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Food leftovers in workplace cafeterias: an investigation of beliefs and psychosocial factors

Author

Listed:
  • Maxime Sebbane

    (SAE2 - Département Sciences Sociales, Agriculture et Alimentation, Espace et Environnement - INRA - Institut National de la Recherche Agronomique, 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, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, ADEME - Agence de l'Environnement et de la Maîtrise de l'Énergie)

Abstract

Reducing food waste is a major challenge in achieving a more sustainable food system. This research analyzes the psychosocial factors and cognitions that determine actual food waste behaviors in mass catering services. 216 customers of a French worksite cafeteria completed an online questionnaire based on the theory of planned behavior extended to moral norms. Over a period of four days, the quantity of food left by each respondent was weighed and linked to the answers. Findings indicate that food waste behaviors in mass catering setting are mainly drive by perceived behavioral control. Analysis of the underlying control beliefs suggests that interventions should focus on two specific aspects: improving food quality and making portion sizes more flexible.

Suggested Citation

  • Maxime Sebbane, 2017. "Food leftovers in workplace cafeterias: an investigation of beliefs and psychosocial factors," Working Papers hal-01616614, HAL.
    • Handle: RePEc:hal:wpaper:hal-01616614
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    Cited by:

    1. 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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