Juvan, Emil and Grün, Bettina ORCID: https://orcid.org/0000-0001-7265-4773 and Zabukovec Baruca, Petra and Dolnicar, Sara
(2021)
Drivers of plate waste at buffets: A comprehensive conceptual model based on observational data and staff insights.
Annals of Tourism Research Empirical Insights, 2 (100010).
ISSN 2666-9579
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1-s2.0-S266695792100001X-main.pdf Available under License Creative Commons: Attribution 4.0 International (CC BY 4.0). Download (985kB) | Preview |
Abstract
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 break-fast 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 at a 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 environ-mental damage caused by the tourism industry.
Item Type: | Article |
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Keywords: | Plate waste, Food waste, Sustainable tourism, Observation |
Divisions: | Departments > Finance, Accounting and Statistics > Statistics and Mathematics |
Version of the Document: | Published |
Depositing User: | Gertraud Novotny |
Date Deposited: | 19 Feb 2021 10:01 |
Last Modified: | 19 Feb 2021 10:05 |
Related URLs: | |
FIDES Link: | https://bach.wu.ac.at/d/research/results/98787/ |
URI: | https://epub.wu.ac.at/id/eprint/8004 |
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