Plate Waste Research Articles

Tackling food waste in nursing homes: A measurement method using smart bins.

Tackling food waste in nursing homes: A measurement method using smart bins.

Food waste research in hospitality, leisure, and tourism: A bibliometric approach with VOSviewer

This study presents a comprehensive bibliometric analysis of food waste research within the hospitality, leisure, and tourism domains using the Web of Science (WoS) Core Collection. A total of 127 English-language articles published between 2012 and 2025 were analyzed. Data were retrieved using the keyword “food waste” across all indexers and refined by language, document type, and WoS subject category filters specific to hospitality, leisure, and tourism. VOSviewer software was employed to conduct co-occurrence, co-authorship, and bibliographic coupling analyses. The findings reveal a sharp increase in food waste research post-2020, with peak activity in 2024. Core journals include the International Journal of Hospitality Management and the Journal of Sustainable Tourism. Thematic clusters highlight three dominant research strands: (1) sustainability practices such as circular economy models and resource-efficient operations, (2) consumer behavior, including plate waste, portion size, and behavioral nudges, and (3) food waste management strategies addressing pre-consumer and post-consumer waste. This interdisciplinary mapping highlights the intersection of environmental sustainability, managerial interventions, and consumer actions in the context of food waste research. The study provides valuable insights for scholars and practitioners seeking to reduce food waste and align industry practices with global sustainability objectives.

The mushrooms on the menu (MOM) study: vitamin D mushrooms (UV-exposed) are a feasible and acceptable way to increase vitamin D intake in a residential aged care facility.

Vitamin D deficiency is highly prevalent in aged care due to reduced endogenous synthesis of vitamin D and less time outdoors, and is associated with poorer health outcomes. Supplementation implementation is variable and dosages are often suboptimal. Due to limited food sources, diet is frequently overlooked, yet mushrooms can raise vitamin D levels in deficient individuals similar to a supplement. Mushrooms on the Menu (MOM) was a 10-week prospective pre-post mixed method study that evaluated the feasibility of adding vitamin D mushrooms to the menu of a residential aged care facility. During the 4-week baseline phase, residential care (RC) participants ordered meals from the standard food service menu, while independent living (IL) followed their usual diet. During the 4-week MOM phase, participants were instructed to consume at least one mushroom meal containing 75 g of UV-exposed mushrooms daily. In RC, 26 recipes were modified and two recipes newly created to include mushrooms. RC participants chose a minimum of one mushroom meal from the lunch or dinner menu, and IL residents were instructed to prepare at least one mushroom meal daily. Dietary intakes were estimated by plate wastage (RC) or 24-h recalls (IL), while qualitative data were collected during and post the MOM. In RC (n = 60), vitamin D provision via mushrooms from the MOM menu increased by 180% compared to the standard menu (7.0 vs. 2.5 μg, p < 0.0001), with no significant differences in total energy and other nutrients. During MOM, vitamin D intake increased by 212% for RC (6.0 vs. 18.7 μg; p < 0.0001) and 740% for IL participants (n = 12; 8.7 vs. 73.1 μg; p < 0.0001) compared to baseline, representing 125 and 1,387% of the adequate intake (AI) for over 70-year-old's, respectively. Over 75% of participants rated the taste of vitamin D mushroom meals as good or excellent, while qualitative data reported participants enjoyed mushrooms as both hero and complimentary ingredients. Over 75% of staff understood the health benefits of vitamin D mushrooms and found the meals easy to prepare, but preferred low-burden ordering and preparation processes. Both participants and staff supported the continued inclusion of MOM. MOM is a well-accepted food-first approach that provides substantial vitamin D to aged care residents.

Evaluating plate waste in Lebanese hospitals: Implications for nutrition and resource management.

Evaluating plate waste in Lebanese hospitals: Implications for nutrition and resource management.

