Experimental studies have compared cooperation across different nonmarket social dilemma settings, but the experimental literature has largely overlooked comparing cooperation across market and nonmarket settings. This paper reports the results from an experiment that compares behavior in...

We show that two simple and nonintrusive ‘nudges’–reducing plate size and providing social cues–reduce the amount of food waste in hotel restaurants by around 20%. The results are statistically significant. They are also environmentally substantial as food waste is a major contributor to...