Akdeniz University, Faculty of Applied Sciences, Department of Marketing, 07058 Konyaaltı, Antalya, Turkey.
Waste Manag. 2020 Nov;117:170-178. doi: 10.1016/j.wasman.2020.08.011. Epub 2020 Aug 26.
Consumer food waste during the consumption stage is usually generated in different settings (at home or out-of-home). Consumer food waste behavior has been the focus of substantial investigation in the search for the mitigation of food waste in households. However, researchers have not treated consumer food waste behavior in restaurants in much detail. This study aims to test an extended Theory of Planned Behavior by including price consciousness and food taste to understand the antecedents of food waste behavior in restaurants. An online survey provided quantitative data from 329 participants. The results showed that (1) the extended TPB model is useful in predicting consumer food waste behavior in restaurants with an improved variance in food waste behavior from 13% to 15%; (2) intention to reduce food waste and perceived behavioral control had a significant negative effect on food waste behavior; (3) food taste exerted a significant positive effect on food waste behavior; (4) attitudes towards food waste, perceived behavioral control and price consciousness positively affected intention to reduce food waste. The current study represents a further step towards understanding consumer food waste behavior in restaurants.
消费者在消费阶段的食物浪费通常发生在不同的场景（在家或外出）。消费者的食物浪费行为一直是大量研究的焦点，旨在寻找减少家庭食物浪费的方法。然而，研究人员并没有详细研究餐厅中的消费者食物浪费行为。本研究旨在通过纳入价格意识和食物口感来检验扩展后的计划行为理论，以了解餐厅中食物浪费行为的影响因素。通过在线调查收集了 329 名参与者的定量数据。结果表明：（1）扩展后的 TPB 模型可以有效地预测餐厅中的消费者食物浪费行为，将食物浪费行为的方差从 13%提高到 15%；（2）减少食物浪费的意愿和感知行为控制对食物浪费行为有显著的负向影响；（3）食物口感对食物浪费行为有显著的正向影响；（4）对食物浪费的态度、感知行为控制和价格意识正向影响减少食物浪费的意愿。本研究进一步深入理解了餐厅中的消费者食物浪费行为。
