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CFP104-015 Barriers and opportunities for out of home consumer food and drink waste prevention
Jayne Cox, Sara Giorgi and Ruth Townend
Quantitative phase presentation August 1st 2012
INTRODUCTION TO RESEARCH
CFP104-015 Out of home food waste prevention
Project aims
To identify barriers to, and opportunities for, out of home food and drink waste prevention from a consumer perspective.
To explore potential consumer messages for food and drink waste out of home on how to most effectively influence consumers.
To develop recommendations for how the Hospitality and Food Service Sector could support consumers in reducing food waste out of home.
Research Questions – people centred approach
1. Factual description: Who wastes food when eating out? When? Where? How? With whom? What?
2. Analytical prism: Why do respondents waste food when eating out?
3. Recommendations: What can be done to address the issue of food wasted out of home?
Restaurants or cafés
Quick service restaurant
Hotel
Pub
Leisure venue
Staff canteen
Food prepared at home
Four countries and six venues
WE ARE HERE
Quantitative phase process – omnibus and pilot
Online* omnibus aims (n=9,080)
To assess venues’ incidence rates by country
To road test some questions
To gather preliminary data for WRAP
Aims of piloting questionnaire (n=50)
To further test questions
Ensure flow of questionnaire worked
Quantitative phase – Sampling
Stratified approach with target samples set for venue type and nation
Ove
rall
Ove
rall
a
ch
ieve
d
En
gla
nd
ta
rge
t
En
gla
nd
a
ch
ieve
d
Sco
tla
nd
ta
rge
t
Sco
tla
nd
a
ch
ieve
d
Wa
les
targ
et
Wa
les
ach
ieve
d
NI
targ
et
NI
ach
ieve
d
Restaurants 950 957 260 262 260 263 260 260 170 172
QSR 875 882 240 244 240 242 240 241 155 155
Pubs 875 881 240 244 240 240 240 242 155 155
Hotels 500 505 140 143 140 140 130 130 90 92
Leisure 500 504 140 142 130 130 140 141 90 91
Canteens 500 502 130 130 140 140 140 140 90 92
4200 4231 1150 1165 1150 1155 1150 1154 750 757
Quantitative phase – surveying and weighting
4,231 adults aged 18+ via ICM’s online panel
Self-completion questionnaire
Self-selecting
Weighted to the known out-of-home eating incidence per venue
Weighted to the demographic profile of adults within each nation
Resulting in a representative sample of the UK out-of-home eaters
Quantitative phase – context of this presentation
Data
•Amount of data
•2,064 pages of tables
Resources
•Tight time allocation for analysis
Analysis
•Guided by significance testing outputs
•Key questions as lenses of investigation
•Hunch dumps and team brainstorms
Total sample
•Focus on total weighted sample
Quantitative phase – presentation structure
1. Factual description of food wasters
2. Why is food wasted when eating out?
3. What can be done to address the
issue?
FACTUAL DESCRIPTION OF FOOD WASTERS
CFP104-015 Out of home food waste prevention
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Restaurant or cafe
(1,193)
QSR(1,068)
Hotel(1,029)
Pub(391)
Leisure venue(296)
Staff canteen(253)
Typ
e o
f m
eal
Venue allocated
QA. Venue (allocated) by Q1. Type of meal
Other
Late evening meal/snack
Morning meal
Evening meal
Day time meal
Base: All respondents (4,231)
Eating out experience: meal type and venue
Type of meal %
Morning meal 6%
Day time meal 55%
Evening meal 37%
Late evening meal/snack
2%
Other <1%
Allocated venue %
Restaurants 28%
QSR 25%
Pubs 24%
Hotels 9%
Leisure 7%
Canteens 6%
Eating out experience: type of outlet/restaurant
49%
21%18%
10%
2%
0%
5%
10%
15%
20%
25%
30%
35%
40%
45%
50%
Casual dining restaurant
Fast food outlet Cafe Fine dining restaurant
Don't know
Perc
enta
ge
of r
esp
ondents
Respondent description of venue
QF. How would you describe this outlet/restaurant?
