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Srivastava SK, Mishra A, Singh S, Jaiswal D. Household food waste and theory of planned behavior: A systematic review and meta-analysis. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:97645-97659. [PMID: 37594711 DOI: 10.1007/s11356-023-29141-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Accepted: 07/30/2023] [Indexed: 08/19/2023]
Abstract
The darker side of food behavior is that millions of tons of food have been shown the doors of garbage. Therefore, food waste behavior needs an eye to look upon. The purpose of this research is to inculcate the concept of systematic literature review along with meta-analysis in order to examine the Theory of Planned Behavior (TPB) with respect to food waste behavior. The methodology includes Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) that is conducted for the identification, screening, and inclusion of studies. In all, twenty-six independent studies with (N = 13373) met the inclusion criteria. For validating the related literature, random-effects meta-analysis has been applied for ascertaining the average correlation among the variables. More specifically, the present study also examines the sub-group analysis effect among TPB variables. The findings reveal that the strongest association was observed between Attitude and Intention followed by Subjective Norm (SN) and Intention (INT), Perceived Behavioral Control (PBC) and Intention, and Intention and Behavior. Furthermore, the subgroup analysis using multi-cultural groups explores the highest composite correlation in the case of other cultural groups that included countries like Canada. The outcomes of the present study seek to serve in the best interest of households, event management stakeholders, and food policy makers.
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Affiliation(s)
- Saurabh Kumar Srivastava
- Department of Management Studies, Indian Institute of Technology (ISM), Dhanbad, Jharkhand, India
- School of Management Sciences, Varanasi, Uttar Pradesh, India
| | - Aviral Mishra
- Jaypee Institute of Information Technology, Noida, Uttar Pradesh, India
| | - Saumya Singh
- Department of Management Studies, Indian Institute of Technology (ISM), Dhanbad, Jharkhand, India
| | - Deepak Jaiswal
- Department of Management (MBA), Siddharth University, Siddharth Nagar, Uttar Pradesh, India.
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Üngüren E, Tekin ÖA, Avsallı H, Kaçmaz YY. Individual Differences in Plate Wasting Behavior: The Roles of Dispositional Greed, Impulsivity, Food Satisfaction, and Ecolabeling. Behav Sci (Basel) 2023; 13:626. [PMID: 37622766 PMCID: PMC10451323 DOI: 10.3390/bs13080626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/18/2023] [Accepted: 07/26/2023] [Indexed: 08/26/2023] Open
Abstract
This study examines the effects of dispositional greed, impulsivity, food satisfaction, and ecolabeling on consumers' plate waste in all-inclusive hotels. Using a moderated mediation research model, a cross-sectional survey was conducted among 1253 tourists of different nationalities, all staying in five-star hotels in Alanya, Türkiye. The results show that both dispositional greed and impulsivity positively predict and significantly contribute to plate waste. Conversely, food satisfaction was found to be an influential variable that moderates the effects of greed and impulsivity on plate waste, highlighting its critical role in waste reduction strategies. Ecolabels, despite their intended purpose, were not found to have a significant impact on consumer attitudes toward plate waste. Future research is encouraged to explore strategies to counteract dispositional greed and impulsivity, given their significant impact on plate waste behavior. At the same time, refining methods to promote food satisfaction and the effective use of ecolabels may contribute significantly to reducing plate waste in all-inclusive resorts. This research contributes to our understanding of the psychological factors that influence consumer behavior in buffet settings and provides guidance to hospitality industry practitioners seeking to reduce waste.
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Affiliation(s)
- Engin Üngüren
- Department of Business Management, Faculty of Economics, Administrative and Social Sciences, Alanya Alaaddin Keykubat University, Antalya 07450, Türkiye;
| | - Ömer Akgün Tekin
- Department of Gastronomy and Culinary Arts, Manavgat Faculty of Tourism, Akdeniz University, Antalya 07600, Türkiye
| | - Hüseyin Avsallı
- Department of Business Management, Faculty of Economics, Administrative and Social Sciences, Alanya Alaaddin Keykubat University, Antalya 07450, Türkiye;
| | - Yaşar Yiğit Kaçmaz
- Department of Tourism Management, Graduate School of Education, Alanya Alaaddin Keykubat University, Antalya 07450, Türkiye;
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Gajić T, Petrović MD, Blešić I, Vukolić D, Milovanović I, Radovanović M, Vuković DB, Kostić M, Vuksanović N, Malinović Milićević S. COVID-19 certificate as a cutting-edge issue in changing the perception of restaurants’ visitors—Illustrations from Serbian urban centers. Front Psychol 2022; 13:914484. [PMID: 36275325 PMCID: PMC9580559 DOI: 10.3389/fpsyg.2022.914484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Accepted: 08/03/2022] [Indexed: 11/18/2022] Open
Abstract
As one of the first European cases of the introduction of COVID-19 certificates, the Serbian Government initiated the measure of limited working hours of restaurants for unvaccinated visitors. Due to such actions and frequent bans on working during the pandemic, many restaurants in Serbia had to lay off workers or close. At the end of October 2021, the certificate for entering restaurants and all catering facilities for all the visitors became mandatory. It is interesting to note that earlier findings suggested that some personality characteristics determine the specific behaviors during the pandemic, but there is still a small number of results related to restaurants’ visitors. This study aimed to investigate the predictive strength of the Big Five Factors (BFF) to attitudes toward visits to restaurants in Serbia during the pandemic, depending on the attitudes toward accepting COVID-19 certificates. A survey was conducted on a total sample of 953 visitors of restaurants in three major cities in Serbia. The results of hierarchical regression analysis showed that Openness and Extraversion positively predict attitudes toward visits to facilities during a pandemic, while Conscientiousness and Neuroticism were negative predictors. However, in the second step of hierarchical regression analysis, attitudes toward a COVID-19 certificate as a mediator variable significantly reduced the negative effect of Neuroticism on the attitudes toward visits. It seems that, by obtaining the certificate, the fear of unsafe stays in restaurants can be reduced, and that making decisions about (no) visiting restaurants during the pandemic does not necessarily have to be compromised by emotional lability.
