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Journal of Foodservice Business Research Volume 19, 2016 - Issue 3
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Refereed

Gender differences in the effects of education and coercion on reducing buffet plate waste

ChenFeng KuoDepartment of Hospitality Management, TungHai University, Taichung, Taiwan
&
Yahui ShihDepartment of Hospitality Management, Chung Hua University, Hsinchu, TaiwanCorrespondence[email protected]
Pages 223-235 | Published online: 04 May 2016

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Jean Pierre Enriquez, Adriana Hernandez Santana, Sandra Karina Espinoza & Juan Carlos Archila-Godinez. (2023) Sustainable and healthy food consumption patterns in a multicultural university cafeteria by plate waste visual estimation. Journal of Foodservice Business Research 0:0, pages 1-21.
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Nitika Sharma, Pooja Goel, Robin Nunkoo, Anuj Sharma & Nripendra P. Rana. (2023) Food waste avoidance behavior: How different are generation Z travelers?. Journal of Sustainable Tourism 0:0, pages 1-15.
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Petros Demetriou. (2022) Hotel food waste in Cyprus: An exploratory case study of hotels in Limassol. Cogent Social Sciences 8:1.
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Kadir Çetin & Tufan Süren. (2022) An Investigation into the Causes of Food Waste by Tourists in All-inclusive Resorts in Turkey. Journal of Quality Assurance in Hospitality & Tourism 0:0, pages 1-23.
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Tingting Liu, Emil Juvan, Hanqin Qiu & Sara Dolnicar. (2022) Context- and culture-dependent behaviors for the greater good: a comparative analysis of plate waste generation. Journal of Sustainable Tourism 30:6, pages 1200-1218.
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Yevvon Yi-Chi Chang. (2022) All you can eat or all you can waste? Effects of alternate serving styles and inducements on food waste in buffet restaurants. Current Issues in Tourism 25:5, pages 727-744.
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Na Li & Jiayu Wang. (2020) Food waste of Chinese cruise passengers. Journal of Sustainable Tourism 28:11, pages 1825-1840.
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Danyelle Greene, Csilla Demeter & Sara Dolnicar. (2023) The Comparative Effectiveness of Interventions Aimed at Making Tourists Behave in More Environmentally Sustainable Ways: A Meta-Analysis. Journal of Travel Research.
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Chung-Min Chu, Chueh Chih & Chih-Ching Teng. (2023) Food Waste Management: A Case of Taiwanese High School Food Catering Service. Sustainability 15:7, pages 5947.
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Chi-Mei Emily Wu & Chih-Ching Teng. (2022) Reducing Food Waste in Buffet Restaurants: A Corporate Management Approach. Foods 12:1, pages 162.
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Robert Lee Cavazos, Keelyn Taylor, R. Brandon Eary & Scott Doty. (2022) Institutional and Individual Effects of Greenwashing on Food Waste. Sustainability 15:1, pages 221.
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Yevvon Yi-Chi Chang, Jo-Hui Lin & Chiu-Han Hsiao. (2022) Examining effective means to reduce food waste behaviour in buffet restaurants. International Journal of Gastronomy and Food Science 29, pages 100554.
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Gökhan YILMAZ & Kerem ÇIRAK. (2022) Restoranlarda Yiyecek İsrafının Belirleyicileri, Kaynakları ve Çıktılarına İlişkin Kavramsal Bir Model ÖnerisiA Conceptual Framework for Determinants, Resources, and Outcomes of Food Waste in Restaurants. Seyahat ve Otel İşletmeciliği Dergisi 19:2, pages 269-286.
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Marzena Tomaszewska, Beata Bilska & Danuta Kołożyn-Krajewska. (2022) Behavior of Polish Consumers in Relation to Meals Ordered in Food Service Establishments in the Context of Plate Waste. Sustainability 14:13, pages 8153.
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Saara Vanhatalo, Hilkka Liedes & Kyösti Pennanen. (2022) Nature Ambience in a Lunch Restaurant Has the Potential to Evoke Positive Emotions, Reduce Stress, and Support Healthy Food Choices and Sustainable Behavior: A Field Experiment among Finnish Customers. Foods 11:7, pages 964.
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Sajid Nazir. (2022) A Framework Development of Food Wastage and Its Prevention Strategies in the Hospitality Industry of Pakistan. International Journal of Circular Economy and Waste Management 2:1, pages 1-19.
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Hannes Antonschmidt & Dagmar Lund-Durlacher. (2021) Stimulating food waste reduction behaviour among hotel guests through context manipulation. Journal of Cleaner Production 329, pages 129709.
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Felipe Vizzoto, Sara Tessitore, Francesco Testa & Fabio Iraldo. (2021) Plate waste in foodservice outlets: Revealing customer profiles and their support for potentially contentious measures to reduce it in Italy. Resources, Conservation and Recycling 174, pages 105771.
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Andreas GabrielMeike RombachHannah WieserVera Bitsch. (2021) Got waste: knowledge, behavior and self-assessment on food waste of university students in Germany. International Food and Agribusiness Management Review 24:6, pages 951-970.
