Post-consumer plastic packaging waste from online food delivery services in South Korea

Online Food Delivery (OFD) services transaction in Indonesia has been growing rapidly and become more popular compared to the pre-COVID-19 pandemic situation. Considering this issue, this study aims to empirically investigate consumers’ attitude and repurchase intention towards OFD services in Indonesia by employing the technology acceptance model (TAM), a theory of planned behavior (TPB), and partial adoption of the extended information technology continuance model (ITCM). The study examined the structural relationship between hedonic motivation, price saving orientation, time saving orientation, prior online purchase experience, information fit-to-task, visual appeal, convenience motivation, postusage usefulness, attitude towards OFD services, and repurchase intention towards OFD services. There were 207 questionnaires collected to test the research model using structural equation modeling (SEM). It was found that eight of the sixteen proposed hypotheses were accepted. In addition, this study discusses its practical implication, limitation, and suggestion.

Due to the COVID-19 pandemic, some restaurants have had to adapt their business models to include innovative online food delivery (OFD) services (Gavilan et al., 2021). Customers are becoming more accustomed to utilising apps to order meals from their cellphones (Valley et al., 2022). Food delivery services have developed as a new trend in the food and beverage business as technology has advanced in the twenty-first century. People can now order food by simply pressing a button (Aryani et al., 2022). Food delivery platform operators have developed a new technological model for food delivery services that allows customers to use a mobile app to connect with a variety of local eateries and food providers. The COVID-19 epidemic and shutdown had an impact on small eateries and businesses during and after the outbreak. The Malaysian Ministry of Higher Education has cautioned students not to leave their existing residence within 24 hours of the announcement since the first MCO. Many students were stuck in university dorms and nearby non-residential rental housing areas. As a result, students always use the online food delivery service (OFD) to save time. Food Panda, Grab Food, Lalamove, and other online food delivery services are among the options. Keywords: Bibliometric Analysis, Scopus Database, VOS Viewer, Online Food Delivery

The surge of online food delivery (OFD) services is emblematic of the restaurant industry's presence in the e-delivery landscape. Further, this research reveals that comprehending consumer decision-making processes necessitates the appraisal of consumer behavior perception. Thus, this study aims to scrutinize the impact of hedonic motivation, convenience motivation, and post-usage usefulness on consumer interest and behavior towards OFD services, moderated by their attitudes towards using such services. To achieve this objective, a purposive sample of 150 students who have used OFD services was gathered and analyzed using a quantitative approach. Empirical data was collected via questionnaires, and a structural equation modeling (SEM-AMOS) was employed to examine the empirical model. The findings of this study suggest that hedonic motivation, convenience motivation, post-usage usefulness, and attitudes towards OFD were key determinants of OFD service behavioral intention. The swift expansion of fast food in Indonesia can be attributed to advancements in telecommunication infrastructure and internet users, lower smartphone prices, as well as the convenience and accessibility of mobile phones and the internet. This phenomenon has been capitalized on by fast food companies, who have leveraged online food delivery (OFD) services to cater to the surging demand.

Food preparation and consumption are deeply tied to cultural heritage and serve as a medium for expressing personal values. The advent of online food delivery (OFD) services has therefore had a considerable impact on consumers’ food habits. In this study, we aimed to examine the factors shaping urban residents’ attitudes toward OFD services in Malaysia with a particular focus on the influence of cultural value orientation. Our research framework integrated Hofstede’s cultural value dimensions and key elements of the information system success model (ISSM) to offer a holistic perspective. We designed an online questionnaire to collect data from 269 urban OFD users in Malaysia with diverse backgrounds. The data were analyzed using partial least squares structural equation modeling. The study findings revealed that collectivism and indulgence were impactful cultural values that significantly influenced the respondents’ attitudes toward OFD services, while ISSM factors of service and system quality emerged as crucial technological factors. Overall, these findings underscore the importance of considering individual value orientations in conjunction with technological factors when predicting users’ attitudes toward food delivery innovations.

