Smaller plates, less food waste

A choice architectural experiment in a self-service eating setting

Pelle Guldborg Hansen, Karsten Schmidt, Laurits Rhoden Skov, Andreas Maaløe Jespersen, Federico Jose Armando Pérez-Cueto, Bent Egebjerg Mikkelsen

    Publikation: KonferencebidragKonferenceabstrakt til konferenceForskningpeer review

    Resumé

    With roughly one-third of food produced for human consumption lost or wasted globally (about 1.3 billion tons per year), the impact on the environment cannot be anymore neglected. Actions at all points in the production chain are now urgent, including reductions in food waste at home, by retailers and producers. Northern European consumers are among the most environmentally concerned consumers, however, their concerns do not always translate in more sustainable food-related behaviours. Furthermore, food choices are not always rational and could be non-reflective. Hence, the objective of this pilot study was to investigate whether the size of the dishware would non-reflectively influence the amount of foods taken from an “ad-libitum” buffet and the resulting amount of waste. Sample consisted of Danish business leaders that took part in a congress in Copenhagen, Denmark. Two buffet tables were set up on two separate floors; one with normal sized plates (usual sizes provided by the caterer, 27cm) that served as controls (N=75), and a table with smaller sized plates (24cm) that served as the intervention (N=145). Participants were allocated to each of the two floors, and informed that this was for logistic reasons. All food waste was collected in designated trash bags (different colour in each floor) and weighted in bulk by students. Smaller plates appear to have decreased food waste by 26% compared to the standard sized plates at a single serving in a self-service eating setting. This pilot study supports the hypothesis that dishware size plays an important role in the amount of food wasted among Danish adults in a self-service eating setting. This finding has PHN implications: slight changes in the foodscape can contribute to sustainable food consumption goals.
    OriginalsprogEngelsk
    Publikationsdato2013
    Antal sider1
    StatusUdgivet - 2013
    Begivenhed20th International Congress of Nutrition - Granada Congress Centre, Granada, Spanien
    Varighed: 15 sep. 201320 sep. 2013
    http://www.icn2013.com/

    Konference

    Konference20th International Congress of Nutrition
    LokationGranada Congress Centre
    LandSpanien
    ByGranada
    Periode15/09/201320/09/2013
    Internetadresse

    Citer dette

    Hansen, P. G., Schmidt, K., Skov, L. R., Jespersen, A. M., Pérez-Cueto, F. J. A., & Mikkelsen, B. E. (2013). Smaller plates, less food waste: A choice architectural experiment in a self-service eating setting. Abstract fra 20th International Congress of Nutrition, Granada, Spanien.
    Hansen, Pelle Guldborg ; Schmidt, Karsten ; Skov, Laurits Rhoden ; Jespersen, Andreas Maaløe ; Pérez-Cueto, Federico Jose Armando ; Mikkelsen, Bent Egebjerg. / Smaller plates, less food waste : A choice architectural experiment in a self-service eating setting. Abstract fra 20th International Congress of Nutrition, Granada, Spanien.1 s.
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    title = "Smaller plates, less food waste: A choice architectural experiment in a self-service eating setting",
    abstract = "With roughly one-third of food produced for human consumption lost or wasted globally (about 1.3 billion tons per year), the impact on the environment cannot be anymore neglected. Actions at all points in the production chain are now urgent, including reductions in food waste at home, by retailers and producers. Northern European consumers are among the most environmentally concerned consumers, however, their concerns do not always translate in more sustainable food-related behaviours. Furthermore, food choices are not always rational and could be non-reflective. Hence, the objective of this pilot study was to investigate whether the size of the dishware would non-reflectively influence the amount of foods taken from an “ad-libitum” buffet and the resulting amount of waste. Sample consisted of Danish business leaders that took part in a congress in Copenhagen, Denmark. Two buffet tables were set up on two separate floors; one with normal sized plates (usual sizes provided by the caterer, 27cm) that served as controls (N=75), and a table with smaller sized plates (24cm) that served as the intervention (N=145). Participants were allocated to each of the two floors, and informed that this was for logistic reasons. All food waste was collected in designated trash bags (different colour in each floor) and weighted in bulk by students. Smaller plates appear to have decreased food waste by 26{\%} compared to the standard sized plates at a single serving in a self-service eating setting. This pilot study supports the hypothesis that dishware size plays an important role in the amount of food wasted among Danish adults in a self-service eating setting. This finding has PHN implications: slight changes in the foodscape can contribute to sustainable food consumption goals.",
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    note = "Schmidt K et al, SMALLER PLATES, LESS FOOD WASTE – A CHOICE ARCHITECTURAL EXPERIMENT IN A SELFSERVICE EATING SETTING Ann Nutr Metab 63(suppl1) 1754-1754 (2013) ; 20th International Congress of Nutrition ; Conference date: 15-09-2013 Through 20-09-2013",
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    Hansen, PG, Schmidt, K, Skov, LR, Jespersen, AM, Pérez-Cueto, FJA & Mikkelsen, BE 2013, 'Smaller plates, less food waste: A choice architectural experiment in a self-service eating setting' 20th International Congress of Nutrition, Granada, Spanien, 15/09/2013 - 20/09/2013, .

