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GEORG LIEBIGStudent of MSc. Integrated Natural Resource Management (HU Berlin)
NUDGING TO REDUCE FOOD WASTE- Presentation of a paper by Kallbekken and Sælen
copyrighted by Georg Liebig
OUTLINE
1. GENERAL CONSIDERATION
2. NUDGE AND LIBERTARIAN
PATERNALISM
3. THE RESEARCH PAPER
- INTRODUCTION
- DESIGN
- RESULT
- DISCUSSION
4. NUDGE IT!
Joshua Rappeneker
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copyrighted by Georg Liebig
Role of experiments (repetition)
copyrighted by Georg Liebig
I. Test of the theoryCompare observed choices with theoretical prediction…IV. „Whispering in the ears of princes“ (Roth, 1995)Wind tunnels for new policy measures, institutions
1. GENERAL CONSIDERATION
Validity and experimental design (rep.)
NUDGING TO REDUCE FOOD WASTE
I. - need for high internal validity- Laboratory Experiments
Low external validityIV. - need for high external validity
- Field ExperimentsLower internal validity
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Nudges
copyrighted by Georg Liebig
2. NUDGE & LIBERTARIAN PAT.NUDGING TO REDUCE FOOD WASTE
Design policies or “choice architectures” such that…– biased decision makers avoid making mistakes…
– while at the same time decisions of perfectly rationalpeople are not distorted
Libertarian Paternalism (rep.)
… are ways of influencing choice without limiting the choice set or making alternatives appreciably more costly in terms of time, trouble, social sanctions, and so forth. They are called for because of flaws in individual decision-making, and they work by making use of those flaws.
(Hausman & Welch 2010, p. 126)
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3. THE RESEARCH PAPER
Steffen Kallbekken, Håkon Sælen:
‘Nudging’ hotel guests to reduce food waste as a win–winenvironmental measure
Economics Letters 119 (2013) 325–327
Center for International Climate and Environmental
Reseach (CICERO) in Norway
NUDGING TO REDUCE FOOD WASTE
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Introduction
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- Large environmental impact of food provision- 1/3 of all food is wasted or lost
Reducing food waste = reducing environmental burden (e.g. GHG)
Nudge
3. THE RESEARCH PAPER
- influence consumption norms through external cues- 2 Nudges to reduce food waste (load less food)
reduce plate size a sign at the buffetnorm, visual illusion social norm
NUDGING TO REDUCE FOOD WASTE
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Design
copyrighted by Georg Liebig
- Field experiment; observational study- 52 hotels in 3 groups
- observation for 2,5 months in total- pre-and post-treatment measurement of waste- control for: number of guests; food sales revenue
3. THE RESEARCH PAPER
control group plate size group salient sign group
Natural differences in plate size: 15- 28cm
Changed from 24 to 21 cm
„Welcome back! Again! And again! Visit our buffet many times. That´s better than taking a lot once“
38 hotels 7 hotels 7 hotels
NUDGING TO REDUCE FOOD WASTE
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Results of the experiment I
copyrighted by Georg Liebig
3. THE RESEARCH PAPERNUDGING TO REDUCE FOOD WASTE
19.5% reduction(p < 0.001)20.5% reduction(p < 0.001)
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3. THE RESEARCH PAPERNUDGING TO REDUCE FOOD WASTE
Results of the experiment II
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Results of observational analysis
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3. THE RESEARCH PAPERNUDGING TO REDUCE FOOD WASTE
1 cm reduction in plate size 2,5kg reduction of food waste (7.4%)
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Discussion
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- The nudges can substantially reduce food waste- Is it win-win?
PRIVATE- cost of plate size reduction: negative- cost of the sign: minimal- less food waste = financial saving for the hotelPUBLIC- 1 Kg food waste = 1.9 Kg CO2 e
-consumer satisfaction with buffet remains constant
3. THE RESEARCH PAPERNUDGING TO REDUCE FOOD WASTE
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Nudge it!
copyrighted by Georg Liebig
Nudges for Sustainable Consumption
41% reduction in printing paper consumption
www.thenudge.de
ImplementationConceptualization Communication
NUDGING TO REDUCE FOOD WASTE
Defaults in printer settings
get to know, design and test green nudgesProjekttutorium „Nudge“ at HU Berlin (SS 13; WS 13/14)
…and other nudges!
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Ressources
copyrighted by Georg Liebig
Steffen Kallbekken, Håkon Sælen (2013):‘Nudging’ hotel guests to reduce food waste as a win–winenvironmental measureEconomics Letters 119 (2013) 325–327
Daniel M. Hausman and Brynn Welch (2010):Debate: To Nudge or Not to NudgeThe Journal of Political Philosophy: Volume 18, Number 1, pp. 123–136
NUDGING TO REDUCE FOOD WASTE
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