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 therefore the single most important area where food services companies like Sodexo can work to reduce emissions. With an impact all along the supply chain and numerous existing initiatives, we are genuinely concerned about the issue and have initiated the deployment of the largest, digitally-driven, food waste prevention program in the food services industry, WasteWatch in 2019.

We believe the context and experience of dining can influence food waste behaviors. Food waste is a subject that can trigger disagreement: values and beliefs do not always lead to actions. Also, the settings of the corporate cafeteria or the university campus dining area bring distinct challenges when it comes to preventing food waste, before food even reaches the consumer and also how consumers behave in these environments. 

With the help of Ogilvy Consulting, we decided to survey 4,360 students and working adults, who visit their corporate cafeteria or 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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