Show simple item record

dc.contributor.advisorMirosa, Miranda
dc.contributor.advisorSpence, Heather
dc.contributor.authorLoh, Joanne
dc.date.available2015-03-01T20:08:04Z
dc.date.copyright2015
dc.identifier.citationLoh, J. (2015). The possibilities of reducing food choice to improve the economical (profits), nutritional/psychological (people) and environmental (planet) performance of university residential college foodservices (Thesis, Master of Dietetics). University of Otago. Retrieved from http://hdl.handle.net/10523/5485en
dc.identifier.urihttp://hdl.handle.net/10523/5485
dc.description.abstractIn the contestable field of choice reduction, this research developed an understanding about the dominant attitudes towards the potential of menu choice reduction initiatives in a residential college foodservice case study setting. More specifically, it explored the attitudes and perceptions of stakeholders based on a residential college at the University of Otago in Dunedin, New Zealand (i.e. warden, foodservice staff and residents). Given that choice reduction is likely to be hugely controversial as individuals are inherently attracted to choice, it is important to find out firstly what choice means to stakeholders before developing and implementing practical recommendations. Q-methodology was identified as an appropriate method for exploring attitudes to such a contentious topic as this. This method incorporated the benefits of both qualitative and quantitative research. It provided a foundation for the study of subjectivity, individuals’ viewpoints, opinions, beliefs and attitudes. Overall, 35 participants, 29 residents and six staff completed the Q-sort activity and post Q-sort interview. Three factors emerged from the Q-study’s inverted factor analysis, representing three dominant viewpoints. These were: the “Believers” (believers in the benefits of choice reduction – environmentally, nutritionally and socially aware); the “Resisters” (meat loving, hungry, choice reduction resisters); and the “Emotives” (choice reduction opponents). Interestingly, there was consensus across the factors that decreasing choice would not necessarily mean that the quality of the foodservice would be decreased. Rather, study participants thought that the quality might actually increase as chefs could focus less on quantity and more on quality. The majority of the participants agreed that they do not need everything that is currently offered in the buffet menu and indicated that they usually take more than what they need. Participants could see a number of benefits of choice reduction such as reduction in food waste, healthier eating and easier decision making. However, there was still reluctance towards choice reduction. There were attitudinal barriers to adopting choice reduction initiatives that needed to be overcome to avoid dissatisfaction with the foodservice. Based on the current stakeholder attitudes revealed by this study, the case study residential college could immediately consider implementing less controversial choice reduction initiatives such as smaller trays (or better still no trays), education on portion size in relation to health and “Meatless Mondays”. As residential college foodservice managers come under increasing pressure to improve their foodservices’ Triple Bottom Line performance (3Ps: Profit, People and Planet), more radical choice reduction measures, such as moving away from a large buffet offering may be an option, although staff would have to tread carefully with how any such move would be “sold” to its customers (i.e. the students). The innovative research approach adopted in this research study, in what has to date been a very new and unexplored area, has provided a solid foundation on which to build further research investigating choice reduction within the wider foodservice sector.
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.publisherUniversity of Otago
dc.rightsAll items in OUR Archive are provided for private study and research purposes and are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectChoice
dc.subjectReduction
dc.subjectFoodservice
dc.subjectMenu
dc.subjectTriple
dc.subjectBottom
dc.subjectLine
dc.subjectQ-methodology
dc.titleThe possibilities of reducing food choice to improve the economical (profits), nutritional/psychological (people) and environmental (planet) performance of university residential college foodservices
dc.typeThesis
dc.date.updated2015-03-01T06:23:56Z
dc.language.rfc3066en
thesis.degree.disciplineHuman Nutrition
thesis.degree.nameMaster of Dietetics
thesis.degree.grantorUniversity of Otago
thesis.degree.levelMasters
otago.openaccessOpen
 Find in your library

Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record