Purpose: The increasing desire of the community towards fulfilling the practical needs of life is currently accommodated by the rapid development of communication technology in the last five years in Indonesia. One example is the emergence of various food delivery applications. This will affect the pattern of daily food consumption in the community. Therefore, this study determined the personal and socio-environmental factors that influence the frequency of online food ordering (OFO) behavior and also high-risk food consumption through online food delivery services (OFDS) among young adults in Depok City. Theoritical Framework: This study adopts the social cognitive theory, developed by Bandura, as its framework. This theory is one of the most widely applied theories to discusses the determinants of health behavior. It is built on an understanding of the interactions that occur between individuals and environment. Methods: This research was a cross-sectional study conducted with 686 participants of young adults aged 20–39 years that lived in Depok City, West Java Province, Indonesia, for minimal the last six months. They were administered a questionnaire through Alchemer, formerly SurveyGizmo. Descriptive statistics were employed for all variables measured. A T-test and a Chi-square test were conducted to determine the factors influencing the OFO frequency and high-risk food consumption through OFDS. Predictor variables were generated using multi-logistic regression models. Results: The personal and socio-environmental factors related to the frequency of OFO behavior were attitudes toward risk, benefit, barriers, features of OFDS, satisfaction with OFDS, socio-environmental influence, perception about OFDS, and online food preference. Furthermore, the factors associated with high-risk food consumption through OFDS were attitudes toward benefit, features, satisfaction with OFDS, socio-environmental influence, perception about OFDS, online food preference, and knowledge of OFDS. The predictor for the frequency of OFO behavior was satisfaction toward OFDS (ß = 3.3; CI: 2.4–4.7; p-value <0.001), while those for high-risk food consumption were personal and socio-environmental factors (ß = 1.8; CI: 1.3–2.5; p-value = 0.001 and ß = 1.7; CI: 1.2–2.4; p-value = 0.001, respectively). Conclusions: Satisfaction, social environment, and food preference play essential roles in OFDS. The findings demonstrated the urgency of conducting further studies to elaborate on the association of OFDS with non-communicable diseases.

<p><em>The rapid development of the Internet and technology had a big impact on the usage of online shopping including online food delivery (OFD) services.<strong> </strong>What factors affect the customer's intention on using online food delivery (OFD)?<strong> </strong>This study aims to investigate the factors affecting customer intention (CIU) on using online food delivery (OFD) services in Indonesia.<strong> </strong>This study used an online survey for data collection by distributing online questionnaires (57 questions) to OFD users in Indonesia. Factor analysis resulted in 11 variables and the multiple regression analysis was used to examine the impacts of 10 variables on CIU. Regression analysis results proved that Visibility, Perceived Usefulness, Time Saving Benefit, and Price Saving Benefit had positive and significant effects on customer intention to use OFD.<strong> </strong>This study focuses on Indonesia’s OFD services, so the findings may not be applicable in other cultural contexts. This limited generalizability can be addressed by future researchers trying to validate the findings of this study in other cultural backgrounds and geographies. In terms of dimension, the ten constructs might not be the only factors that affect CIU. Hence, examining underexplored dimensions on CIU is also needed.</em></p>

The rise in online food delivery (OFD) services during the COVID-19 pandemic has significantly altered consumer behavior and provided a lifeline to many restaurants. As Malaysia transitions from the pandemic to endemic phases, marked by the reopening of physical dining options, prompts a pertinent question: will the increased reliance on OFD continue as a dominant food consumption method? This study adopts a quantitative methodology to explore the factors influencing customer intentions toward the continued use of OFD services after the pandemic. Utilizing a descriptive research design, this study specifically examined the evolving landscape of OFD utilization in Setiawangsa, Kuala Lumpur. Data were gathered through purposive sampling with 384 respondents participating in an online survey. The findings reveal a strong positive correlation between perceived usefulness and customer intention to use OFD services, underscoring the critical influence of perceived usefulness in promoting OFD adoption. Conversely, no significant correlations are observed between price-saving benefits, time-saving benefits, and customer intentions, indicating that more complex factors drive consumer behavior. This research offers crucial insights into the post-pandemic adoption dynamics of OFD, providing valuable information for industry stakeholders and policymakers on the necessary strategic adjustments to align with changing consumer preferences. By employing a thorough quantitative approach and effective sampling strategy, this study elucidates the determinants of customer intentions towards OFD services during the endemic phase, aiding the development of informed and sustainable business strategies in the evolving post-COVID-19 pandemic.

China's online food delivery (OFD) services consume enormous amounts of disposable plastics. Here, we investigated and modeled the national mass inventories and environmental release of plastics and chemical additives in the plastic. The extra-tree regression identified six key descriptors in determining OFD sales in Chinese cities. Approximately 847 kt of OFD plastic waste was generated in 2021 (per capita 1.10 kg/yr in the megacities and 0.39 kg/yr in other cities). Various additives were extensively detected, with geomean concentrations of 140.96, 4.76, and 0.25 μg/g for ∑8antioxidants, ∑21phthalates, and bisphenol A (BPA), respectively. The estimated mass inventory of these additives in the OFD plastics was 164.7 t, of which 51.1 t was released into the atmosphere via incineration plants and 51.0 t was landfilled. The incineration also released 8.07 t of polycyclic aromatic hydrocarbons and 39.1 kt of particulate matter into the atmosphere. Takeout food may increase the dietary intake of phthalates and BPA by 30% to 50% and raise concerns about considerable exposure to antioxidant transformation products. This study provides profound environmental implications for plastic waste in the Chinese OFD industry. We call for a sustainable circular economy action plan for waste disposal, but mitigating the hazardous substance content and their emissions is urgent.

