Reducing Leftovers in University Cafeterias Using Nudges

Abstract

It is difficult for restaurants to apply a reduction approach to leftover food in restaurants. Therefore, a social experiment was conducted using the nudge method to encourage customers to finish their meals without being aware of it.

Specifically, targeting the reduction of leftover rice from set meals at a university cafeteria, a nudge was placed on the bottom of the bowl to encourage customers to finish the meal.

As a result, it was confirmed that 5.48 g of rice per person per day was left uneaten before the intervention, but this was reduced to 1.70 g after the intervention.