The dangers of leaving food leftovers on your plate : consumer behavior and food plate waste
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Dissertação |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/38439 |
Resumo: | The food plate has recently been identified as a major source of food waste. Simultaneously, concerns have been raised about the consequences of throwing food away unnecessarily. Wasteful behavior has been scientifically proven to have a negative impact on our future lives. Is it possible to waste less food? The purpose of this dissertation is to gain a better understanding of how customers feel about the food that remains on their plate after they have finished their meal when they order take-out to eat at home. The Covid-19 pandemic has resulted in an increase in the number of food orders received at home. As a result, it is critical that those who order and those who sell food work together to reduce food waste. According to the findings of this dissertation, organizing the Menu layout, displaying choices of portions from smallest to largest, plays an important role in persuading consumers to choose a smaller Menu. A second finding was that pride in wasting less food on the plate increases the intention to waste less food on the plate and reduce environmental impact. Finally, personal norms regarding plate waste and sustainability self-regulate consumers' intention to reduce what is left on their plate when they order extra food. The findings of this thesis show that there are ways to reduce the amount of food left on our plates. |
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The dangers of leaving food leftovers on your plate : consumer behavior and food plate wastePlate wasteConsumer behaviorMenu manipulationDesperdício de comida no pratoComportamento do consumidorManipulação do menuDomínio/Área Científica::Ciências Sociais::Economia e GestãoThe food plate has recently been identified as a major source of food waste. Simultaneously, concerns have been raised about the consequences of throwing food away unnecessarily. Wasteful behavior has been scientifically proven to have a negative impact on our future lives. Is it possible to waste less food? The purpose of this dissertation is to gain a better understanding of how customers feel about the food that remains on their plate after they have finished their meal when they order take-out to eat at home. The Covid-19 pandemic has resulted in an increase in the number of food orders received at home. As a result, it is critical that those who order and those who sell food work together to reduce food waste. According to the findings of this dissertation, organizing the Menu layout, displaying choices of portions from smallest to largest, plays an important role in persuading consumers to choose a smaller Menu. A second finding was that pride in wasting less food on the plate increases the intention to waste less food on the plate and reduce environmental impact. Finally, personal norms regarding plate waste and sustainability self-regulate consumers' intention to reduce what is left on their plate when they order extra food. The findings of this thesis show that there are ways to reduce the amount of food left on our plates.O desperdício de comida que fica no prato foi recentemente reconhecido como uma das principais causas de desperdício alimentar. Simultaneamente, foram levantadas questões sobre as consequências de deitar desnecessariamente fora alimentos. Está cientificamente provado que o desperdício de alimentos tem um impacto negativo nas nossas vidas futuras. Será possível desperdiçar menos alimentos? O objetivo desta dissertação é obter uma melhor compreensão do que os consumidores sentem com os alimentos desperdiçados que são deixados no seu prato assim que terminam a refeição, quando encomendam comida para comer em casa. A pandemia Covid-19 aumentou o número de encomendas de comida recebidas em casa. Como resultado, é fundamental que aqueles que encomendam e aqueles que vendem alimentos trabalhem em conjunto para reduzir o desperdício alimentar. De acordo com as conclusões desta dissertação, a organização do esquema do Menu, exibindo escolhas de porções da mais pequeno à maior, desempenha um papel importante na persuasão dos consumidores a escolherem um Menu mais pequeno. Uma segunda descoberta foi que o orgulho em desperdiçar menos comida no prato aumenta a intenção de desperdiçar menos comida no prato e reduzir o impacto ambiental. Finalmente, as normas pessoais sobre desperdício no prato e sustentabilidade autorregulamentam a intenção dos consumidores de reduzir o que fica no prato quando encomendam alimentos extra. Os resultados desta tese mostram que existem formas de reduzir a quantidade de alimentos deixados nos nossos pratos.Costa, Ana Isabel de AlmeidaVeritati - Repositório Institucional da Universidade Católica PortuguesaFerreira, Leonor do Vale2022-08-01T08:49:56Z2022-02-0420212022-02-04T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.14/38439TID:202964710enginfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:43:54Zoai:repositorio.ucp.pt:10400.14/38439Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:31:23.475265Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The dangers of leaving food leftovers on your plate : consumer behavior and food plate waste |
title |
The dangers of leaving food leftovers on your plate : consumer behavior and food plate waste |
spellingShingle |
The dangers of leaving food leftovers on your plate : consumer behavior and food plate waste Ferreira, Leonor do Vale Plate waste Consumer behavior Menu manipulation Desperdício de comida no prato Comportamento do consumidor Manipulação do menu Domínio/Área Científica::Ciências Sociais::Economia e Gestão |
title_short |
The dangers of leaving food leftovers on your plate : consumer behavior and food plate waste |
title_full |
The dangers of leaving food leftovers on your plate : consumer behavior and food plate waste |
title_fullStr |
The dangers of leaving food leftovers on your plate : consumer behavior and food plate waste |
title_full_unstemmed |
The dangers of leaving food leftovers on your plate : consumer behavior and food plate waste |
title_sort |
The dangers of leaving food leftovers on your plate : consumer behavior and food plate waste |
author |
Ferreira, Leonor do Vale |
author_facet |
Ferreira, Leonor do Vale |
author_role |
author |
dc.contributor.none.fl_str_mv |
Costa, Ana Isabel de Almeida Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Ferreira, Leonor do Vale |
dc.subject.por.fl_str_mv |
Plate waste Consumer behavior Menu manipulation Desperdício de comida no prato Comportamento do consumidor Manipulação do menu Domínio/Área Científica::Ciências Sociais::Economia e Gestão |
topic |
Plate waste Consumer behavior Menu manipulation Desperdício de comida no prato Comportamento do consumidor Manipulação do menu Domínio/Área Científica::Ciências Sociais::Economia e Gestão |
description |
The food plate has recently been identified as a major source of food waste. Simultaneously, concerns have been raised about the consequences of throwing food away unnecessarily. Wasteful behavior has been scientifically proven to have a negative impact on our future lives. Is it possible to waste less food? The purpose of this dissertation is to gain a better understanding of how customers feel about the food that remains on their plate after they have finished their meal when they order take-out to eat at home. The Covid-19 pandemic has resulted in an increase in the number of food orders received at home. As a result, it is critical that those who order and those who sell food work together to reduce food waste. According to the findings of this dissertation, organizing the Menu layout, displaying choices of portions from smallest to largest, plays an important role in persuading consumers to choose a smaller Menu. A second finding was that pride in wasting less food on the plate increases the intention to waste less food on the plate and reduce environmental impact. Finally, personal norms regarding plate waste and sustainability self-regulate consumers' intention to reduce what is left on their plate when they order extra food. The findings of this thesis show that there are ways to reduce the amount of food left on our plates. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2022-08-01T08:49:56Z 2022-02-04 2022-02-04T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/38439 TID:202964710 |
url |
http://hdl.handle.net/10400.14/38439 |
identifier_str_mv |
TID:202964710 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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