Transforming sustainable food and waste behaviors by realigning domains of knowledge in our education system

Redman, Erin; Redman, Aaron

doi:10.1016/j.jclepro.2013.09.016

Cited by 67 publications

(58 citation statements)

References 41 publications

(65 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In school C the total production of waste was 7.3% higher than in school B. When the organic fraction is not considered, the situation described above changes only slightly, due to the low production of food waste in case C, which is common in those institutes where there is no canteen service [14,15], and to the fact that food waste was not taken into account in the quantitative analysis of case B. However, food waste generation in canteens can be very high, as demonstrated in a recent study on a primary school [16], where food waste accounted for 45.3% of the meals served.…”

Section: Comparison Between Cases B and Cmentioning

confidence: 92%

See 1 more Smart Citation

Analysis and Measures to Improve Waste Management in Schools

Rada¹,

Bresciani²,

Girelli³

et al. 2016

Sustainability

View full text Add to dashboard Cite

Assessing waste production in schools highlights the contribution of school children and school staff to the total amount of waste generated in a region, as well as any poor practices of recycling (the so-called separate collection of waste) in schools by the students, which could be improved through educational activities. Educating young people regarding the importance of environmental issues is essential, since instilling the right behavior in school children is also beneficial to the behavior of their families. The way waste management was carried out in different schools in Trento (northern Italy) was analyzed: a primary school, a secondary school, and three high schools were taken as cases of study. The possible influence of the age of the students and of the various activities carried out within the schools on the different behaviors in separating waste was also evaluated. The results showed that the production of waste did not only depend on the size of the institutes and on the number of occupants, but, especially, on the type of activities carried out in addition to the ordinary classes and on the habits of both pupils and staff. In the light of the results obtained, some corrective measures were proposed to schools, aimed at increasing the awareness of the importance of the right behavior in waste management by students and the application of good practices of recycling.

show abstract

Section: Comparison Between Cases B and Cmentioning

confidence: 92%

“…The "Sighele" secondary school is for kids (age: [11][12][13][14] mainly coming from the towns of Riva del Garda, Tenno, and their surrounding villages (Figure 1). In total, in the school year 2011/2012, 324 students were enrolled in this school and were divided into 13 classes.…”

Section: "Sighele" Secondary School In Riva Del Garda (Case B)mentioning

confidence: 99%

Analysis and Measures to Improve Waste Management in Schools

Rada¹,

Bresciani²,

Girelli³

et al. 2016

Sustainability

View full text Add to dashboard Cite

show abstract

“…However, prior to participation in the summer programme, three of the teachers participated in a quantitative survey as part of a pilot test for a broader analysis on K-12 teachersí knowledge in the four domains and behaviours. Redman and Redman (2013) describe the details and full survey instrument. Although the survey instrument was in its infancy and a sample size of three makes…”

Section: Data Collection Methodsmentioning

confidence: 99%

Opportunities and challenges for integrating sustainability education into k-12 schools: case study Phoenix, AZ

Redman¹

2013

Journal of Teacher Education for Sustainability

Self Cite

View full text Add to dashboard Cite

show abstract

“…Accordingly, different studies have measured and evaluated the creation of avoidable food waste at home. Thereby, it has become obvious that food waste is subject to a wide set of behaviors, routines, skills, values and norms related to social structures between persons within and outside a household as well as to lifestyle [11][12][13][14]. Specific behaviors and routines that have been addressed with respect to food waste reach from recommendations for food shopping routines [15] and thus the provision of action knowledge over education for food-related knowledge [16] to social network approaches for avoiding losses [17] and social media interventions by retailers [18].…”

Section: Introductionmentioning

confidence: 99%

Determinants of Plate Leftovers in One German Catering Company

et al. 2017

View full text Add to dashboard Cite

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.

show abstract

Transforming sustainable food and waste behaviors by realigning domains of knowledge in our education system

Cited by 67 publications

References 41 publications

Analysis and Measures to Improve Waste Management in Schools

Analysis and Measures to Improve Waste Management in Schools

Opportunities and challenges for integrating sustainability education into k-12 schools: case study Phoenix, AZ

Determinants of Plate Leftovers in One German Catering Company

Contact Info

Product

Resources

About