A cluster randomized factorial trial of school-lunch salad bars and marketing on elementary students’ objectively measured fruit and vegetable consumption

BackgroundSchools in the United States play a crucial role in promoting healthy eating habits. Despite numerous public health efforts, children’s consumption of fruits and vegetables (FVs) still fall short of recommended amounts. Advocates have promoted school lunch salad bars as an effective strategy to increase primary students’ FV consumption, but rigorous research has lagged behind their efforts. This study evaluated the effectiveness of introducing school lunch salad bars, FV marketing, and the combination of both on elementary students’ objectively measured fresh FV selection and consumption.MethodsA cluster-randomized factorial trial was conducted among 13 elementary schools from 12 public school districts participating in the U.S. National School Lunch Program with more than 50% of students eligible for free or reduced lunch. Schools were assigned randomly to one of four conditions: Salad Bar with FV Marketing (n = 4), Salad Bar-only (n = 3), FV Marketing-only (n = 3), and wait-listed control (n = 3). The conditions were assessed at three measurement waves. Students’ (N = 3,080) aggregated fresh FV selection and consumption were measured via digital scales (grams) using objective plate waste methodology. Zero-inflated negative binomial models were used to examine differences in consumption (accounting for excess zeros and overdispersion) by condition and wave.ResultsNo significant differences were observed for students selecting FVs across any condition. In contrast, after ten weeks of exposure, stand-alone school lunch salad bars significantly increased students’ consumption of FV (IRR = 1.84, 95% CI 1.12, 3.04) compared to the wait-listed control. Findings for FV marketing alone suggested increased consumption (IRR = 1.60, 95% CI 0.97, 2.64) relative to control, but were non-significant and inconclusive. Salad bars in combination with FV marketing showed the strongest effect on FV consumption relative to the wait-list control, with a significant increase observed at ten weeks (IRR = 2.07, 95% CI 1.29, 3.31).ConclusionsStand-alone salad bars are effective at increasing elementary students’ FV consumption after a minimum of ten weeks. The combined intervention of salad bars and FV marketing demonstrated the greatest improvement in FV consumption. These findings support the promotion of salad bars in schools as a strategy to increase FV consumption among students.Trial registrationClinicalTrials.gov Identifier: NCT03283033 (preregistered on: 9/14/2017).

Plate waste in hospital canteens: a nutritional and environmental analysis in north-eastern Italy

IntroductionSince the later a food is wasted the greater is its environmental impact, plate waste assessment is crucial to achieve a responsible consumption and production. The aim of this study was to quantify and characterize plate waste generated by users in three hospital worksite canteens in Italy.MethodsUser’s trays were photographed before and after lunch consumption on 5 days. Recipes and portion sizes were provided by canteen staff. A modified Comstock scale was used to quantify plate waste. Carbon footprint, water footprint, energy and nutrient content were estimated.ResultsIn total, 1,227 meals were analysed. The most represented categories were females (56%) and age group 35–54 years old (49%). Plate waste ranged from 2.1% (canteen-3) to 5.9% (canteen-1). Mean plate waste was 32.0 g/tray and 38.5 kcal/tray. However, only 32% of trays contained leftovers. In this subgroup, median plate waste was 78.8 g/tray and 96.0 kcal/tray. Females wasted more than males (6.1% vs. 3.5%). The most wasted categories relative to their served amount were bread, side dishes and salad. Second courses contributed the most to the carbon and water footprint in the total sample, but in two out of three canteens the main contributor were side dishes. These were also the main contributors to the total waste in grams.ConclusionThe goal should not be only to choose a meal with low environmental impact and high nutritional quality, but also to waste less of it. Therefore, this study represents a starting point to shape tailored strategies to reduce plate waste.

Feasibility of a Finger Food Menu for Older Adults Post Stroke in Hospital.

Many people in hospital after a stroke are at risk of reduced food intake, leading to less effective post-stroke recovery. Finger foods (foods that can be easily transferred from the plate to the mouth without cutlery) have the potential to increase food intake and enable mealtime independence. However, the components of a well-designed trial evaluating a finger food menu in a hospital are unclear, with little published evaluation of how to implement a finger food menu in hospitals. This study aimed to implement a finger food menu and to evaluate the feasibility of using it in a stroke rehabilitation ward. The feasibility study was a prospective, before-and-after intervention study. Thirty-one hospital inpatients from a stroke ward in a National Health Service hospital in the United Kingdom were included. A finger food menu was offered over two lunchtime meals and compared with the standard lunchtime menu. Feasibility was assessed by evaluating recruitment and retention of patients to the study, feasibility of data collection methods, interrater reliability of plate waste estimations using digital photography and assessing change in food intake. Intervention costs were assessed to support a cost-consequence analysis. Barriers and facilitators to implementation were evaluated through qualitative observations. Thirty-one participants were recruited (mean age 80, SD 8.5). Retention to the study was low, with 40% of patient participants not completing the study. Attrition was due to participants moving from the study ward. Dietary intake measures were successful via plate waste photography with good interrater reliability κ = 0.709 (95% CI: 0.64-0.77). A cost-consequence analysis identified food costs and staff costs as key to delivering the finger food menu. The ward context and use of an internal facilitator to support the delivery of the intervention are important factors to consider. Using finger foods in hospitals for older people after stroke is feasible and warrants a future cluster randomised control trial with minor adaptions to the protocol.

