Integrating technology and behavioral science to optimize cost efficiency and reduce wastage in university cafeteria

Abstract

The study explores the phenomenon of food waste on campus, specifically the à la carte and buffet food service models in our university cafeteria. While buffet service is only for Feels Like Home - FLH students and à la carte service for the general student at University, we sought to examine how type of service affects wastage of food and whether behavior can be altered to minimize it. Based on Nudge Theory and behavioral science concepts, the research proposes a two-pronged intervention: (1) visual cues as behavioral nudges to nudge students' food choices and (2) an QR-based RSVP system to enable cafeteria staff to forecast attendance and prepare meals in advance. Our mixed media strategy approach of qualitative observation, conversational interviews, and brief surveys. Visual cues, positioned near serving lines and dinner tables prompted students to make thoughtful choices about serving portions. Simultaneously, the RSVP system gave kitchen workers near real-time feedback on anticipated attendance, curbing overproduction. Initial findings indicate that both interventions had a positive impact on food-related behaviors: students became more aware of waste, and staff perceived greater efficiency in meal planning. The research demonstrates the promise of the integration of behavioral science with low-tech and low-cost technology in reducing institutional food waste, making a valuable contribution to Sustainable Development Goals (SDG 2: Zero Hunger and SDG 12: Responsible Consumption and Production). These results provide useful insights for other institutions looking to create sustainable, student-focused food systems.