Drivers of plate waste at buffets: A comprehensive conceptual model based on observational data and staff insights

被引：22

作者：

Juvan, Emil ^{[1
]}

Gruen, Bettina ^{[2
]}

Baruca, Petra Zabukovec ^{[1
]}

Dolnicar, Sara ^{[3
]}

机构：

[1] Univ Primorska, Fac Tourism Studies Turist, Obala 11a, SI-6320 Portoroz, Slovenia

[2] Wirtschaftsunivers Wien, Inst Stat & Math, Welthandelspl 1, A-1020 Vienna, Austria

[3] Univ Queensland, UQ Business Sch, Brisbane, Qld 4072, Australia

来源：

ANNALS OF TOURISM RESEARCH EMPIRICAL INSIGHTS | 2021年 / 2卷 / 01期

基金：

澳大利亚研究理事会; 奥地利科学基金会;

关键词：

Plate waste; Food waste; Sustainable tourism; Observation; FOOD WASTE; ENVIRONMENTAL IMPACTS; PREVENTION; MANAGEMENT; TOURISM; LOSSES; SIZE;

D O I：

10.1016/j.annale.2021.100010

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

The harmful tourist behaviour of taking a lot of food from a buffet, but not eating it all, remains under-researched. This study gains key insights into drivers of plate waste. Observational data show that: dinner buffets are worse than breakfast buffets; the latest breakfast serving time is worse than the earliest; high-end breakfast buffets are worse than budget buffets. The first meal a guest eats ata hotel and the presence of children also lead to more plate waste. Staff offer consistent and plausible explanations for these observations, resulting in a comprehensive model of drivers of plate waste. This model offers a basis for intervention development to reduce plate waste and by so doing minimise environmental damage caused by the tourism industry.

引用

页数：10

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