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Plate waste in food service: Nudging intervention

Yıl 2023, Cilt: 7 Sayı: 3, 476 - 487, 30.09.2023

Yasemin Ergül Sedat Arslan Ramazan Mert Atan Kezban Şahin

https://doi.org/10.31015/jaefs.2023.3.2

Öz

Food waste is a threat to global sustainability. The study aim is to determine the effect of nudge interventions to reduce food waste at lunch. In this experimental study, which was planned in this cross-sectional type, survey data on food waste attitudes were collected from the participants. Volunteers who benefited from the cafeteria service were assigned to the survey (n=157), excluding those who did not use the cafeteria regularly, had a history of food allergy, and declared a diagnosis of chewing-swallowing disorder or celiac disease (n=3). The sociodemographic data and subjective waste amounts of the participants based on the survey, the waste was measured rationally in the pre-nudging and nudging period. The primary outcome is that nudge interventions applied to reduce food waste at lunch can contribute to the total amount of food waste and in which foods to reduce waste. Despite the nudging intervention, the total amount of waste increased, only vegetarian food and bread waste decreased. These changes are not statistically significant. According to the subjective evaluation data, vegetarian food and bread group foods are wasted more. Subjective and rational evaluation results are inconsistent. Short-term nudging intervention is not effective and different strategies are needed to reduce the amount of food waste.

Anahtar Kelimeler

Food waste Plate waste Nudging Food Service

Teşekkür

This study was supported by Bandirma Onyedi Eylul University, Turkey. The authors wish to thank the study participants and the Department of Nutrition and Dietetics. The authors would like to thank all of the undergraduate research assistants who were involved with data collection. In addition, the authors appreciate the support of staff in Dining Services, who made this collaboration possible.

