Values and decisions on sustainable food choices when eating out

Robin Curry, Emily Crawley, Jim Baird

Research output: Contribution to journalArticle

Abstract

Food consumption and production is estimated to contribute 20–30% of the UK's greenhouse gas emissions and to an estimated 20–30% of total household consumption impacts across the European Union. Although domestic food consumption has received considerable attention from both academic researchers and policy makers, there has been relatively little focus on the factors influencing diners' values and decisions on sustainable food choices when eating away from home. This paper seeks to address this gap with research that aimed to gain an understanding of the factors influencing people's values and decisions on sustainable food choices when eating out, and the associated barriers and drivers. The research revealed a lack of clarity among stakeholders over what constitutes sustainable food choices when eating out, a significant correlation between food choices at home and when eating out, and support for choice editing and restaurants taking the lead with guidance and star-style rating systems. The implications and opportunities for more sustainable food choices when eating out are discussed and recommendations are made on an agenda for future research priorities in this important but under-researched area.
Original languageEnglish
Pages (from-to)87-98
Number of pages12
JournalProceedings of the Institution of Civil Engineers - Waste and Resource Management
Volume168
Issue number2
DOIs
Publication statusPublished - May 2015

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Keywords

  • food waste
  • restaurants
  • sustainable food

Cite this

Curry, R., Crawley, E., & Baird, J. (2015). Values and decisions on sustainable food choices when eating out. Proceedings of the Institution of Civil Engineers - Waste and Resource Management, 168(2), 87-98. https://doi.org/10.1680/warm.13.00033