Food waste is at the heart of contemporary debate with ethical, societal and environmental dimensions. One third of the food produced is being wasted around the world. If food waste were a country, it would be the 3rd largest emitter of greenhouse gases after the USA and China.

Preventing food waste is thus the single most important area where food services company like Sodexo can work to reduce emissions. As the world leader in Quality of Life services, with an impact all along the supply chain and numerous existing initiatives, Sodexo is genuinely concerned about the issue and initiated the deployment of the largest, digitally-driven, food waste prevention program in the food services industry, WasteWatch in 2019.

To go further, we believe the context and experience of dining can influence food waste behaviours. Food waste is a subject that triggers a strong dissonance: values and beliefs do not always lead to actions. Also, the settings of the corporate cafeteria or the university campus dining areas bring distinct challenges when it comes to preventing food waste, before it reaches the consumers and also how the consumer behave. 

With the help of Ogilvy Consulting, we decided to survey 4,360 students and working adults, who regularly visit their corporate cafeteria or the university campus dining areas at least twice a week, in 5 key markets: Canada, France, Ireland, UK and the US between January and March 2020. 

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