scholarly journals Context- and culture-dependent behaviours for the greater good: A comparative analysis of plate waste generation

2021 ◽  
Author(s):  
Tingting Liu ◽  
Emil Juvan ◽  
Hanqin Qiu ◽  
Sara Dolnicar
Keyword(s):  
Cultural Dimensions ◽  
Waste Generation ◽  
Collectivist Culture ◽  
Plate Waste ◽  
Goal Framing ◽  
Home Context ◽  
Greater Good ◽  
Tourism And Hospitality ◽  
First Time ◽  
Collectivist Cultures

In the home context, behaviours that serve the greater good are more often observed among people from collectivist cultures than those from individualist cultures. This tendency is assumed to translate to the vacation context, with people from all collectivist cultures believed to be homogeneous in such behaviour. This study challenges both the above notions, and investigates for the first time both the context- and culture-dependence of one specific environmentally significant behaviour: plate waste generation. Informed by goal framing and cultural dimensions theories, this qualitative study with samples from a masculine collectivist culture (China) and a feminine collectivist culture (Slovenia) reveals that the level of pro-environmental behaviour declines in the vacation context. The possible reasons differ between both collectivist cultures. The specific drivers of environmentally significant behaviour we identified can guide the development of culture-specific interventions to reduce the plate waste generated in tourism and hospitality.

scholarly journals Reducing the plate waste of families at hotel buffets – a quasi-experimental field study

2021 ◽  
Author(s):  
Sara Dolnicar ◽  
Emil Juvan ◽  
Bettina Grün
Keyword(s):  
Field Study ◽  
Plate Waste ◽  
Environmental Behaviour ◽  
Experimental Field ◽  
Greenhouse Emissions ◽  
Quasi Experimental ◽  
Key Drivers ◽  
Tourism And Hospitality ◽  
Tourist Behaviour ◽  
Behavioural Theories

Twenty percent of all global greenhouse emissions are food-related. Tourism and hospitality contribute significantly, with food accounting for nearly half of the waste these sectors produce. One type of food waste – plate waste – could easily be avoided. Plate waste is the food people leave behind uneaten on their plates. It does not increase the enjoyment of the meal, yet costs the hotel money, and harms the environment. We develop and test – in a quasi-experimental field study – a game-based intervention that reduces plate waste by 34 percent, and is available for immediate adoption by hotels globally. Our study contributes to theory by demonstrating the power of increasing pleasure in pleasure-seeking contexts when aiming to change environmentally significant tourist behaviour. Our findings also challenge established behavioural theories, which postulate that people’s beliefs are the key drivers of pro-environmental behaviour.

scholarly journals Eat up! Prevention of plate waste in tourism and hospitality: a perspective paper

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sara Dolnicar
Keyword(s):  
Food Waste ◽  
Research Agenda ◽  
Past Research ◽  
Theoretical Work ◽  
Test Theory ◽  
Future Research ◽  
Plate Waste ◽  
Content Type ◽  
Future Research Agenda ◽  
Tourism And Hospitality

Purpose Plate waste is uneaten food left behind on the plate after a meal. Plate waste – like all food waste – burdens the environment. Plate waste – in contrast to other types of food waste – is absolutely unnecessary and almost entirely preventable. This study aims to synthesize past research on plate waste and outline a future research agenda. Design/methodology/approach Past research into plate waste is discussed, and the need for specific directions of future research is pointed out. A systematics of measures for the prevention of plate waste is offered which uses the following as criteria: the suitability of measures to the hospitality context; and whether the measure has been scientifically proven to be effective. Findings Plate waste research has a very short history. To date, efforts have been focusing on quantifying the extent of the problem. More theoretical work is needed to identify drivers of place waste and develop and experimentally test theory-based practical interventions to reduce the amount of plate waste generated. Originality/value The key contribution of this perspective paper is to synthesize prior work on plate waste and offer a future research agenda.

Cultural dimensions and moral reasoning: a comparative study

2016 ◽  
Vol 36 (5/6) ◽  
pp. 335-357 ◽  
Author(s):  
William Joseph Wilhelm ◽  
Panom Gunawong
Keyword(s):  
Public Policy ◽  
Decision Making ◽  
Moral Reasoning ◽  
Cultural Influences ◽  
Cultural Dimensions ◽  
Copyright Holder ◽  
Content Type ◽  
Geert Hofstede ◽  
The Usa ◽  
First Time