Kaynakça

  • Ahmed, S., Byker Shanks, C., Lewis, M., Leitch, A., Spencer, C., Smith, E. M., & Hess, D. (2018). Meeting the food waste challenge in higher education. International Journal of Sustainability in Higher Education, 19(6), 1075-1094.
  • Aires, C., Saraiva, C., Fontes, M. C., Moreira, D., Moura-Alves, M., & Gonçalves, C. (2021). Food Waste and Qualitative Evaluation of Menus in Public University Canteens—Challenges and Opportunities. Foods, 10(10), 2325.
  • Beardsworth, A., Bryman, A., Keil, T., Goode, J., Haslam, C., & Lancashire, E. (2002). Women, men and food: the significance of gender for nutritional attitudes and choices. British food journal.
  • Beretta, C., Stoessel, F., Baier, U., & Hellweg, S. (2013). Quantifying food losses and the potential for reduction in Switzerland. Waste management, 33(3), 764-773.
  • Elhatusaru, M. (2018) Özel bir okul yemekhanesinde oluşan besin artık miktarlarının ve maliyetinin saptanması Hasan Kalyoncu Üniversitesi, Gaziantep. 15-65. (in Turkish).
  • Ellison, B., Savchenko, O., Nikolaus, C. J., & Duff, B. R. (2019). Every plate counts: Evaluation of a food waste reduction campaign in a university dining hall. Resources, Conservation and recycling, 144, 276-284.
  • FAO, E. (2019). Moving forward on food loss and waste reduction. The State of Food and Agriculture 2019.
  • Ferreira, M., Liz Martins, M., & Rocha, A. (2013). Food waste as an index of foodservice quality. British Food Journal, 115(11), 1628-1637.
  • Godfray, H. C. J., Beddington, J. R., Crute, I. R., Haddad, L., Lawrence, D., Muir, J. F., ... & Toulmin, C. (2010). Food security: the challenge of feeding 9 billion people. science, 327(5967), 812-818.
  • Heller, M. C., & Keoleian, G. A. (2015). Greenhouse gas emission estimates of US dietary choices and food loss. Journal of Industrial Ecology, 19(3), 391-401.
  • Leverenz, D., Hafner, G., Moussawel, S., Kranert, M., Goossens, Y., & Schmidt, T. (2021). Reducing food waste in hotel kitchens based on self-reported data. Industrial Marketing Management, 93, 617-627.
  • Lin, Y., Osman, M., & Ashcroft, R. (2017). Nudge: concept, effectiveness, and ethics. Basic and Applied Social Psychology, 39(6), 293-306.
  • Hanson, C., Lipinski, B., Friedrich, J., & O’Connor, C. (2015). What’s Food Loss and Waste Got to Do with Climate Change? A Lot, Actually.
  • Lorenz, B. A. S., Hartmann, M., & Langen, N. (2017). What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens. Appetite, 116, 45-56.
  • McCray, S., Maunder, K., Krikowa, R., & MacKenzie-Shalders, K. (2018). Room service improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. Journal of the Academy of Nutrition and Dietetics, 118(2), 284-293.
  • Metcalfe, J. J., Ellison, B., Hamdi, N., Richardson, R., & Prescott, M. P. (2020). A systematic review of school meal nudge interventions to improve youth food behaviors. International Journal of Behavioral Nutrition and Physical Activity, 17(1), 1-19.
  • Painter, K., Thondhlana, G., & Kua, H. W. (2016). Food waste generation and potential interventions at Rhodes University, South Africa. Waste Management, 56, 491-497.
  • Parfitt, J., Barthel, M., & Macnaughton, S. (2010). Food waste within food supply chains: quantification and potential for change to 2050. Philosophical transactions of the royal society B: biological sciences, 365(1554), 3065-3081.
  • Pinto, R. S., dos Santos Pinto, R. M., Melo, F. F. S., Campos, S. S., & Cordovil, C. M. D. S. (2018). A simple awareness campaign to promote food waste reduction in a University canteen. Waste management, 76, 28-38.
  • Pirani, S. I., & Arafat, H. A. (2016). Reduction of food waste generation in the hospitality industry. Journal of cleaner production, 132, 129-145.
  • Qi, D., Li, R., Penn, J., Houghtaling, B., Prinyawiwatkul, W., & Roe, B. E. (2022). Nudging greater vegetable intake and less food waste: A field experiment. Food Policy, 112, 102369.
  • Ravandi, B., & Jovanovic, N. (2019). Impact of plate size on food waste: Agent-based simulation of food consumption. Resources, Conservation and Recycling, 149, 550-565.
  • Reynolds, C., Goucher, L., Quested, T., Bromley, S., Gillick, S., Wells, V. K., ... & Jackson, P. (2019). Consumption-stage food waste reduction interventions–What works and how to design better interventions. Food policy, 83, 7-27.
  • Richardson, R., Prescott, M. P., & Ellison, B. (2021). Impact of plate shape and size on individual food waste in a university dining hall. Resources, Conservation and Recycling, 168, 105293.
  • Service, BI. (2013) Modelling of Milestones for Achieving Resource Efficiency, Turning Milestones into Quantified Objectives: Food Waste. BIOIS Paris, France.
  • Shaw, P. J., Smith, M. M., & Williams, I. D. (2018). On the prevention of avoidable food waste from domestic households. Recycling, 3(2), 24.
  • Tekiner, İ. H. , Mercan, N. N. , Kahraman, A. & Özel, M. (2021). Dünya ve Türkiye’de gıda israfı ve kaybına genel bir bakış . İstanbul Sabahattin Zaim Üniversitesi Fen Bilimleri Enstitüsü Dergisi , 3 (2) , 123-128. (in Turkish)
  • Thaler, R. H., & Sunstein, C. R. (2009). Nudge: Improving decisions about health, wealth, and happiness. Penguin.
  • Thongplew, N., Duangput, N., & Khodkham, S. (2021). Addressing plate waste and consumption practice at university canteens: realizing green university through citizen-consumers. International Journal of Sustainability in Higher Education, 22(7), 1691-1706.
  • Vidal-Mones, B., Diaz-Ruiz, R., & Gil, J. M. (2022). From evaluation to action: Testing nudging strategies to prevent food waste in school canteens. Waste Management, 140, 90-99.
  • Von Kameke, C., & Fischer, D. (2018). Preventing household food waste via nudging: An exploration of consumer perceptions. Journal of Cleaner Production, 184, 32-40.
  • Whitehair, K. J., Shanklin, C. W., & Brannon, L. A. (2013). Written messages improve edible food waste behaviors in a university dining facility. Journal of the Academy of Nutrition and Dietetics, 113(1), 63-69.
  • Wu, Y., Tian, X., Li, X., Yuan, H., & Liu, G. (2019). Characteristics, influencing factors, and environmental effects of plate waste at university canteens in Beijing, China. Resources, Conservation and Recycling, 149, 151-159.

