Institut für Marktangebote und Konsumentscheidungen

Dauerhafte URI für die Sammlunghttps://irf.fhnw.ch/handle/11654/26120

Listen

Filter

2016 - 20202

Einstellungen

Thema: search.filters.subject.Food waste

Ergebnisse nach Hochschule und Institut

Gerade angezeigt 1 - 2 von 2
  • Kein Vorschaubild vorhanden
    Publikation
    Smaller servings vs. information provision: Results of two interventions to reduce plate waste in two university canteens
    (Elsevier, 2020) Visschers, Vivianne; Gundlach, Daniela; Beretta, Claudio
    Two interventions were systematically evaluated in two university canteens on their effectiveness to reduce visitors’ plate waste. The evaluation was theory-based and focused not only at the effects on the amount of plate waste, but also at the psychological predictors underlying plate waste behaviour. In Intervention A, visitors received information about food waste over a period of three weeks. In Intervention B, in addition to information, smaller servings were offered. The actual amount of plate waste and visitors’ attitudes, personal norms, beliefs, perceived behavioural control, intentions and plate waste reduction behaviour were measured before and after the interventions. Intervention B reduced the amount of plate waste by 20%, whereas no reduction was found after Intervention A. In both interventions, the provided information resulted in more positive beliefs and stronger personal norms regarding avoiding plate waste. The information also caused attitudes to have a stronger influence on plate waste reduction behaviour, whereas intention to reduce became less important for reducing plate waste. Personal norms regarding food waste were the strongest predictor of plate waste reduction behaviour, before and after the interventions. The provided information was thus insufficient to reduce plate waste, simply offering smaller servings could achieve this. Although our intervention study only included two university canteens and was conducted for a short period, our data seem to imply that a combination of both information and smaller servings reduces plate waste in the food service industry.
    01A - Beitrag in wissenschaftlicher Zeitschrift
  • Kein Vorschaubild vorhanden
    Publikation
    Sorting out food waste behaviour: A survey on the motivators and barriers of self-reported amounts of food waste in households
    (Elsevier, 2016) Visschers, Vivianne; Wickli, Nadine; Siegrist, Michael
    Households in Western countries are responsible for a large amount of food that is not consumed, but instead is wasted, which has large environmental impacts. To reduce this amount, we should understand the predictors of consumers' food waste. We conducted a large mail survey in Switzerland to investigate which determinants explain the self-reported amount of food waste in households. Determinants were taken from the theory of planned behaviour (TPB), as well as personal norms, knowledge, household planning habits and the good provider identity. Self-reported amounts of food waste were assessed for 11 food groups. The TPB determinants, together with the good provider identity, explained the amount of food waste well. Moreover, different predictors appeared relevant for waste in different food categories. To reduce food waste in households, interventions should focus on increasing consumers' perceived behavioural control over food waste and persuading them that they can be a good provider without wasting food.
    01A - Beitrag in wissenschaftlicher Zeitschrift