aux usagers: évaluation des effets d’une intervention comportementale sur la réduction du gaspillage en restauration collective (2017)
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