Base: All respondents (4,231)
Don’t know* 2%
Fine dining 10%
Café 18%
Fast food outlet 21%
Casual dining 49%
78% of respondents described an occasion which happened in the last month (54% in the past 2 weeks)
13%
50%
7%5%
8% 8%
15%12%
11%
3% 2%0%
0%
10%
20%
30%
40%
50%
Perc
enta
ge
of r
esp
ondents
Who they were with
Q2. Who were you with when you ate out? [multicode]
Base: All respondents (4,231)
Eating out experience – people present
13%
49%
11%
14%
4%
5%
6%
13% On their own 65% Adult family (partner)
17% Children 19% Friends
5% Colleagues
Eating out experience – amount of food
1%
14%
76%
9%
1% 0%0%
10%
20%
30%
40%
50%
60%
70%
80%
Way too much A bit too much Just right Not quite enough
Not at all enough Don't know
Perc
enta
ge
of r
esp
ondents
Size of meal overall
Q19. Thinking about the size of our meal overall, was the amount of food...
Base: All respondents (4,231)
75% 76% 75%
63%
25% 24% 25%
37%
0%
10%
20%
30%
40%
50%
60%
70%
80%
England Scotland Wales Northern Ireland
Perc
enta
ge
of r
esp
ondents
Nation
What percentage of respondents wasted food during the meal? By Nation.
Non-Meal Waster
Meal Waster
Base: All respondents (4,231)
Meal Waste Status (Q27/Q29)
Meal wasters – overall and nation
Meal wasters
Non-meal
wasters
26%
74%
During which eating out occasions do respondents leave food?
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Eat a meal cooked at home
(4,227)
Eat a take-away meal at home
(4,065)
Eat a meal out served at your table
(4,201)
Eat a meal out that you buy at a counter or self-
service(4,116)
Perc
enta
ge
of r
esp
ondents
Location / type of meal
Q36. How often, if at all, would you say you leave food (that could have been eaten) at
the end of your meal, when you...
Never
Hardly ever
Sometimes
Most of the time
Always
Base: All respondents excluding those who stated 'not applicable'. Sub -bases detailed under 'Location/type of meal'
During which eating out occasions are respondents most bothered about leaving food?
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Eat a meal cooked at home(4,227)
Eat a take-away meal at home(4,065)
Eat a meal out served at your table
(4,201)
Eat a meal out that you buy at a counter or self-
service(4,116)
Perc
enta
ge
of r
esp
ondents
Location / type of meal
Q37. How much, if at all, does it bother you if you leave food at the end of a meal, when
you...?
Not applicable
Never leave food
Not at all
Not very much
A little
A fair amount
A great deal
Base: All respondents excluding those who stated 'not applicable'. Sub -bases detailed under 'Location/type of meal'
Overall, not many people are bothered about
leaving food – less than a third!
Of the respondents who left food, what was left?
0%
5%
10%
15%
20%
25%
30%
Perc
enta
ge
of r
esp
ondents
Type of food left
Q29. Thinking just about yourself, what type(s) of food, if any, did you leave at the end of
the meal? [multicode]
Base: All respondents who left food (1,112)
1
2
3
26%
17%
12%
74% claimed not to have wasted food
from their meal
23%
16%
11%12%13%14%
24%
31%30%
26%
39%
30%
87%
96%94%
97%97%95%
41%
31%
27%
31%
39%
25%
37%
30%29%30%
41%
35%
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
18-2
4
25-3
4
35-4
4
45-5
4
55-6
4
65+
18-2
4
25-3
4
35-4
4
45-5
4
55-6
4
65+
18-2
4
25-3
4
35-4
4
45-5
4
55-6
4
65+
18-2
4
25-3
4
35-4
4
45-5
4
55-6
4
65+
18-2
4
25-3
4
35-4
4
45-5
4
55-6
4
65+
Appetiser/pre-starter(n= 611)
Starter(n= 1,276)
Main part of the meal(n= 4,006)
Side order(n= 1,334)
Dessert(n=1,412)
Perc
enta
ge
of r
esp
ondents
Part of meal
Q27. Thinking just about yourself, did you leave food at the end of your meal? Please say
if you left food from any of the following... (parts of meal eaten) [multicode]
Base: All respondents (4,231)
What parts of the meal did respondents eat at what age?
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
18-2
4
25-3
4
35-4
4
45-5
4
55-6
4
65+
18-2
4
25-3
4
35-4
4
45-5
4
55-6
4
65+
18-2
4
25-3
4
35-4
4
45-5
4
55-6
4
65+
18-2
4
25-3
4
35-4
4
45-5
4
55-6
4
65+
18-2
4
25-3
4
35-4
4
45-5
4
55-6
4
65+
Appetiser/pre-starter(n= 611)
Starter(n= 1,276)
Main part of the meal(n= 4,006)
Side order(n= 1,334)
Dessert(n=1,412)
Perc
enta
ge
of r
esp
ondents
Base: All respondents (4,231). Respondents who didn't know the amount of food they had left for a specific course were omitted from the base for that course.
