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Reducing plate waste in hotels - which interventions are most effective? (2021–2024)

Abstract:
This project aims to quantify the comparative effectiveness of belief-based and choice-architecture-based interventions in reducing food waste generated by tourists at hotel buffets. Expected outcomes include: new insights into effective triggers of pro-environmental tourist behaviour; the first empirical data on carbon emissions caused by plate waste in tourism; an automatic plate waste measurement system and benchmarking app for monitoring and comparison; and effective practical measures to reduce avoidable food leftovers generated by tourists. This should provide significant benefits by: lowering food cost for the struggling tourism industry, reducing carbon emissions, and contributing to Australia¿s aim of halving food waste by 2030.
Grant type:
ARC Linkage Projects
Researchers:

  • Professor Sara Dolnicar

    ARC Australian Laureate Fellow
    School of Business
    Faculty of Business, Economics and Law

  • Dr Monica Chien

    Associate Professor
    School of Business
    Faculty of Business, Economics and Law

  • Dr Ya-Yen Sun

    Associate Professor
    School of Business
    Faculty of Business, Economics and Law

  • Associate Professor Marius Portmann

    Associate Professor
    School of Electrical Engineering and Computer Science
    Faculty of Engineering, Architecture and Information Technology
Funded by:
Australian Research Council