Dataset: buffet_foodwaste.csv

Source: Y. Y-C. Chang, J-H. Lin, C-H. Hsiao (2022). "Examining Effective Means to Reduce Food
Waste Behaviour in Buffet Restaurants," International Journal of Gastronomy and Food Science, 
Vol. 29, 100554.
https://doi.org/10.1016/j.ijgfs.2022.100554

Description: Results of experiment to reduce food waste in buffets.
Y = Food Waste Volume (grams)
Factors: 
Serving style: 1=Self-serve Bar, 2=Trolley Cart
Dual Intervention: 1=Moral Persuasion, 2=MP+Discount, 3=MP+Penalty
n=60 subjects per treatment, data generated to match means and sd's

Variable Names:
id
foodWaste
buf.trt   (1:6)
serv.sty
dual.int