Dofadar, Dibyo FabianZaman, Rahmin AmerKabir, SaiaraKhan, MD Sidratul MuntahaRahman, MD Rashadat Abdullah2026-08-252026-08-2520262026-01ID 24341221ID 21301200ID 21241020ID 21301544https://hdl.handle.net/10361/29518This thesis is submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Computer Science, 2026.Cataloged from PDF version of thesis.Includes bibliographical references (pages 81-83).Food waste in University cafeterias has been a persistent sustainability challenge which is usually fuelled by the imbalance between the food choice customer expectation and consumption. The current interventions are mostly oriented at the postconsumption monitoring, which does not emphasize the most important moment of food selection. The method adopted in this research is that of Human-Computer Interaction (HCI) with the view to understand how smart menu system can be used to intervene at the point of decision to reduce food wastage. Following the previous prototype studies, this phase of the research uses qualitative and prototype-based assesment using surveys with 50 respondents and semi-structured interviews with 20 stakeholders, including students, faculty members, cafeteria staff, and management. The subjects were manipulated using a set of 3 menu paradigms, a conventional listing-based menu with a relatively simple set of nutritional information, information-lite menu with a simple nutritional information, and information-rich smart menu with visual previews, sustainability related cues and waste related information. Thematic analysis of the interviews shows that food waste is often caused as a result of expectation-reality discrepancies, time-stressed decisions, social factors, and no control over the amount of portion. Participants constantly emphasised the need of clarity in visuals and belief in quality of food and plainness of design in facilitating improved decisions. Altogether, the results demonstrate the potential of smart menus that are HCI-based, low cost and behaviorally informed, to be able to impact the food preferences prior to eating, and still fitting in with the current cafeteria operations. The research contributes qualitative knowledge to the domain of sustainable interaction design and identifies the directions of practical implementation and testing in the future.89 pagesen-USAttribution-NonCommercial-NoDerivatives 4.0 InternationalBRAC University theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permissionhttp://creativecommons.org/licenses/by-nc-nd/4.0/Food wasteSmart menu systemsHuman–computer interactionDigital nudgingSustainable consumptionUniversity cafeteriasBehavioral interventionFood waste.Interactive computer systems.Computer security.Cafeterias.Food consumption--Environmental aspects.Thesis