Restaurant food waste reduction using nudge techniques at the customer level

An interventional study

Abstract

Food waste is a critical global problem linked to food insecurity, environmental degradation, and economic losses. Food waste occurs across the supply chain, with a considerable portion generated at the consumer level, including restaurants. Food waste not only compromises global food security but also exacerbates environmental challenges such as greenhouse gas emissions, soil degradation, and water waste. Human behaviour significantly influences food waste, making it a crucial element in tackling this issue. This study explores the impact of behavioural nudges on reducing food waste at the customer level in a local restaurant in the downtown area of a Canadian city. Over four weeks, three nudges were implemented in the form of tent cards on tables and stickers on menus to assess their effectiveness in reducing food waste. In the baseline week (no nudges), the average leftover weight was 37.2 grams per order. The first nudge reduced this to 19.7 grams (a 47 percent reduction from the baseline). The second and third nudges resulted in an average leftover weight of 29.1 grams (a 21.8 percent reduction from the baseline). Additionally, the takeout box usage per 100 orders was 14.4, 11.4, and 3.4 boxes during nudges one, two, and three respectively. These findings demonstrate the potential of low-cost, customer-focussed behavioural nudges to reduce food waste in restaurant settings. By reducing the amount of edible food discarded at the consumption level, these interventions can support broader food security goals while also contributing to environmental sustainability. Further research is recommended to examine the long-term impacts and scalability of these interventions across different food service contexts.