Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study
The purpose of this multi-campus research was to investigate the relationships of food type and personal factors with food choice, consumption, and waste behaviors of college students at all-you-care-to-eat dining facilities. The amount of food taken and wasted was indirectly measured in units relat...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/3/577 |
| _version_ | 1797541958933020672 |
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| author | Tiffany Wiriyaphanich Jean-Xavier Guinard Edward Spang Ghislaine Amsler Challamel Robert T. Valgenti Danielle Sinclair Samantha Lubow Eleanor Putnam-Farr |
| author_facet | Tiffany Wiriyaphanich Jean-Xavier Guinard Edward Spang Ghislaine Amsler Challamel Robert T. Valgenti Danielle Sinclair Samantha Lubow Eleanor Putnam-Farr |
| author_sort | Tiffany Wiriyaphanich |
| collection | DOAJ |
| description | The purpose of this multi-campus research was to investigate the relationships of food type and personal factors with food choice, consumption, and waste behaviors of college students at all-you-care-to-eat dining facilities. The amount of food taken and wasted was indirectly measured in units relative to the plate size using before and after photos taken by the diners themselves. Animal protein and mixed dishes (e.g., stir fry, sandwich) took up more of diners’ plate space and these items were correlated to both greater hedonic appeal as well as a higher likelihood of the item being pre-plated. Greater confidence in liking an item before choosing it was correlated to a larger portion being taken. Finally, increased satisfaction with the meal and frequency of visiting the dining commons was correlated to less food waste. Understanding these potential food choice drivers can help dining facilities better target healthier meals to diners while reducing food waste. |
| first_indexed | 2024-03-10T13:22:57Z |
| format | Article |
| id | doaj.art-20f0c5ebe92c4f398a7762b7560e8b1d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:22:57Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-20f0c5ebe92c4f398a7762b7560e8b1d2023-11-21T09:51:34ZengMDPI AGFoods2304-81582021-03-0110357710.3390/foods10030577Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative StudyTiffany Wiriyaphanich0Jean-Xavier Guinard1Edward Spang2Ghislaine Amsler Challamel3Robert T. Valgenti4Danielle Sinclair5Samantha Lubow6Eleanor Putnam-Farr7Department of Food Science and Technology, University of California, Davis, CA 95616, USADepartment of Food Science and Technology, University of California, Davis, CA 95616, USADepartment of Food Science and Technology, University of California, Davis, CA 95616, USAMenus of Change University Research Collaborative, Stanford, CA 94305, USADepartment of Religion and Philosophy, Lebanon Valley College, Annville, PA 17003, USAHousing Dining & Auxiliary Enterprises—Campus Dining, University of California, Santa Barbara, CA 93106, USACal Dining, University of California, Berkeley, CA 94720, USAJones Graduate School of Business, Rice University, Houston, TX 77005, USAThe purpose of this multi-campus research was to investigate the relationships of food type and personal factors with food choice, consumption, and waste behaviors of college students at all-you-care-to-eat dining facilities. The amount of food taken and wasted was indirectly measured in units relative to the plate size using before and after photos taken by the diners themselves. Animal protein and mixed dishes (e.g., stir fry, sandwich) took up more of diners’ plate space and these items were correlated to both greater hedonic appeal as well as a higher likelihood of the item being pre-plated. Greater confidence in liking an item before choosing it was correlated to a larger portion being taken. Finally, increased satisfaction with the meal and frequency of visiting the dining commons was correlated to less food waste. Understanding these potential food choice drivers can help dining facilities better target healthier meals to diners while reducing food waste.https://www.mdpi.com/2304-8158/10/3/577food choicefood wasteuniversity dining commonsmultiple correspondence analysis |
| spellingShingle | Tiffany Wiriyaphanich Jean-Xavier Guinard Edward Spang Ghislaine Amsler Challamel Robert T. Valgenti Danielle Sinclair Samantha Lubow Eleanor Putnam-Farr Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study Foods food choice food waste university dining commons multiple correspondence analysis |
| title | Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study |
| title_full | Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study |
| title_fullStr | Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study |
| title_full_unstemmed | Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study |
| title_short | Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study |
| title_sort | food choice and waste in university dining commons a menus of change university research collaborative study |
| topic | food choice food waste university dining commons multiple correspondence analysis |
| url | https://www.mdpi.com/2304-8158/10/3/577 |
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