Factors influencing food waste reduction in University Canteens: Toward sustainable campus waste management

Overview

Food waste in university canteens represents a significant obstacle to sustainability objectives in higher education institutions. This study investigates the psychosocial determinants of food waste reduction behaviors among undergraduate students at a large Thai university canteen. The research addresses a notable gap in empirical evidence from Southeast Asia, where distinctive food service systems and cultural practices differ from more extensively studied Western and Chinese contexts. The investigation integrates the Extended Theory of Planned Behavior with the food waste hierarchy framework to bridge behavioral theory and waste management policy. University canteens are characterized as strategic but underutilized spaces for promoting sustainability transitions among younger populations, with student consumption behavior identified as a primary driver of waste generation in contexts where food preparation occurs off-site. The study contributes to understanding how psychosocial factors influence waste reduction in institutional dining settings within a regional context where limited systematic research has been conducted on behavioral predictors of food waste management.

Methods and approach

The research employed a cross-sectional survey design grounded in the Extended Theory of Planned Behavior and waste hierarchy framework. Data collection involved structured questionnaires administered to 400 undergraduate students using a large university canteen in Thailand. The analytical approach utilized descriptive statistics to characterize responses across dependent variables and multiple linear regression to identify key factors influencing food waste reduction behaviors. The theoretical framework incorporated attitudes, subjective norms, perceived behavioral control, knowledge, motivation, and contextual factors as potential predictors. The study design aimed to systematically test psychosocial determinants in a Southeast Asian institutional context, applying regression analysis to quantify the relative influence of behavioral factors on waste reduction practices. Structural barriers to waste prevention were assessed through participant-reported constraints including food quality, portion size flexibility, and temporal factors during peak service periods.

Results

Multiple regression analysis revealed that the examined psychosocial factors accounted for 17.1% of variance in food waste reduction behaviors. Perceived behavioral control emerged as the strongest predictor with a standardized coefficient of 0.338, followed by motivation at 0.162, both demonstrating statistical significance. Despite consistently high levels across dependent variables, participants exhibited only moderate engagement in actual food waste reduction practices. The analysis indicated that behavior is driven primarily by perceived control and motivation rather than knowledge alone. Substantial structural barriers were identified, with 65.0% of participants citing poor food quality, 36.3% reporting limited portion size flexibility, and 58.8% experiencing time constraints during peak hours. These operational constraints were found to hinder upstream food waste prevention efforts. While canteen infrastructure supported waste segregation practices, the findings revealed that structural service environment factors limit preventive waste reduction at the source despite psychosocial readiness among users.

Implications

The findings demonstrate a requirement for dual-strategy interventions that address both psychosocial drivers and structural service environment constraints. Strengthening perceived behavioral control and motivation among students represents a necessary but insufficient condition for effective waste reduction in university canteens. Institutional policies must simultaneously address operational barriers including food quality standards, flexible portion sizing options, and service delivery optimization during high-demand periods. The limited explanatory power of the regression model suggests that factors beyond individual psychology, particularly institutional and environmental conditions, play substantial roles in waste generation. The research supports alignment of campus-level interventions with institutional food waste policies and SDG 12.3 targets for halving per capita food waste by 2030. Evidence from this Southeast Asian context indicates that effective waste reduction requires integrated approaches combining behavioral interventions with systematic improvements to canteen operations. Universities seeking to advance sustainability objectives must address the disconnect between student capability perceptions and the structural realities of campus dining environments that constrain upstream waste prevention regardless of individual intentions or knowledge levels.