Habit—Does It Matter? Bringing Habit and Emotion into the Development of Consumer’s Food Waste Reduction Behavior with the Lens of the Theory of Interpersonal Behavior (original) (raw)
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International Journal of Environmental Research and Public Health
This study sought to investigate the role of consumers’ emotional, cognitive, and financial concerns in the development of food waste reduction, reuse, and recycling behavior among restaurant patrons. Food waste in restaurants is a major problem for the food service industry, and it is a growing source of concern in developing countries, where eating out is becoming increasingly popular. A large portion of restaurant food waste in these markets originates from the plates of customers, highlighting the importance of consumer behavior changes in reducing waste. The current study has used a quantitative approach to analyze the impact of anticipated negative emotion of guilt, awareness of consequences, habit, and financial concern on food waste reduction behaviors, i.e., reduce, reuse, and recycle. The study collected 492 responses and data is analyzed for hypotheses testing through Partial Least Square-Structural Equation Modelling. The findings showed that anticipated negative emotion...
Drivers of food waste reduction behaviour in the household context
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Studies on the drivers of household consumer engagement in various food waste reduction strategies have been limited. We thus address this gap by developing a research model that utilises two well-known theories, namely, the Theory of Interpersonal Behaviour (TIB) and the Comprehensive Model of Environmental Psychology (CMEP), to explain food waste reduction behaviour in household consumers. The model hypothesises positive associations between emotional, social, and cognitive factors and food waste reduction behaviour, as conceptualised using the 3Rs (reuse, reduce, and recycle). A total of 515 U.S. household consumers participated in the cross-sectional survey. The results suggest that emotional (anticipated guilt), social (sense of community), and cognitive factors (awareness about consequences and environmental knowledge) were positively associated with food waste reduction behaviour. However, the study results did not support the association between a sense of community and reuse intentions. Moreover, anticipated guilt and awareness of consequences were significant drivers of the reuse and reduce food waste behaviours, respectively. The age of the study participants also had a significant controlling influence on the reduce intentions. The study findings have significant implications for governments, policymakers, marketers, and academics that are interested in developing strategies to mitigate the impact of food waste.
An Extensive Analysis of Understanding Consumer Intention towards Reduction of Food Waste
Srinivas Publication, 2022
Purpose: People's purchasing and consumption patterns have been substantially influenced by different behaviours. The widespread concern about reducing food waste has resulted in the need for environmental concern. Consumer food purchases differ from each other when consuming in dine-in outlets where different factors can result in food trash leading to a serious threat in restaurants. Food waste has a significant impact on businesses across the country; this study will indicate by understanding the consumers' behavioural patterns whether or not the problem of food waste can be improved. This research helps to know the changes in consumers' intention consumption behaviours regarding food waste in dining outlets to avoid and reduce it. Design/Methodology: This research is based on secondary sources acquired from extensive literature, case studies, journal articles, and internet searches. Findings: According to the findings, society is becoming alert to the food waste problem and are taking proactive actions to prevent food waste in their households as well. The influence of the pandemic in 2020 has also served as a warning in every outlet regarding the environmental effects of food waste and pollution. This has enabled people to collaborate from the comfort of their own homes, and they are more cautious about purchasing food anywhere they go to dine and have a strong notion to reduce waste on their part. Because of the pandemic, the community's broad waste patterns have slowed, protecting the environment in the process and has given hope for sustainability. Research limitations/implications: Restaurant food waste is India's growing problem. In addition to this, people are suffering a crisis due to the pandemic, which has resulted in food scarcity which is also leading to hunger. Because waste is one of the country's existing challenges due to its vast population, inefficient waste management methods must be fixed to minimize the possible risk of food waste contamination in households and food businesses. Originality/value: There is a high demand in India for an efficient strategy to prevent future contamination of food waste by any further upcoming situation. With the rising population and urbanization, individuals have to change themselves to a more efficient in handling the situation by understanding the problem of waste that will help themselves and the environment to the greatest. This research intends to address the challenges of food waste generated by restaurants by consumers, as well as potential methods and backup plans for overcoming the food waste disaster with long-term solutions.
International journal of management, technology, and social science, 2023
There have been growing concerns over food security and the problems of food waste on the environment, including resource depletion and greenhouse gas emissions for many years. Although food waste can happen at any point in the food supply chain, the factors that influence consumer intention has been identified as the main contributors to food waste generation. The main purpose of the research is to develop a conceptual model for the study and to investigate the factors that influence consumers' intentions toward reducing food waste behaviour in restaurants based on recognized consumer behaviour theories and an extensive literature review. Design: This research work is based on secondary sources which are collected from academic journals, newspapers, case studies, and internet searches. Postulates and the influencing variables to consumers' intention to mitigate food waste in restaurants are developed using the focus group interaction. Findings: The study explores the postulates affecting consumers' intention to reduce food waste in restaurants by extensively reviewing empirical theories. Through the development of a conceptual model evaluation, the factors associated with the study were awareness, food quality, environmental concern, attitude, and subjective norms system, which impact consumers' behavioural intention toward food waste mitigation in restaurants. Originality: As the conceptual model was being developed, the research study identifies several postulates with the assistance of several models and theories related to consumer behavioural intention and discusses several factors that influence consumer intention in mitigating food waste in restaurants. Paper Type: Review of literature for the development of the conceptual framework.