Yıl 2023, Cilt: 7 Sayı: 3, 476 - 487, 30.09.2023

Yasemin Ergül Sedat Arslan Ramazan Mert Atan Kezban Şahin

https://doi.org/10.31015/jaefs.2023.3.2

Öz

Kaynakça

  • Ahmed, S., Byker Shanks, C., Lewis, M., Leitch, A., Spencer, C., Smith, E. M., & Hess, D. (2018). Meeting the food waste challenge in higher education. International Journal of Sustainability in Higher Education, 19(6), 1075-1094.
  • Aires, C., Saraiva, C., Fontes, M. C., Moreira, D., Moura-Alves, M., & Gonçalves, C. (2021). Food Waste and Qualitative Evaluation of Menus in Public University Canteens—Challenges and Opportunities. Foods, 10(10), 2325.
  • Beardsworth, A., Bryman, A., Keil, T., Goode, J., Haslam, C., & Lancashire, E. (2002). Women, men and food: the significance of gender for nutritional attitudes and choices. British food journal.
  • Beretta, C., Stoessel, F., Baier, U., & Hellweg, S. (2013). Quantifying food losses and the potential for reduction in Switzerland. Waste management, 33(3), 764-773.
  • Elhatusaru, M. (2018) Özel bir okul yemekhanesinde oluşan besin artık miktarlarının ve maliyetinin saptanması Hasan Kalyoncu Üniversitesi, Gaziantep. 15-65. (in Turkish).
  • Ellison, B., Savchenko, O., Nikolaus, C. J., & Duff, B. R. (2019). Every plate counts: Evaluation of a food waste reduction campaign in a university dining hall. Resources, Conservation and recycling, 144, 276-284.
  • FAO, E. (2019). Moving forward on food loss and waste reduction. The State of Food and Agriculture 2019.
  • Ferreira, M., Liz Martins, M., & Rocha, A. (2013). Food waste as an index of foodservice quality. British Food Journal, 115(11), 1628-1637.
  • Godfray, H. C. J., Beddington, J. R., Crute, I. R., Haddad, L., Lawrence, D., Muir, J. F., ... & Toulmin, C. (2010). Food security: the challenge of feeding 9 billion people. science, 327(5967), 812-818.
  • Heller, M. C., & Keoleian, G. A. (2015). Greenhouse gas emission estimates of US dietary choices and food loss. Journal of Industrial Ecology, 19(3), 391-401.
  • Leverenz, D., Hafner, G., Moussawel, S., Kranert, M., Goossens, Y., & Schmidt, T. (2021). Reducing food waste in hotel kitchens based on self-reported data. Industrial Marketing Management, 93, 617-627.
  • Lin, Y., Osman, M., & Ashcroft, R. (2017). Nudge: concept, effectiveness, and ethics. Basic and Applied Social Psychology, 39(6), 293-306.
  • Hanson, C., Lipinski, B., Friedrich, J., & O’Connor, C. (2015). What’s Food Loss and Waste Got to Do with Climate Change? A Lot, Actually.
  • Lorenz, B. A. S., Hartmann, M., & Langen, N. (2017). What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens. Appetite, 116, 45-56.
  • McCray, S., Maunder, K., Krikowa, R., & MacKenzie-Shalders, K. (2018). Room service improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. Journal of the Academy of Nutrition and Dietetics, 118(2), 284-293.
  • Metcalfe, J. J., Ellison, B., Hamdi, N., Richardson, R., & Prescott, M. P. (2020). A systematic review of school meal nudge interventions to improve youth food behaviors. International Journal of Behavioral Nutrition and Physical Activity, 17(1), 1-19.
  • Painter, K., Thondhlana, G., & Kua, H. W. (2016). Food waste generation and potential interventions at Rhodes University, South Africa. Waste Management, 56, 491-497.
  • Parfitt, J., Barthel, M., & Macnaughton, S. (2010). Food waste within food supply chains: quantification and potential for change to 2050. Philosophical transactions of the royal society B: biological sciences, 365(1554), 3065-3081.
  • Pinto, R. S., dos Santos Pinto, R. M., Melo, F. F. S., Campos, S. S., & Cordovil, C. M. D. S. (2018). A simple awareness campaign to promote food waste reduction in a University canteen. Waste management, 76, 28-38.
  • Pirani, S. I., & Arafat, H. A. (2016). Reduction of food waste generation in the hospitality industry. Journal of cleaner production, 132, 129-145.
  • Qi, D., Li, R., Penn, J., Houghtaling, B., Prinyawiwatkul, W., & Roe, B. E. (2022). Nudging greater vegetable intake and less food waste: A field experiment. Food Policy, 112, 102369.
  • Ravandi, B., & Jovanovic, N. (2019). Impact of plate size on food waste: Agent-based simulation of food consumption. Resources, Conservation and Recycling, 149, 550-565.
  • Reynolds, C., Goucher, L., Quested, T., Bromley, S., Gillick, S., Wells, V. K., ... & Jackson, P. (2019). Consumption-stage food waste reduction interventions–What works and how to design better interventions. Food policy, 83, 7-27.
  • Richardson, R., Prescott, M. P., & Ellison, B. (2021). Impact of plate shape and size on individual food waste in a university dining hall. Resources, Conservation and Recycling, 168, 105293.
  • Service, BI. (2013) Modelling of Milestones for Achieving Resource Efficiency, Turning Milestones into Quantified Objectives: Food Waste. BIOIS Paris, France.
  • Shaw, P. J., Smith, M. M., & Williams, I. D. (2018). On the prevention of avoidable food waste from domestic households. Recycling, 3(2), 24.
  • Tekiner, İ. H. , Mercan, N. N. , Kahraman, A. & Özel, M. (2021). Dünya ve Türkiye’de gıda israfı ve kaybına genel bir bakış . İstanbul Sabahattin Zaim Üniversitesi Fen Bilimleri Enstitüsü Dergisi , 3 (2) , 123-128. (in Turkish)
  • Thaler, R. H., & Sunstein, C. R. (2009). Nudge: Improving decisions about health, wealth, and happiness. Penguin.
  • Thongplew, N., Duangput, N., & Khodkham, S. (2021). Addressing plate waste and consumption practice at university canteens: realizing green university through citizen-consumers. International Journal of Sustainability in Higher Education, 22(7), 1691-1706.
  • Vidal-Mones, B., Diaz-Ruiz, R., & Gil, J. M. (2022). From evaluation to action: Testing nudging strategies to prevent food waste in school canteens. Waste Management, 140, 90-99.
  • Von Kameke, C., & Fischer, D. (2018). Preventing household food waste via nudging: An exploration of consumer perceptions. Journal of Cleaner Production, 184, 32-40.
  • Whitehair, K. J., Shanklin, C. W., & Brannon, L. A. (2013). Written messages improve edible food waste behaviors in a university dining facility. Journal of the Academy of Nutrition and Dietetics, 113(1), 63-69.
  • Wu, Y., Tian, X., Li, X., Yuan, H., & Liu, G. (2019). Characteristics, influencing factors, and environmental effects of plate waste at university canteens in Beijing, China. Resources, Conservation and Recycling, 149, 151-159.
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Yasemin Ergül 0000-0001-8227-4707

