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Gaspillage alimentaire en restauration collective : une analyse qualitative des normes personnelles et sociales

Abstract : The mass catering sector is directly affected by food waste reduction targets set by the government. In this article, we present the results of an exploratory study about the existence and influence of personal and social norms on waste behavior in mass catering. We show the existence of a personal norm against waste and contradictory descriptive and injunctive norms that are expressed either at the level of the individuals one eats with or at the level of the entirety of customers. In order to modify behavior, recommendations to strengthen the salience of personal and social norms against wasting are proposed. Keywords: food waste, mass catering, personal and social norms.
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https://hal.inrae.fr/hal-02624647
Contributor : Migration Prodinra <>
Submitted on : Tuesday, May 26, 2020 - 12:14:04 PM
Last modification on : Wednesday, September 8, 2021 - 3:49:04 AM

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  • HAL Id : hal-02624647, version 1
  • PRODINRA : 424900

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Maxime Sebbane, Sandrine Costa, Lucie Sirieix. Gaspillage alimentaire en restauration collective : une analyse qualitative des normes personnelles et sociales. Décisions Marketing, Association Française du Marketing, 2017, pp.35-50. ⟨hal-02624647⟩

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