{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/105600"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/105600","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Impact of plate shape and size on individual food waste in a university dining hall setting","abstract":"With an estimated 50% increase in global food demand by the year 2050 (Campanhola & Pandey, 2019), countries are trying to find ways to increase production and decrease waste to help meet these needs. Young adults (18-24 years of age) have been identified as a high-wasting segment of the population (Thyberg & Tonjes, 2016). In the United States, young adulthood often coincides with the pursuit of postsecondary education. Many students receive housing and meals through the university. Because of this, university dining facilities make an excellent target for food waste reduction strategies. The purpose of this study is to evaluate one food waste reduction strategy: changing the plate size and shape in university dining facilities. Specifically, this study compares individual food selection, consumption, and waste between round plates (9” x 9”) and smaller oval platters (9.75” x 7.75”) in a self-serve, all-you-care-to-eat dining environment. Data was collected at an individual level where diners’ plates were weighed directly after selection and again before disposal. Results suggest using plates with a smaller surface area reduces food selection, consumption, and waste. However, the intervention does increase the odds of a diner selecting seconds, but the amount of waste produced from a second helping could not be measured. Implementing an intervention such as this in many university dining halls may contribute to reducing global food waste among a highly wasteful population.","abstract_html":"With an estimated 50% increase in global food demand by the year 2050 (Campanhola & Pandey, 2019), countries are trying to find ways to increase production and decrease waste to help meet these needs. Young adults (18-24 years of age) have been identified as a high-wasting segment of the population (Thyberg & Tonjes, 2016). In the United States, young adulthood often coincides with the pursuit of postsecondary education. Many students receive housing and meals through the university. Because of this, university dining facilities make an excellent target for food waste reduction strategies. The purpose of this study is to evaluate one food waste reduction strategy: changing the plate size and shape in university dining facilities. Specifically, this study compares individual food selection, consumption, and waste between round plates (9” x 9”) and smaller oval platters (9.75” x 7.75”) in a self-serve, all-you-care-to-eat dining environment. Data was collected at an individual level where diners’ plates were weighed directly after selection and again before disposal. Results suggest using plates with a smaller surface area reduces food selection, consumption, and waste. However, the intervention does increase the odds of a diner selecting seconds, but the amount of waste produced from a second helping could not be measured. Implementing an intervention such as this in many university dining halls may contribute to reducing global food waste among a highly wasteful population.","abstract_has_math":false,"creators":["Richardson, Rachel McClain"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Agricultural & Applied Econ","degree_department":null,"school":null,"contributors":["Ellison, Brenna","Pflugh Prescott, Melissa"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2019,"date_issued":"2019-11-26T20:33:39Z","date_published":"2019-11-26T20:33:39Z","updated_at":"2026-07-22T22:24:44Z","subjects":["Food waste"],"languages":["eng"],"rights":["Copyright 2019 Rachel Richardson"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/105600","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Ellison, Brenna","Pflugh Prescott, Melissa"]},{"key":"dc:creator","label":"Author","values":["Richardson, Rachel McClain"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2019-11-26T20:33:39Z","2019-06-24","2019-08"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Agricultural & Applied Econ"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Food waste"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2019 Rachel Richardson"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/105600"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["With an estimated 50% increase in global food demand by the year 2050 (Campanhola & Pandey, 2019), countries are trying to find ways to increase production and decrease waste to help meet these needs. Young adults (18-24 years of age) have been identified as a high-wasting segment of the population (Thyberg & Tonjes, 2016). In the United States, young adulthood often coincides with the pursuit of postsecondary education. Many students receive housing and meals through the university. Because of this, university dining facilities make an excellent target for food waste reduction strategies. The purpose of this study is to evaluate one food waste reduction strategy: changing the plate size and shape in university dining facilities. Specifically, this study compares individual food selection, consumption, and waste between round plates (9” x 9”) and smaller oval platters (9.75” x 7.75”) in a self-serve, all-you-care-to-eat dining environment. Data was collected at an individual level where diners’ plates were weighed directly after selection and again before disposal. Results suggest using plates with a smaller surface area reduces food selection, consumption, and waste. However, the intervention does increase the odds of a diner selecting seconds, but the amount of waste produced from a second helping could not be measured. Implementing an intervention such as this in many university dining halls may contribute to reducing global food waste among a highly wasteful population.","Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2019-11-26 without embargo terms","The student, Rachel Richardson, accepted the attached license on 2019-06-13 at 15:32.","The student, Rachel Richardson, submitted this Thesis for approval on 2019-06-13 at 15:38.","This Thesis was approved for publication on 2019-06-24 at 12:35.","DSpace SAF Submission Ingestion Package generated from Vireo submission #14039 on 2019-11-26 at 12:49:41","Made available in DSpace on 2019-11-26T20:33:39Z (GMT). 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In the United States, young adulthood often coincides with the pursuit of postsecondary education. Many students receive housing and meals through the university. Because of this, university dining facilities make an excellent target for food waste reduction strategies. The purpose of this study is to evaluate one food waste reduction strategy: changing the plate size and shape in university dining facilities. Specifically, this study compares individual food selection, consumption, and waste between round plates (9” x 9”) and smaller oval platters (9.75” x 7.75”) in a self-serve, all-you-care-to-eat dining environment. Data was collected at an individual level where diners’ plates were weighed directly after selection and again before disposal. Results suggest using plates with a smaller surface area reduces food selection, consumption, and waste. However, the intervention does increase the odds of a diner selecting seconds, but the amount of waste produced from a second helping could not be measured. Implementing an intervention such as this in many university dining halls may contribute to reducing global food waste among a highly wasteful population.","Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2019-11-26 without embargo terms","The student, Rachel Richardson, accepted the attached license on 2019-06-13 at 15:32.","The student, Rachel Richardson, submitted this Thesis for approval on 2019-06-13 at 15:38.","This Thesis was approved for publication on 2019-06-24 at 12:35.","DSpace SAF Submission Ingestion Package generated from Vireo submission #14039 on 2019-11-26 at 12:49:41","Made available in DSpace on 2019-11-26T20:33:39Z (GMT). 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