Addressing Plate Waste and Consumption Practice at University Canteens: Realizing Green University through Citizen-Consumers

Autor/inn/en	Thongplew, Natapol; Duangput, Nadtaya; Khodkham, Sasimaporn
Titel	Addressing Plate Waste and Consumption Practice at University Canteens: Realizing Green University through Citizen-Consumers
Quelle	In: International Journal of Sustainability in Higher Education, 22 (2021) 7, S.1691-1706 (16 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1467-6370
DOI	10.1108/IJSHE-02-2021-0056
Schlagwörter	College Students; Dining Facilities; Wastes; Food; Purchasing; Conservation (Environment); Sustainable Development; Foreign Countries; College Faculty; School Personnel; Public Colleges; Thailand + Suchen Sie Ihr Suchwort? Collegestudent; Mensa; Gargabe; Abfall; Lebensmittel; Beschaffungswesen; Kauf; Conservation; Environment; Konservierung; Bewahung; Umwelt; Nachhaltige Entwicklung; Ausland; Fakultät; Schulpersonal
Abstract	Purpose: This study aims to explore ways to minimize plate waste at university canteens by studying plate waste and consumers at three main canteens of a university, Thailand. Design/methodology/approach: Using university canteens in Thailand as a case, plate waste was characterized and quantified and consumers' insights concerning food consumption practices were examined through focus group discussion. Findings: The results revealed that each consumer wasted edible food around 19 grams/meal. The generation of plate waste is affected by the food provision system, including canteen setting, food purchasing procedure and food quality. In addition, the presence of stray dogs in the canteens inhibited consumers from finishing up their food. Thus, improving the food provision system is crucial to engage consumers in achieving zero plate waste. Originality/value: This research sheds some light on ways to engage consumers in sustainable consumption and contributes to the knowledge on plate waste and sustainable consumption in university settings. Improving food quality and canteen settings are of importance to better engage consumers. In addition, this research revealed that concepts of system of provision and citizen-consumers are practical to analyze sustainable transformations for green university initiatives. (As Provided).
Anmerkungen	Emerald Publishing Limited. Howard House, Wagon Lane, Bingley, West Yorkshire, BD16 1WA, UK. Tel: +44-1274-777700; Fax: +44-1274-785201; e-mail: emerald@emeraldinsight.com; Web site: http://www.emerald.com/insight
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2024/1/01