Understanding the effect of dining and motivational factors on out-of-home consumer food waste

About this resource: This research investigates food waste in the hospitality and foodservice industry, focusing on consumer food waste or ‘plate waste’ rather than food waste generated in the kitchen, which has been the focus of most studies in this sector. Plate waste makes up approximately 34% of all food waste in the sector. Therefore, this research looks at consumer behaviour practices and their motivations to help inform behaviour change campaigns aiming to reduce ‘plate waste’.

Food Waste Innovation Authors: Miranda Mirosa and Francesca Goodman-Smith

Citation: Goodman-Smith, F., Mirosa, R., & Mirosa, M. (2020). Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste. Sustainability, 1–15.