Abstract
Since the majority of food waste in high-income countries occurs at the consumption stage and given the clear trend towards out-of-home food consumption, it is important to understand the factors that lead to food waste in the hospitality sector. The present study uses a behavioral structural equation model to test the drivers of consumers’ leftover behavior in an out-of-home setting. Based on the Theory of Planned Behavior, we additionally consider “personal norms” and the situational “taste perception” of food as determinants. Our results in a company canteen demonstrate that personal norms and attitudes greatly determine consumers’ intention to prevent leftovers, whereas subjective norms and perceived behavioral control appear less relevant. Stated leftover behavior depends on both behavioral intention and the situational taste perception of food. We show that in order to understand individual food leftover behavior in an out-of-home setting, determinants from behavioral theories should be complemented by situational variables.
Highlights
Food waste has become a focal point of interest in media, politics, research and business
Since the majority of food waste in high-income countries occurs at the consumption stage and given the clear trend towards out-of-home food consumption, it is important to understand the factors that lead to food waste in the hospitality sector
Based on the Theory of Planned Behavior (TPB) and the considered constructs personal norms and the situational measure of perceived taste of food, a structural equation model was estimated for a sample of 158 German canteen guests
Summary
Food waste has become a focal point of interest in media, politics, research and business. Stenmarck et al [9] investigate food waste along the supply chain and consider available household data from 2012 reported by 11 out of 28 European member states. They found that food waste ranges from 44 to 130 kg/person/year with a mean of 71 and a median of 67 kg/person/year. This variance makes obvious that statements about one actor’s particular responsibility should be taken carefully since reliable data concerning the amount of food waste on different stages in the food value chain are lacking in many countries [7,10]. Specific behaviors and routines that have been addressed with respect to food waste reach from recommendations for food shopping routines [15] and the provision of action knowledge over education for food-related knowledge [16] to social network approaches for avoiding losses [17] and social media interventions by retailers [18]
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