Reducing food waste: a field quasi-experiment to assess the effect of plate size choice on psychosocial determinants and behaviours

Maxime Sebbane (1, 2, 3, 4) , Sandrine Costa (1) , Lucie Sirieix (1, 4)

1 UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs
2 SAE2 - Département Sciences Sociales, Agriculture et Alimentation, Espace et Environnement
3 ADEME - Agence de l'Environnement et de la Maîtrise de l'Energie
4 Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier

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.

Mots clés: communal feeding

Mots clés: gaspillage alimentaire; comportement des consommateurs; alimentation collective; marketing; facteur psychosocial

Domaines: Gestion et management

Maxime Sebbane, Sandrine Costa, Lucie Sirieix. Reducing food waste: a field quasi-experiment to assess the effect of plate size choice on psychosocial determinants and behaviours. 5. French-Austrian-German Workshop on Consumer Behavior : The challenges of culture !, University of Vienna [Vienna]. AUT., Mar 2017, Vienne, Austria. 5 p. ⟨hal-01604956⟩