Q27. Thinking just about yourself, did you leave any food at the end of your meal? Please say if you
left food from any of the following...
No
Yes
What parts of the meal did respondents leave at what age?
Socio-dems split by meal and non-meal wasters
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Male
Fem
ale
18-2
4
25-3
4
35-4
4
45-5
4
55-6
4
65+
Whit
e
Mix
ed
Asia
n
Bla
ck*
AB
C1
C2
DE
Gender(n= 4,231)
Age(n= 4,231)
Ethnicity(n= 4,104)
Social class(n= 4,231)
Perc
enta
ge
of r
esp
ondents
Base: All respondents (4,231), with sub-groups excluded in some categories, where sub-base s izes are too small.
Demographics split into wasters and non-wasters 1
Meal Wasters
Non-wasters
Socio-dems split by meal and non-meal wasters
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Daily
Weekly
Mo
nth
ly
Every
co
up
le o
f m
onth
s
Seld
om
or never
Resta
ura
nt o
r ca
fe
Quic
k s
erv
ice resta
ura
nt
Ho
tel
Pub
Leis
ure
venue
Sta
ff c
ante
en
Resta
ura
nt o
r ca
fe
Quic
k s
erv
ice resta
ura
nt
Ho
tel
Pub
Leis
ure
venue
Sta
ff c
ante
en
Frequency of eating out(n= 4,217)
Venues eaten at in last three months(n=12,276)
Allocated venue(n= 4,231)
Perc
enta
ge
of r
esp
ondents
Base: All respondents (4,231), with sub-groups excluded in some categories, where sub-base s izes are too small.
Eating out basics by wasters and non-wasters
Meal Wasters
Non-wasters
Socio-dems split by meal and non-meal wasters
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
On y
our o
wn
Part
ner,
husb
and
or w
ife
Ad
ult
child
(ren) (1
8 y
rs+
)
Teenag
e c
hild
(ren) (1
2-1
7)
Child
(ren) (6
-11)
Yo
ung
child
(ren) (5
yrs
-)
Oth
er re
lati
ve(s
)
Fem
ale
fri
end
(s)
Male
fri
end
(s)
Pers
on/p
eopl
e you w
ork
wit
h
Busin
ess
conta
cts* 1 2 3 4 5 6
Mo
re than 6
Who were you with(n=5,841)
Number of people eating(n= 4,231)
Perc
enta
ge
of r
esp
ondents
Base: All respondents (4,231), with sub-groups excluded in some categories, where sub-base s izes are too small.
Eating out companion(s) by wasters and non-wasters
Meal Wasters
Non-wasters
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Yo
u
So
meo
ne e
lse in
yo
ur p
art
y
Up
to
£5.0
0
£5.0
1 -
£10.0
0
£10.0
1 -
£20.0
0
£20.0
1 -
£30.0
0
£30.0
1 -
£40.0
0
£40.0
1 -
£50.0
0
Over 50*
Incl
ud
ed
in h
ote
l ro
om
pack
age
Do
n't k
no
w*
Vo
uch
ers
Usin
g a
sp
eci
al o
ffer
No
ne o
f th
ese
Who paid for your food?(n= 3,646)
How much was your meal?(n= 4,229)
Vourchers or special offers
(n= 4,201)
Perc
enta
ge
of r
esp
ondents
Base: All respondents (4,231), with sub-groups excluded in some categories, where sub-base sizes are too small.
Ways of paying by wasters and non-wasters
Meal Wasters
Non-wasters
Socio-dems split by meal and non-meal wasters
Who are the meal wasters? Gender
43%
51%
57%
49%
0%
10%
20%
30%
40%
50%
60%
Meal Wasters(1,081)
Non-wasters(3,150)
Perc
enta
ge
of w
aste
rs o
r non-w
ast
ers
Meal waste status
Are meal wasters male or female?
Male
Female
Base: All respondents (4,231)
Who are the meal wasters? Age
16%
11%
19%
15%
18%19%
11%
19%
17%
14%
18%
21%
0%
5%
10%
15%
20%
25%
Meal waster(1,081)
Non-meal waster(3,150)
Perc
enta
ge
of w
aste
rs o
r non-w
ast
ers
Meal waste status
What age are the meal wasters?