Purpose – Moral reasoning research in Western cultures is grounded primarily in Kohlbergian cognitive moral theory. Enumerable investigations about the psychological determinants and cultural dimensions of moral reasoning have provided significant insights about Western decision making and contributed to Western organizational behavioral theory. However, inquiry about these same constructs and how they may interact with moral reasoning in non-Western Southeast Asian trading partner countries has not provided comparable insights. The purpose of this paper is to remedy that by comparing predominant cultural dimensions to levels of moral reasoning in student and graduate populations in Thailand and the USA. Design/methodology/approach – The Defining Issues Test (DIT) measurement of moral reasoning (Rest et al., 1999) and the Values Survey Module (VSM) 2013 (Hofstede and Minkov, 2013) were translated for the first time into Thai, pilot tested, and used to gather cultural and moral reasoning data in Thailand. The same English version instruments were used to gather comparable data among similarly matched US samples. Comparisons are presented in this paper, and differences in approaches to moral decision making are discussed. Findings – Findings indicate that there are both significant psychological and cultural differences between the two nations that affect moral reasoning. Predominant status quo moral reasoning predominates in Thailand, while a polarity between self-interest moral reasoning and higher level abstract idealistic moral reasoning predominates in the USA. Potential cultural influences on these moral reasoning tendencies are discussed. Research limitations/implications – While findings can be generalized to the sample populations of Thai and US undergraduate students and graduate students who are in the workplace, the considerable time required to complete the two survey instruments precluded inclusion of higher level, veteran managers and public policy administrators in the study. Alternative survey methods need to be developed for investigating these subjects in order to make the combined findings more robust and widely generalizable. Practical implications – Careful attention to cultural and linguistic variables provided for thorough and effective first-time translations of the DIT and the VSM 2013 from English into the Thai language. These two instruments are now available to other researchers who wish to investigate cultural dimensions and moral reasoning through other research designs. The Thai-version DIT can be obtained from the copyright holder, Center for the Study of Ethical Development (http://ethicaldevelopment.ua.edu/). The Thai-version of the VSM can be obtained through the Geert Hofstede website (www.geerthofstede.nl/). Social implications – These findings can help researchers in Western and non-Western countries to better understand the foundations upon which moral reasoning in the two countries is grounded, and can provide insights about how individuals in quite different cultures perceive ethical dilemmas in the workplace and public arena and attempt to solve them. The findings also serve as another entry point for business managers and public policy administrators to not only better understand organizational behavior as regards ethical decision making, but general decision making as well. Originality/value – This is the first research study comparing cultural dimensions identified by Geert Hofstede and Michael Minkov as measured by the VSM 2013 to moral reasoning as measured by the DIT.

scholarly journals Eat Up! Prevention of Plate Waste in Tourism and Hospitality - A Perspective Paper

2020 ◽  
Author(s):  
Sara Dolnicar
Keyword(s):  
Environmental Harm ◽  
Plate Waste ◽  
Tourism And Hospitality

This is a brief review of research into plate waste - waste that is generated by people not eating up all the edible food on their plates. Plate waste is a big problem in tourism and hospitality: it causes environmental harm, creates unnecessary cost for businesses and does not increase the enjoyment of the meal by patrons.

scholarly journals CULTURAL DIMENSIONS OF ENVIRONMENTAL PROBLEMS: A CRITICAL OVERVIEW OF SOLID WASTE GENERATION AND MANAGEMENT IN NIGERIA

2021 ◽  
Vol 8 (1) ◽  
pp. 1-15
Author(s):  
Ajani Oludele Albert ◽  
Fakunle Sunday Olutayo
Keyword(s):  
Solid Waste ◽  
Public Perception ◽  
Relevant Literature ◽  
Social Practices ◽  
Cultural Factors ◽  
Cultural Dimensions ◽  
Human Society ◽  
Waste Generation ◽  
Solid Waste Disposal ◽  
Solid Waste Generation

Several studies have presented solid waste generation and management in urban centres as an engineering and technological concern. These studies neglected culture as the basic determinants of all happenings in human society; hence, the cultural facets of solid waste generation and management were rendered insignificant. As culture provides the context within which all human activities take place, culture was envisaged in this paper as a driving force for public perception, decision making and participation in solid waste generation and management in urban centres. Therefore, this study adopted both meta-analysis and meta-synthesis to pinpoint and discuss some theoretical key cultural factors and social practices influencing municipal solid waste generation and management. It identified trends and relationship between findings from the available empirical and theoretical studies. This paper discovered in the available relevant literature that cultural factors such as customs, belief and attitude of the urbanites that promoted their preference for food packaged with non-biodegradable material and the ways they conducted social practices resulted in solid waste generation. Lastly, methods and the cost of solid waste disposal, individualism and nonchalant attitude of people were found as the factors militating against proper management of solid wastes.

scholarly journals Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Claudia Cozzio ◽  
Oksana Tokarchuk ◽  
Oswin Maurer
Keyword(s):  
Design Methodology ◽  
Experimental Approach ◽  
Active Engagement ◽  
Waste Prevention ◽  
Waste Generation ◽  
Persuasive Messages ◽  
Plate Waste ◽  
Content Type ◽  
Hospitality Sector ◽  
Data Collections

