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    • PI: Dr. Sara Williamson
  • The City University of New York
  • Project Title:
    Lunchroom Food Waste
  • Key Findings
    Serveware disposability impacts the amount of food taken, consumed, and wasted in school lunchrooms. In a within subjects field study, we observed that students took more, ate more, and wasted less food when consuming lunch with permanent (vs. disposable) serveware. In other words, they took less, ate less, and wasted more food when consuming the same meal with disposable serveware. These results may provide valuable insight for understanding the relationship between increasing levels of school lunchroom waste and the simultaneous transition from permanent to disposable serveware in recent years.
  • Publications
    • Williamson, S., Block, L. G., & Keller, P. A. (2016). Of waste and waists: The effect of plate material on food consumption and waste. Journal of the Association for Consumer Research, 1(1), 147-16
    • Redden, J. P., Mann, T., Vickers, Z., Mykerezi, E., Reicks, M., & Elsbernd, S. (2015). Serving first in isolation increases vegetable intake among elementary schoolchildren. PLoS ONE, 10(4), 1–14. https://doi.org/10.1371/journal.pone.0121283