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dc.contributor.authorGoodman-Smith, Francesca
dc.contributor.authorMirosa, Romain
dc.contributor.authorMirosa, Miranda
dc.date.available2021-02-26T00:13:07Z
dc.date.copyright2020-08
dc.identifier.citationGoodman-Smith, F., Mirosa, R., & Mirosa, M. (2020). Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste. Sustainability, 1–15. doi:https://doi.org/10.3390/su12166507en
dc.identifier.urihttp://hdl.handle.net/10523/10719
dc.description.abstractApproximately 12% of total food waste is generated at the hospitality and food service level. Previous research has focused on kitchen and storeroom operations; however, 34% of food waste in the sector is uneaten food on consumers’ plates, known as “plate waste”. The effect of situational dining factors and motivational factors on plate waste was analysed in a survey of 1001 New Zealand consumers. A statistically significantly greater proportion (p < 0.05) of participants reported plate waste if the meal was more expensive, longer in duration or at dinnertime. Irrespective of age or gender, saving money was the most important motivating factor, followed by saving hungry people, saving the planet and, lastly, preventing guilt. Successful food waste reduction campaigns will frame reduction as a cost-saving measure. As awareness of the environmental and social costs of food waste builds, multifactorial campaigns appealing to economic, environmental and social motivators will be most effective.en_NZ
dc.format.mimetypeapplication/pdf
dc.language.isoenen_NZ
dc.publisherMDPIen_NZ
dc.relation.ispartofSustainabilityen_NZ
dc.subjectFood Wasteen_NZ
dc.subjectFood serviceen_NZ
dc.subjectcost savingsen_NZ
dc.subjectsustainability messagingen_NZ
dc.subjectcommunicationen_NZ
dc.subjectinterventionsen_NZ
dc.subjectdining factorsen_NZ
dc.subjectmotivatorsen_NZ
dc.titleUnderstanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Wasteen_NZ
dc.typeJournal Articleen_NZ
dc.date.updated2021-02-25T23:42:31Z
otago.schoolDepartment of Food Scienceen_NZ
dc.identifier.doihttps://doi.org/10.3390/su12166507en_NZ
otago.bitstream.endpage15en_NZ
otago.bitstream.startpage1en_NZ
otago.openaccessOpenen_NZ
dc.rights.statementhttps://doi.org/10.3390/su12166507en_NZ
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