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Sustainability 2017, 9(5), 807;

Determinants of Plate Leftovers in One German Catering Company

Department of Education for Sustainable Nutrition and Food Science, Institute of Vocational Education and Work Studies, Technische Universität Berlin, Marchstraße 23, 10587 Berlin, Germany
Department of Agricultural and Food Market Research, Institute for Food and Resource Economics, University of Bonn, Nussallee 21, 53115 Bonn, Germany
ETH Zürich, Agricultural Economics and Policy Group, Sonneggstrasse 33, 8092 Zürich, Switzerland
Author to whom correspondence should be addressed.
Academic Editor: Zenon Foltynowicz
Received: 27 February 2017 / Revised: 28 April 2017 / Accepted: 3 May 2017 / Published: 12 May 2017
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Since the majority of food waste in high-income countries occurs at the consumption stage and given the clear trend towards out-of-home food consumption, it is important to understand the factors that lead to food waste in the hospitality sector. The present study uses a behavioral structural equation model to test the drivers of consumers’ leftover behavior in an out-of-home setting. Based on the Theory of Planned Behavior, we additionally consider “personal norms” and the situational “taste perception” of food as determinants. Our results in a company canteen demonstrate that personal norms and attitudes greatly determine consumers’ intention to prevent leftovers, whereas subjective norms and perceived behavioral control appear less relevant. Stated leftover behavior depends on both behavioral intention and the situational taste perception of food. We show that in order to understand individual food leftover behavior in an out-of-home setting, determinants from behavioral theories should be complemented by situational variables. View Full-Text
Keywords: food waste; leftovers; hospitality sector; consumer survey; behavioral structural equation model food waste; leftovers; hospitality sector; consumer survey; behavioral structural equation model

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Lorenz, B.A.; Hartmann, M.; Hirsch, S.; Kanz, O.; Langen, N. Determinants of Plate Leftovers in One German Catering Company. Sustainability 2017, 9, 807.

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