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dc.contributor.authorVisschers, Vivianne
dc.contributor.authorGundlach, Daniela
dc.contributor.authorBeretta, Claudio
dc.date.accessioned2020-10-09T13:01:21Z
dc.date.available2020-10-09T13:01:21Z
dc.date.issued2020
dc.identifier.doihttps://doi.org/10.1016/j.wasman.2019.12.046
dc.identifier.urihttps://irf.fhnw.ch/handle/11654/31672
dc.description.abstractTwo 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.en_US
dc.language.isoenen_US
dc.relation.ispartofWaste Managementen_US
dc.accessRightsAnonymous*
dc.subjectFood wasteen_US
dc.subjectInterventionen_US
dc.subjectFood service sectoren_US
dc.subjectSmaller servingsen_US
dc.subjectInformation campaignen_US
dc.subjectUniversity canteensen_US
dc.subject.ddc334 - Natürliche Ressourcen, Energie und Umwelten_US
dc.subject.ddc150 - Psychologieen_US
dc.titleSmaller servings vs. information provision: Results of two interventions to reduce plate waste in two university canteensen_US
dc.type01 - Zeitschriftenartikel, Journalartikel oder Magazin*
dc.volume103en_US
dc.audienceScienceen_US
fhnw.publicationStatePublisheden_US
fhnw.ReviewTypeAnonymous ex ante peer review of a complete publicationen_US
fhnw.InventedHereYesen_US
fhnw.PublishedSwitzerlandYesen_US
fhnw.pagination323-333en_US
fhnw.IsStudentsWorknoen_US
fhnw.publicationOnlineNeinen_US


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