Using a Pictorial Menu in Hospital Enhances Patient Satisfaction Without Improving Nutritional Intake or Plate Waste: A Pre-Post Mixed-Methods Pilot Study.

Changes to the hospital meal ordering process can improve the suitability of meals by providing support and guidance to the patient. There is limited research on the effects of using hard copy pictorial menus alongside electronic bedside spoken meal ordering. To investigate whether the addition of a pictorial menu decreases plate wastage, increases patients' energy and protein intake and improves patient and staff experiences of meal ordering, compared to verbal electronic bedside meal ordering alone. A pre-post mixed-methods pilot study was undertaken at an Australian metropolitan acute care private hospital. The study included 245 inpatients on two wards, who consumed three consecutive main meals. Patients receiving fluid-only diets, enteral or parenteral nutrition were excluded. Meal intake data were collected using a visual six-point scale pre- and post- pictorial menu implementation. Patients and staff were surveyed on their experience and perceptions of the pictorial menu. The introduction of the pictorial menu increased patients' confidence in knowing their order by 13.7% (p = 0.021). The appearance of meals were more likely to meet patients' expectations (p < 0.001), and patients' felt they received the assistance they required (p = 0.002). There were no significant changes in patients' energy and protein intake; however, plate wastage significantly increased (p < 0.001). Staff found the pictorial menus helpful but sometimes impractical to use. Pictorial menus improved patient experience and received mostly positive staff feedback. However, they increased plate wastage and did not alter patients' nutritional intake.

An enjoyment-focused social identity intervention to reduce buffet plate waste

An enjoyment-focused social identity intervention to reduce buffet plate waste

'A Necessary Idea Given Our Current Climate': A Qualitative Study of Stakeholder Perspectives and Actions Required to Increase the Proportion of Plant to Animal Protein in Hospital Patient Menus.

Replacing dietary animal protein with plant protein reduces greenhouse gas emissions and improves human health. Hospital foodservices can support change, but require buy-in and collaboration between people across the system. A qualitative descriptive study aimed to explore hospital patient menu content expert perspectives regarding increasing the proportion of plant to animal protein in hospital patient menus and outline actions required to do this. Semi-structured interviews were completed with hospital or foodservice contractor employees and data were analysed using a general inductive approach. Twenty-five of the 35 content experts interviewed supported increasing the proportion of plant to animal protein foods. All voiced concerns, including patients not eating meals, jeopardising protein intake and increasing malnutrition rates, and the prohibitive cost of plant-based protein foods. Participants described steps to change patient menus, including a cyclical design process. This entailed consultation with stakeholders, setting a target, choosing a strategy, developing a menu and recipes, finding food product, planning the system and operations, and checking it works. Most felt the best ways to increase the proportion of plant to animal protein were to swap ingredients in familiar recipes or replace entire menu items (n = 21), add plant-based options to the menu (n = 25), and move the position of plant-based meals on the menu (n = 22). This study conceptualised a process for increasing the proportion of plant to animal protein in hospital patient menus for use by hospitals or policymakers. Future studies should test these suggested menu changes, assessing impacts on greenhouse gas emissions, plate waste, malnutrition indicators, cost and patient satisfaction.

