Nudging in food waste management: Where sustainability meets cost-effectiveness

Anna de Visser-Amundson; Mirella Kleijnen

doi:10.1007/978-3-030-20561-4_3

Nudging in food waste management: Where sustainability meets cost-effectiveness

Anna de Visser-Amundson^*
, Mirella Kleijnen

^*Corresponding author for this work

Research output: Chapter in Book / Report / Conference proceeding › Chapter › Academic › peer-review

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Abstract

Food waste in the hospitality industry is a major problem, and solutions to change wasteful behaviours in professional kitchens are scarce. De Visser-Amundson and Kleijnen contribute to this knowledge gap by exploring how nudging can be used to stimulate employees to save more food without impacting the customer experience. In a field setting with a perspective of cost-effective service excellence (CESE), they specifically show that cost-saving behaviours realised by either a social norms nudge or a pre-commitment nudge are promising paths to explore as solutions to reduce food waste in professional kitchens and to achieve CESE. To that effect, the social norms and the pre-commitment nudge reduced daily food waste with 25.02% and with 33.50%, respectively.

Original language	English
Title of host publication	Food Waste Management
Subtitle of host publication	Solving the Wicked Problem
Editors	E. Närvänen, N. Mesiranta, M. Mattila, A. Heikkinen
Publisher	Springer International Publishing AG
Chapter	3
Pages	57-87
Number of pages	31
ISBN (Electronic)	9783030205614
ISBN (Print)	9783030205607, 9783030205638
DOIs	https://doi.org/10.1007/978-3-030-20561-4_3
Publication status	Published - 2019

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

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10.1007/978-3-030-20561-4_3

Visser-Amundson-Kleijnen2020_Chapter3_NudgingInFoodWasteManagementFinal published version, 816 KBLicence: Article 25fa Dutch Copyright Act

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Nudging in food waste management: Where sustainability meets cost-effectiveness. / de Visser-Amundson, Anna; Kleijnen, Mirella.
Food Waste Management: Solving the Wicked Problem. ed. / E. Närvänen; N. Mesiranta; M. Mattila; A. Heikkinen. Springer International Publishing AG, 2019. p. 57-87.

Research output: Chapter in Book / Report / Conference proceeding › Chapter › Academic › peer-review

TY - CHAP

T1 - Nudging in food waste management

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AU - Kleijnen, Mirella

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AB - Food waste in the hospitality industry is a major problem, and solutions to change wasteful behaviours in professional kitchens are scarce. De Visser-Amundson and Kleijnen contribute to this knowledge gap by exploring how nudging can be used to stimulate employees to save more food without impacting the customer experience. In a field setting with a perspective of cost-effective service excellence (CESE), they specifically show that cost-saving behaviours realised by either a social norms nudge or a pre-commitment nudge are promising paths to explore as solutions to reduce food waste in professional kitchens and to achieve CESE. To that effect, the social norms and the pre-commitment nudge reduced daily food waste with 25.02% and with 33.50%, respectively.

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Nudging in food waste management: Where sustainability meets cost-effectiveness

Abstract

UN SDGs

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