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Affiliation(s)
- Tamara Gajić
- Geographical Institute “Jovan Cvijić” SASA, Belgrade, Serbia
- Institute of Sports, Tourism and Service, South Ural State University, Chelyabinsk, Russia
- Faculty of Hotel Management and Tourism, University of Kragujevac, Vrnjačka Banja, Serbia
- *Correspondence: Tamara Gajić,
| | - Marko D. Petrović
- Geographical Institute “Jovan Cvijić” SASA, Belgrade, Serbia
- Institute of Sports, Tourism and Service, South Ural State University, Chelyabinsk, Russia
| | - Ivana Blešić
- Institute of Sports, Tourism and Service, South Ural State University, Chelyabinsk, Russia
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia
| | - Dragan Vukolić
- Faculty of Hotel Management and Tourism, University of Kragujevac, Vrnjačka Banja, Serbia
| | - Ilija Milovanović
- Department of Psychology, Faculty of Philosophy, University of Novi Sad, Novi Sad, Serbia
| | - Milan Radovanović
- Geographical Institute “Jovan Cvijić” SASA, Belgrade, Serbia
- Institute of Sports, Tourism and Service, South Ural State University, Chelyabinsk, Russia
| | - Darko B. Vuković
- Geographical Institute “Jovan Cvijić” SASA, Belgrade, Serbia
- Department of Economics and Industrial Engineering, Perm National Research Polytechnic University, Perm, Russia
| | - Marija Kostić
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia
| | - Nikola Vuksanović
- Department of Hospitality, Higher Education School for Management and Business Communication, Novi Sad, Serbia
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Aleksić M, Popov Raljić J, Gajić T, Blešić I, Dragosavac M, Penić M, Bugarčić J. Factors of Airline Selection and Reflight Intention During the Pandemic/Case of Serbian Airlines Users. Front Psychol 2022; 13:915321. [PMID: 35859818 PMCID: PMC9291440 DOI: 10.3389/fpsyg.2022.915321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Accepted: 05/19/2022] [Indexed: 11/21/2022] Open
Abstract
The global pandemic coronavirus disease 2019 (COVID-19) has caused significant economic changes for all segments of the economy. Travel restrictions have landed several commercial airlines and significantly reduced their revenues. Safety measures are strict and very demanded, especially when it comes to food drinks and beverages served during flights. This article aims to discover the predictors that influenced the intention of the airline’s passengers to travel long-distance flights in unusual conditions of the COVID-19 pandemic and differs from current studies on airline selection and passenger loyalty because it includes changes in the behavior of employees who regularly fly medium- and long-distance flights. Requirements for passenger’s airline selection have been changed, which is why this study aimed to determine which factors influence the selection during reopening after lockdown. Determinants of food quality and safety during flights are a long-term challenge and could affect passengers’ choice of the airline they want to fly. This study was conducted during the reopening period of airlines, during the COVID-19 pandemic, on a sample of 369 Serbian passengers and employees on medium- and long-distance flights, in the period from November 20, 2020 to January 15, 2021. Regression analysis concluded that certain predictors such as food service quality and safety significantly affect the attitude, subjective norms, and perceived behavioral control (PBC) of passengers and trigger the intention that affects behaviors in the choice of the airline during the COVID-19 pandemic, especially when it comes to the flights with medium and long durations. To better interpret the effects, a path analysis was performed in the SPSS Analysis of Moment Structures (AMOS) software, version 26.00 with the aim to examine the importance and significance of causal relationships between groups of variables. The results confirmed the theory of planned behavior; that intentions are a significant mediator between the mentioned independent variables (attitudes about quality and safety of food, drinks and beverages, subjective norms, and perceived behavior control) and passenger behavior when rechoosing the same airline.
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Affiliation(s)
- Milica Aleksić
- Faculty of Tourism and Hotel Management (FTH), University of Business Studies, Banja Luka, Bosnia and Herzegovina
- *Correspondence: Milica Aleksić,
| | - Jovanka Popov Raljić
- Faculty of Tourism and Hotel Management, Singidunum University, Belgrade, Serbia
| | - Tamara Gajić
- Geographical Institute “Jovan Cvijić” SASA, Belgrade, Serbia
- Institute of Sports, Tourism and Service, South Ural State University, Chelyabinsk, Russia
- Faculty of Hotel Management and Tourism, University of Kragujevac, Vrnjačka Banja, Serbia
| | - Ivana Blešić
- Institute of Sports, Tourism and Service, South Ural State University, Chelyabinsk, Russia
- Department of Geography, Tourism and Hotel Management, The Faculty of Science, University of Novi Sad, Novi Sad, Serbia
| | | | - Mirjana Penić
- Department of Geography, Tourism and Hotel Management, The Faculty of Science, University of Novi Sad, Novi Sad, Serbia
| | - Jovan Bugarčić
- Faculty of Hotel Management and Tourism, University of Kragujevac, Vrnjačka Banja, Serbia
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