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Wei-Zhi Ang, Suresh Narayanan & Meenchee Hong. (2021) Responsible consumption: addressing individual food waste behavior. British Food Journal 123:9, pages 3245-3263.
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Felipe Vizzoto, Francesco Testa & Fabio Iraldo. (2021) Strategies to reduce food waste in the foodservices sector: A systematic review. International Journal of Hospitality Management 95, pages 102933.
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Emil Juvan, Bettina Grün, Petra Zabukovec Baruca & Sara Dolnicar. (2021) Drivers of plate waste at buffets: A comprehensive conceptual model based on observational data and staff insights. Annals of Tourism Research Empirical Insights 2:1, pages 100010.
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Jiayu Wang, Cheng Peng, Meixuan Zhang, Linfeng Zhang, Jialin An, Xuewen Yang, Heyao Fang, Peiqi Fan & Miao Liu. (2021) Food Waste Behaviours at Buffet Restaurants in China. IOP Conference Series: Earth and Environmental Science 690:1, pages 012016.
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Sara Dolnicar. (2020) Eat up! Prevention of plate waste in tourism and hospitality: a perspective paper. Tourism Review 76:1, pages 43-46.
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Lucas Rodrigues Deliberador, Mário Otávio Batalha, Michelle Chung & Aldara da Silva César. (2021) DESPERDÍCIO DE ALIMENTOS: EVIDÊNCIAS DE UM REFEITÓRIO UNIVERSITÁRIO NO BRASIL. Revista de Administração de Empresas 61:5.
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Lucas Rodrigues Deliberador, Aldara da Silva César & Mário Otávio Batalha. (2021) How to fight food waste in university restaurants?. Gestão & Produção 28:2.
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Ling-en Wang, Viachaslau Filimonau & Yunyun Li. (2021) Exploring the patterns of food waste generation by tourists in a popular destination. Journal of Cleaner Production 279, pages 123890.
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Ching-Hsu Huang & Hsiao-Yi Tseng. (2020) An Exploratory Study of Consumer Food Waste Attitudes, Social Norms, Behavioral Intentions, and Restaurant Plate Waste Behaviors in Taiwan. Sustainability 12:22, pages 9784.
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Sara Dolnicar, Emil Juvan & Bettina Grün. (2020) Reducing the plate waste of families at hotel buffets – A quasi-experimental field study. Tourism Management 80, pages 104103.
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Xingyi Zhang, EunHa Jeong, Eric D. Olson & Gabrielle Evans. (2020) Investigating the effect of message framing on event attendees’ engagement with advertisement promoting food waste reduction practices. International Journal of Hospitality Management 89, pages 102589.
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Teresa Partearroyo, Mª de Lourdes Samaniego-Vaesken, Emma Ruiz, Javier Aranceta-Bartrina, Ángel Gil, Marcela González-Gross, Rosa M. Ortega, Lluis Serra-Majem & Gregorio Varela-Moreiras. (2020) Plate Waste Generated by Spanish Households and Out-of-Home Consumption: Results from the ANIBES Study. Nutrients 12:6, pages 1641.
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Babak Ravandi & Nina Jovanovic. (2019) Impact of plate size on food waste: Agent-based simulation of food consumption. Resources, Conservation and Recycling 149, pages 550-565.
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Xingyi Zhao & Louise Manning. (2019) Food plate waste: factors influencing insinuated intention in a university food service setting. British Food Journal 121:7, pages 1536-1549.
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Edmund Goh & Ferry Jie. (2019) To waste or not to waste: Exploring motivational factors of Generation Z hospitality employees towards food wastage in the hospitality industry. International Journal of Hospitality Management 80, pages 126-135.
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Saraswathy Kasavan, Ahmad Fariz Mohamed & Sharina Abdul Halim. (2019) Drivers of food waste generation: Case study of island-based hotels in Langkawi, Malaysia. Waste Management 91, pages 72-79.
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Hjördis Steen, Christopher Malefors, Elin Röös & Mattias Eriksson. (2018) Identification and modelling of risk factors for food waste generation in school and pre-school catering units. Waste Management 77, pages 172-184.
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Brian E. Roe, John W. Apolzan, Danyi Qi, H. Raymond Allen & Corby K. Martin. (2018) Plate waste of adults in the United States measured in free-living conditions. PLOS ONE 13:2, pages e0191813.
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Emil Juvan, Bettina Grün & Sara Dolnicar. (2017) Biting Off More Than They Can Chew: Food Waste at Hotel Breakfast Buffets. Journal of Travel Research 57:2, pages 232-242.
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Danyi Qi & Brian E. Roe. (2017) Foodservice Composting Crowds Out Consumer Food Waste Reduction Behavior in a Dining Experiment. American Journal of Agricultural Economics 99:5, pages 1159-1171.
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Kathleen Painter, Gladman Thondhlana & Harn Wei Kua. (2016) Food waste generation and potential interventions at Rhodes University, South Africa. Waste Management 56, pages 491-497.
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