Kim Wansoo, Che Chen, Jeong Chul
Department of Tourism Management, Gachon University, Seongnam, Republic of Korea.
College of History and Tourism Culture, Inner Mongolia University, Hohhot, China.
Front Psychol. 2023 Jan 11;13:976102. doi: 10.3389/fpsyg.2022.976102. eCollection 2022.
As the COVID-19 pandemic extends over a long period of time, the World Food Programme (WFP) estimated that food insecurity would take place in the near future. Previous studies focused on various kinds of interventions for food waste prevention. Surprisingly, however, research tackling consumer attitudes and behaviors as a way to reduce food waste is still rare. To fill this gap in the literature, this study examined the antecedent roles of restaurant customers' nature connection and biospheric values in fostering their food leftover reduction intention through environmental self-identity and sense of obligation to reduce food leftover. In addition, the moderating effects of gender were tested on all the relationships in our conceptual model. A quantitative approach with an online survey for restaurant customers was adopted. Structural equation modeling was adopted to analyze the data. Through confirmatory factor analyses, the adequate reliability and validity of the measures were established. All the relationships between the constructs were found to be significant, supporting the hypotheses. In other words, the restaurant customers' nature connection and biospheric values were found to eventually induce the customers' food leftover reduction intention. In addition, in terms of the moderating effect, the male customers' nature connection more strongly increased their biospheric values than the female customers' case. The findings of this study revealed how restaurant customers' food leftover reduction intention is formed through their feeling of oneness with nature and biospheric values. Given that consumer behavior has been recognized as a major driver of restaurant food waste, the findings of this study provide useful insights to restauranteurs and policymakers for the health of society and people in it. It was especially true for men in that their feeling of oneness with nature significantly influences their biospheric values more than women's.
随着新冠疫情长期持续，世界粮食计划署（WFP）估计粮食不安全问题将在不久的将来出现。以往的研究集中在预防食物浪费的各种干预措施上。然而，令人惊讶的是，将消费者态度和行为作为减少食物浪费的一种方式的研究仍然很少。为了填补这一文献空白，本研究考察了餐厅顾客的自然联结和生物圈价值观在通过环境自我认同和减少食物剩余的义务感来促进他们减少食物剩余意愿方面的先行作用。此外，还检验了性别在我们概念模型中所有关系上的调节作用。采用了对餐厅顾客进行在线调查的定量方法。采用结构方程模型分析数据。通过验证性因素分析，确定了测量方法具有足够的信度和效度。发现所有构念之间的关系都是显著的，支持了假设。换句话说，发现餐厅顾客的自然联结和生物圈价值观最终会促使顾客产生减少食物剩余的意愿。此外，就调节作用而言，男性顾客的自然联结比女性顾客更强烈地增强了他们的生物圈价值观。本研究结果揭示了餐厅顾客减少食物剩余的意愿是如何通过他们与自然的一体感和生物圈价值观形成的。鉴于消费者行为已被认为是餐厅食物浪费的主要驱动因素，本研究结果为餐厅经营者和政策制定者促进社会及其中人们的健康提供了有益的见解。对男性来说尤其如此，因为他们与自然的一体感对其生物圈价值观的影响比女性更大。
