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Redonner du contrôle aux usagers : évaluation des effets d’une intervention comportementale sur la réduction du gaspillage en restauration collective

Author

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  • Sebbane, M.
  • Costa, S.
  • Sirieix, L.

Abstract

In this study, The Theory of Planned Behavior (TPB) was used to develop and evaluate a behavioral intervention that aimed to reduce food waste in a worksite cafeteria. Based on a quasi-experimental design, two questionnaires were used to measure the personal motivations of 216 participants, before and after the intervention. Responses were related to observed behaviors and a measure of actual control. Our results validate the effectiveness of the action implemented with a 20% reduction of waste. Moreover, our study supports the utility of TCP in modeling behaviors, but reveals weaknesses in its ability to explain evolutions: in particular, the relationship between the evolution of perceived control and behavior. ....French Abstract: Dans la présente étude, la théorie du comportement planifié (TCP) a été mobilisée afin de mettre en place et évaluer une intervention comportementale visant à réduire le gaspillage alimentaire dans un restaurant d’entreprise. S’appuyant sur un plan quasi-expérimental, deux questionnaires ont permis de mesurer les motivations personnelles de 216 participants, avant et après l’intervention. Les réponses ont été reliées aux comportements observés et à une mesure du contrôle réel. Nos résultats valident l’efficacité de l’action mise en œuvre avec une réduction du gaspillage de l’ordre de 20%. Par ailleurs, notre étude soutient l’utilité de la TCP pour modéliser des comportements, mais font apparaitre des faiblesses dans sa capacité à expliquer des évolutions : en particulier, la relation entre l’évolution du contrôle perçu et du comportement.

Suggested Citation

  • Sebbane, M. & Costa, S. & Sirieix, L., 2017. "Redonner du contrôle aux usagers : évaluation des effets d’une intervention comportementale sur la réduction du gaspillage en restauration collective," Working Papers MoISA 201706, UMR MoISA : Montpellier Interdisciplinary center on Sustainable Agri-food systems (social and nutritional sciences): CIHEAM-IAMM, CIRAD, INRAE, L'Institut Agro, Montpellier SupAgro, IRD - Montpellier, France.
    • Handle: RePEc:umr:wpaper:201706
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    References listed on IDEAS

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    1. Jessica Aschemann-Witzel & Ilona De Hooge & Pegah Amani & Tino Bech-Larsen & Marije Oostindjer, 2015. "Consumer-Related Food Waste: Causes and Potential for Action," Sustainability, MDPI, vol. 7(6), pages 1-21, May.
    2. 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.
    3. Massimo Canali & Pegah Amani & Lusine Aramyan & Manuela Gheoldus & Graham Moates & Karin Östergren & Kirsi Silvennoinen & Keith Waldron & Matteo Vittuari, 2016. "Food Waste Drivers in Europe, from Identification to Possible Interventions," Sustainability, MDPI, vol. 9(1), pages 1-33, December.
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    More about this item

    Keywords

    FOOD WASTE; MASS CATERING; THEORY OF PLANNED BEHAVIOR; QUASI-EXPERIMENTAL DESIGN; GASPILLAGE ALIMENTAIRE; RESTAURATION COLLECTIVE; THEORIE DU COMPORTEMENT PLANIFIE; QUASI EXPERIMENTATION;
    All these keywords.

    JEL classification:

    • A13 - General Economics and Teaching - - General Economics - - - Relation of Economics to Social Values
    • D12 - Microeconomics - - Household Behavior - - - Consumer Economics: Empirical Analysis

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