Promoting Environmental Sustainability: The Application of Green Nudging to Encourage Reusable Solutions in Campus Eateries

Abstract

This research explores a Green Nudge approach aimed at promoting the use of reusable items within on-campus dining sites. Sustainable Energy and Economic Development (SEED) KPK supports this study for promoting sustainability in the region. This transition from disposable to sustainable practices is imperative in addressing the alarming concerns surrounding plastic pollution and waste management. This research adopts an exploratory sequential mixed-methods approach to delve into the promotion of reusable alternatives within on-campus dining sites, employing a combination of qualitative and quantitative methodologies. The initial qualitative phase involves data collection and analysis to establish foundational values and depict current scenarios regarding plastic waste generation, the use of single-use disposable items, and the attitudes, behaviors, and awareness levels of campus students towards climate issues, plastic pollution, and green practices. Subsequently, a quantitative phase follows, aiming to quantify the identified patterns and trends. Finally, the integration or linking of data from both phases allows for a comprehensive understanding and richer insights into the implementation of green nudges within the campus environment and their impact on waste management.  The findings contribute to the development of strategies that promote sustainability within university dining services, thereby advancing efforts to mitigate plastic pollution and create a culture of environmental responsibility on campus.