TY - JOUR
T1 - Waste less, enjoy more
T2 - forming a messaging campaign and reducing food waste in restaurants
AU - Chen, Hsiangting Shatina
AU - Jai, Tun Min (Catherine)
N1 - Publisher Copyright:
© 2018, © 2018 Taylor & Francis Group, LLC.
PY - 2018/10/2
Y1 - 2018/10/2
N2 - Food waste not only has significant and negative impacts on the environment but also harms food businesses due to rising food costs. This study investigated consumers’ perceptions, attitudes, and behavioral intentions toward a food waste prevention campaign in buffet-style restaurants. The results indicate that an environmentally focused message had a strong effect on consumers’ attitudes toward preventing food waste in the restaurant. Moreover, there was a significant interaction effect of message appeals and source credibility on consumers’ perception of corporate social responsibility. Both perceived corporate social responsibility and attitudes increase behavioral intentions of preventing food waste, while the consumers with higher level of social responsible consumption will respond strongly to prevent food waste in the restaurant. The theoretical and practical implications are discussed in this paper.
AB - Food waste not only has significant and negative impacts on the environment but also harms food businesses due to rising food costs. This study investigated consumers’ perceptions, attitudes, and behavioral intentions toward a food waste prevention campaign in buffet-style restaurants. The results indicate that an environmentally focused message had a strong effect on consumers’ attitudes toward preventing food waste in the restaurant. Moreover, there was a significant interaction effect of message appeals and source credibility on consumers’ perception of corporate social responsibility. Both perceived corporate social responsibility and attitudes increase behavioral intentions of preventing food waste, while the consumers with higher level of social responsible consumption will respond strongly to prevent food waste in the restaurant. The theoretical and practical implications are discussed in this paper.
KW - Food waste
KW - corporate social responsibility
KW - restaurants
KW - socially responsible consumer behavior
UR - http://www.scopus.com/inward/record.url?scp=85048162906&partnerID=8YFLogxK
U2 - 10.1080/1528008X.2018.1483282
DO - 10.1080/1528008X.2018.1483282
M3 - Article
AN - SCOPUS:85048162906
SN - 1528-008X
VL - 19
SP - 495
EP - 520
JO - Journal of Quality Assurance in Hospitality and Tourism
JF - Journal of Quality Assurance in Hospitality and Tourism
IS - 4
ER -