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Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste
2020
Sustainability
Approximately 12% of total food waste is generated at the hospitality and food service level. Previous research has focused on kitchen and storeroom operations; however, 34% of food waste in the sector is uneaten food on consumers' plates, known as "plate waste". The effect of situational dining factors and motivational factors on plate waste was analysed in a survey of 1001 New Zealand consumers. A statistically significantly greater proportion (p < 0.05) of participants reported plate waste
doi:10.3390/su12166507
fatcat:a7jncn3jprhqlpmkrzq6ln75zu