    Smaller plates, less food waste : A choice architectural experiment in a self-service eating setting. / Hansen, Pelle Guldborg; Schmidt, Karsten; Skov, Laurits Rhoden; Jespersen, Andreas Maaløe; Pérez-Cueto, Federico Jose Armando; Mikkelsen, Bent Egebjerg.

    2013. Abstract fra 20th International Congress of Nutrition, Granada, Spanien.

    Publikation: KonferencebidragKonferenceabstrakt til konferenceForskningpeer review

    TY - ABST

    T1 - Smaller plates, less food waste

    T2 - A choice architectural experiment in a self-service eating setting

    AU - Hansen, Pelle Guldborg

    AU - Schmidt, Karsten

    AU - Skov, Laurits Rhoden

    AU - Jespersen, Andreas Maaløe

    AU - Pérez-Cueto, Federico Jose Armando

    AU - Mikkelsen, Bent Egebjerg

    N1 - Schmidt K et al, SMALLER PLATES, LESS FOOD WASTE – A CHOICE ARCHITECTURAL EXPERIMENT IN A SELFSERVICE EATING SETTING Ann Nutr Metab 63(suppl1) 1754-1754 (2013)

    PY - 2013

    Y1 - 2013

    N2 - With roughly one-third of food produced for human consumption lost or wasted globally (about 1.3 billion tons per year), the impact on the environment cannot be anymore neglected. Actions at all points in the production chain are now urgent, including reductions in food waste at home, by retailers and producers. Northern European consumers are among the most environmentally concerned consumers, however, their concerns do not always translate in more sustainable food-related behaviours. Furthermore, food choices are not always rational and could be non-reflective. Hence, the objective of this pilot study was to investigate whether the size of the dishware would non-reflectively influence the amount of foods taken from an “ad-libitum” buffet and the resulting amount of waste. Sample consisted of Danish business leaders that took part in a congress in Copenhagen, Denmark. Two buffet tables were set up on two separate floors; one with normal sized plates (usual sizes provided by the caterer, 27cm) that served as controls (N=75), and a table with smaller sized plates (24cm) that served as the intervention (N=145). Participants were allocated to each of the two floors, and informed that this was for logistic reasons. All food waste was collected in designated trash bags (different colour in each floor) and weighted in bulk by students. Smaller plates appear to have decreased food waste by 26% compared to the standard sized plates at a single serving in a self-service eating setting. This pilot study supports the hypothesis that dishware size plays an important role in the amount of food wasted among Danish adults in a self-service eating setting. This finding has PHN implications: slight changes in the foodscape can contribute to sustainable food consumption goals.

    AB - With roughly one-third of food produced for human consumption lost or wasted globally (about 1.3 billion tons per year), the impact on the environment cannot be anymore neglected. Actions at all points in the production chain are now urgent, including reductions in food waste at home, by retailers and producers. Northern European consumers are among the most environmentally concerned consumers, however, their concerns do not always translate in more sustainable food-related behaviours. Furthermore, food choices are not always rational and could be non-reflective. Hence, the objective of this pilot study was to investigate whether the size of the dishware would non-reflectively influence the amount of foods taken from an “ad-libitum” buffet and the resulting amount of waste. Sample consisted of Danish business leaders that took part in a congress in Copenhagen, Denmark. Two buffet tables were set up on two separate floors; one with normal sized plates (usual sizes provided by the caterer, 27cm) that served as controls (N=75), and a table with smaller sized plates (24cm) that served as the intervention (N=145). Participants were allocated to each of the two floors, and informed that this was for logistic reasons. All food waste was collected in designated trash bags (different colour in each floor) and weighted in bulk by students. Smaller plates appear to have decreased food waste by 26% compared to the standard sized plates at a single serving in a self-service eating setting. This pilot study supports the hypothesis that dishware size plays an important role in the amount of food wasted among Danish adults in a self-service eating setting. This finding has PHN implications: slight changes in the foodscape can contribute to sustainable food consumption goals.

    KW - Nudging

    KW - buffet

    KW - sustainable consumption

    KW - environment

    KW - consumer behaviour

    M3 - Conference abstract for conference

    ER -

    Hansen PG, Schmidt K, Skov LR, Jespersen AM, Pérez-Cueto FJA, Mikkelsen BE. Smaller plates, less food waste: A choice architectural experiment in a self-service eating setting. 2013. Abstract fra 20th International Congress of Nutrition, Granada, Spanien.