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How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers

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  • Ivana Blešić

    (Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
    Institute of Sports, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia)

  • Marko D. Petrović

    (Institute of Sports, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia
    Geographical Institute “Jovan Cvijić” SASA, 11000 Belgrade, Serbia)

  • Tamara Gajić

    (Institute of Sports, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia
    Faculty of Tourism and Hospitality Management, University Singidunum, 11000 Belgrade, Serbia)

  • Tatiana N. Tretiakova

    (Institute of Sports, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia)

  • Julia A. Syromiatnikova

    (Institute of Sports, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia)

  • Milan Radovanović

    (Institute of Sports, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia
    Geographical Institute “Jovan Cvijić” SASA, 11000 Belgrade, Serbia)

  • Jovanka Popov-Raljić

    (Faculty of Tourism and Hospitality Management, University Singidunum, 11000 Belgrade, Serbia)

  • Natalia V. Yakovenko

    (Research Institute of ITLK of Voronezh, Voronezh State University of Forestry and Technologies Named after G.F. Morozov, 394000 Voronezh, Russia)

Abstract

This study is based on the general notion that restaurants should find more responsible solutions to dispose of the large amount of food that is not consumed. Moreover, the food wasted has great environmental, social and financial impacts, and yet this issue is still insufficiently presented in contemporary studies on food waste management. This paper applied the extended theory of planned behavior as a theoretical framework to elicit consumers’ behavior concerning food waste. A standard paper and pen survey recorded quantitative data provided by 221 respondents. The findings reported the following: (1) personal attitudes toward food waste positively affect an individual’s intention not to waste food; (2) perceived behavioral control positively affects an individual’s intention not to waste food; (3) the intention not to waste food negatively affects self-reported food waste behavior; (4) negative environmental attitudes negatively affect intention not to waste food; (5) hygiene-based food waste negatively affects perceived behavioral control. This study contributes to understanding consumers’ food waste behavior in restaurants and might have practical implications in the hospitality sector.

Suggested Citation

  • Ivana Blešić & Marko D. Petrović & Tamara Gajić & Tatiana N. Tretiakova & Julia A. Syromiatnikova & Milan Radovanović & Jovanka Popov-Raljić & Natalia V. Yakovenko, 2021. "How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers," Sustainability, MDPI, vol. 13(16), pages 1-14, August.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:16:p:9236-:d:616139
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    References listed on IDEAS

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    1. Kallbekken, Steffen & Sælen, Håkon, 2013. "‘Nudging’ hotel guests to reduce food waste as a win–win environmental measure," Economics Letters, Elsevier, vol. 119(3), pages 325-327.
    2. Wen-Lan Liao & Chin-Yi Fang, 2019. "Applying an Extended Theory of Planned Behavior for Sustaining a Landscape Restaurant," Sustainability, MDPI, vol. 11(18), pages 1-13, September.
    3. Ann C. Wilkie & Ryan E. Graunke & Camilo Cornejo, 2015. "Food Waste Auditing at Three Florida Schools," Sustainability, MDPI, vol. 7(2), pages 1-18, January.
    4. Ajzen, Icek, 1991. "The theory of planned behavior," Organizational Behavior and Human Decision Processes, Elsevier, vol. 50(2), pages 179-211, December.
    5. Lorenz, Bettina Anne-Sophie & Hartmann, Monika & Langen, Nina, 2016. "What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens," 2016 Annual Meeting, July 31-August 2, Boston, Massachusetts 235770, Agricultural and Applied Economics Association.
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    Cited by:

    1. 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.
    2. Dragan Vukolić & Tamara Gajić & Marko D. Petrović & Jovan Bugarčić & Ana Spasojević & Sonja Veljović & Nikola Vuksanović & Marina Bugarčić & Miloš Zrnić & Snežana Knežević & Sandra R. Rakić & Bojana D, 2023. "Development of the Concept of Sustainable Agro-Tourism Destinations—Exploring the Motivations of Serbian Gastro-Tourists," Sustainability, MDPI, vol. 15(3), pages 1-16, February.
    3. Tamara Gajić & Jovanka Popov Raljić & Ivana Blešić & Milica Aleksić & Marko D. Petrović & Milan M. Radovanović & Darko B. Vuković & Višnja Sikimić & Tatjana Pivac & Marija Kostić & Dejan Sekulić & Dra, 2022. "Factors That Influence Sustainable Selection and Reselection Intentions Regarding Soluble/Instant Coffee—The Case of Serbian Consumers," Sustainability, MDPI, vol. 14(17), pages 1-18, August.
    4. Marko D. Petrović & Ilija Milovanović & Tamara Gajić & Veronika N. Kholina & Miroslav Vujičić & Ivana Blešić & Filip Đoković & Milan M. Radovanović & Nina B. Ćurčić & Al Fauzi Rahmat & Karlygash Muzdy, 2023. "The Degree of Environmental Risk and Attractiveness as a Criterion for Visiting a Tourist Destination," Sustainability, MDPI, vol. 15(19), pages 1-20, September.

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