Saving Food in Restaurants: Half-Sized Portions Outperform Persuasion on Mitigating Waste

Porpino, Gustavo; Wansink, Brian; Cheek, Kristin Aldred

doi:10.1016/j.jneb.2015.04.121

Cited by 1 publication

(3 citation statements)

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“…Emphasis is often put on the international comparisons (Mourad, 2016;Priefer et al, 2016, Sirieix et al, 2017 and quantitative investigations (Porpino et al, 2015;Silvennoinen et al, 2014, Pirani andArafat, 2016). Only a few researchers show interest in reviewing waste management practices and discourses (Mourad, 2016;Thompson and Haigh, 2017).…”

Section: Literature Reviewmentioning

confidence: 99%

“…Duursma, et al, (2016) measured food waste in Dutch restaurants and concluded this is an appropriate way of raising awareness among the kitchen staff. Porpino et al, (2015) conducted laboratory experiments demonstrating smaller starter size outperforms persuading customers to reduce waste. Finally, Strotmann et al (2017) conducted an intervention study, where a set of measures (e.g.…”

Section: Literature Reviewmentioning

confidence: 99%

“…The academic literature on food waste in the catering industry tends to focus on conceptualising reasons for the problem (Göbel et al, 2015;Garrone et al, 2014;Priefer et al, 2016;Pirani and Arafat, 2016) and proposing systemic solutions (Priefer et al, 2016;Mourad, 2016). Emphasis is often put on the international comparisons (Mourad, 2016;Priefer et al, 2016;Sirieix et al, 2017) and quantitative investigations (Porpino et al, 2015;Silvennoinen et al, 2014;Pirani and Arafat, 2016). Only a few researchers show interest in reviewing waste management practices and discourses (Mourad, 2016;Thompson and Haigh, 2017).…”

Section: Literature Reviewmentioning

confidence: 99%

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Co-designing food waste services in the catering sector

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Fodor

Hayes³

et al. 2018

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Purpose The purpose of this paper is to present results from the action research project, where sustainability professionals, local businesses and academic researchers collaborated on exploring barriers for food waste recycling in SMEs food outlets in order to inform local policy and business practices in Bristol, UK. Design/methodology/approach The researchers conducted face-to-face, qualitative surveys of 79 catering businesses in three diverse areas of the city. The action research methodology was applied, where a range of co-researchers contributed towards study design and review. Findings The research reveals the main barriers to recycling and how such perceptions differ depending on whether the respondents do or do not recycle, with “convenience” and “cost” being the main issue according to the already recycling participants. On the other hand, participants who do not recycle state that their main reason is “not enough waste” and “lack of space”. Practical implications Participants recommended a range of measures, which could improve the current food waste services in Bristol. For example, they suggest that business engagement should address the barriers voiced by the participants applying the framings used by them, rather than assuming restaurants and cafes are not aware of the issue. By inviting a variety of non-academic stakeholders into the process of research design and analysis, the project addressed the imbalances in knowledge production and policy design. Originality/value Despite the local and qualitative focus of this paper, the results and research methodology could act as a useful guide for conducting food waste action research in the policy context.

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