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Determinants of Plate Leftovers in One German Catering Company

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  • Bettina A. Lorenz

    (Department of Education for Sustainable Nutrition and Food Science, Institute of Vocational Education and Work Studies, Technische Universität Berlin, Marchstraße 23, 10587 Berlin, Germany
    Department of Agricultural and Food Market Research, Institute for Food and Resource Economics, University of Bonn, Nussallee 21, 53115 Bonn, Germany)

  • Monika Hartmann

    (Department of Agricultural and Food Market Research, Institute for Food and Resource Economics, University of Bonn, Nussallee 21, 53115 Bonn, Germany)

  • Stefan Hirsch

    (ETH Zürich, Agricultural Economics and Policy Group, Sonneggstrasse 33, 8092 Zürich, Switzerland)

  • Olga Kanz

    (Department of Agricultural and Food Market Research, Institute for Food and Resource Economics, University of Bonn, Nussallee 21, 53115 Bonn, Germany)

  • Nina Langen

    (Department of Education for Sustainable Nutrition and Food Science, Institute of Vocational Education and Work Studies, Technische Universität Berlin, Marchstraße 23, 10587 Berlin, Germany)

Abstract

Since the majority of food waste in high-income countries occurs at the consumption stage and given the clear trend towards out-of-home food consumption, it is important to understand the factors that lead to food waste in the hospitality sector. The present study uses a behavioral structural equation model to test the drivers of consumers’ leftover behavior in an out-of-home setting. Based on the Theory of Planned Behavior, we additionally consider “personal norms” and the situational “taste perception” of food as determinants. Our results in a company canteen demonstrate that personal norms and attitudes greatly determine consumers’ intention to prevent leftovers, whereas subjective norms and perceived behavioral control appear less relevant. Stated leftover behavior depends on both behavioral intention and the situational taste perception of food. We show that in order to understand individual food leftover behavior in an out-of-home setting, determinants from behavioral theories should be complemented by situational variables.

Suggested Citation

  • Bettina A. Lorenz & Monika Hartmann & Stefan Hirsch & Olga Kanz & Nina Langen, 2017. "Determinants of Plate Leftovers in One German Catering Company," Sustainability, MDPI, vol. 9(5), pages 1-17, May.
    • Handle: RePEc:gam:jsusta:v:9:y:2017:i:5:p:807-:d:98429
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    References listed on IDEAS

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    1. Christopher Malefors & Pieter Callewaert & Per-Anders Hansson & Hanna Hartikainen & Oona Pietiläinen & Ingrid Strid & Christina Strotmann & Mattias Eriksson, 2019. "Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria," Sustainability, MDPI, vol. 11(13), pages 1-22, June.
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    4. Kuntscher, Manuela & Schmidt, Thomas & Goossens, Yanne, 2021. "Lebensmittelabfälle in derAußer-Haus-Verpflegung –Ursachen, Hemmnisse und Perspektiven –," Thünen Working Paper 309546, Johann Heinrich von Thünen-Institut (vTI), Federal Research Institute for Rural Areas, Forestry and Fisheries.
    5. Matthew James Grainger & Lusine Aramyan & Simone Piras & Thomas Edward Quested & Simone Righi & Marco Setti & Matteo Vittuari & Gavin Bruce Stewart, 2018. "Model selection and averaging in the assessment of the drivers of household food waste to reduce the probability of false positives," PLOS ONE, Public Library of Science, vol. 13(2), pages 1-16, February.
    6. Kuntscher, Manuela & Schmidt, Thomas & Goossens, Yanne, 2021. "Lebensmittelabfälle in derAußer-Haus-Verpflegung–Ursachen, Hemmnisse und Perspektiven –," Thünen Working Paper 310008, Johann Heinrich von Thünen-Institut (vTI), Federal Research Institute for Rural Areas, Forestry and Fisheries.
    7. Kuntscher, Manuela & Schmidt, Thomas G. & Goossens, Yanne, 2020. "Lebensmittelabfälle in der Außer-Haus-Verpflegung: Ursachen, Hemmnisse und Perspektiven," Thünen Working Papers 161, Johann Heinrich von Thünen Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries.
    8. Nouman Afzal & Abdul Basit & Adil Daniel & Nausheen Ilyas & Asad Imran & Zoia Arshad Awan & Effie Papargyropoulou & Lindsay C. Stringer & Mohamed Hashem & Saad Alamri & Muhammad Amjad Bashir & Yunzhou, 2022. "Quantifying Food Waste in the Hospitality Sector and Exploring Its Underlying Reasons—A Case Study of Lahore, Pakistan," Sustainability, MDPI, vol. 14(11), pages 1-17, June.
    9. Gabriel, Andreas & Rombach, Meike & Wieser, Hannah & Bitsch, Vera, 2021. "Got waste: knowledge, behavior and self-assessment on food waste of university students in Germany," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 24(6), February.
    10. Sebbane, Maxime & Costa, Sandrine & Sirieix, Lucie, 2017. "Redonner du contrôle aux usagers : évaluation des effets d’une intervention comportementale sur la réduction du gaspillage en restauration collective," Working Papers MOISA 264062, Institut National de la recherché Agronomique (INRA), UMR MOISA : Marchés, Organisations, Institutions et Stratégies d'Acteurs : CIHEAM-IAMM, CIRAD, INRA, Montpellier SupAgro, Montpellier, France.
    11. Xiangdong Shen & Junbin Wang & Li Wang & Chunlan Jiao, 2023. "Forecasting the different influencing factors of household food waste behavior in China under the COVID‐19 pandemic," Journal of Forecasting, John Wiley & Sons, Ltd., vol. 42(8), pages 2322-2340, December.
    12. Zhigang, X. & Zongli, Z. & Funing, Z. & Junfei, B., 2018. "The Effect of Preference for Variety and Portion Size on Consumer s Plate Waste in China s Foodservice Sector," 2018 Conference, July 28-August 2, 2018, Vancouver, British Columbia 276951, International Association of Agricultural Economists.

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