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Erschienen in:
Introduction: A Framework for Managing Food Waste Kapitel lesen Erstes Kapitel lesen

2020 | OriginalPaper | Buchkapitel

3. Nudging in Food Waste Management: Where Sustainability Meets Cost-Effectiveness

verfasst von : Anna de Visser-Amundson, Mirella Kleijnen

Erschienen in: Food Waste Management

Verlag: Springer International Publishing

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Abstract

Food waste in the hospitality industry is a major problem, and solutions to change wasteful behaviours in professional kitchens are scarce. De Visser-Amundson and Kleijnen contribute to this knowledge gap by exploring how nudging can be used to stimulate employees to save more food without impacting the customer experience. In a field setting with a perspective of cost-effective service excellence (CESE), they specifically show that cost-saving behaviours realised by either a social norms nudge or a pre-commitment nudge are promising paths to explore as solutions to reduce food waste in professional kitchens and to achieve CESE. To that effect, the social norms and the pre-commitment nudge reduced daily food waste with 25.02% and with 33.50%, respectively.

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Vorheriges Kapitel Household Food Waste—How to Avoid It? An Integrative Review
Nächstes Kapitel Managerial Practices of Reducing Food Waste in Supermarkets
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Metadaten
Titel
Nudging in Food Waste Management: Where Sustainability Meets Cost-Effectiveness
verfasst von
Anna de Visser-Amundson
Mirella Kleijnen
Copyright-Jahr
2020
Buch
Food Waste Management

Print ISBN: 978-3-030-20560-7

Electronic ISBN: 978-3-030-20561-4

Copyright-Jahr: 2020

DOI
https://doi.org/10.1007/978-3-030-20561-4_3

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