Online Food Delivery (OFD) services are a popular method in Indonesia for ordering food and drinks compared to other methods such as by telephone, restaurant mobile applications, and restaurant websites. OFD service transactions in Indonesia are growing rapidly and are increasingly popular compared to before the COVID-19 pandemic. The purpose of this study was to determine the structural influence between variables which include hedonic motivation, time saving orientation, price saving orientation, prior online purchase experience, information fit-to-task, visual appeal, convenience motivation, post-usage usefulness, attitude, and repurchase. intention on OFD services in Indonesia. This research refers to the theory of planned behavior, technology acceptance model, and partial adoption of the extended information technology continuance model. This research was also conducted to determine changes in consumer behavior in using OFD services before and during the COVID-19 pandemic in Indonesia. In this study, data was collected from 207 users of GoFood or GrabFood services and processed using Structural Equation Modeling (SEM) on the LISREL 8.54 software. The results showed that eight of the sixteen hypotheses proposed had a significant effect. Price saving orientation, time saving orientation, and prior online purchase experience significantly have a positive effect on convenience motivation. Time saving orientation, prior online purchase experience, and convenience motivation have a significant positive effect on post-usage usefulness. Post-usage usefulness has a significant positive effect on consumer attitudes and repurchase intentions for OFD services. This research shows that after the COVID-19 pandemic ends, 28.50% of respondents will increase the frequency of purchasing food and beverages through OFD services, 29.47% of respondents will reduce it, and the rest with a fixed frequency.

Changes in food consumption patterns have resulted in the high demand and patronage of online food ordering and delivery services in Ghana. The attention of every individual involved in the food chain is needed to ensure food safety. Since a food delivery service and person are introduced in online food ordering and delivery services, new and unique food safety challenges and concerns are created. This paper hence investigates the food safety concerns and challenges posed by online food ordering and delivery services and further provide solutions to tackle and improve food safety in the service. Additional concerns raised by food ordering and delivery services include an absence of food transport or delivery regulation in Ghana, a lack of food safety education and training for food delivery persons as well as food fraud actions like mislabeling and substitution. To boost food safety in online food ordering and delivery services, the service should be regulated by the Ghana FDA with policies and manuals that address these food safety concerns. Food meant for delivery should be packaged well to prevent contact with insects and other contaminants. Timely delivery should be a priority to make sure delivered foods are still in the right and safe temperatures for consumption.

Gender equality in education has been an issue of interest in developing strategies for This research focuses on customer satisfaction with Malaysia's online food delivery (OFD) services. In this decade, the number of individuals who frequently purchased meals online climbed dramatically. People nowadays prefer their meals to be delivered instead of dining in a restaurant. Hence, it is crucial to understand the customers' expectations to manage a successful meal delivery business. People used to have to dine at restaurants or order takeout, but today OFD businesses provide convenience and have transformed customer behavior. This study also investigates the intrinsic and extrinsic factors influencing Malaysian's meal delivery satisfaction. Questionnaires were distributed to consumers in Petaling Jaya metropolitan area to collect and analyze data for this study. 384 respondents contributed to this study's findings, discussion, and conclusion. This study tested three independent variables that influence customers' satisfaction: hedonic motivation, price-saving orientation, and time-saving orientation. As a result, this study's three independent variables were statistically significant in satisfying customers. In conclusion, this study can be used to increase the usage of OFD services in the future. However, there are many factors to consider, as it was proven that the three independent factors positively contribute to customer satisfaction. Thus, the OFD service developers must create a solid impression that using OFD services is engaging and intriguing. Additionally, marketers must foster the idea that OFD services are integral to the user's lifestyle.<p> </p><p><strong> Article visualizations:</strong></p><p><img src="/-counters-/edu_01/0098/a.php" alt="Hit counter" /></p>

Plastic food packaging is a cost-effective tool to minimize food waste. However, plastic food packaging rapidly generates waste and if mismanaged can leak to the environment adversely affecting ecosystems. We quantified the plastic waste leaked to the marine environment due to food consumption in the Netherlands. Combining food consumption patterns, food waste estimates, and plastic packaging data, we estimated the plastic packaging intensity of the Dutch diet. We then mapped the fate of the plastic food packaging waste generated using Dutch plastic waste management patterns. We estimate that a total of 296 kt/yr of plastic food packaging is required in the Netherlands. We model that 6.5 kt/yr is leaked to the marine environment, with 75% of this leakage resulting from the exportation of plastic waste to nations in Asia, 3% from all other nations, and 22% due to littering. We conclude that despite being a high-income nation with a post-consumer plastic packaging waste network reporting a 78% recycle rate, Dutch plastic food packaging waste is leaked to the marine environment at a globally average rate, raising questions about plastic recycle rate metrics and Dutch/EU plastic waste export policies.

