Purpose
This study aims to explore ways to minimize plate waste at university canteens by studying plate waste and consumers at three main canteens of a university, Thailand.
Design/methodology/approach
Using university canteens in Thailand as a case, plate waste was characterized and quantified and consumers’ insights concerning food consumption practices were examined through focus group discussion.
Findings
The results revealed that each consumer wasted edible food around 19 grams/meal. The generation of plate waste is affected by the food provision system, including canteen setting, food purchasing procedure and food quality. In addition, the presence of stray dogs in the canteens inhibited consumers from finishing up their food. Thus, improving the food provision system is crucial to engage consumers in achieving zero plate waste.
Originality/value
This research sheds some light on ways to engage consumers in sustainable consumption and contributes to the knowledge on plate waste and sustainable consumption in university settings. Improving food quality and canteen settings are of importance to better engage consumers. In addition, this research revealed that concepts of system of provision and citizen-consumers are practical to analyze sustainable transformations for green university initiatives.
