Exploring factors influencing consumer behavior towards food waste reduction in buffet style restaurants

Datos Bibliográficos

ID21296446
AutoresQianni Zhu (0009-0004-5442-0059, University of Missouri), Pei Liu (0000-0001-5330-9640, University of Missouri)
Año2025
Volumen127
Número3
Páginas839-856
Fecha de publicación2025-02-18
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaBritish Food Journal (JOURNAL)
Identificadores de la revistaISSN: 0007-070X • E-ISSN: 1758-4108
EditorialEmerald (PUBLISHER)
DOI10.1108/bfj-06-2024-0592
OpenAlexW4405810504
IdiomaEN
Citas recibidas2
Referencias citadas52

Purpose This research examines the elements that influence consumer behavior regarding food waste reduction in buffet style restaurants. It specifically analyzes the factors that affect consumers' efforts to reduce food waste in these establishments by incorporating the theory of planned behavior (TPB), the norm activation model (NAM), and the social exchange theory (SET). Additionally, this study provides practical coping strategies for the restaurant industry. Design/methodology/approach Drawing upon an integrated framework, the study collected 547 valid responses through an online survey on Amazon’s Mechanical Turk (MTurk) for structural equation analysis. Participants who are 18 years or older and have prior experience dining in buffet style restaurants were eligible to participate in the study. Findings The findings underscore the profound impact of consumer awareness on their attitudes (ATT) toward minimizing food waste. Moreover, subjective norms (SN), perceived behavioral control (PBC), personal norms (PN) and establishment policies emerge as critical drivers of consumer behavior in buffet style dining settings. In light of these results, recommended strategies include enhancing consumer awareness initiatives and introducing house policies within restaurant operations. Originality/value This study employs an integrated framework that combines the NAM and TPB, taking into account the impact of house policies grounded in the SET. It provides a beneficial insight on reducing food waste in the buffet style foodservice operations from an interactive dynamic perspective between restaurants and consumers. Furthermore, this research offers valuable implications to the industry’s efforts to address food waste concerns and foster environmentally responsible behavior among consumers

Advertising · Business · Consumer behaviour · Control (management) · Economics · Food choice · Food waste · Grounded theory · Management · Originality · Qualitative research · Sociology · Structural equation modeling · Theory of planned behavior · Engineering · Environmental Sustainability in Business · Food Waste Reduction and Sustainability · Halal products and consumer behavior · Marketing · Psychology · Social Psychology