Abstract
In this study, a new model of how commitment affects green behaviors was developed, tested, and compared with 5 models of the theory of planned behaviors (TPB) to verify the key influential factors of restaurant employees’ green behaviors. Final questionnaires were distributed to 551 restaurant employees through cluster sampling, and 425 valid samples were received. AMOS 18.0 was used to conduct a 2-stage structural equation modeling analysis to achieve the research purposes. According to data analysis, the commitment model was the strongest model beyond TPB and extended TPB to explain restaurant employees’ green behaviors for the development of food environment sustainability.
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