Gender differences in the effects of education and coercion on reducing buffet plate waste

Abstract

This article describes how gender affects the reduction of "plate waste" via education and coercion in a buffet restaurant setting. The research was conducted over a 3-week period covering six dining sessions and measured average plate waste in a university buffet. After an initial control week, the education strategy was used in the second week and the coercion strategy used in the third. Results showed overall average plate waste was slightly reduced in the education week but reduced dramatically in the coercion week. Female average plate waste was greater than that of male plate waste for all 3 weeks.