20.500.12556/RUL-114901 Reducing the plate waste of families at hotel buffets - a quasi-experimental field study Twenty percent of all global greenhouse emissions are food-related. Tourism and hospitality contribute significantly, with food accounting for nearly half of the waste these sectors produce. One type of food waste – plate waste – could easily be avoided. Plate waste is the food people leave behind uneaten on their plates. It does not increase the enjoyment of the meal, yet costs the hotel money, and harms the environment. We develop and test – in a quasi-experimental field study – a game-based intervention that reduces plate waste by 34 percent, and is available for immediate adoption by hotels globally. Our study contributes to theory by demonstrating the power of increasing pleasure in pleasure-seeking contexts when aiming to change environmentally significant tourist behaviour. Our findings also challenge established behavioural theories, which postulate that people's beliefs are the key drivers of pro-environmental behaviour. true false false Angleški jezik Angleški jezik Članek v reviji 2020-03-26 14:35:26 2020-03-26 14:39:14 2022-08-27 03:58:30 0000-00-00 00:00:00 0 0 0 Vol. 80 [in press] 2020 0000-00-00 Zaloznikova NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 338.48 0261-5177 10.1016/j.tourman.2020.104103 25595366 26539264 Reducing_the_plate_waste_of_families_at_hotel_buffets_-_A_quasi-experimental_field_study.pdf Reducing_the_plate_waste_of_families_at_hotel_buffets_-_A_quasi-experimental_field_study.pdf 1 4A6B09D6F0A6A5E42A1279EFC68D7E26 43039d853e1567c1e29484f5811ff3ce5eb15f94b6b955238f853c90829f4489 4bfcbc9b-a1b8-11eb-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=127278 Ekonomska fakulteta 0 0 0