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            <title xml:lang="en">Food leftovers in workplace cafeterias: an investigation of beliefs and psychosocial factors</title>
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                <term xml:lang="en">mass catering</term>
                <term xml:lang="en">controle perçu</term>
                <term xml:lang="en">moral norms</term>
                <term xml:lang="en">norme morale</term>
                <term xml:lang="en">food service</term>
                <term xml:lang="en">perceived behavioral control</term>
                <term xml:lang="en">belief</term>
                <term xml:lang="en">theory of planned behavior</term>
                <term xml:lang="en">food waste</term>
                <term xml:lang="fr">restauration collective</term>
                <term xml:lang="fr">théorie du comportement</term>
                <term xml:lang="fr">croyance</term>
                <term xml:lang="fr">gaspillage alimentaire</term>
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              <p>Reducing food waste is a major challenge in achieving a more sustainable food system. This research analyzes thepsychosocial factors and cognitions that determine actual food waste behaviors in mass catering services. 216 customers of a French worksite cafeteria completed an online questionnaire based on the theory of planned behavior extended to moral norms. Over a period of four days, the quantity of food left by each respondent was weighed and linked to the answers. Findings indicate that food waste behaviors in mass catering setting are mainly drive by perceived behavioral control. Analysis of the underlying control beliefs suggests that interventions should focus on two specific aspects: improving food quality and making portion sizes more flexible.</p>
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              <p>Réduire le gaspillage alimentaire est un défi majeur pour parvenir à un système alimentaire plus durable. Cette recherche analyse les facteurs psychosociaux et les cognitions qui déterminent les comportements de gaspillage alimentaire en restauration collective. 216 clients d’un restaurant d’entreprise en France ont rempli un questionnaire en ligne basé sur la théorie du comportement planifié. Sur une période de quatre jours, la quantité de nourriture laissée par chaque répondant a été pesée et reliée aux réponses. Les résultats indiquent que les comportements de gaspillage dans ce contexte de consommation dépendent principalement du contrôle comportemental perçu. L'analyse des croyances de contrôle sous-jacentes suggère que les interventions devraient se concentrer sur deux aspects spécifiques : améliorer la qualité des repas et apporter plus de flexibilité dans la taille des portions servies.</p>
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