Food produced but not used for human consumption is a waste of natural resources. In order to prevent and reduce food waste, the main causes have to be identified systematically along the food supply chain (FSC). The aim of this study is (1) to shed light on the causes and effects of food waste through the analysis of 44 qualitative expert interviews examining the processes and intermediaries along the German food chain and (2) to find methods to reduce it. Results indicate that food waste occurs at all stages in the food chain. Thus, there is no single culprit to be blamed. Besides, the identified reasons for food waste differ between product groups; not a single solution can cause notable change. Furthermore, the analysis demonstrates that the causes and effects of food waste are to be found at different stages of the value chain. Hence, it is of high importance to improve communication and to raise a new appreciation for food among all stakeholders of the food supply chain in order to develop a more sustainable food system. Information on the topic of food waste needs to be shared among all actors of the supply chain. They need to share responsibility and work together to reduce food waste.

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In order to provide a basis for the reduction of food losses, our study analyzes individual food choice, eating and leftover behavior in a university canteen by consideration of personal, social and environmental determinants. Based on an extended literature review, a structural equation model is derived and empirically tested for a sample of 343 students. The empirical estimates support the derived model with a good overall model fit and sufficient R values for dependent variables. Hence, our results provide evidence for a general significant impact of behavioral intention and related personal and social determinants as well as for the relevance of environmental/situational determinants such as portion sizes and palatability of food for plate leftovers. Moreover, we find that environmental and personal determinants are interrelated and that the impact of different determinants is relative to perceived time constraints during a visit of the university canteen. Accordingly, we conclude that simple measures to decrease avoidable food waste may take effects via complex and interrelated behavioral structures and that future research should focus on these effects to understand and change food leftover behavior.

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The transformation of food consumption in wealthy economies is regarded as an essential measure to reach global sustainability goals. However, existing policies and research activities to change food consumption in the increasingly relevant out-of-home sector relate to a wide set of options on how to influence behaviours and may be criticized to lack a general focus. Against this background, our study provides a structured review of the existing research body on the determinants of individuals' food choices and food consumption out-of-home. It structures the various research approaches and findings for 110 selected papers according to a general ecological framework where personal, social and environmental determinants for food behaviours are considered. By providing a collective overview and linking results for different behavioural aspects and settings, this study supports a more general understanding of consumer food behaviour in out-of-home settings. Consequently, it also provides a means to identify research gaps and to suggest relevant aspects for future research to draw from the combination of findings and to enhance sustainability in food consumption. K E Y W O R D Seating behaviour, ecological framework, food choice, literature review, out-of-home consumption, sustainable consumption | I NTR OD U CTI ONThe United Nations' Sustainable Development Goals provide a central agenda for improving sustainability at a global level. One of the 17 goals addresses more sustainable consumption and production patterns in order to '(. . .) reduce future economic, environmental and social costs (. . .)' and specifically focuses on food consumption and the dietary choices and habits of individuals (United Nations, 2016). Accordingly, the FAO (2016a) names lifestyles (e.g., symbolized by eating out-of-home) and diets (following trends) as two important aspects that have to be considered for improving sustainability at a global level.On the international level, many different activities and events for more sustainable consumption patterns take place [see the Sustainable Food Systems Programme (SFSP), established by FAO and UNEP in 2011]. Single policies within the European Union (EU) have been or recently are concerned with aspects of sustainable food consumption of individuals such as health (i.e., the third Health Program, European Commission, 2016) or the responsible use of scarce resources (i.e., the 'Stop Food Waste' initiative, European Union, 2016). These policies however also need to consider ongoing trends of lower relative overall household expenditures for food along with an increasing share of food consumed in out-of-home settings compared to in-home consumption (European Commission, 2011;Gracia & Albisu, 2001;Paddock, Warde, & Whillans, 2017). Therefore, the out-of-home consumption sector and especially group catering, which provides food to individuals on a more regular basis than individual gastronomy, should be considered as a relevant setting in which interventions with the aim to facilitate and...

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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.

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