Food plate waste: factors influencing insinuated intention in a university food service setting

Abstract

Purpose The purpose of this paper is to consider the factors that influence food plate waste in a UK university food service setting and the insinuated intention to waste food among staff and students. Design/methodology/approach The study conducted empirical research using an online questionnaire (n=260) at the university. The data were analysed descriptively and inferentially by IBM SPSS Statistics version 22. Findings Multiple factors influence the level of food plate waste including gender, different categories of food, plate size, portion size and palatability. Two recommendations to reduce plate food waste in the university food service setting include providing a variation in plate size and pricing strategy by portion rather than a whole meal, and communicating with staff and students in the food service setting. Research limitations/implications The research contributes, along with previous studies, by focussing here on participants’ food waste intention in food service settings and evidencing the factors of influence. Originality/value The research contributes to understanding on participants’ food waste intention in food service settings.