An Exploratory Analysis of Consumer Attitudes and Behavioural Intentions Toward Food Waste Reduction in Slovenian Food Services

Food waste is a critical issue, with significant implications for global sustainability and the achievement of SDG 12.3, which aims to halve per capita food waste by 2030. This study explores consumer attitudes and behavioural intentions toward food waste reduction in food services in Slovenia, focusing on their willingness to support measures such as taking leftovers home, pre-ordering meals, and reducing portion sizes. Using an online survey with 802 respondents, we examined the behavioural drivers within the Motivation–Opportunity–Ability MOA framework and demographic predictors. The results from the regression analysis revealed that motivation significantly influenced both the likelihood of taking leftovers home and the acceptance of pre-ordering, though in opposite directions. Ability was a significant factor in pre-ordering acceptance, while perceived portion size importance negatively impacted acceptance of portion reduction. While meal quality and portion sizes remain the main causes of plate waste, ethical and environmental concerns were found to be the strongest drivers of consumers’ behaviour to reduce food waste. Support for interventions increased when convenience or financial incentives were offered. These findings highlight the need for targeted strategies that balance sustainability goals with consumer preferences and provide actionable recommendations for food service providers to reduce food waste effectively while aligning with consumer expectations.

Changes to Fruit and Vegetable Intake and Waste When Households Receive Free Produce.

The study evaluated changes in household food intake, the waste of fruits and vegetables (FV), and FV inventories after supplemental produce was provided free of charge and in response to a smart coaching intervention to reduce food waste and replace less nutritious foods with FV. Households measured food intake and waste for ≥3 days before and after intervention. Households were randomized to receive either an intervention to reduce food waste and replace less healthy foods with FV or a control intervention. Both groups received free FV and measured FV inventories before and after intervention. Participants were from the Baton Rouge, Louisiana region and picked up FV at a central location. 46 adults and their household members. Treatment participants increased intake of fruits (0.33 servings/day, p=0.09) and vegetables (0.50 servings/day, p=0.01) compared to the control group. All participants reported a decrease in daily total caloric intake (133 kcal/day, p=0.04), an increase in the number (9.5 events/period, p<0.001) and average magnitude (100.5 g/event, p=0.005) of FV waste events, and an increase in fresh FV inventories (4.1 kg/household, p=0.001) after receiving free FVs. Compared to the control group, treatment participants reported less FV waste during eating occasions (22.2 g/day, p=0.09) and an increase in frozen FV inventories (1.8 kg/household, p=0.04). Providing free FVs without additional intervention does not increase FV intake but does lead to more and larger FV waste events. When coupled with targeted information to improve diet quality and reduce waste, free FV provision can lead to increased FV intake with no significant increase in energy intake or plate waste and smaller increases in the number and magnitude of FV waste events, suggesting that pairing intensive intervention efforts with free FV provision is critical to translate program resources into improved nutrition without increasing waste.

A systematic review of marketing interventions in reducing consumer plate waste

Purpose This study provides a systematic literature review to explore the factors contributing to effective plate waste reduction intervention in catering outlets. This paper aims to understand which factors effectively facilitate consumers to reduce food waste when eating out of home, particularly from the perspective of how marketing plays a role in influencing consumers’ sustainable behaviour to reduce plate waste. Design/methodology/approach This systematic literature review, which follows PRISMA guidelines, identified 27 peer-reviewed studies that examined plate waste reduction programs published in peer-reviewed scholarly literature over the past decade. Findings This study presents a systematic literature review to synthesise extant knowledge in peer-reviewed journals of barriers, motivators, utilisation and effectiveness of marketing in plate waste reduction, and current theories used in plate waste reduction programs over the past decade. Literature on plate waste reduction is fragmented and findings are inconclusive. Practical implications This review contributes to understanding effective plate waste reduction interventions that have previously been applied in universities, hotels and commercial settings. Such interventions could enhance sustainable out-of-home food consumption practices, thereby contributing to the attainment of SDG 12.3. Originality/value This paper extends our understanding of plate waste reduction. Although all 27 included studies heavily relied on informational elements, adjusting product and place is found to be more influential than pricing strategies in reducing consumer plate waste.