Sedat Arslan 0000-0002-3356-7332

Ramazan Mert Atan 0000-0003-4608-605X

Kezban Şahin 0000-0001-9278-9130

Yayımlanma Tarihi 30 Eylül 2023
Gönderilme Tarihi 15 Mart 2023
Kabul Tarihi 22 Haziran 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 7 Sayı: 3

Kaynak Göster

APA Ergül, Y., Arslan, S., Atan, R. M., Şahin, K. (2023). Plate waste in food service: Nudging intervention. International Journal of Agriculture Environment and Food Sciences, 7(3), 476-487. https://doi.org/10.31015/jaefs.2023.3.2
AMA Ergül Y, Arslan S, Atan RM, Şahin K. Plate waste in food service: Nudging intervention. int. j. agric. environ. food sci. Eylül 2023;7(3):476-487. doi:10.31015/jaefs.2023.3.2
Chicago Ergül, Yasemin, Sedat Arslan, Ramazan Mert Atan, ve Kezban Şahin. “Plate Waste in Food Service: Nudging Intervention”. International Journal of Agriculture Environment and Food Sciences 7, sy. 3 (Eylül 2023): 476-87. https://doi.org/10.31015/jaefs.2023.3.2.
EndNote Ergül Y, Arslan S, Atan RM, Şahin K (01 Eylül 2023) Plate waste in food service: Nudging intervention. International Journal of Agriculture Environment and Food Sciences 7 3 476–487.
IEEE Y. Ergül, S. Arslan, R. M. Atan, ve K. Şahin, “Plate waste in food service: Nudging intervention”, int. j. agric. environ. food sci., c. 7, sy. 3, ss. 476–487, 2023, doi: 10.31015/jaefs.2023.3.2.
ISNAD Ergül, Yasemin vd. “Plate Waste in Food Service: Nudging Intervention”. International Journal of Agriculture Environment and Food Sciences 7/3 (Eylül 2023), 476-487. https://doi.org/10.31015/jaefs.2023.3.2.
JAMA Ergül Y, Arslan S, Atan RM, Şahin K. Plate waste in food service: Nudging intervention. int. j. agric. environ. food sci. 2023;7:476–487.
MLA Ergül, Yasemin vd. “Plate Waste in Food Service: Nudging Intervention”. International Journal of Agriculture Environment and Food Sciences, c. 7, sy. 3, 2023, ss. 476-87, doi:10.31015/jaefs.2023.3.2.
Vancouver Ergül Y, Arslan S, Atan RM, Şahin K. Plate waste in food service: Nudging intervention. int. j. agric. environ. food sci. 2023;7(3):476-87.
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