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Consumer engagement strategies to reduce plate waste - Report

Knowledge documents

29 August 2024

Consumer engagement strategies to reduce plate waste - Report

Adventure tourism

Coastal, maritime and inland water tourism

Cultural tourism

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An illustrative photo of red, yellow, and green trash bins

This 2012 guide provides advice and activities for reducing plate waste in the hospitality sector through consumer engagement and collaboration with initiatives like Love Food Hate Waste

Publishing org

Love Food Hate Waste

Topics
Geographical descriptors

Albania

Armenia

Austria

Belgium

Bosnia and Herzegovina

Bulgaria

Croatia

Cyprus

Czechia

Denmark

Estonia

EU-27

Finland

France

Georgia

Germany

Greece

Hungary

Iceland

Ireland

Italy

Kosovo

Latvia

Liechtenstein

Lithuania

Luxembourg

Malta

Moldova

Montenegro

Netherlands

North Macedonia

Norway

Poland

Portugal

Romania

Serbia

Slovakia

Slovenia

Spain

Sweden

Switzerland

Türkiye

Ukraine

Organisation Type

Academic/Research and VET Institutions

Cultural and Heritage Organisations

Local authorities

NGOs / Non-profits

SMEs (a company with less than 250 employees)

  • Specific types of tourism

    • Adventure tourism

    • Coastal, maritime and inland water tourism

    • Cultural tourism

    • Ecotourism

    • Education tourism

    • Festival tourism

    • Gastronomy tourism

    • Health and medical tourism

    • MICE tourism

    • Mountain tourism

    • Religious tourism

    • Rural tourism

    • Sports tourism

    • Urban/city tourism

    • Wellness tourism

  • Transition Pathway Strategic Areas

    • Best practices, peer learning and networking

    • Training opportunities

  • Business activities

    • Restaurants, cafes and bars (Food and Beverage serving activities)

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This resource pack, tailored for the hospitality and food service sector, offers comprehensive guidance, advice, and activities aimed at reducing plate waste through consumer engagement. Published in 2012, it includes insights from extensive consumer research conducted through online surveys and multiple discussion groups involving over 5,000 adults. The guide explores why customers leave food uneaten when dining out and provides detailed findings to help businesses monitor and mitigate plate waste. It emphasizes the importance of strategic messaging and collaboration with initiatives like Love Food Hate Waste to foster behavior change and reduce food waste, offering practical tools for implementation across various organizational settings within the industry.

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