Food Waste in Group Dining: The interplay of Shame and Conflict Aversion in the “Last Piece of Food” Dilemma

Filimonau V., Matute J., Sezerel H., Özoğul Balyalı T.

JOURNAL OF SUSTAINABLE TOURISM, vol.34, no.1, pp.60-85, 2026 (SSCI, Scopus)

  • Publication Type: Article / Article
  • Volume: 34 Issue: 1
  • Publication Date: 2026
  • Doi Number: 10.1080/09669582.2025.2453689
  • Journal Name: JOURNAL OF SUSTAINABLE TOURISM
  • Journal Indexes: Scopus, Social Sciences Citation Index (SSCI), ABI/INFORM, Geobase, Hospitality & Tourism Complete, Hospitality & Tourism Index, Public Affairs Index
  • Page Numbers: pp.60-85
  • Van Yüzüncü Yıl University Affiliated: Yes

Abstract

Group dining at social or business occasions frequently encounters the

“last piece of food” dilemma, where a single item remains uneaten when

food is served to event guests on a shared plate. Despite its contribution

to food waste generation in event catering, the socio-cultural and psychological

drivers of this phenomenon remain unexplored. Using a mixed

methods research design, this study examines the underlying factors of

the “last piece of food” dilemma. The study identifies event guests’ sense

of anticipated shame and desire to avoid conflict as primary drivers. The

study highlights individual concern about food waste as a potential

countermeasure to the “last piece of food” phenomenon. The study calls

for management interventions to strengthen this concern among event

guests by communicating that consuming all food on a shared plate

will not be negatively judged.