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Food Waste Reduction from Customers’ Plates: Applying the Norm Activation Model in South Korean Context

Author

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  • Wansoo Kim

    (Department of Tourism Management, Gachon University, Seongnam 13120, Korea)

  • Chen Che

    (College of History and Tourism Culture, Inner Mongolia University, Hohhot 010021, China)

  • Chul Jeong

    (Division of Tourism Science, Hanyang University, Seoul 04763, Korea)

Abstract

Researchers have pointed out the urgent need to tackle food waste from customers’ plates, considering its environmental and socioeconomic impacts. Nonetheless, little is known about reducing food waste from customers’ plates in the restaurant context. The present research successfully addressed how customers can reduce food waste by using the Norm Activation Model (NAM). A customer survey was employed to collect quantitative data to verify the hypotheses of this study. The NAM of this study involved awareness of environmental impact (of the restaurant industry), ascribed responsibility for food waste, and moral norm for food waste reduction as predictors for food waste reduction intention. In addition, this study adopted self-efficacy to food waste reduction as a moderator on the path from the moral norm for food waste reduction to food waste reduction intention. Our empirical results supported all the hypotheses suggested in the research model. Consequently, the findings of this study adequately explained how restaurant customers form their intention to reduce food waste and thus provided important clues about how it can be encouraged. For example, based on the findings, a nudging message may be displayed on the restaurant wall to raise customers’ self-efficacy, saying, “Saving the earth is as easy as finishing your food or taking it home”.

Suggested Citation

  • Wansoo Kim & Chen Che & Chul Jeong, 2022. "Food Waste Reduction from Customers’ Plates: Applying the Norm Activation Model in South Korean Context," Land, MDPI, vol. 11(1), pages 1-14, January.
    • Handle: RePEc:gam:jlands:v:11:y:2022:i:1:p:109-:d:721083
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    References listed on IDEAS

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    1. Ching-Hsu Huang & Shih-Min Liu & Nai-Yun Hsu, 2020. "Understanding Global Food Surplus and Food Waste to Tackle Economic and Environmental Sustainability," Sustainability, MDPI, vol. 12(7), pages 1-18, April.
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    Cited by:

    1. Fei Zheng & Chenguang Zhao & Ahmad S. Ajina & Petra Poulova, 2023. "Decoding the Dilemma of Consumer Food Over-Ordering in Restaurants: An Augmented Theory of Planned Behavior Model Investigation," Sustainability, MDPI, vol. 15(11), pages 1-16, May.
    2. Yue Ma & Abdullah Al Mamun & Mohd Helmi Ali & Mohammad Enamul Hoque & Zhai Lili, 2023. "Modeling the intention and adoption of food waste prevention practices among Chinese households," Palgrave Communications, Palgrave Macmillan, vol. 10(1), pages 1-12, December.
    3. Kyuhyeon Joo & Junghoon (Jay) Lee & Jinsoo Hwang, 2022. "NAM and TPB Approach to Consumers’ Decision-Making Framework in the Context of Indoor Smart Farm Restaurants," IJERPH, MDPI, vol. 19(21), pages 1-18, November.

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