Food leftovers in workplace cafeterias: An exploratory analysis of stated behavior and actual behavior

Maxime Sebbane () and Sandrine Costa ()
Additional contact information
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

Post-Print from HAL

Abstract: Reducing food waste is a major challenge to achieve a more sustainable food system. This research analyzes the food leftovers of 479 diners attending a workplace cafeteria. The methodology we develop allowed behavioral determinants to be matched with observed behavior (i.e. the amount of edible food left by each consumer) and stated behavior (i.e. the reported consumption for each meal). Results show that food leftovers depend on personal characteristics as well as situational factors. The strong discrepancy between stated and actual behavior stresses the need to rely on observational measures to avoid misleading interpretations in self-reported surveys about food waste. to avoid misleading interpretations in self-reported surveys about food waste.

Keywords: self-reported and actual behavior; catering services; food waste; food consumption; food services; food habits; gaspillage alimentaire; consommation alimentaire; cantine d'entreprise; restauration; comportement alimentaire; caféteria (search for similar items in EconPapers)
Date: 2018
References: Add references at CitEc
Citations: View citations in EconPapers (5)

Published in Resources, Conservation and Recycling, 2018, 136, pp.88-94. ⟨10.1016/j.resconrec.2018.04.015⟩

There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-01807561

DOI: 10.1016/j.resconrec.2018.04.015

Access Statistics for this paper

More papers in Post-Print from HAL
Bibliographic data for series maintained by CCSD ().