For you, for me? Restaurant service robot verbal prompt and service context shape customers’ willingness to reduce plate waste

As service robots increasingly permeate the hospitality industry, their potential to reduce plate waste in restaurants remains limited. This study explores how self-benefit vs. other-benefit restaurant service robot verbal prompts (RSRVPs) interact with hedonic-dominant vs. utilitarian-dominant service contexts to affect customers’ willingness to reduce plate waste (WRPW). The results suggest that both self-benefit and other-benefit prompts promote WRPW in a hedonic-dominant service context, while the self-benefit prompts enhance WRPW in a utilitarian-dominant service context, and the other-benefit RSRVP has the opposite result. In addition, the findings further reveal the mediating roles of anticipated pride and regret and the moderation mechanism of the extent to which service robots are anthropomorphic. This research contributes to research on sustainability in the hospitality industry, and provides practical guidance for restaurant operators to leverage robot verbal prompts to reduce food waste.

The Efficacy of Food Waste Reduction Strategies in an African Frontier Market Food Services Industry

There is an exponential increase in environmental littering, mostly from solid waste such as plate waste. Several public health officials are developing numerous policy interventions to dispose of sustainably and reduce and, where possible, avoid plate waste. The study sought to determine the contribution of various meal components to plate waste and assess the efficacy of various plate waste reduction intervention strategies in Zimbabwe, a typical Southern Africa frontier market. Using 400 transactions analysed using Analysis of Variance (ANOVA), an experimental study of the three invention strategies: portion size reduction, price-per-weight, and meal variety were conducted in various cafeteria systems. A preliminary study was conducted to determine the highest contributor of plate waste. The results also revealed significant differences in plate waste of various meal components, with starch being wasted more, followed by vegetables and meat. The results indicated that all the interventions had a statistically significant effect on reducing plate waste. Also, there is equal efficacy among the three studied plate waste reduction interventions in the food-services industry. Implications and recommendations were proffered.

Insights into Awareness and Perceptions of Food Waste and School Catering Practices: A Student-Centered Study in Rezekne City, Latvia

A fundamental step to foster a sustainable future is enhancing students’ awareness of responsible food consumption. The present research study assessed students’ awareness of food waste (FW) issues, attitudes towards school catering and lunch management, and the reasons for plate waste (PW) in Rezekne city schools, Latvia. A survey was conducted in April 2024 involving 944 students in grades 2 to 7 across four selected schools (S1, S2, S3, and S4), provided with state and municipality-funded free lunches. Statistical analysis methods (Mean ± SD, Kruskal–Wallis H test, Mann–Whitney U post hoc test, and Spearman’s correlation analysis) were used to analyze the results. The findings revealed limited awareness and knowledge of students about FW issues, and generally indifferent attitude towards FW and school meals. In addition, significant dissatisfaction with the sensory qualities of meals was observed, yet sensory satisfaction did not correlate with FW levels, pointing to broader issues within the catering model. The restrictive pre-served portion system was found ineffective in reducing FW and fostering responsible consumption. A sustainable catering model should empower students to independently choose the type and quantity of food, combining their abilities and motivation with practical actions. These findings provide a basis for strategies aimed at reducing FW and promoting responsible and sustainable food consumption in Latvian schools.

Testing an audit tool to measure food served and wasted in early childhood education settings

Children attending Early Childhood Education and Care settings (ECEC) receive half of their daily nutritional needs from these services(1,2). Issues such as poor menu quality and high food waste in ECEC have been documented(3), which has implications for human and planetary health. Thus, monitoring food served and wasted in ECEC is crucial. Weighed measures are most rigorous, but reliable weighing protocols are needed to support accuracy(4). A self-administered audit tool for ECEC cooks was developed to measure the weight of food served (for nutritional analysis) and food wasted at pre-consumer (serving waste) and post-consumer (plate waste) levels. This tool was used in previous ECEC research(3) and offers a low cost, scalable option for monitoring diet quality and food waste. The aim of the present study was to assess the equivalence of the audit tool across administrators. Data was collected in June 2024 at a university food laboratory by a trained researcher (TR) and six research assistants (RAs) using the same protocol, and under conditions similar to those in ECEC settings. Menu and waste data from previous ECEC research(3) were used to simulate provision and waste of one meal and two snacks for 25 children over two days. Raw ingredients, simulated serving waste and plate waste were weighed and photographed first by the TR, followed by RAs. Weighing was conducted individually, and data entry sheets coded to ensure blinding of data among researchers. Coded data were entered into an Excel spreadsheet, with accuracy checks. The mean % difference and standard deviation of difference between TR and RAs for weights of raw ingredients, total food served, serving waste and plate waste were calculated. Equivalence testing was used to verify if the mean % (and 90% CI) were within established margins (± 10%). Results showed high reliability of the tool between users, with statistical equivalence for weight comparisons of total prepared food served, total serving waste and total plate waste (all p’s &lt; 0.001). For raw ingredients most items (45 of 54) were statistically equivalent (all p’s &lt; 0.05). Results were inconclusive for prepackaged items, grated apple and sweet chilli sauce (n = 5) and not equivalent for some small items (oil and garlic, n = 4). The audit tool could therefore be considered reliable for measuring total food served, serving waste, and plate waste, and provided accurate measurements for most individual raw ingredients. The tool provides a scalable, low-cost option to audit food provision and waste in ECEC settings. Its self-measurement enables research in geographically diverse ECEC settings. It also has the potential of becoming a support strategy for ECEC to monitor and improve their own food provision and waste levels. Future research could focus on digitalisation of the tool.