18-24
25-34
35-44
45-54
55-64
65+
Base: All respondents (4,231)
Who are the meal wasters? Ethnic group
87%90%
1%5%5%
2%1% 1%0% 0%0% 1%
6%
1%
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Meal waster(1,081)
Non-meal waster(3,150)
Perc
enta
ge
of w
aste
rs o
r non-w
ast
ers
Meal waste status
To which ethnic groups do the wasters see themselves as belonging?
White
Mixed
Asian
Black
Chinese
Other ethnic group
Prefer not to answer
Base: All respondents (4,231)
Who are the meal wasters? Socio-economic group
32%
28%
26%
31%
23%
20%
19%
21%
0%
5%
10%
15%
20%
25%
30%
35%
Meal waster(1,181)
Non-meal waster(3,150)
Perc
enta
ge
of m
eal w
aste
rs o
r no
n-w
ast
ers
Meal waste status
What is the class profile of the meal wasters?
AB
C1
C2
DE
Base: All respondents (4,231)
Who are the meal wasters? Venue
33%
26%
17%
28%
24%25%
15%
7%7% 7%
4%
7%
0%
5%
10%
15%
20%
25%
30%
35%
Meal Waster(1,081)
Non-Meal Waster(3,150)
Perc
enta
ge
of w
aste
rs o
r non-w
ast
ers
Meal waste status
Where are meals wasted?
Restaurant or cafe
Quick service restaurant
Hotel
Pub
Leisure venue
Staff canteen
Base: All respondents (4,231)
Factual description of food wasters - Summary
Who? Female, not very old and not very young, higher SEG, white
Where? Restaurants/hotels but pubs too
When? Main meals and side
How? Lack of understanding of portions and ‘just right’
With whom? Partner and family adults, not children.
What? Chips, vegetables and potatoes
WHY IS FOOD WASTED WHEN EATING OUT?
CFP104-015 Out of home food waste prevention
Why was food left?
39%
14%
12%
8% 7%
5% 5% 5% 5% 4% 4% 4% 3% 3% 2% 2% 1% 1% 0% 0% 1%
0%
5%
10%
15%
20%
25%
30%
35%
40%
Perc
enta
ge
of r
esp
ondents
Reason for leaving food
Q32. Why did you leave food? [multicode]
Base: All respondents (1,112)
Lack of ownership/willingness to change:
1. Portion was too big 2. Things that I didn’t like
3. I’m a fussy eater
Value statement differences
“I always clear my plate” 52% of Meal wasters agree
67% of Non-meal wasters agree
“We should all try harder not to waste food when we eat out”
73% agree or strongly agree in both groups
“I don't want to have to think about leaving food when I eat out”
56% of Meal wasters agree 58% of Non-meal wasters agree
“I find large portions off-putting”
56% of Meal wasters agree 36% of Non-meal asters.
“I always clear my plate” 52% of Meal wasters agree
67% of Non-meal wasters agree
“We should all try harder not to waste food when we eat out”
73% agree or strongly agree in both groups
“I don't want to have to think about leaving food when I eat out”
56% of Meal wasters agree 58% of Non-meal wasters agree
“I find large portions off-putting”
56% of Meal wasters agree 36% of Non-meal wasters.
Experiential versus functional eating
Non-Meal Waster
(base: 3,105)
Meal Waster
(base: 1,081)
Quality of ingredients (net good) 74% 84%
Quality of cooking (net good) 72% 80%
Quality of presentation (net good) 70% 79%
Taste (net good) 81% 81%
Size of portion(s) (net good) 80% 82%
Quality of service (net good) 72% 79%
Value for money (net good) 65% 72%
Meal wasters seemed consistently more impressed with their food than non meal-wasters, in all dimensions except taste
Too much food or poor judgement? Or both?
“If you don’t eat your dinner, you won’t
have any pudding!”
Or will you? 24% of those who left part of their main course went on to order dessert
Meal component Base Non-meal waster Meal waster
Starter, main and dessert 498 63% 37%
Starter and main 374 67% 33%
Main and dessert 354 70% 30%
Main only 1,226 73% 27%
Where were they served ‘too much’ food?
