Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste

Francesca Goodman-Smith, Romain Mirosa and Miranda Mirosa
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Francesca Goodman-Smith: Department of Food Science, University of Otago, 362 Leith Street, North Dunedin, Dunedin 9016, New Zealand
Romain Mirosa: Quality Advancement Unit, University of Otago, 362 Leith Street, North Dunedin, Dunedin 9016, New Zealand
Miranda Mirosa: Department of Food Science, University of Otago, 362 Leith Street, North Dunedin, Dunedin 9016, New Zealand

Sustainability, 2020, vol. 12, issue 16, 1-15

Abstract: Approximately 12% of total food waste is generated at the hospitality and food service level. Previous research has focused on kitchen and storeroom operations; however, 34% of food waste in the sector is uneaten food on consumers’ plates, known as “plate waste”. The effect of situational dining factors and motivational factors on plate waste was analysed in a survey of 1001 New Zealand consumers. A statistically significantly greater proportion ( p < 0.05) of participants reported plate waste if the meal was more expensive, longer in duration or at dinnertime. Irrespective of age or gender, saving money was the most important motivating factor, followed by saving hungry people, saving the planet and, lastly, preventing guilt. Successful food waste reduction campaigns will frame reduction as a cost-saving measure. As awareness of the environmental and social costs of food waste builds, multifactorial campaigns appealing to economic, environmental and social motivators will be most effective.

Keywords: food waste; food service; motivators; dining factors; cost savings; sustainability messaging; communication; interventions (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
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