When perception meets reality: explaining measured food waste through consumer behavior in a university dining hall

Food waste (FW) in university dining halls generates significant environmental and economic impacts, yet most studies rely on self-reported measures and rarely combine behavioral perceptions with objective waste data. This study investigates the determinants of consumer FW by integrating individual plate-waste measurements with behavioral and dining-related factors in a university dining hall setting. Data were collected from 422 diners using a 31-item questionnaire, along with individual measurements of avoidable plate waste after meals. Partial Least Squares Structural Equation Modeling (PLS-SEM) and Kruskal–Wallis tests were applied to examine behavioral relationships and differences across demographic and meal-related groups. Average plate waste reached 51.5 g per person, with higher waste levels observed during lunch and among female diners. Self-perceived waste behavior, intention to reduce FW, and sensory satisfaction were directly associated with the measured amount of discarded food. In contrast, consumer knowledge, portion size perception, and available eating time influenced only perceived waste behavior, revealing a disconnect between awareness and objectively measured PW. The findings highlight the importance of dining context and meal satisfaction in shaping consumer FW and demonstrate the value of integrating subjective perceptions with objective waste measurements. By combining behavioral evidence with direct waste quantification, this study advances methodological approaches to consumer FW research and provides insights for designing more effective waste reduction strategies in institutional food services.