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The study aims to explore how individual choices and social dynamics contribute to food waste in buffet dining environments.

February 28, 2026Open Access

To eat or not to eat: modeling food waste behavior at a hotel breakfast buffet

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The study aims to explore how individual choices and social dynamics contribute to food waste in buffet dining environments.
Developed an agent-based model representing individual decision-making behaviors in buffet settings.
Included psychological factors and social drivers following the HUMAT socio-cognitive architecture.
Analyzed interactions influenced by the Motivation, Opportunities, and Abilities (MOA) framework.
Identified that conformism and sustainability motivations significantly reduce food waste.
Found a strong association between extra servings and increased waste, especially with normal plate sizes.
Demonstrated that behavioral drivers and situational constraints work together to shape food waste patterns.

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Models food waste behavior in buffet settings, showing how motivations affect waste levels, suggesting ways to reduce waste.

Lima et al. (2025) studied this question.

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