International Journal of Hospitality Management, 2021
The hospitality literature is quite deficient in insights on consumer behaviour towards food waste generation and its mitigation in out-of-home dining. The present study addresses this gap by undertaking a mixed-method study to examining a broad spectrum of diners' behaviour, beginning from planning the meal and ending with bringing the leftovers home. To this end, it utilises the Stimulus-Organism-Response theory to conceptualise the association of planning routine, food-ordering routine, motives, attitude, and behaviour of taking away leftovers and throwing away leftovers. The results of analysis of the data collected from 276 diners in the United States confirm a positive association of food-ordering and planning routines with motives, which, in turn, are positively associated with attitude and the behaviour of taking away leftovers. Finally, attitude is not only negatively associated with throwing away leftovers but also partially mediates the association of motives with throwing leftovers away. Our findings provide useful inputs for businesses and researchers to motivate green consumer behaviour.
Journal of Cleaner Production, 2019
The growing magnitude of restaurant food waste undermines the environmental sustainability of the global sector of food service provision. The challenge of restaurant food waste is of particular concern for transitional and developing economies where food consumption out of home is becoming increasingly popular. In these markets, a large share of restaurant food waste comes from customer plates, which highlights changes to consumer behaviour as an important mitigation opportunity. Little is however known about how these behavioural changes can be activated and subsequently reinforced. This study explores the prerequisites of consumer involvement in mitigating restaurant food waste in Poland, a transitional economy in East-Central Europe. It tests the role of such prerequisites of pro-environmental consumer behaviour as public environmental knowledge, environmental concern, anticipated regret and pro-environmental behaviour at home in shaping positive customer attitudes towards the need to mitigate restaurant food waste with a subsequent trigger of behavioural intentions to engage in mitigation. The study offers policy and management recommendations on how these behavioural intentions can be reinforced.
Responsible consumption: addressing individual food waste behavior
British Food Journal, 2021
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Quantitative ABCD Analysis of Consumers' Intention toward Mitigation of Food Waste in Restaurants
Srinivas Publication, 2022
The primary goal of the ABCD Analysis Framework is to discover the variables that affect customers' intentions to mitigate food waste while dining in restaurants and to assess the underlying determinants and issues that underpin the model's advantages, benefits, challenges, and disadvantages. An appropriate score / weightage can be given for each component utilizing the ABCD model. Additionally, the framework intends to apply factor analysis and elementary analysis to get additional understanding of the subject. Design: The published papers pertaining to the ABCD analysis framework have been extensively evaluated for this study. By giving proper weight to key attributes and using quantitative analysis through focus group interaction, the study was able to identify the key influencing variables and essential constituent aspects for the mitigation of food waste behaviour of consumers in restaurants. Findings: Based on the ABCD analysis framework, it was discovered that many businesses and individuals adopt this new kind of approach that promotes sustainability or survival to get through their serious issues and find short relief. Through focus group discussions, the ABCD framework's assessment of consumers' intentions to reduce food waste has led to strong support for the advantages elements. Therefore, the results of this model will help back up the effectiveness of the mitigation of food waste in restaurants. Originality/Value: The ABCD analysis method is used in this study to closely investigate consumers' intentions to reduce food waste while dining in restaurants. In order to comprehend the many aspects influencing customers' intention to mitigate food waste, the research utilizes determinant issues, key attributes, factor analysis and elementary analysis based on essential critical constituent elements.
Household Food Waste Behavior: Avenues for Future Research
Journal of the Association for Consumer Research, 2016
Drawing from previous studies, this review proposes a research agenda in regard to household food waste, a neglected topic within the field of consumer behavior. This phenomenon has remarkable social and environmental relevance when one considers that it occurs at the end of the food chain, and thus, wastage at this stage implies losses of resources required for food production. This study aims to provide a framework and solutions for conducting future research in this area. Academic opportunities identified suggest that further theorizing is needed related to consumer food waste, in addition to studies aimed at testing the impact of communication initiatives on behavioral change and at providing a standardized methodology to measure consumer food waste.
Understanding food waste behavior: The role of morals, habits and knowledge
Journal of Cleaner Production, 2021
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