Understanding what drives food choices can help high-volume food service operations like universities reduce waste, according to a new study.
Researchers have concluded that food waste in places like university cafeterias is driven by how much people put on their plates, how familiar they are with what’s on the menu and how much they like – or don’t like – what they’re served.
Food waste has been studied often in households, but not so often in institutional settings like university dining commons. What drives food choices in these “all-you-care-to-eat” facilities is different because diners don’t perceive personal financial penalty if they leave food on their plates. [Read more…] about Serving size, satisfaction influence food waste on campus
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