Sri Widiyawati, Maria Anityasari, Ratna Sari Dewi, Rio Prasetyo Lukodono
Global challenges related to food waste and its impact on sustainability highlight the urgency to explore innovative approaches to reducing waste and encouraging sustainable consumption. This study examines the influence of serving and presentation methods on consumer behavior, focusing on portion sizes, visual presentations, and packaging design in various types of places to eat with different serving patterns. Through a bibliometric analysis of 363 relevant publications (2013-2024), the study identified key trends, gaps, and opportunities in food serving and consumption practices. The results show that the method of presentation significantly shapes consumer perceptions and behaviors, with evidence supporting its role in reducing waste and encouraging responsible consumption. Behavioral theories, such as the Theory of Planned Behavior (TPB), and the framework of environmental psychology reveal how external factors, including presentation methods and social norms, influence consumer intentions. However, there is still a lack of comprehensive understanding of the long-term impacts and cross-cultural impacts of presentation methods on sustainable behavior. In fact, Long-term Impact and Cross-cultural Impacts are important to understand whether certain methods of presentation can be widely adopted in various cultural contexts and have the potential to change consumption behavior in the long term. The study contributes by proposing recommendations to optimize serving methods, including harmonized portion size guidelines, innovative packaging designs, and effective visual elements. The strategy aims to bridge the attitude-behavior gap and align consumer practices with sustainability goals, providing practical insights for policymakers, food industries, and consumers. This study emphasizes the important role of presentation methods in achieving the Sustainable Development Goals (SDGs) related to responsible consumption and production. © Published under licence by IOP Publishing Ltd.
Department of Industrial and Systems Engineering, Institut Teknologi Sepuluh Nopember, Surabaya, Indonesia; Industrial Engineering Department, Universitas Brawijaya, Malang, Indonesia
