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Ms. Fangzhou You
School of Design and Creative Arts, Loughborough University

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0 behaviour change
0 food waste
0 Design for Sustainable Behaviour
0 behavioural interventions
0 Design for behaviour change

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Journal article
Published: 16 October 2020 in Sustainability
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Food waste is emerging as a global issue and has been recognised in the Sustainable Development Goals with a specific target to halve per capita global food waste at consumer levels and reduce food losses by 2030. Research on food waste has been neglected particularly in the aviation sector. The International Air Transport Association reported that 5.7 million tonnes of cabin waste was generated on airlines, up to 80.5% of which was leftover food and beverages. The exploration of passengers’ food wasting aims to provide insights for tackling the airline food waste problem. To address this issue, this research investigated the in-flight catering experience of 19 passengers from 21 full-service flights. Qualitative research techniques have been applied to analyse passengers’ food-wasting behaviour by collecting participant-produced photographs and completed questionnaires concerning food-related behaviour. This research identified key factors associated with passengers’ food wasting behaviour by adopting Design for Sustainable Behaviour approaches. Four types of factors were found to influence onboard passenger waste, these were normative, habitual, intentional and situational factors. This research indicates that behavioural change interventions need to incorporate the power of social norms to prevent food waste.

ACS Style

Fangzhou You; Tracy Bhamra; Debra Lilley. Why Is Airline Food Always Dreadful? Analysis of Factors Influencing Passengers’ Food Wasting Behaviour. Sustainability 2020, 12, 8571 .

AMA Style

Fangzhou You, Tracy Bhamra, Debra Lilley. Why Is Airline Food Always Dreadful? Analysis of Factors Influencing Passengers’ Food Wasting Behaviour. Sustainability. 2020; 12 (20):8571.

Chicago/Turabian Style

Fangzhou You; Tracy Bhamra; Debra Lilley. 2020. "Why Is Airline Food Always Dreadful? Analysis of Factors Influencing Passengers’ Food Wasting Behaviour." Sustainability 12, no. 20: 8571.

Conference paper
Published: 26 July 2019 in Proceedings of the Design Society: International Conference on Engineering Design
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This research aims to study the passenger's sustainable attitudes, in-flight catering behaviour, and to develop a persuasive model for behaviour change. Current studies towards the in-flight catering waste are primarily focused on dealing the recyclable materials such as cupboard, newspaper and food packaging. In a survey of 624 respondents, the environmental attitude was a poor predictor of environmental behaviour. The survey data were used to develop the persuasive model based on Persuasive Technology. Four phases of the in-flight catering are based on data from the passenger survey. In-flight touchpoints performed with persuasive function is proposed to raise awareness of food waste classification onboard. This study illustrates how persuasive strategies can change the passenger's food-wasting behaviour.

ACS Style

Fangzhou You; Tracy Bhamra; Debra Lilley. Design for the Passengers’ Sustainable Behaviour in a Scenario of the In-Flight Catering Service. Proceedings of the Design Society: International Conference on Engineering Design 2019, 1, 3231 -3240.

AMA Style

Fangzhou You, Tracy Bhamra, Debra Lilley. Design for the Passengers’ Sustainable Behaviour in a Scenario of the In-Flight Catering Service. Proceedings of the Design Society: International Conference on Engineering Design. 2019; 1 (1):3231-3240.

Chicago/Turabian Style

Fangzhou You; Tracy Bhamra; Debra Lilley. 2019. "Design for the Passengers’ Sustainable Behaviour in a Scenario of the In-Flight Catering Service." Proceedings of the Design Society: International Conference on Engineering Design 1, no. 1: 3231-3240.