In two 5-week randomized-controlled field studies, Canadian and US households were invited to make one meal per week from food that might otherwise be discarded, using flexible recipes. In the first study (Canada), tools to increase the salience of unused food (storage basket, clips to tag, or whiteboard) were also explored. A second study (US) examined a shorter program and the addition of follow-up reminders. Food waste was assessed with a self-reported food waste measure. Intervention groups reduced their food waste significantly versus baseline by 33% (Canada) and 46% (US) and versus control by 27% (Canada) and 33% (US). The salience tools (study 1) or duration (study 2) had no impact. Eight weeks after the intervention food saving continued although the intervention conditions no longer differed significantly from control. In the US, change in Perceived Behavioral Control partially mediated the impact of the intervention on food waste reduction.

在两项为期 5 周的随机对照实地研究中，加拿大和美国家庭受邀使用灵活的食谱，每周用可能被丢弃的食物做一顿饭。在第一项研究（加拿大）中，还探索了增加未使用食物显着性的工具（储物篮、标签夹或白板）。第二项研究（美国）检查了一个较短的程序和增加的后续提醒。食物浪费通过自我报告的食物浪费措施进行评估。与基线相比，干预组的食物浪费显着减少了 33%（加拿大）和 46%（美国），与对照组相比分别减少了 27%（加拿大）和 33%（美国）。显着性工具（研究 1）或持续时间（研究 2）没有影响。干预后八周，尽管干预条件不再与对照组有显着差异，但仍继续节省食物。在美国，