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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Maxime Sebbane & Sandrine Costa, 2018. "Food leftovers in workplace cafeterias: An exploratory analysis of stated behavior and actual behavior," Post-Print hal-01807561, HAL.
    • Handle: RePEc:hal:journl:hal-01807561
    DOI: 10.1016/j.resconrec.2018.04.015
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    Cited by:

    1. Wagih Salama & Essam Abdelsalam, 2021. "Impact of Hotel Guests’ Trends to Recycle Food Waste to Obtain Bioenergy," Sustainability, MDPI, vol. 13(6), pages 1-15, March.
    2. Effie Papargyropoulou & Julia K. Steinberger & Nigel Wright & Rodrigo Lozano & Rory Padfield & Zaini Ujang, 2019. "Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia," Sustainability, MDPI, vol. 11(21), pages 1-21, October.
    3. Wang, Feiyang & Shreedhar, Ganga & Galizzi, Matteo M & Mourato, Susana, 2022. "A take-home message: workplace food waste interventions influence household pro-environmental behaviors," LSE Research Online Documents on Economics 115762, London School of Economics and Political Science, LSE Library.
    4. Larissa Diekmann & Claas Christian Germelmann, 2021. "Leftover Consumption as a Means of Food Waste Reduction in Public Space? Qualitative Insights from Online Discussions," Sustainability, MDPI, vol. 13(24), pages 1-30, December.
    5. Adam Edward Bell & Khire Rushikesh Ulhas, 2020. "Working to Reduce Food Waste: Investigating Determinants of Food Waste amongst Taiwanese Workers in Factory Cafeteria Settings," Sustainability, MDPI, vol. 12(22), pages 1-23, November.

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