Gaspillage alimentaire en restauration d’entreprise: une analyse qualitative des normes personnelles et sociales

Maxime Sebbane () and Sandrine Costa ()
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Maxime Sebbane: 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, SAE2 - Département Sciences Sociales, Agriculture et Alimentation, Espace et Environnement - INRA - Institut National de la Recherche Agronomique, 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: With the adoption of the national pact against waste, France's goal is to halve the phenomenon by 2025. In this article, we present the results of an exploratory study about the existence and influence of personal and social norms on waste behavior in corporate catering. We show the existence of a personal norm against waste and contradictory descriptive and injunctive norms that are expressed either at the level of the group we are eating with or that of the entirety of customers.

Keywords: food waste; consumer; gaspillage alimentaire; mass catering; personal and social norm (search for similar items in EconPapers)
Date: 2015
Note: View the original document on HAL open archive server: https://hal.science/hal-01165737v2
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Published in [Travaux universitaires] auto-saisine. 2015, 19 p

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Persistent link: https://EconPapers.repec.org/RePEc:hal:wpaper:hal-01165737

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