PurposeThe purpose of this study is to investigate how hotel guests can be nudged for more active engagement in hospitality plate waste prevention and moderation at buffets, through designing effective persuasive interventions. Plate waste is a main sustainability challenge, and it is considered one of the major drivers of food waste in the hospitality sector, whose operations generate excessive amounts of waste. The hospitality industry, featured by all-you-can-eat buffet-style settings, is somehow encouraging consumers to increase the amount of food ordered or taken and not been eaten.Design/methodology/approachThis study reports a field experiment conducted in a real hotel setting, where persuasive interventions were targeted to consumers at the croissants buffet, when guests were making their selections. The research tests the persuasiveness of functional and experiential appeal messages to nudge hotel guests towards a more active engagement in avoiding plate waste. Each single treatment was carried out for three weeks in varying sequence.FindingsThe findings are based on 63 rounds of data collections and show the superiority of experiential appeal messages in positively influencing guests’ behaviour. This implies that appropriate messages can persuade tourists to avoid plate waste in buffet-style settings, especially if these messages are grounded in participatory cues with an emphasis on altruistic values.Originality/valueThis is one of the few studies that empirically tests the effectiveness of different persuasive interventions in a real consumption setting, thus measuring actual behaviours which have been rarely studied. This study further contributes to the identification of concrete communication tools that can help to mitigate plate waste generation.

scholarly journals Post-consumer food waste generation while dining out: A close-up view

PLoS ONE ◽  
2021 ◽  
Vol 16 (6) ◽  
pp. e0251947
Author(s):  
Myra Zeineddine ◽  
Samer Kharroubi ◽  
Ali Chalak ◽  
Hussein Hassan ◽  
Mohamad G. Abiad
Keyword(s):  
Food Waste ◽  
Global Economy ◽  
Organic Waste ◽  
National Level ◽  
Waste Generation ◽  
Tobit Regression ◽  
Plate Waste ◽  
Food Loss ◽  
High Dependency ◽  
Baseline Information

Food loss and food waste occur along the food supply chain, negatively impacting the environment, global economy, and food security. There is a growing global interest in tackling this issue to mitigate or handle the waste generated and limit its repercussions, as one in eight people suffer from undernourishment worldwide. In the Arab world, where there is a high dependency on imports and limited potential of increasing local food production, addressing food loss and waste becomes substantial. Research has mainly been focused on household food waste generation, while data on post-consumer plate food waste in the foodservice sector remains scarce. In this study, managers from a representative sample of 222 restaurants located in Municipal Beirut, Lebanon, were surveyed about food waste generation. Plate food waste was measured to establish baseline information. Multiple Tobit regression analyses were performed to explore the determinants for plate food waste generation. Plate waste generation was also compared between Lebanese and non-Lebanese cuisine restaurants. Results revealed that 1,620 tons of plate food waste are generated per year in Beirut, equivalent to 0.15% of Lebanon’s total organic waste. Furthermore, Lebanese cuisine restaurants serving Mediterranean Mezze were found to generate 34 kg of organic waste per day more than restaurants that serve international non-Lebanese cuisine. The type of cuisine, kind of service, and menu planning were significantly associated with post-consumer food waste generation. This study revealed an increasing concern towards the amount of plate waste generated in Beirut, and thereby further research is needed to create baseline information at the national level.

scholarly journals Servicescapes in Healthcare: A qualitative study on the elderly’s perception of an aged care facility

2020 ◽  
Vol 15 (1) ◽  
pp. 26-34
Author(s):  
Ngoc Cindy Pham ◽  
Huan Henry Pham ◽  
Tofazzal Hossain ◽  
Yuanqing Li
Keyword(s):  
Care Facility ◽  
The Elderly ◽  
Healthcare Services ◽  
Aged Care ◽  
Social Contexts ◽  
Cultural Dimensions ◽  
Asia Pacific ◽  
Aged Care Facility ◽  
Home Context ◽  
Aged Care Facilities

Objective: The paper aims to understand how the elderly perceive the healthcare services of their aged care facilities. This paper explores different dimensions of servicescape elements, which ultimately affect the development of healthcare services.   Design: Both naturalistic observations and in-depth interviews were conducted to discover the perceptions servicesape elements. Results: The authors discovered that servicescape elements rely not only on physical, social and socially symbolic dimensions but also on cultural dimensions. Conclusions: This study uses the elderly home context in City of Harlingen, Rio Grande Valley, Texas, USA, and finds support to Rosenbaum and Massiah [1]’s multidimensional model and suggests improvements in servicescape elements. We found that factors such as ambience, signage, layout, and socially symbolic structure at the aged care facility, were highly appreciated by the elder residents. Other factors such as privacy, quiet environment, and social interactions among patients via group activities require improvements and further attention. Findings of the study can be generalized in other similar social contexts, particularly in improving Asia Pacific region’s healthcare services.

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