Reducing plate waste in hotels - which interventions are most effective?

减少酒店的盘子浪费——哪些干预措施最有效？

• 批准号: LP200301583
• 负责人: Prof Sara Dolnicar
• 金额: $ 25.78万
• 依托单位: The University of Queensland
• 依托单位国家: 澳大利亚
• 项目类别: Linkage Projects
• 财政年份: 2021
• 资助国家: 澳大利亚
• 起止时间: 2021-12-07 至 2024-12-06
• 项目状态: 已结题
• 来源: https://dataportal.arc.gov.au/RGS/Web/Grants/LP200301583
• 关键词: Reducing; plate; waste; hotels; interventions

This project aims to quantify the comparative effectiveness of belief-based and choice-architecture-based interventions in reducing food waste generated by tourists at hotel buffets. Expected outcomes include: new insights into effective triggers of pro-environmental tourist behaviour; the first empirical data on carbon emissions caused by plate waste in tourism; an automatic plate waste measurement system and benchmarking app for monitoring and comparison; and effective practical measures to reduce avoidable food leftovers generated by tourists. This should provide significant benefits by: lowering food cost for the struggling tourism industry, reducing carbon emissions, and contributing to Australia’s aim of halving food waste by 2030.

该项目旨在量化基于信仰和基于选择架构的干预措施在减少游客在酒店自助餐中产生的食物浪费方面的相对有效性。预期成果包括：对环保旅游行为的有效触发因素的新见解;关于旅游业中餐具浪费造成的碳排放的第一个经验数据;自动餐具浪费测量系统和用于监测和比较的基准应用程序;以及减少游客产生的可避免的剩菜剩饭的有效实用措施。这将带来巨大的好处：为苦苦挣扎的旅游业降低食品成本，减少碳排放，并为澳大利亚到2030年将食物浪费减半的目标做出贡献。