20.500.12556/RUP-22595 An enjoyment-focused social identity intervention to reduce buffet plate waste Buffets produce substantial plate waste, which is environmentally harmful and unnecessary. Dominant approaches of environmental beliefs messaging have limited effectiveness in reducing plate waste. We test a novel intervention in the form of a world map game which leverages enjoyment and social identity salience. In a 2 (map intervention vs no map intervention) × 2 (beliefs messaging vs no beliefs messaging) between-subjects design (N = 400) we used a virtual buffet scenario to measure plate waste intentions implicitly. The world map game significantly reduced the number of calories added to a virtual plate (implicit measure) and increased intentions to leave zero plate waste (explicit measure) for both participants and their children (as reported by parents). In contrast, beliefs messaging did not significantly affect these measures. In a second experiment (N = 400) we (1) replicated the effectiveness of the novel intervention; (2) confirmed underlying theoretical mechanisms (identity salience and beliefs) by assessing the effect of the interventions on theoretical constructs. Beliefs messaging showed a significant effect on plate waste intentions for participants but not for their children. The map intervention increased positive affect (feeling more entertained, enthusiastic, and inspired), whereas the beliefs messaging decreased positive affect and increased negative affect (feeling more upset, irritable, distressed, and ashamed). Our results suggest that identity salience can be a strong leverage point to reduce plate waste. Practically, we introduce a promising new plate waste intervention which has potential to be more effective than common messaging approaches and does not negatively affect emotions. ostanki hrane na krožnikih socialna identiteta intervencija okolju prijazno vedenje užitek true false false Angleški jezik Slovenski jezik Članek v reviji 2026-02-03 08:57:12 2026-02-03 08:57:17 2026-02-04 03:08:12 0000-00-00 00:00:00 2025 0 0 str. 1-11 article 105411 Vol. 126 May 2025 0000-00-00 Zaloznikova NiDoloceno NiDoloceno 0000-00-00 0000-00-00 2024-12-06 613.2 0950-3293 10.1016/j.foodqual.2024.105411 237410051 RAZ_Zinn_Anna_K._2025.pdf RAZ_Zinn_Anna_K._2025.pdf 1 9E7DE6A741AFFA6E02B9B9ED3A06BE43 fe292652a3419a84f0f5bb98c3b22e02eab5737c4710bd516e34cbe09fe57b41 21f02b94-00d6-11f1-b092-005056ac49c0 https://repozitorij.upr.si/Dokument.php?lang=slv&id=32877 https://www.sciencedirect.com/science/article/pii/S0950329324003136?via%3Dihub 1 fec2057a-00d5-11f1-b092-005056ac49c0 https://repozitorij.upr.si/Dokument.php?lang=slv&id=32876 Fakulteta za turistične študije - Turistica 0 0 0