‘Nudging’ hotel guests to reduce food waste as a win–win environmental measure
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New hotel signage reduced food waste by 20% (Kallbekken and Sælen, 2013).
“New hotel signage reduced food waste by 20% (Kallbekken and Sælen, 2013).”
From Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions (2019) · cites this paper as Kallbekken and Sælen, 2013
Some reviewed studies indicate that some interventions result in a reduction in consumption alongside waste prevention.
“However some of the reviewed studies, indicate that some interventions result in a reduction in consumption alongside waste prevention”
From Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions (2019) · cites this paper as Kallbekken and Sælen, 2013
Due to reliance on self-reporting, only the accuracy of the three plate-change/size-reduction interventions can be assessed with any certainty.
“Due to this 297 reliance on self-reporting, only the accuracy of the three plate-change/size298 reduction interventions can be assessed with any certainty”
From Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions (2019) · cites this paper as Kallbekken and Sælen, 2013
A 19% reduction in food waste was reported due to reduction in plate size.
“Other 273 studies have reported a 19% reduction in food waste due to reduction in plate 274 size (Kallbekken and Sælen, 2013)”
From Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions (2019) · cites this paper as Kallbekken and Sælen, 2013
Both reducing plate size and providing social cues were effective at reducing food waste in hotels.
“Both reducing plate size and providing social cues was effective at reducing food waste in Hotels.”
From Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions (2019) · cites this paper as Kallbekken and Sælen, 2013
Reducing plate size reduced food waste by 19.5% (p < 0.001) in hotels.
“Plate size reduction: 19.5% (p < 0.001), Signage: 20.5% (p < 0.001)”
From Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions (2019) · cites this paper as Kallbekken and Sælen, 2013
Encouraging guests at restaurants and in large-scale households to adjust the portions to how hungry they are, or to take smaller portions at a buffet and come back if you want more, are examples of low hanging fruits.
“One example of the former kind is to encourage guests at restaurants and in large-scale households to adjust the portions to how hungry they are (Jagau and Vyrastekova, 2017), or to take smaller portions at a buffet and come back if you want more (Kallbekken and Sælen, 2013).”
From Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions (2019) · cites this paper as Kallbekken and Sælen, 2013
Interventions with smaller plates are examples of interventions assessed with good results but with an economic cost.
“Examples of the latter kind, assessed with good results but with an economic cost, are the interventions with smaller plates (Kallbekken and Sælen, 2013; Wansink and van Ittersum, 2013).”
From Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions (2019) · cites this paper as Kallbekken and Sælen, 2013
Providing social cues (signage) reduced food waste by 20.5% (p < 0.001) in hotels.
“Plate size reduction: 19.5% (p < 0.001), Signage: 20.5% (p < 0.001)”
From Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions (2019) · cites this paper as Kallbekken and Sælen, 2013
Cites
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Herman, C. P., & Polivy, J. (2005) · Physiology & Behavior · doi:10.1016/j.physbeh.2005.08.064 · Cited by 303 · see citing works
Plate Size and Color Suggestibility: The Delboeuf Illusion’s Bias on Serving and Eating Behavior
van Ittersum, K., & Wansink, B. C. (2011) · Journal of Consumer Research · doi:10.1086/662615 · Cited by 297 · see citing works
Kitchenscapes, Tablescapes, Platescapes, and Foodscapes
Sobal, J., & Wansink, B. C. (2006) · Environment and Behavior · doi:10.1177/0013916506295574 · Cited by 257 · see citing works
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Flagged first, then by citations
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Drivers of food waste and their implications for sustainable policy development
Thyberg, K. L., & Tonjes, D. J. (2016) · Resources, Conservation and Recycling · doi:10.1016/j.resconrec.2015.11.016 · Cited by 928 · see citing works
Consumer-related food waste: causes and potential for action
Aschemann-Witzel, J., De Hooge, I., Amani, P., Bech-Larsen, T., & Oostindjer, M. (2015) · Sustainability · doi:10.3390/su7066457 · Cited by 910 · see citing works
Household food waste: drivers and potential intervention points for design – an extensive review
Hebrok, M., & Boks, C. (2017) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2017.03.069 · Cited by 501 · see citing works
Reynolds, C., Goucher, L., Quested, T., Bromley, S., Gillick, S., Wells, V. K., Evans, D., Koh, L., Carlsson Kanyama, A., Katzeff, C., et al. (2019) · Food Policy · doi:10.1016/j.foodpol.2019.01.009 · Cited by 487 · see citing works
Nudging pro‐environmental behavior: evidence and opportunities
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Behavioral approach to food waste: an experiment
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Measuring the impacts of a save food campaign to reduce food waste on campus in thailand
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Creating resilient interventions to food waste: aligning and leveraging systems and design thinking
Lake, D., McFarland, A., & Vogelzang, J. (2020) · Food Waste Management · doi:10.1007/978-3-030-20561-4_8 · Cited by 10 · see citing works
- Authors
- Kallbekken, S., & Sælen, H.
- Affiliations
- CICERO Center for International Climate Research (NO)
- Corresponding author
- Sælen, Håkon
- Venue
- Economics Letters
- Publisher
- Elsevier BV
- Published
- 2013-06
- Volume
- 119
- Issue
- 3
- Pages
- 325-327
- ISSN
- 0165-1765 (ISSN-L)
- OpenAlex
- W2052752848
- Cited by
- 529
- References
- 13
- Citations by year
- 2026: 38 · 2025: 58 · 2024: 54 · 2023: 51 · 2022: 54 · 2021: 61 · 2020: 58 · 2019: 47 · 2018: 35 · 2017: 28 · 2016: 19 · 2015: 16 · 2014: 8 · 2013: 2
- FWCI
- 22.37
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Economics Letters (publishedVersion)
- RePEc: Research Papers in Economics (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
- Social Sciences › Decision Sciences › General Decision Sciences › Decision-Making and Behavioral Economics
- Social Sciences › Sociology and Political Science › Psychology of Social Influence
- Keywords
- nudging, food waste reduction, hotel restaurants, social cues, consumer behavior, climate change mitigation, environmental sustainability, guest satisfaction, food purchasing
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