Refine
Has Fulltext
- no (27) (remove)
Year of Publication
Document Type
- Part of a Book (6)
- Conference Object (5)
- Working Paper (5)
- Contribution to Periodical (4)
- Peer-Reviewed Article (3)
- Report (3)
- Book (1)
Food production is responsible for approximately 17% of Germany's greenhouse gas (GHG) emissions. After retail, out-of-home catering is the second largest food sales channel in Germany. A variety of means on both the supply and demand side are necessary to stimulate, facilitate and encourage a more sustainable development and minimise GHG emissions in this sector. Nudges are one of these. This paper's focus lies on the demand side. Set in real-world laboratories, we use a standardised empirical approach to compare different nudging interventions belonging to the area of physical environment and consumers’ choice making process. We compare the effects of the same intervention across different settings and the effect of different, sequential nudging interventions in the same setting. Data was collected in eight workplace and school cafeterias in Germany over two project iterations (2016/2017; 2019/2020). A similar intervention design was applied. Comparability was assured by a harmonised menu. The first project iteration revealed that only one nudge (top menu position, +22.5%) led to significant increases in sustainable food choices, while results from the second iteration showed that all nudge interventions (best counter position, +11.6%; top menu position, +6,9%; label plus information, +15.9%) positively influenced consumer choice. Possible explanations such as the stricter compliance to the experimental design in the cafeterias but also societal developments such as the appearance of the Fridays for Future movement are discussed. As results vary between specific locations and settings, our findings suggest that nudges need to be adjusted to situational conditions for achieving highest efficacy.
Responsible consumption and production is one of the Sustainable Development Goals of the United Nations. To achieve this goal the currently high extraction rates of natural resources, that our economy is based on, needs a transformation of the consumption and production system considering technological as well as social change. One of the promising transition approaches is seen in collaborative consumption with its many facets of socio-cultural innovations and fast growing number of participants and businesses. With a decreasing production of goods, due to a utilisation of underutilised assets, these offers might support an absolute reduction of the global resource use. However, a positive environmental effect depends on the setting and the social practices of such sharing offers and is not sustainable or resource efficient generally. Also, resource efficient practices with a low diffusion potential that stick in a niche offer no leverage to achieve sustainable consumption patterns. Thus, this paper describes a mixed method approach to analyse the resource efficiency and diffusion potential of 20 sharing offers in the area of mobility, housing & travel and everyday objects in Germany. Results show that the overall positive environmental connotation of sharing offers cannot be confirmed. We identified five clusters of offers that are all treated to be differently when it comes to deploying the positive potential and avoid unnecessary societal effort to achieve the mentioned Sustainable Development Goal.
To contribute to a better understanding of consumer food leftovers and to facilitate their reduction in out-of-home settings, our study analyzes the effects of two common intervention strategies for reducing leftovers in a holistic behavioral model. Based on a quasi-experimental baseline-intervention design, we analyzed how the display of information posters and the reduction of portion sizes take an effect on personal, social and environmental determinants in a structural equation model. Applying data from online surveys and observations among 880 guests (503 baseline, 377 intervention) during two weeks in a university canteen, the suggested model allows to assign effects from the two interventions on plate leftovers to specific changes in behavioral determinants. Portion size reductions for target dishes are found to relate to lower levels of plate waste based on conscious perception, represented in smaller portion size ratings. Effects from seeing information posters are found to base on changed personal attitudes, subjective norms and perceived behavioral control. However, depending on how an individual reacts to the information (by only making an effort to finish all food or by making an effort and additionally choosing a different dish in the canteen) there are opposite effects on these determinants and consequently also on plate leftovers. Overall, the differentiated results on intervention effects strongly support the benefits of more holistic and in-depth analyses of interventions to reduce plate leftovers and therefore to contribute to more sustainable food consumption in out-of-home settings.