24%
16% 15% 15%
12%
10%
0%
5%
10%
15%
20%
25%
Pub Restaurant orcafe
Hotel Leisure venue Staff canteen Quick servicerestaurant
Perc
enta
ge o
f re
spondents
sta
ting 'to
o m
uch
'
Allocated venue
Q19.Thinking about the size of your meal overall, was the amount of food too much
Base: All respondents (4,231)
Portions in pubs appear to be largest, with nearly a quarter of respondents allocated to this venue stating that their meal overall was “too much”
If you had that meal component, was it too much?
27%
35%
95%
37% 36%
18%
37%32%
72%
27% 28%
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Appetiser (93)
Starter (205)
Main (441)
Sides (171)
Dessert (214)
Starter (56)
Sandwich or wrap
(71)
Salad (75)
Hot meal (155)
Sides (71)
Dessert (67)
Non-QSR QSR
Pro
port
ion o
f re
spond
ents
fin
din
g m
eal c
om
ponent 'too m
uch
'
Part of meal
Which parts of the meal were 'too much' for those whose meal overall was 'too
much'?
Base: Respondents who found their meal overall 'too much' (621). Sub bases individually quoted on horizontal axis: respondents who found their meal too much and who had the specificed meal component.
Respondents tend to ‘blame’ the main part of their meal if their meal overall is considered too much.
Meal type by venue. Which meals were “too much”
32%
3%
12%11%9% 8%
14%
32%
21%
9%7%
4%
33%
7%10%
61%
25%24%
16%19%
9%
13%
9%
19%
0%
10%
20%
30%
40%
50%
60%
70%
Resta
ura
nt o
r ca
fé**
Quic
k s
erv
ice resta
ura
nt*
Ho
tel
Pub
**
Leis
ure
venue*
*
Sta
ff c
ante
en**
Resta
ura
nt o
r ca
fé
Quic
k s
erv
ice resta
ura
nt
Ho
tel
Pub
Leis
ure
venue
Sta
ff c
ante
en
Resta
ura
nt o
r ca
fe
Quic
k s
erv
ice resta
ura
nt
Ho
tel*
*
Pub
**
Leis
ure
venue*
Sta
ff c
ante
en**
Resta
ura
nt o
r ca
fe
Quic
k s
erv
ice resta
ura
nt
Ho
tel
Pub
Leis
ure
venue*
*
Sta
ff c
ante
en**
Resta
ura
nt o
r ca
fé**
Quic
k s
erv
ice resta
ura
nt*
*
Ho
tel*
*
Pub
**
Leis
ure
venue*
*
Sta
ff c
ante
en**
Breakfast(270)
Lunch(1,805)
Other daytime meal or snack(507)
Evening meal(1,561)
Late evening meal or snack(76)
Perc
enta
ge
of r
esp
ondents
sta
ting 't
oo m
uch
'
Venue allocated and type of meal eatern
Q19. Thinking about the size of your meal overall, was the amount of food...?
Base: All respondents, excluding those who ate 'other' meal types (4,219)
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
18 to 24 25 to 34 35 to 44 45 to 54 55 to 64 65+
Perc
enta
ge
of r
esp
ondents
Age of respondents
Q19. Thinking about the size of your meal overall, was the amount of food....
Not enough
Too much
Just right
Base: All respondents, excluding those who 'didn't know' (4,228)
Portion sizes
Ambiguity over fullness
Women getting the same sized portions as men
Weight watchers and older people say meal was “too much”
Leaving food – a social norm issue
52%
18%
48%
82%
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
Others at the table wasted(687)
No others at the table wasted(2,332)
Perc
enta
ge
of r
esp
ondents
Did others leave food?
Q33. Did any of the other people you were eating with leave food at the end of the
meal?
Meal Waster
Non-Meal Waster
Base: All respondents who ate with others, and could recall whether others wasted food (3,010)
Why is food wasted when eating out - Summary
Lack of ownership/willingness to change: portion size, disliking the food or being a fussy eater
Meal wasters eat out for the experience rather than for function
Poor judgement and portions that are too big
Social norms at play
The main meal is the sacrificial lamb
WHAT CAN BE DONE TO ADDRESS THE ISSUE?
CFP104-015 Out of home food waste prevention
Respondent ideas for recommendations
14% 14%
8%
6%
5% 4% 4%
2%2% 2%
0%
2%
4%
6%
8%
10%
12%
14%
16%
Perc
enta
ge
of r
esp
ondents
Recommendation
Q40. When eating out, what do you think could be done to help you waste less food?