Family Style Meal Service is Associated with Reduced Plate Waste in Nebraska Family Child Care Homes.

Background: Family style meal service is a nationally endorsed best practice. However, implementation in family child care homes (FCCHs) is low because child care providers are worried that it could increase plate waste. To examine this perceived barrier, the study aims to investigate the association between family style meal service and plate waste in FCCHs in Nebraska. Methods: In this cross-sectional study, the participants included FCCH providers (n = 46) in Nebraska and 3-5-year-old children attending these FCCH settings (n = 146). Providers were given a family style meal service score using 11 items from the Mealtime Observation in Child Care tool. Children's plate waste data over the observed lunchtime were collected using the Dietary Observation in Child Care method. We conducted multivariate, multilevel regression analyses in SAS (v9.4) to assess the relationship between family style meal service score and children's plate waste, while controlling for child-level characteristics and accounting for FCCH setting-level effects (ICCs 11.3%-31.2%). Results: Increase in family style meal service score was associated with a decrease in vegetable waste (B = -4.7, p = 0.03), fruit waste (B = -3.6, p = 0.03), and protein waste (B = -4.2, p = 0.02). Dairy and grain waste were not associated with family style meal service score. Conclusions: A higher family style meal service score was associated with a 3%-5% reduction in plate waste for three food groups. These findings warrant further research examining the effect of interventions promoting family style meal service in child care on improving children's dietary intake and reducing plate waste.

Beyond the tray: analyzing hospital plate waste for economic and environmental sustainability

IntroductionHospital food services generate significant amounts of plate waste daily; thus, hospital waste has gained much attention in previous years.AimThis study aims to determine the magnitude of plate waste in Lebanese hospitals and highlight its economic and environmental repercussions.MethodsA descriptive cross-sectional study was conducted between April 2023 and September 2023 and involved 155 inpatients from cardiovascular, gastrointestinal, obstetrics-gynecology (OBGYN), and surgical wards of 16 hospitals across the Lebanese governorates. For each patient, sociodemographic and medical characteristics were collected through a questionnaire. Plate waste % was calculated by collecting the waste at each meal after collecting the trays from the patients’ rooms to the kitchen, either through weighing or by visual estimation. To calculate the economic implication, the amount of each ingredient of the wasted food in grams was multiplied by its corresponding price, expressed as USD per hospital bed per day. For the environmental implication, the water footprint, the amount of greenhouse gases (GHG) emitted, and the amount of nitrogen lost to the environment were calculated.ResultsThe plate waste represented 31.4% of the amount served, equating to an annual waste volume of 366 tonnes in the participating hospitals. The mean waste cost was USD 1.04 per hospital bed per day. On average, waste from a hospital bed per day resulted in the emission of 0.85 kg CO2-eq, the loss of 580.25 liters of fresh water, and 3.08 g of nitrogen to the environment.ConclusionLebanese hospitals should take pivotal steps to reduce and manage plate waste and eventually alleviate its adverse impacts on the country’s fragile economic system and scarce environmental resources.

Monitoring plate and preparation food waste in residential facilities for elderly people: A case study in Flanders (Belgium).

Monitoring plate and preparation food waste in residential facilities for elderly people: A case study in Flanders (Belgium).