'Nudging' hotel guests to reduce food waste as a win-win environmental measure

By Steffen Kallbekken, H. Sælen. 2013

503 citations recorded by the source corpus.

Subfields: Economics and Econometrics, Food Science, Marketing

View Paper: https://www.semanticscholar.org/paper/39f1be5526cfd0966e2819224c5cf288daf60773

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Citations in the corpus

A Review and Taxonomy of Choice Architecture Techniques (2016, background): “In restaurants, it may often be plate size rather than hunger that determines how much people eat (Wansink, 2006), as plate size is often taken for granted as an indicator of the appropriate amount of food (Geier, Rozin, & Doros, 2006; Kallbekken & Sælen, 2013).”
Consumers and their behavior: state of the art in behavioral science supporting use phase modeling in LCA and ecodesign (2016, background): “In an attempt to decrease food waste in the well-defined environment of hotel buffets, Kallbekken and Sælen (2013) have identified some simple changes to decrease waste caused by guests loading too much food on their plate.”
Green nudges: Do they work? Are they ethical? (2016, background): “Nudges can also reduce waste: Kallbekken and Sælen (2013) show that manipulating hotel guests' CA at the breakfast buffet can make them waste less food.”
‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design (2017, background): “…‘nudging’ or reminding to catering service customers about the outcome of their food choice, in order to achieve behavioural patterns that are more societally benign (for instance, selecting healthier food options) and more environment- Arvai 2012; Kallbekken and Sælen 2013; Truong and Hall 2013).”
Drivers of food waste and their implications for sustainable policy development (2016, background): “Kallbekken and Saelen (2013) found that reducing the physical size of plates in hotels reduced food waste by 19.5 percent.”
Consumer-Related Food Waste: Causes and Potential for Action (2015, background): “For example, switching to a tray-less system [31], reducing plate size [32,33] and welcoming repeated helpings [32].”
Behavioral change for the circular economy: A review with focus on electronic waste management in the EU (2020, background): “Nudges have been tested and reported to be effective in reducing food waste (Kallbekken and Sælen, 2013) and plastic waste (Rivers et al.”