Reducing food waste: a field quasi-experiment to assess the effect of plate size choice on psychosocial determinants and behaviours
Résumé
Mass catering sector is responsible for a substantial amount of food waste. In order to reduce it, a better understanding of consumer’s drivers is needed. We conducted a quasi-experiment in a staff canteen to investigate how behaviour and psychosocial determinants are affected by a plate size choice. An extended theory of planned behaviour (TPB) has been used to identify psychosocial determinants before and after the choice manipulation. Food leftovers from each respondent have been weighed and matched with the respondents’ answers. The ongoing analytical work is expected to shed light on cognitive and conative dimensions in order to propose strategies for managers.