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An Exploratory Study of Consumer Food Waste Attitudes, Social Norms, Behavioral Intentions, and Restaurant Plate Waste Behaviors in Taiwan

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  • Ching-Hsu Huang

    (Department of Hotel and Restaurant Management, National Pingtung University of Science and Technology, Pingtung 91202, Taiwan)

  • Hsiao-Yi Tseng

    (Department of Hotel and Restaurant Management, National Pingtung University of Science and Technology, Pingtung 91202, Taiwan)

Abstract

The rising trend of people dining out has made food waste in restaurants become a significant issue because of sustainability. Consumers’ attitudes toward food waste in restaurants are still undergoing scrutiny. The main purpose of this study was to test the relationships among consumers’ attitudes, social norms, behavioral intentions, and plate waste behaviors in restaurants in Taiwan. This paper contributes to the understanding of consumers’ food waste behaviors by examining a hypothesized research model. Based on a questionnaire with 464 restaurant customers, the hypothesized research model was examined by using structural equation modeling. Sequential mediation for examining the relationships of variables was conducted, and it was found that there was a significant serial mediation effect on the path of consumers’ attitudes, behavioral intentions, food waste behavior, and consumer plate waste. The results of this study can contribute to better engaging consumers in mitigating food waste in restaurants. Implications and suggestions for further research and recommendations for restaurant managers are provided based on sustainable management.

Suggested Citation

  • Ching-Hsu Huang & Hsiao-Yi Tseng, 2020. "An Exploratory Study of Consumer Food Waste Attitudes, Social Norms, Behavioral Intentions, and Restaurant Plate Waste Behaviors in Taiwan," Sustainability, MDPI, vol. 12(22), pages 1-18, November.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:22:p:9784-:d:449798
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    References listed on IDEAS

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    Cited by:

    1. Jingjing Wang & Mingyue Li & Sinan Li & Kai Chen, 2022. "Understanding Consumers’ Food Waste Reduction Behavior—A Study Based on Extended Norm Activation Theory," IJERPH, MDPI, vol. 19(7), pages 1-15, April.
    2. Saman Attiq & Amanda M. Y. Chu & Rauf I. Azam & Wing-Keung Wong & Sumia Mumtaz, 2021. "Antecedents of Consumer Food Waste Reduction Behavior: Psychological and Financial Concerns through the Lens of the Theory of Interpersonal Behavior," IJERPH, MDPI, vol. 18(23), pages 1-18, November.
    3. Areej Malibari & Ghada Alsawah & Wafaa Saleh & Maha M. A. Lashin, 2023. "Analysis of Attitudes towards Food Waste in the Kingdom of Saudi Arabia Using Fuzzy Logic," Sustainability, MDPI, vol. 15(4), pages 1-16, February.
    4. Beata Bilska & Marzena Tomaszewska & Danuta Kołożyn-Krajewska, 2022. "The Management of Meals in Food Service Establishments in the Context of Food Waste—Results of Focus Group Interviews with Employees and Owners," Sustainability, MDPI, vol. 14(15), pages 1-17, July.
    5. Sumia Mumtaz & Amanda M. Y. Chu & Saman Attiq & Hassan Jalil Shah & Wing-Keung Wong, 2022. "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," IJERPH, MDPI, vol. 19(10), pages 1-24, May.

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