Online food ordering and delivery service are the platforms that provide a system and service to the consumer to order and buy food products from foodservice or restaurant operators. The service is an up-and-coming trend among Millennials and the trend has ballooned with the introduction of movement control order (MCO) due to the pandemic COVID-19. The consumer’s demand towards online food ordering and delivery service has increased markedly due to the prohibition of dine-in at restaurant premises. This study focuses on highlighting the factors that influence consumer’s intention to use online food ordering and delivery service. The survey questionnaires were distributed among 384 respondents that represent the customers of restaurants in Shah Alam, Selangor. Data analyses were conducted using SPSS and multiple regression analysis. Findings revealed that usefulness, ease of use, and consumer’s enjoyment are the factors that influence consumer’s intention to use online food ordering service and conclusively, usefulness is the most significant factor that affects consumer’s intention to order food via online food ordering and delivery service. The findings from this study are beneficial for foodservice or restaurant operators in improving their businesses and staying competitive. Recommendations for future studies are included based on the findings of this study.
 Keywords: consumer intention, consumer demands, online food ordering, service, restaurant operators

PurposeThe study aims to examine factors that influence customers' intention to use online food delivery applications using a smartphone. The factors examined in this study are based on the existing theory of Unified Theory of Acceptance and Use of Technology (UTAUT) namely performance expectancy, effort expectancy, social influence, information quality, price-saving orientation and time-saving orientation towards intention to use the applications. Moreover, this research model also has been expanded with an additional dimension, attitude towards online food delivery services which lead to the intention to use online food delivery services through a smartphone. Furthermore, the present study also tested the role of age as moderator constructs between attitude towards online food delivery services and intention to use online food delivery services through a smartphone.Design/methodology/approachThe study employed a quantitative method and 256 respondents participated in this study. The questionnaires are distributed using a convenience sampling technique and the data is analysed using partial least square approach.FindingsThe result shows that four (4) constructs, i.e. social influence, information quality, price-saving orientation and time-saving orientation have a positive relationship and significant effect on attitude towards online food delivery service where it enhances the intention to use the application. Attitude towards online food delivery services also has a significant effect on the intention to use. Furthermore, age was not found significant to moderate the relationship between attitude and intention to use.Practical implicationsThe output of this study has several practical contributions such as enhances the existing knowledge and skillset of the shared-economy industry, online food delivery service providers as well as restaurant owners in improving the quality of life of the customers. It also provides contextual knowledge and a deeper understanding of online food delivery applications for customers in Malaysia.Originality/valueThe findings provide a guiding principle for improving the present determinant factors, attitude towards online food delivery service and intention to use online food delivery applications.

PurposeSocial media channels provide an avenue for expressing views about different services/products. However, unlike merchandise/company websites (where users can post both reviews and ratings), it is not possible to understand user's ratings for a particular service-related comment on social media unless explicitly mentioned. Predicting ratings can be beneficial for service providers and prospective customers. Additionally, predicting ratings from a user-generated content can help in developing vast data sets for recommender systems utilizing recent data. The aim of this study is to predict ratings more accurately and enhance the performance of sentiment-based predictors by combining it with the emotional content of textual data.Design/methodology/approachThis study had utilized a combination of sentiment and emotion scores to predict the ratings of Twitter posts (3,509 tweets) in three different contexts, namely, online food delivery (OFD) services, online travel agencies (OTAs) and online learning (e-learning). A total of 29,551 reviews were utilized for training and testing purposes.FindingsResults of this study indicate accuracies of 58.34%, 57.84% and 100% in cases of e-learning, OTA and OFD services, respectively. The combination of sentiment and emotion scores showed an increase in accuracies of 19.41%, 27.83% and 40.20% in cases of e-learning, OFD and OTA services, respectively.Practical implicationsUnderstanding the ratings of social media comments can help both service providers as well as prospective customers who do not spend much time reading posts but want to understand the perspectives of others about a particular service/product. Additionally, predicting ratings of social media comments will help to build databases for recommender systems in different contexts.Originality/valueThe uniqueness of this study is in utilizing a combination of sentiment and emotion scores to predict the ratings of tweets related to different online services, namely, e-learning OFD and OTAs.