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

• Published in: Sustainability Vol. 12; no. 22; p. 9784
• Main Authors: Huang, Ching-Hsu, Tseng, Hsiao-Yi
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 23.11.2020
• Subjects: Attitudes; Consumer attitudes; Consumer behavior; Consumers; Consumption; Customer services; Developing countries; Food; Food security; Food service; Food supply; Food waste; Industrialized nations; LDCs; Literature reviews; Multivariate statistical analysis; Norms; Restaurants; Social norms; Supply chains; Sustainability
• ISSN: 2071-1050; 2071-1050
• DOI: 10.3390/su12229784

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.