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Hotel employees’ intention not to waste food

The role of environmental concern

Bibliographic Data

ID21626314
AuthorsZakaria Elkhwesky (0000-0002-1862-4730, Alexandria University, corresponding author), José-Alberto Castañeda-García (Universidad de Granada), Younès El Manzani (0000-0002-4529-9953, Université de Versailles Saint-Quentin-en-Yvelines), Shafique Ur Rehman (0000-0002-2392-1289, Shenzhen University), Hamada HASSAN (0000-0003-3091-8544, Pharos University in Alexandria)
Year2024
Volume43
Issue26
Pages22593-22610
Publication date2024-07-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueCurrent Psychology (JOURNAL)
Journal identifiersISSN: 1046-1310 • E-ISSN: 1936-4733
PublisherSpringer Science and Business Media LLC (PUBLISHER)
DOI10.1007/s12144-024-05952-3
OpenAlexW4396495555
LanguageEN
Citations received3
References cited113

Drawing on the theory of planned behavior, the current research examined the effect of moral norms and injunctive norms on hotel employees’ intention not to waste food. Besides, the moderating role of environmental concern was also investigated. Data were collected from 586 food and beverage employees in Egyptian hotels, by quantile regression, which allows us to obtain results for the median individual and for those who are wasteful (below the median). The results show that developing moral and injunctive norms is helpful in reducing food expenditure in the median employee (q = 0.5). However, if the focus is on the most wasteful employee (q

Business · Economics · Feeling · Food waste · Perception · Point of sale · Social norms approach · Theory of planned behavior · Environmental Education and Sustainability · Environmental Sustainability in Business · Food Waste Reduction and Sustainability · Psychology · Social Psychology · Marketing

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Unique citing works3
Citations per year3
Citation span2025 - 2026 (2)
Citation velocitycurrent
Highly citedNo
Citation typesNeutral: 3

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