Abstract
Attracting diner participation in sustainable restaurant practices, such as waste reduction, are highly significant for the environment and in reducing the carbon footprint of food consumption. However, there are concerns as to whether the adoption of sustainable practices in restaurant settings is favored by consumers. To examine such issues we aim to identify, by applying value theory, whether sustainable restaurant practices increase diner loyalty. To do this, this research develops and tests an integrated theoretical model on relationships between sustainable restaurant practices, consumer values (hedonic and utilitarian), environmental concern, and diner behavior. Results reveal that sustainable restaurant practices as a second-order construct of food sustainability and waste reduction influence hedonic/utilitarian values. Sustainable restaurant practices also positively influence diner behavior as a second-order construct of participation in waste reduction practices and loyalty to sustainable restaurants. Diner behavior is affected by hedonic/utilitarian values on waste reduction, which are moderated by environmental concern.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
