Consumer's over-ordering behavior at restaurant: Understanding the important roles of interventions from waiter and ordering habits

Religious values and social distance as activators of norms to reduce food waste when dining out

Empirical research is required to identify psychological and psychographic factors which can activate or amplify norms of foodservice customers towards food waste reduction. By surveying 446 foodservice customers in Poland, a country with a large population of religion followers, this study examines the influence of religious values on personal norms and explores the moderating effect of social distance on injunctive norms. The results indicate that religious values do not activate personal norms directly but affect them indirectly via such mediating factors as the feeling of compassion and family upbringing. Close encounters, such as family and friends, amplify the effect of injunctive norms while distant encounters, such as fellow countrymen, do not. This suggests that measures for food waste reduction should be designed to appeal to the foodservice customers' feeling of compassion. The measures should also remind foodservice customers that their (grand)parents and friends would disprove food waste.

Using a unified model of TPB, NAM and SOBC to understand students’ energy-saving behaviors: moderation role of group-level factors and media publicity

Purpose

This study aims to integrate the theory of planned behavior (TPB), norm activation model (NAM) and stimulus–organism–behavior–consequences theory (SOBC) with the moderators to investigate the main determinants of energy-saving behaviors as well as how group-level factors and media publicity significantly facilitate the energy-saving intention-behavior linkage among dormitory students in higher education institutions (HEIs).

Design/methodology/approach

A valid sample of 325 dormitory students resided in universities of Vietnam and a three-step analysis approach via SPSS 28.0 and AMOS 25.0 were used to test the hypothesized model.

Findings

This study yields that external stimuluses (subjective norms and perceived behavioral control) positively and strongly stimulate energy–energy attitude, while internal stimuluses (ascription of responsibility, awareness of consequences) arouse personal norms. Both internal and external stimuluses were found to have serially mediation effects on energy-saving behaviors via attitude toward energy saving, personal norms and energy-saving intention. Remarkably, group interaction and media publicity exert prominent positive moderation effects on the energy-saving intention–behavior relationship.

Practical implications

The findings of this research can be valuable for HEIs and policymakers to inspire university students’ energy conservation behavior for sustainable development goals.

Originality/value

This study contributed to the proenvironmental literature by adopting the SOBC paradigm that strengthens the integration of TPB and NAM models to explore the main determinants of dormitory students’ energy-saving behaviors, explain the underlying mediation mechanisms of organisms and behavioral responses and illustrate the moderation role of group-level factors and media publicity.

Consumer-Related Antecedents of Waste Behavior in Online Food Ordering: A Study among Young Adults in China

Food waste in the catering industry currently accounts for almost half of the total food waste in China and entails a large amount of land, water, and labor costs, in addition to the carbon footprint's impacts on climate change. Under the background of increasing food consumption and waste from online catering, this study investigates the factors influencing the food waste behaviors (FW) of online food ordering in China and provides policy recommendations for food waste reduction. Using survey data from 482 consumers, we constructed a theoretical framework and examined the influence path of each factor using structural equation modeling (SEM) and a bootstrap test. The results showed that young consumers without farming experience and females wasted more on ordering food online. The more frequently the consumer ordered, the more they wasted. The level of consumers' perceived behavioral control (PBC) was found to be lower than other factors, indicating that it was difficult for consumers to reduce food waste. Attitudes toward behavior (ATT), subjective norm (SN), PBC, and price consciousness (PC) were all positively related to behavioral intention to reduce food waste (BI). PBC and BI were negatively related to FW, and over-consumption behavior (OC) was positively related to FW. BI had a mediating effect on the paths of ATT, PBC, and PC to FW, but the pathway through which PC influenced FW was primarily through BI or PBC, not OC. In our research, BI had no mediating effect between SN and FW. Ultimately, our findings inform some policy recommendations to help nations, restaurants, food-ordering platforms, and consumers reduce waste.

How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers

This study is based on the general notion that restaurants should find more responsible solutions to dispose of the large amount of food that is not consumed. Moreover, the food wasted has great environmental, social and financial impacts, and yet this issue is still insufficiently presented in contemporary studies on food waste management. This paper applied the extended theory of planned behavior as a theoretical framework to elicit consumers’ behavior concerning food waste. A standard paper and pen survey recorded quantitative data provided by 221 respondents. The findings reported the following: (1) personal attitudes toward food waste positively affect an individual’s intention not to waste food; (2) perceived behavioral control positively affects an individual’s intention not to waste food; (3) the intention not to waste food negatively affects self-reported food waste behavior; (4) negative environmental attitudes negatively affect intention not to waste food; (5) hygiene-based food waste negatively affects perceived behavioral control. This study contributes to understanding consumers’ food waste behavior in restaurants and might have practical implications in the hospitality sector.