Base: All respondents (4,231)
Feedback on options
0% 20% 40% 60% 80% 100%
Eating food left by someone else in your party
Being given the option of smaller portion sizes even if it's not any cheaper
Calorie information on a menu to help you choose
Being given a detailed description of the food to help you choose
More information on portion s ize when ordering or paying
Being given the option of having a starter as a main meal
Being offered a ‘doggy bag’ or container to take your leftovers home
Choice of larger and/or smaller portion sizes for individual parts of meals (e.g. starter)
Being given the option of smaller portion sizes for a lower price
Percentage of respondents
Q41. Here are some ideas for what could happen. To what extent are you in favour of the
following?
Strongly in favour
Slightly in favour
Neither in favour nor against
Slightly against
Strongly against
Base: All respondents (4,231). 'Don't know' excluded from sub-bases.
Attitudinal position of respondents
0% 20% 40% 60% 80% 100%
When I eat out, I'd rather leave food than appear to be greedy
When eating out, how much I eat depends on who I'm with
When eating out, I prefer to stick to the things I like rather than try new foods
Small portions are poor value for money
Large portions of food are off-putting
Asking for a container to take leftovers home is embarrassing
I don't want to have to think about leaving food when I eat out
When I eat out I always like to clear my plate
I prefer s ide orders to be included in the price of my main meal
We should all try harder not to waste food when we eat out
Percentage of respondents
Q44. To what extent do you agree or disagree with the following statements?
Strongy agree
Agree
Neither agree nor disagree
Disagree
Strongly disagree
Base: All respondents (4,231). 'Don't know' excluded from sub-bases.
Doggy bag stigma
51%
42%
28%
34%
0%
10%
20%
30%
40%
50%
60%
Meal Waster Non-Meal Waster
Perc
enta
ge
of r
esp
ondents
Meal wasters versus non-meal wasters
Q44. To what extent do you agree or disagree with the following statements? Asking for a
container to take leftovers home is embarrassing.
Agree
Disagree
Base: All respondents who agreed or disagreed with this question (3,429)
Responses to suggested solutions - Doggy bags +Women, those under 65, single person HH
+Those who talked about eating in a staff canteen
+Those who leave food ‘often’ as opposed to those who leave it ‘sometimes’
Responses to suggested solutions - Info on portions + women, 25-34 year olds, house people.
+NI, 1 or 3+ person HH
+Those who talked about eating ‘on my way’
+Those who left the main part of the meal, those who often leave food
+Those bothered, with environmental concerns and those with budget concerns
Responses to suggested solutions – cheaper smaller portions
+ women
- retired people
+house people, 1 p HH and 3+ p HH
+NI and Scotland, moderately frequent eaters out
+ people who found their meal too much, main wasters and high leavers, those who don’t clear their plate.
+Bothered, weight and budget concerned
Responses to suggested solutions – Starter as main
+ women, ABC1, Better off
+ Scotland, Wales and NI
+ Want to do more for the environment
+ Not familiar with the menu
+ Mains leavers, frequent leavers
+Weight watchers, those with environmental concerns, and those on a budget
Responses to suggested solutions – choice of size of meal components
+ Women
+ house person, income £41-62,000, 1 p HH, 3+ p HH
+ those who felt their meal was not enough, meal leavers, frequent leavers and cheap eaters (less than £10)
+Bothered, weight watchers, and those who don’t clear their plates
Informed diners still go on to waste their meal
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Yes No Not sure Yes No Not sure Yes No Not sure**
Yes No Not sure**
Q12. Did you know what s ize the portion was going to be when you ordered?
(3,819)
Q12. Was there a choice of portion s ize?
(3,819)
Q12. Did you ask for information on portion
s ize? (3,838)
Q13. Was there a choice of portion s ize for what
you wanted? (474)
Perc
enta
ge
of r
esp
ondents
Bases: Listed under horizontal axis
Q12.For ther meal you ordered...
Q13. For any food you served yourself...
Meal Waster
Non-Meal Waster
Nation differences People in Scotland and Wales were more
likely to state that they were bothered by food waste when eating out because
“it’s bad for the environment’”(19% in
each country) as opposed to people in England (13%) and
Northern Ireland (9%).
People in Scotland
and Northern Ireland were more keen to be offered smaller portions (23% and 22%
respectively) than people in England (13%) or in Wales
(17%).
What can be done to address the issue - Summary
No clear cut, one size fits all solution
Tailored perfect portions plan
Incongruence: Smaller portions but respondents prefer sides to be included
Meal wasters have a tendency to be more sceptical about solutions
Social norms remain at play