Plate waste in food service: Nudging intervention
Abstract
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.
Keywords
Food waste, Plate waste, Nudging, Food Service
Thanks
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.
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