Table 4. Drivers of food waste in food... | Emerald Publishing

Table 4.

Drivers of food waste in food service establishments

Type	Stage	Driver	Author(s)
Functional	Pre-consumer (production waste)	Menu composition, availability of competitive foods, substandard foods, meal plan, overproduction, food service quality, inadequate meal planning, regulatory requirements, contractual obligation, food service regime, serving style, meal presentation, procurement issues, perishability of certain food items, low attention to the dietary habits of consumers	Boschini et al. (2020), Templeton et al. (2005); Prescott et al. (2019a); Marais et al. (2017), Costello et al. (2017); Derqui et al. (2018), Liu et al. (2016); Pinto et al. (2018), Wilkie (2015); Blondin et al. (2018), Falasconi et al. (2015)
Behavioural	Pre-consumer (production waste) and post-consumer (consumption waste)	Self-efficacy, tendency to consume fast foods, attitude towards food waste, personal norms, social emotions of guilt and shame, staff’s perceptions of keeping track of food wastage	Abe and Akamatsu (2015), Baik and Lee (2009); Wu et al. (2019), Knezevic et al. (2019); Visschers et al. (2020), Jagau and Vyrastekova (2017); Burton et al. (2016)
Contextual	Pre-consumer (production waste) and post-consumer (consumption waste)	Dining environment, duration of eating time, food quality and palatability, timing of recess, portion size	Steen et al. (2018); Davidson (1979); Cohen et al. (2016); Niaki et al. (2017), Cohn et al. (2013); Abe and Akamatsu (2015); Cohen et al. (2016), Chapman et al. (2017); Zhao and Manning (2019b)
Demographic	Post-consumer (consumption waste)	Child characteristics, age, gender, ethnicity	Nicklas et al. (2013), Niaki et al. (2017); Huang et al. (2017); Zhao and Manning (2019b); Ellison et al. (2019), Izumi et al. (2020)

Type	Stage	Driver	Author(s)
Functional	Pre-consumer (production waste)	Menu composition, availability of competitive foods, substandard foods, meal plan, overproduction, food service quality, inadequate meal planning, regulatory requirements, contractual obligation, food service regime, serving style, meal presentation, procurement issues, perishability of certain food items, low attention to the dietary habits of consumers	Boschini et al. (2020), Templeton et al. (2005); Prescott et al. (2019a); Marais et al. (2017), Costello et al. (2017); Derqui et al. (2018), Liu et al. (2016); Pinto et al. (2018), Wilkie (2015); Blondin et al. (2018), Falasconi et al. (2015)
Behavioural	Pre-consumer (production waste) and post-consumer (consumption waste)	Self-efficacy, tendency to consume fast foods, attitude towards food waste, personal norms, social emotions of guilt and shame, staff’s perceptions of keeping track of food wastage	Abe and Akamatsu (2015), Baik and Lee (2009); Wu et al. (2019), Knezevic et al. (2019); Visschers et al. (2020), Jagau and Vyrastekova (2017); Burton et al. (2016)
Contextual	Pre-consumer (production waste) and post-consumer (consumption waste)	Dining environment, duration of eating time, food quality and palatability, timing of recess, portion size	Steen et al. (2018); Davidson (1979); Cohen et al. (2016); Niaki et al. (2017), Cohn et al. (2013); Abe and Akamatsu (2015); Cohen et al. (2016), Chapman et al. (2017); Zhao and Manning (2019b)
Demographic	Post-consumer (consumption waste)	Child characteristics, age, gender, ethnicity	Nicklas et al. (2013), Niaki et al. (2017); Huang et al. (2017); Zhao and Manning (2019b); Ellison et al. (2019), Izumi et al. (2020)