TY - JOUR
T1 - Impact of plate shape and size on individual food waste in a university dining hall
AU - Richardson, Rachel
AU - Prescott, Melissa Pflugh
AU - Ellison, Brenna
N1 - Funding Information:
This research was supported by funding from the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number ILLU-470–334.
Publisher Copyright:
© 2020 Elsevier B.V.
PY - 2021/5
Y1 - 2021/5
N2 - Approximately 31% of food is lost or wasted at the retail and consumer levels in the U.S. Among consumers, young adults have been identified as one of the more wasteful segments of the population. In the U.S., many young adults (ages 18–24) attend a post-secondary education institution where they are often provided housing and meals through the college or university. Because of this, university dining facilities make an excellent target for food waste reduction strategies. The purpose of this study is to evaluate one food waste reduction strategy: changing the plate shape and size in university dining facilities. Specifically, this study compares individual food selection, consumption, and waste between round plates (9″ x 9″) and smaller oval platters (9.75″ x 7.75″) in a self-serve, all-you-care-to-eat dining environment. Compared to larger round plates, smaller oval platters significantly reduced average food selection (359.9 g vs. 318.0 g, P<0.001), consumption (302.9 g vs. 280.5 g, P = 0.0012), and waste (57.0 g vs. 37.5 g, P<0.001). Our results suggest changing the plate shape and size can be an effective waste reduction strategy in all-you-care-to-eat dining halls at colleges and universities. Future studies should consider how such changes impact dietary quality and whether waste reduction effects persist over time.
AB - Approximately 31% of food is lost or wasted at the retail and consumer levels in the U.S. Among consumers, young adults have been identified as one of the more wasteful segments of the population. In the U.S., many young adults (ages 18–24) attend a post-secondary education institution where they are often provided housing and meals through the college or university. Because of this, university dining facilities make an excellent target for food waste reduction strategies. The purpose of this study is to evaluate one food waste reduction strategy: changing the plate shape and size in university dining facilities. Specifically, this study compares individual food selection, consumption, and waste between round plates (9″ x 9″) and smaller oval platters (9.75″ x 7.75″) in a self-serve, all-you-care-to-eat dining environment. Compared to larger round plates, smaller oval platters significantly reduced average food selection (359.9 g vs. 318.0 g, P<0.001), consumption (302.9 g vs. 280.5 g, P = 0.0012), and waste (57.0 g vs. 37.5 g, P<0.001). Our results suggest changing the plate shape and size can be an effective waste reduction strategy in all-you-care-to-eat dining halls at colleges and universities. Future studies should consider how such changes impact dietary quality and whether waste reduction effects persist over time.
KW - College
KW - Dining hall
KW - Food waste
KW - Plate shape
KW - Plate size
KW - University
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U2 - 10.1016/j.resconrec.2020.105293
DO - 10.1016/j.resconrec.2020.105293
M3 - Article
AN - SCOPUS:85096525050
VL - 168
JO - Resources, Conservation and Recycling
JF - Resources, Conservation and Recycling
SN - 0921-3449
M1 - 105293
ER -