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

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 cont...

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Bibliographic Details
Published in:Sustainability 2021-08, Vol.13 (16), p.9236
Main Authors: Blešić, Ivana, Petrović, Marko D., Gajić, Tamara, Tretiakova, Tatiana N., Syromiatnikova, Julia A., Radovanović, Milan, Popov-Raljić, Jovanka, Yakovenko, Natalia V.
Format: Article
Language:English
Subjects:
Analysis
Attitudes
Consumer behavior
Consumers
Environmental aspects
Environmental attitudes
Food
Food waste
Food wastes
Hygiene
Interior design
Management
Marketing research
Refuse and refuse disposal
Restaurants
Surveys
Sustainability
Theory of planned behavior
Urban areas
Urban environments
Waste management
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Summary: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.
ISSN:2071-1050
2071-1050
DOI:10.3390/su13169236