Reducing food waste: a field quasi-experiment to assess the effect of plate size choice on psychosocial determinants and behaviours

Maxime Sebbane (), Sandrine Costa () and Lucie Sirieix
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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, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier
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: Mass catering sector is responsible for a substantial amount of food waste. In order to reduce it, a better understanding of consumer's drivers is needed. We conducted a quasi-experiment in a staff canteen to investigate how behaviour and psychosocial determinants are affected by a plate size choice. An extended theory of planned behaviour (TPB) has been used to identify psychosocial determinants before and after the choice manipulation. Food leftovers from each respondent have been weighed and matched with the respondents' answers. The ongoing analytical work is expected to shed light on cognitive and conative dimensions in order to propose strategies for managers.

Keywords: communal feeding; gaspillage alimentaire; comportement des consommateurs; alimentation collective; marketing; facteur psychosocial (search for similar items in EconPapers)
Date: 2017-03-29
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Published in 5. French-Austrian-German Workshop on Consumer Behavior : The challenges of culture !, University of Vienna [Vienna]. AUT., Mar 2017, Vienne, Austria. 5 p

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-01604956

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